Pumpkin Roll with Cream Cheese Filling Recipe

If you’re looking for a festive and delicious dessert to brighten up any occasion, the Pumpkin Roll with Cream Cheese Filling Recipe is your answer. This delightful pumpkin cake, rolled around a luscious cream cheese filling, combines warm spices and creamy sweetness in every bite. The soft, moist texture and vibrant orange hue make it not only a treat for your taste buds but also for your eyes. It’s a classic fall favorite that’s surprisingly simple to make but impressively flavorful, perfect for sharing with friends and family.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is the key to this recipe’s success. Each component plays an important role in balancing the spices, sweetness, and creamy texture of the Pumpkin Roll with Cream Cheese Filling Recipe.

• 3/4 cup all-purpose flour: Provides structure to the cake, ensuring it’s tender but firm enough to roll.
• 1/2 teaspoon baking powder: Helps the cake rise and stay light.
• 1/2 teaspoon baking soda: Works alongside the baking powder for the perfect crumb.
• 1/4 teaspoon salt: Enhances all the spices and sweet flavors.
• 1/2 teaspoon ground cinnamon: Adds that classic warm fall spice note.
• 1/2 teaspoon ground nutmeg: Brings a subtle earthiness to the cake.
• 1/2 teaspoon ground ginger: Gives a gentle spicy kick that brightens the flavor.
• 3 large eggs: Provide richness and help bind the ingredients.
• 1 cup granulated sugar: Sweetens the cake without overpowering.
• 2/3 cup canned pumpkin puree: Brings moisture, flavor, and that characteristic pumpkin color.
• 1 teaspoon vanilla extract: Deepens the overall flavor with a sweet aroma.
• 1 cup powdered sugar (for dusting and filling): Adds sweetness and lightness to the cream cheese filling and a finishing dust on top.
• 8 oz cream cheese, softened: Makes the filling creamy, tangy, and smooth.
• 4 tablespoons unsalted butter, softened: Adds richness and a silky texture to the filling.
• 1/2 teaspoon vanilla extract (for filling): Enhances the flavor of the cream cheese filling.

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 375°F (190°C). A well-prepped jelly roll pan—lining it with parchment paper and lightly greasing it—ensures your cake won’t stick and will release easily after baking, which is crucial for the rolling step.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, and the trio of warm spices: cinnamon, nutmeg, and ginger. This dry mix is where all the pumpkin pie flavors build a foundation for the cake.

Step 3: Beat Eggs and Sugar, Then Add Pumpkin

In a large bowl, beat the eggs with granulated sugar until the mixture is thick and pale. This step is important for creating a light texture. Then stir in the pumpkin puree and vanilla extract to combine their deep, autumnal flavors.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can make the cake dense, so be patient and careful to maintain a tender crumb. Spread the batter evenly into your prepared pan ready for baking.

Step 5: Bake to Perfection

Bake the cake for 13 to 15 minutes. You’ll know it’s ready when it springs back lightly in the center with a gentle touch. This quick baking keeps the cake moist and pliable for rolling.

Step 6: Prepare for Rolling

While the cake bakes, lay out a clean kitchen towel dusted generously with powdered sugar. This step is a little trick to prevent sticking and to keep the cake’s exterior beautifully soft when rolled.

Step 7: Roll Up the Cake

Once the cake is hot from the oven, carefully invert it onto the sugared towel. Peel away the parchment paper, then starting at the short end, roll the cake and towel together tightly into a log shape. This trains the cake to roll without cracking later. Let it cool completely on a wire rack.

Step 8: Make the Cream Cheese Filling

While the cake cools, beat together the cream cheese, butter, powdered sugar, and half a teaspoon of vanilla extract until the filling is smooth and fluffy. This frosting is the luscious heart of your pumpkin roll.

Step 9: Assemble the Roll

Carefully unroll the cooled cake, spreading the cream cheese filling evenly over the surface. Then gently re-roll the cake without the towel. This creates that classic spiral that’s as beautiful as it is tasty.

Step 10: Chill and Serve

Wrap your roll tightly in plastic wrap and refrigerate for at least an hour to let everything set beautifully. Just before serving, dust with additional powdered sugar for a gorgeous finishing touch.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

Sprinkle a little extra powdered sugar over the top for a snowy look or add a few toasted pecans or walnuts for a bit of crunch. Fresh whipped cream on the side also complements the creamy filling and flavorful pumpkin cake perfectly.

Side Dishes

Pairing your pumpkin roll with a cup of hot coffee, spiced tea, or even a scoop of vanilla ice cream makes the experience extra indulgent. These side treats help balance the sweetness and add contrasting textures.

Creative Ways to Present

For special occasions, slice the roll and arrange the pieces elegantly on a wooden board or cake stand with autumn leaves or small gourds around it for a festive touch. You can also serve individual slices topped with a drizzle of caramel sauce for a decadent presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying your pumpkin roll, wrap any leftovers tightly in plastic wrap and store them in the refrigerator. Properly stored, it will stay fresh and delicious for up to 3 days, keeping that perfect cream cheese filling intact.

Freezing

This Pumpkin Roll with Cream Cheese Filling Recipe freezes beautifully. Wrap the cake securely in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator for a fresh-out-of-the-oven experience whenever the craving strikes.

Reheating

Since the roll is best served chilled, reheating isn’t usually necessary. However, if you prefer it slightly warmed, unwrap a slice and heat it gently in the microwave for about 15-20 seconds—just enough to soften without melting the cream cheese filling.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it needs to be cooked and pureed very well to match the consistency and moisture of canned pumpkin. Make sure to drain any excess water for the best cake texture.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel to help is crucial. This step “trains” the cake to roll smoothly without cracking once cooled.

Is it possible to make this dessert gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend meant for baking to maintain the structure and moisture balance for the pumpkin roll.

Can I make the cream cheese filling ahead of time?

Yes, the filling can be prepared a day in advance and refrigerated. Give it a quick stir before spreading to restore that fluffy texture, and keep it well covered.

How thick should I spread the cream cheese filling?

Spread an even layer about 1/4 inch thick to provide a pleasant balance between the cake and the creamy filling. Too much filling can make rolling tricky, while too little won’t provide that indulgent burst in every bite.

Final Thoughts

There’s something truly magical about the Pumpkin Roll with Cream Cheese Filling Recipe. It’s one of those desserts that can turn any gathering into a heartwarming event. Whether you’re a pumpkin fan or simply love a good cream cheese swirl, this roll offers layers of flavor and fun. I warmly encourage you to give it a try—it might just become your new seasonal favorite and a recipe you’ll cherish forever!

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