There’s something magical about autumn—the crisp air, warm sweaters, and the comforting scent of pumpkin spice drifting through the kitchen. This Easy Pumpkin Cake Roll with Cream Cheese Filling combines the best of both worlds: the beloved flavor of Libby’s Pumpkin Roll and the cozy, homemade goodness of a freshly baked Pumpkin Roll Cake. With its tender pumpkin sponge and velvety cream cheese center, this dessert captures the heart of fall in every slice. In this article, you’ll discover the story behind this seasonal classic, the essential ingredients, step-by-step instructions, expert baking tips, and answers to your most common questions.
From Family Traditions to a Fall Favorite
The first time I tasted a pumpkin cake roll with cream cheese filling, it was at my grandmother’s harvest dinner table. The scent of cinnamon, nutmeg, and baked pumpkin filled the air as a golden spiral of cake was unveiled like a treasure. That first bite—soft, moist sponge paired with a cool, creamy swirl—became an instant snapshot of fall in my memory. Every year since, I’ve baked this Easy Pumpkin Cake Roll with Cream Cheese Filling to relive that moment of comfort and joy.
What makes this dessert unforgettable isn’t just its flavor—it’s the ritual. The rustle of parchment paper, the dusting of powdered sugar, and the satisfying roll of warm cake wrapped around smooth cream cheese filling. The aroma alone feels like wrapping yourself in a cozy blanket, reminding you that home is wherever the oven glows. For many of us, this pumpkin cake roll with cream cheese filling isn’t just dessert—it’s a symbol of family gatherings, laughter, and the art of savoring small, sweet moments. Whether it’s Thanksgiving day or a chilly weekend afternoon, one slice of this Easy Pumpkin Cake Roll with Cream Cheese Filling brings warmth to the heart.
Over the years, pumpkin roll recipes have grown into a quintessential American fall tradition. Whether featured at bake sales, dessert tables, or Pinterest boards, they’ve earned a reputation for blending elegance with simplicity. While the Libby’s Pumpkin Roll remains the classic inspiration, bakers everywhere love putting their own spin on it. A homemade version allows for creative tweaks—extra spice for bold flavor, or a bit more cream cheese filling for pure indulgence.
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easy pumpkin cake roll with cream cheese filling
- Total Time: 2 hours 20 minutes
- Yield: 1 roll 1x
Description
This easy pumpkin cake roll features a tender, spiced pumpkin sponge wrapped around a creamy, tangy cream cheese filling. It’s a simple yet impressive fall dessert perfect for holidays or cozy weekend treats.
Ingredients
Instructions
1. Preheat the oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper, greasing lightly.
2. Whisk eggs and granulated sugar together until light and fluffy, then mix in pumpkin puree and vanilla until smooth.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, then fold into the wet ingredients until just combined.
4. Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes until the cake springs back when touched.
5. Immediately loosen the edges with a knife, invert the cake onto a powdered sugar–dusted kitchen towel, peel off the parchment, and roll the cake with the towel inside; cool for 30 to 45 minutes.
6. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla and mix until creamy.
7. Unroll the cooled cake, spread the cream cheese filling evenly leaving a small border, and re-roll tightly without the towel.
8. Wrap the roll in plastic wrap and chill for at least one hour before slicing.
9. Dust the top with powdered sugar before serving and slice with a sharp serrated knife.
10. Store wrapped in the refrigerator for up to four days or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 75
Keywords: pumpkin cake roll, cream cheese filling, fall dessert, pumpkin roll recipe, easy pumpkin roll, holiday dessert
What makes this easy pumpkin cake roll with cream cheese filling so irresistible is its balance of textures and flavors. The sponge is soft yet sturdy enough to hold its swirl, the filling is rich but not overly sweet, and together they create a perfectly spiced harmony. It’s a bakery-style dessert that anyone can make at home without fancy equipment. Plus, the presentation—a golden spiral on a serving plate dusted with powdered sugar—never fails to impress guests. That’s why this pumpkin cake roll with cream cheese filling remains a seasonal must-bake: it’s nostalgic, crowd-pleasing, and deliciously simple to bring to life.
