5-Star Pumpkin Roll Cake with Cream Cheese Filling Recipe

Every fall, when the leaves start turning and there’s that first crispness in the air, I know it’s time to make my famous Pumpkin Roll Cake with Cream Cheese Filling. This beauty has been the star of our family gatherings for years – my aunt still talks about the time I brought it to Thanksgiving and she ate three slices before dinner! The perfect pumpkin roll cake should be moist yet light, spiced just right, and filled with that dreamy cream cheese filling that makes you close your eyes after the first bite. It’s easier to make than you’d think, and once you try this version, you’ll understand why my family begs me to make it every October.

Why You’ll Love This Pumpkin Roll Cake

Trust me, this pumpkin roll cake is about to become your new fall obsession. Here’s why:

• It’s shockingly easy—that fancy spiral shape looks impressive, but with the right technique (and a trusty kitchen towel), you’ll nail it on the first try.
• The cream cheese filling is pure bliss—silky, slightly tangy, and just sweet enough to balance the warm pumpkin spice.
• Perfect for sharing—whether it’s Thanksgiving, a cozy Friendsgiving, or just because you deserve a treat.
• That texture! Moist cake, creamy filling, and a dusting of powdered sugar that melts on your tongue.

Plus, the whole house smells like a pumpkin spice dream while it bakes. Need I say more?

Ingredients for Pumpkin Roll Cake with Cream Cheese Filling

Let’s gather everything you’ll need for this autumn masterpiece. I always set everything out before starting – my grandma called it “mise en place” and it saves so much stress!

For the cake:

• 3/4 cup all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves (my secret spice boost!)
• 1/4 teaspoon salt
• 3 large eggs (room temperature is crucial)
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)

For the dreamy cream cheese filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar (sifted to avoid lumps)
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• Extra powdered sugar for dusting

Ingredient Notes & Substitutions

No pumpkin puree? You can roast and mash fresh sugar pie pumpkin! For gluten-free, use a 1:1 GF flour blend. Dairy-free? Try plant-based cream cheese and butter. Out of cloves? Just double the cinnamon – the cake will still shine.

Equipment You’ll Need

Don’t worry—you don’t need anything fancy for this pumpkin roll cake! Here’s what I always grab:

• 15×10-inch jelly roll pan – The perfect size for that signature spiral
• Parchment paper – Lifesaver for easy release (no sticking disasters!)
• Stand mixer or hand mixer – To get that batter nice and fluffy
• Clean kitchen towel – I use flour sack—super smooth for rolling
• Spatula – For spreading the batter just right
• Powdered sugar shaker – For that perfect snowy dusting

That’s it! Now let’s get baking.

How to Make Pumpkin Roll Cake with Cream Cheese Filling

Alright, let’s dive into the magic! I’ve made this pumpkin roll cake dozens of times, and these steps never fail me. Follow along, and you’ll have that perfect spiral in no time.

Step 1: Preheat your oven to 375°F and line that jelly roll pan with parchment paper. Pro tip: leave a little overhang on the short sides – it’ll make lifting the cake out so much easier!

Step 2: Whisk together all your dry ingredients – flour, baking powder, baking soda, cinnamon, cloves, and salt. Set this aside while you work on the wet stuff.

Step 3: In your mixer, beat the eggs and sugar on medium-high for about 3 minutes until they’re thick and pale yellow. This is key for that light texture! Then gently stir in the pumpkin puree.

Step 4: Now, fold in the dry ingredients just until combined. No overmixing here – we want tender cake, not tough cake! Spread the batter evenly in your prepared pan.

Step 5: Bake for 13-15 minutes. Start checking at 13 – the cake should spring back when you lightly touch it. Overbaking leads to cracks, and we don’t want that!

Rolling the Cake Perfectly

Here’s where people get nervous, but trust me – you’ve got this! Right when the cake comes out, dust a clean kitchen towel with powdered sugar (generously!). Flip the cake onto it, peel off the parchment, then immediately roll it up with the towel from the short end. Let it cool completely this way – the heat helps set the shape so it won’t crack later.

Preparing the Cream Cheese Filling

While the cake cools, make your filling. Room temperature cream cheese and butter are non-negotiable here – cold ingredients will give you lumps. Beat them until smooth, then mix in powdered sugar and vanilla. So simple, so delicious!

Tips for the Best Pumpkin Roll Cake

After years of pumpkin roll triumphs (and a few early disasters), I’ve learned all the tricks! First, don’t overbake—pull it at 13 minutes and check. That extra minute can mean the difference between a perfect spiral and cracks. Second, dust that towel like you’re decorating for a snowstorm—too little sugar means sticking. And finally, chill it before slicing—I know it’s tempting to dive in, but that hour in the fridge makes those swirls picture-perfect!

Serving and Storing Pumpkin Roll Cake with Cream Cheese Filling

When it’s time to serve your masterpiece, I love dusting the top with a snowfall of powdered sugar – it makes those beautiful swirls pop! For extra crunch, sprinkle some toasted pecans along the top. Store any leftovers (if you have any!) in the fridge, tightly wrapped, for up to 3 days. The flavors actually get better overnight as the spices mingle with that creamy filling. Just let slices sit at room temperature for 10 minutes before serving – cold cake is good, but slightly softened cake is heavenly!

Pumpkin Roll Cake Variations

Once you’ve mastered the classic, try these fun twists! For crunch, mix toasted pecans or walnuts into the filling. Feeling fancy? Drizzle melted white chocolate over the finished roll. Swap cloves for pumpkin pie spice if you prefer milder flavor. My neighbor adds a tablespoon of bourbon to the filling – pure magic at holiday parties!

Nutritional Information

Nutrition facts are estimates only and will vary based on specific ingredients used. Each slice averages about 280 calories – totally worth it for that creamy pumpkin bliss!

FAQs About Pumpkin Roll Cake with Cream Cheese Filling

Q1. Why did my pumpkin roll cake crack when I unrolled it?
Don’t panic! Cracks usually happen if the cake cooled too long before rolling or if it was slightly overbaked. Next time, roll it up in the towel immediately after baking while it’s still flexible. If cracks do appear, just cover them with extra powdered sugar – no one will know!

Q2. Can I freeze pumpkin roll cake with the cream cheese filling?
Absolutely! Wrap the unfrosted cake roll tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge, then add the filling. The filling itself doesn’t freeze well – make it fresh when you’re ready to serve.

Q3. How do I prevent the pumpkin roll cake from sticking to the towel?
Generously dust every inch of that towel with powdered sugar – I mean really go to town! The sugar creates a barrier. Flour sack towels work best because they’re smooth and don’t leave lint behind like terrycloth can.

Share Your Pumpkin Roll Cake Experience

Did your pumpkin roll turn out as dreamy as mine? Snap a pic and tag me – I’d love to see your swirls! Drop a comment below with your favorite fall baking memories or any clever twists you tried. Happy baking, friends!

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