There’s something wonderfully cozy about the scent of pumpkin mingling with sweet cream cheese, and that’s exactly the magic behind this Pumpkin Cream Cheese Roll. One evening, craving a dessert that felt both festive and comforting, I whipped up this soft, spiced cake rolled around a luscious cream cheese filling—and it quickly became my go-to treat for chilly afternoons. What I love most is how effortlessly it comes together, yet it tastes like something you’d order at a charming bakery. Whether you’re entertaining guests or just want to treat yourself, this roll strikes the perfect balance of fluffy texture, rich flavor, and seasonal warmth. Let me show you how simple it is to bring this crowd-pleaser to your kitchen table.
Why Choose Pumpkin Cream Cheese Roll?
Irresistible flavor: The warm pumpkin spices paired with tangy cream cheese create an unforgettable taste. Simple to make: This recipe requires basic baking skills and minimal ingredients. Perfect texture: Soft, fluffy cake hugs a smooth, creamy filling for a delightful bite every time. Versatile dessert: Ideal for cozy family gatherings or impressive holiday celebrations. Time-saving treat: Ready in under an hour without sacrificing homemade charm.
Pumpkin Cream Cheese Roll Ingredients
For the Pumpkin Cake
- Pumpkin puree – Use canned or fresh pumpkin for moist, rich flavor in your Pumpkin Cream Cheese Roll.
- All-purpose flour – Provides structure while keeping the cake tender and soft.
- Granulated sugar – Balances the pumpkin’s earthiness with just the right sweetness.
- Eggs – Bind the ingredients and add fluffiness to the cake’s texture.
- Baking powder – Helps the cake rise light and airy for easy rolling.
- Ground cinnamon – Classic warm spice that enhances the pumpkin’s natural flavor.
- Ground nutmeg – Adds depth and a cozy, autumnal aroma.
- Salt – Enhances all the other flavors, making them pop.
For the Cream Cheese Filling
- Cream cheese – Softened to ensure a silky, tangy filling that perfectly complements the cake.
- Butter – Adds richness and smoothness to the cream cheese mixture.
- Powdered sugar – Sweetens the filling without graininess for a luscious texture.
- Vanilla extract – Brings out the cream cheese’s brightness and rounds the flavor.
How to Make Pumpkin Cream Cheese Roll
- Preheat oven to 350°F, position rack in center, and lightly grease a 15×10-inch jelly roll pan for even baking and easy release.
- Line the pan with parchment, leaving a 2-inch overhang on long sides to lift the cake smoothly after baking, preventing cracks during the roll.
- Combine flour, baking powder, cinnamon, nutmeg, and salt in a bowl; whisk until fully mixed and the aromatic spices turn the flour a warm hue.
- Whisk eggs and sugar in a large bowl until pale and ribbon-like, about 3 minutes; their volume ensures a light, airy texture for this cake.
- Fold pumpkin puree into the egg mixture along with dry ingredients; mix gently until no streaks remain, keeping the batter smooth and vibrant orange.
- Spread batter evenly in pan, smoothing the top with an offset spatula to fill corners; the uniform layer bakes in under 12 minutes to a tender, springy cake.
- Bake cake at 350°F for 10–12 minutes, or until springy and edges start to pull away; avoid overbaking to ensure rollable texture without cracks.
- Invert hot cake onto a clean kitchen towel sprinkled with powdered sugar; peel off parchment, then roll cake gently in towel from short end.
- Cool rolled cake seam-side down on a rack for 15 minutes; this gentle rest prevents filling from sliding and keeps the spiral neat.
For the Filling:
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla; whip on medium speed about 2 minutes for a silky filling.
- Unroll cooled cake carefully, removing towel; leave seam-side down for stability, exposing the tender surface ready for filling.
- Spread filling evenly within 1/2 inch of edges to prevent overflow; use an offset spatula for smooth, consistent coverage.
- Reroll the cake tightly but gently, wiping off excess filling from edges; wrap in plastic and chill at least 1 hour to set shape.
- Slice the chilled roll with a sharp knife warmed in hot water; wipe the blade between cuts for clean, defined spirals on each serving.
Optional: Sprinkle cinnamon sugar on top before serving for extra flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Cream Cheese Roll?
Indulge in the warmth of autumn flavors alongside this delightful treat that perfectly blends nostalgic coziness with sweet sophistication.
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Spiced Apple Cider: This comforting drink enhances the fall flavors, making it a perfect companion for the cake’s richness.
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Whipped Cream: A dollop of light, fluffy whipped cream adds a creamy texture that contrasts beautifully with the spiced cake.
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Cinnamon Ice Cream: The creaminess and delightful cinnamon notes in this ice cream create a heavenly duet with the Pumpkin Cream Cheese Roll.
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Pecan Pie: The buttery, nutty goodness of pecan pie complements the sweet creaminess of the roll, rounding out a decadent fall dessert spread.
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Maple Glazed Nuts: These crunchy bites bring a delightful sweetness and contrast to the smooth cake, making each bite an adventure.
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Ginger Snap Cookies: The spicy zing of these classic cookies harmonizes with the pumpkin flavors, creating a delightful taste experience that lingers.
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Chocolate Ganache: Drizzling a rich chocolate sauce over slices adds an inviting decadence, balancing the sweetness of cream cheese.
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Pumpkin Spice Latte: Embrace the fall spirit! This caffeine boost perfectly pairs with the roll, enhancing every cozy bite with warmth and flavor.
