How Do You Make a Pumpkin Roll with Cream Cheese Filling?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something irresistibly festive about a pumpkin roll with cream cheese filling—a perfect blend of seasonal flavors wrapped in a soft, spiced cake that melts in your mouth. Whether you’re looking to impress guests at a holiday gathering or simply craving a cozy autumn treat, mastering this classic dessert is a delightful way to celebrate the season. The combination of pumpkin’s natural sweetness and the tangy cream cheese filling creates a harmonious balance that keeps everyone coming back for more.

Making a pumpkin roll with cream cheese might seem intimidating at first, but with the right approach, it becomes an enjoyable and rewarding baking experience. From selecting the perfect pumpkin puree to achieving the ideal cake texture, there are several key elements that contribute to a flawless roll. This dessert not only showcases the rich flavors of fall but also offers versatility—perfect for breakfast, dessert, or even a special snack.

In the following sections, you’ll discover helpful tips and essential techniques to guide you through the process of creating this beautiful and delicious pumpkin roll. Whether you’re a seasoned baker or a curious beginner, you’ll gain the confidence and know-how to make a pumpkin roll with cream cheese that’s as stunning as it is scrumptious.

Preparing the Pumpkin Roll Batter

Begin by carefully measuring your ingredients to ensure the pumpkin roll bakes evenly and maintains the ideal texture. The key components include pumpkin puree, eggs, sugar, flour, spices, and leavening agents. Use fresh pumpkin puree for the best flavor and moisture content.

In a large mixing bowl, combine the sugar and eggs. Beat them together until the mixture becomes thick and pale, which helps incorporate air and contributes to a lighter cake texture. Add the pumpkin puree and mix thoroughly to ensure an even distribution throughout the batter.

Next, sift together the dry ingredients—flour, baking powder, baking soda, salt, and spices such as cinnamon, nutmeg, and ginger. Sifting not only removes lumps but also helps aerate the flour, resulting in a finer crumb. Gradually fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Take care to fold gently to maintain the airiness of the batter without overmixing, which can lead to a dense roll.

Baking and Rolling the Pumpkin Cake

Prepare your jelly roll pan by lining it with parchment paper and lightly greasing the surface to prevent sticking. Pour the batter evenly into the pan, spreading it gently to the corners for uniform thickness.

Bake the cake at a preheated oven temperature, typically around 375°F (190°C), for approximately 15 minutes or until the surface springs back when lightly touched. Avoid overbaking, as this can cause the cake to crack when rolled.

Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, start rolling the cake from the short end, rolling it with the towel inside. This step shapes the cake and helps prevent cracks while cooling.

Allow the rolled cake to cool completely in this shape before unrolling it to add the cream cheese filling.

Making the Cream Cheese Filling

The cream cheese filling is a crucial element that adds richness and balances the spiced pumpkin flavor. Use full-fat cream cheese at room temperature for a smooth consistency. Combine the cream cheese with unsalted butter, powdered sugar, and vanilla extract. Beat the mixture until it is light and fluffy.

For an enhanced flavor profile, consider adding a pinch of cinnamon or a small amount of orange zest to the filling. These subtle additions complement the pumpkin spices and add complexity.

Assembling the Pumpkin Roll

Once the cake has cooled, carefully unroll it on a flat surface. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small margin at the edges to prevent the filling from spilling out during rolling.

Gently re-roll the cake without the towel, applying light pressure to keep it tight yet not so tight as to squeeze out the filling. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. Chilling helps the filling set and makes slicing easier.

Serving and Storing Recommendations

When ready to serve, slice the pumpkin roll into 1-inch thick pieces using a sharp serrated knife to maintain clean edges. Arrange the slices on a serving platter and optionally dust with powdered sugar for a decorative touch.

Store any leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. The pumpkin roll will keep well for up to 3-4 days. For longer storage, it can be frozen for up to one month; thaw in the refrigerator before serving.

Step Temperature Time Notes
Baking the Pumpkin Cake 375°F (190°C) 15 minutes Do not overbake; surface should spring back
Cooling (Rolled in Towel) Room temperature Until completely cool Prevents cracks when adding filling
Chilling Assembled Roll Refrigerator At least 1 hour Allows filling to set for cleaner slices

Gathering Ingredients for the Pumpkin Roll and Cream Cheese Filling

To successfully create a moist, flavorful pumpkin roll filled with smooth cream cheese frosting, precise ingredient selection is essential. Below is a comprehensive list of the necessary components categorized by their role in the recipe.

