This Classic Pumpkin Roll with Cream Cheese Filling is a delightful dessert that’s perfect for the fall season. It’s a light and fluffy pumpkin cake rolled up with a creamy, rich cream cheese filling. Let’s get started!

Why You’ll Love This Pumpkin Roll ?

• Festive and Delicious: Perfect for Thanksgiving, fall gatherings, or just because.
• Creamy and Spicy: The combination of pumpkin spice and cream cheese filling is heavenly.
• Beautiful Presentation: Looks impressive, but it’s easier to make than you think!

Ingredients For Classic Pumpkin Roll with Cream Cheese Filling

For the Cake:

• ¾ cup (93.75 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (200 g) granulated sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅔ cup (163.33 g) canned pure pumpkin

For the Filling:

• 8 ounces (226.8 g) cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup (120 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For Garnishing:

• Powdered sugar

Directions:

Make the Cake:

1. Preheat Oven:
   • Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. Mix Wet Ingredients:
   • In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
4. Combine Ingredients:
   • Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
5. Bake:
   • Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
6. Roll the Cake:
   • Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.

Make the Cream Cheese Filling:

1. Beat Ingredients:
   • In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.

Assemble Pumpkin Roll:

1. Unroll and Fill:
   • Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
2. Roll and Chill:
   • Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
3. Serve:
   • When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve.

Notes:

• Room Temperature Ingredients: Ensure all the ingredients are at room temperature for the best texture.
• Rolling the Cake: Roll the cake while it’s still warm to prevent cracking.
• Cooling: Let the cake cool completely before adding the filling to avoid melting the cream cheese.

Classic Pumpkin Roll with Cream Cheese Filling

Variations:

• Add Nuts: Sprinkle chopped pecans or walnuts on the filling before rolling for a crunchy texture.
• Spice It Up: Add a pinch of ground cloves or ginger for extra spice.

Equipment:

• 10×15-inch jelly roll pan
• Parchment paper
• Whisk
• Rubber spatula
• Large bowl
• Medium bowl
• Electric mixer

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

What to Serve with This Pumpkin Roll ?

Serve this classic pumpkin roll with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of coffee or spiced tea.

Tips:

• Sifting: Sift the powdered sugar to avoid lumps in the filling.
• Even Layer: Spread the filling evenly to ensure each slice has a consistent amount of cream cheese.

FAQ:

Q: Can I make this roll in advance?

A: Yes, you can make this pumpkin roll up to 2 days in advance. Store it wrapped in plastic wrap in the refrigerator.

Q: Can I freeze the pumpkin roll?

A: Yes, wrap the pumpkin roll tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Q: How do I prevent the cake from cracking?

A: Roll the cake while it’s still warm and handle it gently to avoid cracks.

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Classic Pumpkin Roll with Cream Cheese Filling

Print

This Classic Pumpkin Roll is sure to be a hit at your holiday table. Enjoy making and sharing this festive and delicious dessert with your loved ones!

Prep Time 20 minutes

Cook Time 15 minutes

Cooling and chilling Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• - ¾ cup (93.75 g) all-purpose flour
• - 1 tablespoon pumpkin pie spice
• - ½ teaspoon baking powder
• - ½ teaspoon baking soda
• - ¼ teaspoon salt
• - 1 cup (200 g) granulated sugar
• - 3 eggs, at room temperature
• - 1 teaspoon vanilla extract
• - ⅔ cup (163.33 g) canned pure pumpkin
• For the Filling:
• - 8 ounces (226.8 g) cream cheese, at room temperature
• - 6 tablespoons unsalted butter, at room temperature
• - 1 cup (120 g) powdered sugar, sifted
• - 1 teaspoon vanilla extract
• For Garnishing:
• - Powdered sugar

Instructions

1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
4. Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
5. Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
6. Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
7. In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
8. Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
9. Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
10. When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve.

Enjoy your Classic Pumpkin Roll with Cream Cheese Filling!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest