A Pumpkin Roll is the quintessential fall dessert, combining a tender pumpkin sponge cake with a creamy, sweet filling. It’s a perfect showstopper for gatherings or holidays, capturing the essence of autumn with its warm spices and rich cream cheese center.
Why You’ll Love This Recipe:
- Seasonal Delight: Packed with fall flavors like pumpkin, cinnamon, and pumpkin pie spice.
- Elegant Presentation: This rolled cake looks beautiful when sliced, making it ideal for entertaining.
- Creamy Filling: The cream cheese filling is the perfect balance of sweetness and tanginess.
Ingredients You’ll Need:
For the Cake:
- ¼ cup powdered sugar (for dusting)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ¾ cup pumpkin puree
For the Cream Cheese Filling:
- 8 oz cream cheese (room temperature)
- 6 tablespoons unsalted butter (room temperature)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Pumpkin Roll with Cream Cheese Filling:
Step-by-Step Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 13×18 inch jelly roll pan (or a rimmed baking sheet) and line it with parchment paper. Dust a clean tea towel with powdered sugar, which you’ll use to roll the cake later. - Prepare the Cake Batter:
In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy.
Gently fold in the pumpkin puree until combined. Then, gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly using a spatula. Bake for 12-14 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Once baked, immediately invert the cake onto the prepared tea towel. Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short end) while it’s still warm. This helps the cake hold its shape and prevents cracking. Let the rolled cake cool completely on a wire rack. - Make the Cream Cheese Filling:
While the cake is cooling, beat the cream cheese and butter together in a medium bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, and continue beating until the filling is light and creamy. - Assemble the Pumpkin Roll:
Once the cake has cooled completely, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges to prevent overflow.
Carefully re-roll the cake without the towel, making sure to roll it tightly but gently to avoid squeezing out the filling. Trim off the uneven ends if necessary. Dust the top with powdered sugar for a decorative finish. - Serve:
Refrigerate the Pumpkin Roll for at least 30 minutes before slicing to help it firm up and achieve cleaner slices. Slice into rounds and serve cold or at room temperature.
Helpful Tips:
- Roll While Warm: Rolling the cake while it’s still warm prevents cracks and helps it maintain a flexible structure.
- Powdered Sugar on the Towel: Be generous with the powdered sugar on the tea towel to prevent the cake from sticking when rolling.
- Chill Before Slicing: Refrigerating the roll for at least 30 minutes before slicing will make it easier to cut and give you clean, beautiful slices.
Details:
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 45 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If the cake cracks slightly during rolling, don’t worry! You can cover it with powdered sugar, and the filling will hold it together.
- Store the pumpkin roll in the refrigerator to keep it fresh. It tastes even better the next day!
Frequently Asked Questions:
- Can I freeze Pumpkin Roll?
Yes, Pumpkin Roll freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving. - Can I make this recipe ahead of time?
Absolutely! You can make the Pumpkin Roll a day or two in advance and store it in the fridge. This allows the flavors to meld even more. - What can I use if I don’t have a tea towel?
If you don’t have a tea towel, you can use a clean kitchen towel or parchment paper dusted with powdered sugar for rolling the cake.
Storage Instructions:
- Refrigerator: Store any leftover Pumpkin Roll in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 3 days.
- Freezer: To freeze, wrap the roll tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the fridge before slicing.
Related Recipes:
If you enjoyed this Pumpkin Roll, you’ll love these other fall-inspired desserts:
Conclusion:
This Pumpkin Roll with Cream Cheese Filling is the perfect autumn dessert. Its soft, spiced cake combined with a smooth, tangy cream cheese filling is a hit at any gathering. With a beautiful presentation and delicious flavor, it’s sure to become a seasonal favorite!
Print
Pumpkin Roll with Cream Cheese Filling
Description
A Pumpkin Roll is the quintessential fall dessert, combining a tender pumpkin sponge cake with a creamy, sweet filling. It’s a perfect showstopper for gatherings or holidays, capturing the essence of autumn with its warm spices and rich cream cheese center.
Ingredients
Scale
- ¼ cup powdered sugar (for dusting)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ¾ cup pumpkin puree
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 13×18 inch jelly roll pan (or a rimmed baking sheet) and line it with parchment paper. Dust a clean tea towel with powdered sugar, which you’ll use to roll the cake later. - Prepare the Cake Batter:
In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy.
Gently fold in the pumpkin puree until combined. Then, gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly using a spatula. Bake for 12-14 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Once baked, immediately invert the cake onto the prepared tea towel. Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short end) while it’s still warm. This helps the cake hold its shape and prevents cracking. Let the rolled cake cool completely on a wire rack. - Make the Cream Cheese Filling:
While the cake is cooling, beat the cream cheese and butter together in a medium bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, and continue beating until the filling is light and creamy. - Assemble the Pumpkin Roll:
Once the cake has cooled completely, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges to prevent overflow.
Carefully re-roll the cake without the towel, making sure to roll it tightly but gently to avoid squeezing out the filling. Trim off the uneven ends if necessary. Dust the top with powdered sugar for a decorative finish. - Serve:
Refrigerate the Pumpkin Roll for at least 30 minutes before slicing to help it firm up and achieve cleaner slices. Slice into rounds and serve cold or at room temperature.
Notes
- If the cake cracks slightly during rolling, don’t worry! You can cover it with powdered sugar, and the filling will hold it together.
- Store the pumpkin roll in the refrigerator to keep it fresh. It tastes even better the next day!