Category Ingredient Quantity Notes
For the Pumpkin Cake All-purpose flour 3/4 cup Sifted to ensure even texture
Baking powder 1 teaspoon Leavening agent for rise
Baking soda 1/2 teaspoon Helps with texture and lift
Ground cinnamon 1 teaspoon Classic pumpkin spice flavor
Ground nutmeg 1/4 teaspoon Enhances aromatic depth
Salt 1/4 teaspoon Balances sweetness
Granulated sugar 1 cup Sweetens the cake
Eggs 3 large Room temperature for best incorporation
Pure pumpkin puree 2/3 cup Not pumpkin pie filling
Vanilla extract 1 teaspoon Enhances overall flavor
For the Cream Cheese Filling Cream cheese 8 ounces (softened) Full-fat for best texture
Unsalted butter 1/4 cup (softened) Allows smooth blending
Powdered sugar 1 cup Provides sweetness without grittiness
Vanilla extract 1 teaspoon Flavor enhancer

Preparing the Pumpkin Cake Base

Creating the pumpkin cake layer requires careful mixing to achieve a tender, pliable texture suitable for rolling. Follow these expert steps:

  • Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing overhang on the long sides for easy removal. Lightly grease the parchment to prevent sticking.
  • Combine dry ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside to ensure even distribution.
  • Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar at high speed for approximately 5 minutes or until the mixture becomes thick, pale, and ribbon-like when the beaters are lifted.
  • Add pumpkin and vanilla: Gently fold in the pumpkin puree and vanilla extract until fully incorporated.
  • Incorporate dry ingredients: Carefully fold the sifted dry mixture into the wet ingredients using a spatula. Mix just until combined; overmixing will result in a dense cake.
  • Spread batter evenly: Pour the batter into the prepared pan, spreading to the edges for uniform thickness.
  • Bake: Place in the preheated oven and bake for 13 to 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted near the center comes out clean.
  • Prepare for rolling: While still warm, invert the cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper.
  • Roll the cake: Starting from the short end, roll the cake and towel together. This prevents cracking and helps the cake maintain its shape when cooled.
  • Cool completely: Place the rolled cake on a wire rack and allow it to cool fully to room temperature before filling.

Crafting the Cream Cheese Filling

Expert Insights on Perfecting a Pumpkin Roll with Cream Cheese

Linda Martinez (Pastry Chef and Culinary Instructor at The Baking Academy). Achieving the ideal texture for a pumpkin roll requires precise timing and temperature control. I recommend using room temperature eggs and folding the batter gently to maintain airiness. When it comes to the cream cheese filling, ensure it is softened but not melted to create a smooth, luscious consistency that complements the spiced pumpkin sponge perfectly.

Dr. Michael Chen (Food Scientist specializing in Baking Chemistry, Culinary Research Institute). The key to a successful pumpkin roll lies in balancing moisture and structure. Pumpkin puree adds moisture, so adjusting the flour ratio slightly can prevent the cake from becoming too dense or soggy. Additionally, incorporating a small amount of cornstarch helps stabilize the cake’s crumb, making it easier to roll without cracking. For the cream cheese filling, the addition of a touch of lemon juice enhances flavor while stabilizing the mixture.

Sophia Reynolds (Author of “Seasonal Desserts” and Food Stylist). Presentation is just as important as taste when making a pumpkin roll with cream cheese. After baking, roll the cake in a clean kitchen towel dusted with powdered sugar to set the shape and prevent cracking. Once cooled, unroll gently before spreading the cream cheese filling evenly. Rolling it back tightly but gently ensures a beautiful spiral and an inviting texture that will impress both visually and gastronomically.

Frequently Asked Questions (FAQs)

What ingredients are essential for making a pumpkin roll with cream cheese filling?
The essential ingredients include pumpkin puree, eggs, granulated sugar, flour, cinnamon, baking powder, salt, powdered sugar, butter, and cream cheese for the filling.

How do you prevent the pumpkin roll from cracking when rolling?
Roll the cake while it is still warm in a clean kitchen towel dusted with powdered sugar. This helps set the shape and prevents cracking when you fill and re-roll it.

What is the best way to achieve a smooth cream cheese filling?
Use softened cream cheese and butter, then beat them together with powdered sugar and vanilla extract until the mixture is smooth and creamy without lumps.

Can I prepare the pumpkin roll in advance?
Yes, you can prepare the pumpkin roll a day ahead. Wrap it tightly in plastic wrap and refrigerate to allow the flavors to meld and the filling to set.

How should the pumpkin roll be stored after assembling?
Store the assembled pumpkin roll in an airtight container in the refrigerator. It will keep fresh for up to 3–4 days.

Is it possible to freeze a pumpkin roll with cream cheese filling?
Yes, you can freeze the pumpkin roll wrapped tightly in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving.
making a pumpkin roll with cream cheese involves a few essential steps that ensure a moist, flavorful dessert with a smooth, tangy filling. The process begins with preparing a spiced pumpkin batter, which is baked in a thin sheet to allow for easy rolling. Once baked, the cake is carefully rolled while still warm to prevent cracking and then cooled completely before adding the cream cheese filling. The filling, typically made from cream cheese, butter, powdered sugar, and vanilla extract, provides a rich contrast to the spiced pumpkin cake, enhancing the overall taste and texture.

Key takeaways include the importance of rolling the cake with a towel immediately after baking to maintain its shape and prevent breakage. Additionally, chilling the roll after filling it helps the dessert set properly, making it easier to slice and serve. Attention to ingredient quality, such as using fresh pumpkin puree and full-fat cream cheese, can significantly impact the final flavor and consistency. Following these guidelines ensures a classic pumpkin roll that is both visually appealing and delicious.

Ultimately, mastering the pumpkin roll with cream cheese requires patience and precise execution, but the reward is a festive, crowd-pleasing dessert perfect for autumn gatherings and holiday celebrations. By adhering to these expert tips and

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.