Make Ahead Options
These Pumpkin Cream Cheese Rolls are perfect for busy home cooks who want to enjoy a delightful dessert without the last-minute rush! You can prepare the pumpkin cake and cream cheese filling up to 24 hours in advance; simply bake the cake and let it cool completely before wrapping it tightly in plastic wrap. Store it in the refrigerator to maintain its moisture and freshness. The cream cheese filling can also be made ahead and kept in an airtight container in the fridge. When you’re ready to assemble, unroll the chilled cake, spread the filling, and roll it back up. Pop it in the fridge for an additional hour to set, and you’ll have a delicious treat ready to impress your family or guests!
How to Store and Freeze Pumpkin Cream Cheese Roll
Fridge: Store the Pumpkin Cream Cheese Roll wrapped in plastic wrap in the refrigerator for up to 3 days. This keeps it fresh and ready for dessert cravings.
Freezer: For longer storage, wrap the roll tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the fridge overnight before serving.
Reheating: If desired, gently warm slices in the microwave for 10–15 seconds to revive the flavors, but avoid overheating to keep the cream cheese from melting.
Cutting: When ready to serve, slice cold for clean edges, allowing the beautiful, spiraled filling to shine through with every piece.
Pumpkin Cream Cheese Roll Variations
Feel free to transform your Pumpkin Cream Cheese Roll with these creative twists that will make your dessert even more delightful!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative that doesn’t compromise on taste.
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Nutty Infusion: Add chopped walnuts or pecans to the batter to infuse crunch and earthy flavor into the soft cake.
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Spicy Kick: Mix in a dash of cayenne pepper to the cake batter for a surprisingly pleasant heat that pairs well with the sweetness.
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Chocolate Lovers: Fold in mini chocolate chips into the cream cheese filling for a rich chocolate surprise in every slice.
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Maple Twist: Replace sugar in the filling with pure maple syrup for a deeper flavor that perfectly complements the pumpkin.
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Citrus Zest: Incorporate zest of orange or lemon into the cream cheese mixture for a refreshing pop that cuts through the richness.
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Dairy-Free: Utilize vegan cream cheese and a dairy-free butter substitute to create a creamy filling minus the dairy.
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Caramel Drizzle: Drizzle a warm caramel sauce over the sliced rolls before serving for an indulgent treat that takes your dessert to the next level.
Let your creativity shine and enjoy every variation you bring to this cherished recipe!
Expert Tips for Pumpkin Cream Cheese Roll
- Use Fresh Ingredients: For the best flavor, choose fresh pumpkin puree and high-quality cream cheese to make your Pumpkin Cream Cheese Roll truly stand out.
- Don’t Overbake: Keep a close eye on baking time; overbaking makes the cake dry and prone to cracking when rolling. Remove the cake as soon as it springs back.
- Roll While Warm: Rolling the cake in the towel while still warm helps set its shape and prevents cracking, making your cream cheese roll smooth and flawless.
- Spread Filling Evenly: Apply the cream cheese filling consistently, leaving a small border to avoid spilling when rerolling, ensuring neat, beautiful slices.
- Chill Thoroughly: Refrigerate the roll after assembling to firm up the filling and make slicing easier, maintaining perfect spiral layers every time.
Pumpkin Cream Cheese Roll Recipe FAQs
What kind of pumpkin puree should I use for the Pumpkin Cream Cheese Roll?
You can use either canned or fresh pumpkin puree, but make sure it’s smooth and not pumpkin pie filling. Fresh puree adds a vibrant, natural flavor, while canned is convenient and consistent.
How long can I store the Pumpkin Cream Cheese Roll in the fridge?
Store it tightly wrapped in plastic wrap in the refrigerator for up to 3 to 4 days. This keeps the cake moist and the cream cheese filling fresh, perfect for enjoying over several dessert occasions.
Can I freeze the Pumpkin Cream Cheese Roll, and if so, how?
Absolutely! Wrap the roll first in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. To thaw, transfer it to the refrigerator overnight, and slice while cold for best results.
Why did my roll crack while rolling, and how can I prevent it?
Cracks often happen if the cake cools too much before rolling or if it’s overbaked. Roll the cake warm, right after baking, onto a powdered sugar–dust towel to set the shape gently. Avoid overbaking by checking for a springy touch at 10–12 minutes.
Is the Pumpkin Cream Cheese Roll safe for pets or those with allergies?
This dessert contains dairy, eggs, and gluten, so it’s not safe for pets or people with those allergies. For alternatives, consider dairy-free cream cheese and gluten-free flour, though texture and flavor may vary. Always check ingredient labels and consult dietary needs carefully.
Irresistible Pumpkin Cream Cheese Roll Recipe You’ll Crave
Ingredients
Equipment
Method
- Preheat oven to 350°F, position rack in center, and lightly grease a 15×10-inch jelly roll pan for even baking and easy release.
- Line the pan with parchment, leaving a 2-inch overhang on long sides to lift the cake smoothly after baking.
- Combine flour, baking powder, cinnamon, nutmeg, and salt in a bowl; whisk until fully mixed.
- Whisk eggs and sugar in a large bowl until pale and ribbon-like, about 3 minutes.
- Fold pumpkin puree into the egg mixture along with dry ingredients; mix gently until no streaks remain.
- Spread batter evenly in pan, smoothing the top with an offset spatula.
- Bake cake at 350°F for 10–12 minutes, or until springy and edges start to pull away.
- Invert hot cake onto a clean kitchen towel sprinkled with powdered sugar.
- Cool rolled cake seam-side down on a rack for 15 minutes.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla; whip for a silky filling.
- Unroll cooled cake carefully, leaving seam-side down for stability.
- Spread filling evenly within 1/2 inch of edges.
- Reroll the cake tightly but gently, wrap in plastic and chill at least 1 hour to set shape.
- Slice the chilled roll with a sharp knife warmed in hot water.
