Easy Pumpkin Roll Recipe with Cream Cheese Filling

Welcome to Sweet Emily, where we make baking simple for everyone! Get ready to fall in love with this irresistible pumpkin roll. This classic dessert is perfect for autumn gatherings and holiday feasts. Imagine a soft, spiced pumpkin cake gently rolled with a rich, tangy cream cheese filling. Our easy-to-follow method ensures a beautiful, mess-free result every time.

Why You’ll Love This Pumpkin Roll

Creating impressive desserts doesn’t have to be complicated. This pumpkin roll recipe is designed for success, even if you are a beginner baker.

• Achieve perfect spirals effortlessly, making your dessert look professionally made.
• Enjoy a soft, incredibly moist pumpkin cake, infused with classic fall spices.
• Savor the rich, tangy, and utterly delicious cream cheese frosting that balances the cake.
• Impress your family and friends with an elegant treat that’s surprisingly simple to prepare.
• It’s the ideal centerpiece for any fall gathering or holiday celebration.

Ingredients

Gathering your ingredients ensures a smooth baking process. Everything you need for this delightful pumpkin roll is straightforward and easy to find.

For the Pumpkin Cake:

• ¾ cup all-purpose flour: Provides the essential structure for your cake.
• ½ teaspoon salt: Enhances all the delicious flavors in the cake.
• 1 teaspoon baking soda: Helps the cake rise, creating a light texture.
• 1 teaspoon ground cinnamon: Adds a warm, comforting spice note.
• 1 teaspoon pumpkin pie spice: Delivers that signature fall aroma and taste.
• 1 cup granulated sugar: Sweetens the cake and helps retain moisture.
• 3 large eggs: Binds the ingredients and adds richness.
• ⅔ cup canned pumpkin: Essential for the cake’s flavor and moistness.
• 1 teaspoon vanilla extract: Deepens the overall aromatic profile.

For the Cream Cheese Filling:

• 8 ounces cream cheese: Ensure it’s softened for a smooth, lump-free filling.
• 2 Tablespoons butter: Softened butter contributes to a creamy, spreadable consistency.
• 1 teaspoon vanilla extract: Complements the cream cheese and pumpkin flavors.
• 1 cup powdered sugar: Sweetens the filling and gives it structure.

Notes & Substitutions:

You can use either canned pumpkin puree or homemade for this recipe, just ensure it is pure pumpkin and not pumpkin pie filling. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Always make sure your cream cheese and butter are at room temperature. This ensures your filling is perfectly smooth and creamy without any lumps.

Equipment

Having the right tools makes baking your pumpkin roll a breeze. You likely already own most of these kitchen essentials.

• Jelly roll pan (10 x 15 inches): Crucial for baking the thin cake layer.
• Parchment paper: Prevents sticking and aids in rolling the cake.
• Large mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer (handheld or stand): Ideal for achieving a fluffy cake batter and smooth frosting.
• Wire cooling rack: Essential for cooling the cake evenly after baking.

Instructions

Follow these simple steps to create a beautiful and delicious pumpkin roll. Remember, the key is to roll the cake while it’s still warm!

Prepare the Pan:

Preheat your oven to 350°F (175°C). Lightly grease a 10×15 inch jelly roll pan with non-stick cooking spray. Place a sheet of parchment paper over the pan, allowing an extra inch to hang over both long sides. This overhang will help you lift the cake. Lightly grease the parchment paper as well.

Make the Cake Batter:

In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until well combined. In a separate bowl, mix the large eggs, granulated sugar, canned pumpkin, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredient bowl. Stir just until the batter is combined and no dry streaks of flour remain. Do not overmix. Spread the batter evenly into the prepared jelly roll pan, ensuring it reaches all corners.

Bake the Cake:

Bake the pumpkin cake for 12-15 minutes. Baking time can vary, so keep an eye on it. The cake is ready when a toothpick inserted into the center comes out clean. Remove the cake from the oven promptly once done.

Roll the Hot Cake:

Immediately lift the parchment paper, along with the hot cake, out of the pan and place it onto a flat, heat-safe surface. Starting at one of the short ends, gently and slowly roll the hot cake up, keeping the parchment paper tucked inside the roll. Allow the rolled cake to cool completely on a wire cooling rack. This prevents condensation and keeps the cake from becoming soggy underneath.

Prepare the Cream Cheese Filling:

While your cake is cooling, prepare the luscious filling. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until light and creamy. Add the vanilla extract and powdered sugar. Continue mixing until the frosting is fluffy and perfectly smooth.

Assemble the Pumpkin Roll:

Once the cake roll is completely cool, very carefully unroll it. The parchment paper should peel away easily. Gently and evenly spread the prepared cream cheese filling over the entire surface of the cake, leaving a 1-inch border around the edges. Carefully roll the cake back up tightly, this time without the parchment paper.

Chill Before Serving:

Cover the assembled pumpkin roll tightly with plastic wrap. Refrigerate it for at least 1 hour to allow the filling to set and for easier slicing. Before serving, dust the top with a little extra powdered sugar, if desired. Slice with a sharp knife and enjoy!

Pro Tips & Troubleshooting

Achieving a perfect pumpkin roll is easy with these simple tips. Avoid common pitfalls and ensure your dessert is a triumph.

