Pumpkin Roll Cake with Cream Filling: 5 Easy Steps to Perfection

Why Make This Recipe

This recipe is a feast for your eyes and your taste buds. The beautiful swirl of pumpkin cake with the cream cheese filling will impress everyone. The cake is moist and full of warm spice flavor. The sweet and tangy filling goes perfectly with the rich pumpkin cake. This recipe looks fancy but is easy for any baker to make. It is a perfect dessert for fall holidays or a cozy evening at home.

How to Make Pumpkin Roll Cake with Cream Filling

You will bake a thin pumpkin cake layer. Then you will roll the warm cake with a towel. This helps it keep its shape. Next, you will make a creamy cheese filling. After the cake cools, you unroll it, spread the filling, and roll it back up. Then you chill it to set.

Ingredients of : Pumpkin Roll Cake with Cream Filling

For the Pumpkin Cake

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Canned pumpkin puree (not pumpkin pie filling)
• Granulated sugar
• Large eggs
• Vegetable oil or melted unsalted butter
• Vanilla extract

For the Cream Cheese Filling

• Full-fat cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract

For Dusting

• Powdered sugar (optional, for garnish)

Directions of : Pumpkin Roll Cake with Cream Filling

Preparing the Pumpkin Cake Batter

1. Heat your oven. Line a jelly roll pan with parchment paper. Let the paper hang over the sides for easy lifting. Lightly grease the parchment paper.
2. In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, mix together the pumpkin puree, granulated sugar, eggs, oil (or melted butter), and vanilla extract until they are well combined.
4. Add the dry ingredients to the wet ingredients slowly. Mix until just combined. Do not mix too much.
5. Pour the batter evenly into the prepared pan. Spread it to the edges. Bake in the hot oven until a toothpick put into the center comes out clean.

Rolling the Cake

1. While the cake is still warm, flip it out onto a clean kitchen towel. Dust the towel heavily with powdered sugar. Carefully pull off the parchment paper.
2. Start from one short end. Carefully and tightly roll the cake and the towel together. This helps the cake remember its rolled shape.
3. Put the rolled cake (still in the towel) on a rack. Let it cool completely. This stops the filling from melting.

Crafting the Dreamy Cream Cheese Filling

1. In a medium bowl, beat the soft cream cheese and soft butter until they are light and fluffy.
2. Slowly add the powdered sugar. Beat until smooth. Make sure there are no lumps. Mix in the vanilla extract.

Assembling Your Masterpiece

1. When the cake is completely cool, carefully unroll it from the towel.
2. Spread the cream cheese filling evenly over the whole cake. Leave a small space around the edges.
3. Start from the same short end. Carefully and tightly roll the cake again. This time do not use the towel.
4. Wrap the Pumpkin Roll Cake with Cream Cheese Filling tightly in plastic wrap. Put it in the refrigerator for at least 1-2 hours. This lets the filling set and the flavors blend.

How to Serve Pumpkin Roll Cake with Cream Filling

Dust the cake with extra powdered sugar just before serving. Enjoy a slice with hot coffee, tea, or a pumpkin spiced latte. You can also add a scoop of vanilla ice cream or a dollop of whipped cream. For a festive look, put cranberries or small fall leaves on the platter.

How to Store Pumpkin Roll Cake with Cream Filling

Store the cake in an airtight container in the refrigerator. It will stay fresh for 3-5 days.

Tips to Make Pumpkin Roll Cake with Cream Filling

• Do not mix the cake batter too much. This can make the cake tough.
• Roll the warm cake right away. This helps prevent cracks.
• Use plenty of powdered sugar on your towel. It stops the cake from sticking.
• Cool the cake completely. This prevents a runny filling.
• Use room temperature cream cheese and butter for a smooth filling.
• Change the amounts of cinnamon, nutmeg, and ginger to your liking.

Variation

• Nutty Crunch: Add chopped pecans or walnuts to the cake batter. Or sprinkle them on top of the filling before rolling.
• Spiced Filling: Stir a pinch of cinnamon or nutmeg into your cream cheese filling for more flavor.
• Chocolate Swirl: Drizzle melted chocolate over the spread cream cheese filling before rolling.
• Gingerbread Inspired: Add a little ground cloves and allspice to the cake batter for a stronger spice taste.

FAQs

Q1: Why did my pumpkin roll cake crack when I tried to unroll it?

A1: Cracking usually happens if you did not roll the cake when it was warm. It can also happen if you did not cool it completely before unrolling. Rolling the warm cake first helps it keep its shape.

Q2: Can I make this Pumpkin Roll Cake with Cream Cheese Filling ahead of time?

A2: Yes! This cake tastes even better after chilling. You can make it one or two days before. Keep it wrapped tightly in the refrigerator.

Q3: My cream cheese filling is too soft. What went wrong?

A3: This often happens if the cream cheese or butter is too warm. It can also happen if you do not chill the assembled cake long enough. Make sure your cream cheese and butter are soft, but not melted, at room temperature. If the filling is too soft, you can put it in the refrigerator for a short time before spreading it.

Classic Pumpkin Roll Cake with Cream Filling

A delightful dessert featuring a spiced pumpkin cake rolled with a rich and creamy cream cheese filling, perfect for holidays or any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 10 slices

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Cake

• 1 cup All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground nutmeg
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Salt
• 1 cup Canned pumpkin puree not pumpkin pie filling
• 1 cup Granulated sugar
• 3 Large eggs
• 1/2 cup Vegetable oil or melted unsalted butter
• 1 teaspoon Vanilla extract

For the Cream Cheese Filling

• 8 ounces Full-fat cream cheese softened
• 1/2 cup Unsalted butter 1 stick, softened
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract

For Dusting

• 2 tablespoons Powdered sugar optional

Equipment

• Oven
• Jelly roll pan (10×15 inch)
• Parchment paper
• Medium bowls
• Large bowl
• Whisk
• Toothpick
• Clean kitchen towel
• Wire rack
• Electric mixer
• Plastic wrap

Method

 

Prepare the Pumpkin Cake Batter

1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing it to overhang and lightly grease it.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, combine the pumpkin puree, granulated sugar, eggs, oil (or melted butter), and vanilla extract; beat until thoroughly combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, ensuring not to overmix.
5. Pour the batter evenly into the prepared pan, spreading to the edges, and bake for 13-15 minutes or until a toothpick comes out clean.

Roll the Cake

1. While still warm, immediately invert the cake onto a clean kitchen towel heavily dusted with powdered sugar, then carefully peel off the parchment paper.
2. Starting from one short end, carefully and tightly roll the cake and the towel together; place the rolled cake on a wire rack to cool completely.

Craft the Dreamy Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese and softened butter until light and fluffy.
2. Slowly add the powdered sugar, beating until smooth and lump-free, then stir in the vanilla extract.

Assemble Your Masterpiece

1. Once the cake is completely cool, carefully unroll it from the towel.
2. Evenly spread the cream cheese filling over the entire cake, leaving a small border around the edges.
3. Starting from the same short end, carefully and tightly re-roll the cake without the towel.
4. Wrap the Pumpkin Roll Cake tightly in plastic wrap and refrigerate for at least 1-2 hours to allow the filling to set and flavors to meld.

Serve

1. Just before serving, dust the cake with extra powdered sugar if desired, then slice and enjoy.

Notes

Ensure cream cheese and butter are softened to room temperature for a smooth filling. Do not overmix the cake batter, as this can lead to a tough cake. Allow the cake to cool completely before unrolling and spreading the filling to prevent melting and tearing.