• Roll the cake immediately after baking while it is still hot and pliable. This prevents cracking.
• Ensure the cake is completely cooled before you unroll and frost it; warm cake melts the frosting.
• Always use full-fat, block cream cheese for the filling, not whipped or spreadable varieties, for the firmest frosting.
• Avoid overmixing the cake batter, as this can lead to a tough, dry cake. Mix just until combined.
• Baking times vary by oven; start checking for doneness at 12 minutes to prevent overbaking.
• Chill your assembled pumpkin roll thoroughly for at least an hour. This ensures clean, beautiful slices.

Serving, Storage & Variations

This versatile pumpkin roll is delicious on its own, but a few touches can elevate it further. Knowing how to store it correctly ensures lasting freshness.

Serving Suggestions:

Dust the top of your sliced pumpkin roll with a light sprinkle of powdered sugar for a beautiful presentation. Serve individual slices with a dollop of fresh whipped cream or a dusting of extra ground cinnamon for added warmth. It pairs wonderfully with a cup of coffee or tea.

Storage Instructions:

Store any leftover pumpkin roll tightly covered with plastic wrap in the refrigerator. It will stay fresh and delicious for up to 3 days. Ensure it is well-sealed to prevent it from drying out or absorbing other food odors.

Make Ahead:

You can prepare and assemble this dessert up to 2 days in advance. Keep it tightly wrapped in the refrigerator until you are ready to serve. Alternatively, you can roll the baked cake in parchment paper and refrigerate it overnight before adding the filling the next day.

Freezing Instructions:

To freeze, wrap the entire assembled pumpkin roll tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.

Variations:

• Nutty Twist: Fold in a ½ cup of finely chopped pecans or walnuts into the cream cheese filling for added texture.
• Chocolate Love: Add ½ cup of mini chocolate chips to the cake batter for a delightful chocolatey touch.
• Extra Spiced Filling: Boost the flavor of your cream cheese by adding ¼ teaspoon of extra cinnamon or a pinch of nutmeg.

Nutrition Information

Understanding the nutritional breakdown of your favorite treats can be helpful. Here’s what you can expect from a single serving of this delicious pumpkin roll:

Note: Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.

Frequently Asked Questions (FAQ)

We’ve answered some common questions to help you master this delightful dessert. Making a successful pumpkin roll is easier than you think!

• Q: Why did my pumpkin roll crack when unrolling?
  • A: This usually happens if the cake wasn’t rolled immediately while still hot, or if it cooled too much before rolling. The warm cake is more flexible.
• Q: Can I make pumpkin roll without a jelly roll pan?
  • A: A 10×15 inch jelly roll pan is ideal for the thin cake. A larger baking sheet might result in a too-thin cake that’s hard to roll.
• Q: How long does it need to chill?
  • A: It needs at least 1 hour of chilling in the refrigerator. This firming time is crucial for the frosting to set and for clean, neat slices.
• Q: Can I use store-bought pumpkin pie spice?
  • A: Absolutely! Store-bought pumpkin pie spice works perfectly and saves time. You can also create your own blend.
• Q: What type of cream cheese works best for the filling?
  • A: Always use full-fat block cream cheese for the best results. It provides a firmer, more stable frosting compared to whipped or spreadable varieties.

Conclusion

This easy pumpkin roll recipe is truly a fall baking essential. With its soft, spiced cake and luscious cream cheese filling, it brings comfort and elegance to any table. We hope this beginner-friendly guide empowers you to create a show-stopping dessert that tastes as amazing as it looks. Don’t hesitate to bake this crowd-pleasing favorite and share the joy with your loved ones. Let us know how your pumpkin roll turns out in the comments below!

Easy Pumpkin Roll Recipe with Cream Cheese Filling

This easy pumpkin roll recipe features a moist, spiced pumpkin cake rolled with a rich and creamy cream cheese filling. Perfect for holidays or any autumn gathering, it requires chilling before serving to allow the flavors to meld beautifully.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 8 slices

Calories 400 kcal

Equipment

• Jelly Roll Pan (10x15 inches)
• Parchment Paper
• Large Bowl
• Whisk
• Electric Mixer
• Wire Cooling Rack
• Plastic Wrap

Ingredients

  

Cake & Filling

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• 2 Tablespoons butter softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar plus more for dusting

Instructions

 

Cake

• Preheat oven to 350°F. Lightly grease a 10x15-inch jelly roll pan, line with parchment paper leaving an overhang, and grease the parchment.
• In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• In a separate bowl, combine eggs, sugar, vanilla, and pumpkin until smooth.
• Add dry ingredients to the wet mixture, stirring until just combined. Spread the batter evenly in the prepared pan.
• Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Assembly & Chilling

• Immediately lift the hot cake and parchment from the pan. While hot, gently roll the cake with the parchment from a short end; cool completely on a wire rack.
• While the cake cools, use an electric mixer to combine softened cream cheese, butter, vanilla, and powdered sugar until fluffy.
• Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly, leaving a 1-inch border. Roll the cake back up without the parchment paper.
• Cover the pumpkin roll with plastic wrap and refrigerate for at least 1 hour. Before serving, dust with extra powdered sugar and slice.

Notes

For best results, ensure cream cheese and butter are softened to room temperature for a smooth frosting. Chilling the pumpkin roll for at least an hour allows the filling to set and makes slicing easier. Dust with powdered sugar just before serving for a beautiful presentation.