Essential Ingredients for the Perfect Pumpkin Roll Cake
Before you start baking, gather everything you need for your pumpkin roll recipe—it makes the process smooth and fun. The ingredients are simple, yet each one plays an important role in creating that signature moist sponge and luscious cream cheese center. The warm notes of cinnamon and nutmeg balance the subtle earthiness of pumpkin, while the creamy filling adds a touch of indulgence that elevates every bite of this pumpkin cake roll with cream cheese filling.
| For the Pumpkin Cake Roll | For the Cream Cheese Filling |
|---|---|
| ¾ cup all-purpose flour | 8 oz cream cheese, softened |
| ½ teaspoon baking powder | 1 cup powdered sugar, sifted |
| ½ teaspoon baking soda | 6 tablespoons butter, softened |
| ½ teaspoon salt | 1 teaspoon vanilla extract |
| 1 teaspoon cinnamon | — |
| ½ teaspoon nutmeg | — |
| ½ teaspoon ginger (optional) | — |
| 3 large eggs | — |
| 1 cup granulated sugar | — |
| ⅔ cup pumpkin puree (not pie mix) | — |
| 1 teaspoon vanilla extract | — |
| ½ cup chopped walnuts or pecans (optional) | — |
Optional toppings: A dusting of powdered sugar, a drizzle of caramel sauce, or a sprinkle of crushed nuts can make your finished roll even prettier.
Ingredient Highlights
Pumpkin puree: Adds moisture and iconic pumpkin flavor.
Warm spices: Cinnamon, nutmeg, and ginger create that comforting aroma you associate with fall desserts.
Eggs: Provide structure and flexibility so your cake rolls without cracking.
Cream cheese: Balances sweetness with a tangy smoothness.
Powdered sugar: Ensures a silky, spreadable texture for a bakery-style look.
Together, these ingredients yield a pumpkin cake roll with cream cheese filling that’s moist, flavorful, and picture-perfect every time.
Step-by-Step Instructions That Guarantee Success
- Prepare Tools: Gather a 15×10-inch jelly roll pan, parchment paper, mixer, spatula, and a clean kitchen towel dusted with powdered sugar. Preheat the oven to 375°F (190°C) and line the pan.
- Mix the Batter: Whisk eggs and sugar until fluffy, then add pumpkin puree and vanilla. Fold in flour, baking powder, baking soda, salt, and spices until just combined.
- Bake: Spread the batter evenly in the pan and bake for 12–15 minutes, until the cake springs back lightly when touched.
- Roll the Cake: Turn the warm cake out onto the towel, peel off parchment, and roll it up with the towel inside. Cool completely for about 40 minutes.
- Prepare the Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Assemble: Unroll the cooled cake, spread filling evenly, then re-roll without the towel. Chill for at least one hour to set.
- Finish & Serve: Unwrap, dust with powdered sugar, and slice to reveal the swirl. Serve chilled or at room temperature.
Pro Bakers’ Tips: Roll while warm, spread evenly with an offset spatula, and chill before slicing for neat layers. This easy pumpkin cake roll with cream cheese filling is wonderfully forgiving and always impressive.
Avoiding Common Mistakes When Making Pumpkin Rolls
Even seasoned bakers can face hiccups when crafting a classic pumpkin roll with cream cheese filling, but these quick fixes will guarantee success:
- Prevent Cracks: Roll while warm to “train” the sponge.
- Stop Dry Cakes: Don’t overbake or overmix; check doneness early.
- Fix Runny Filling: Chill it briefly if too soft before spreading.
- Stop Seepage: Cool the cake completely before adding filling; powdered sugar can create a barrier.
- Storage: Wrap and refrigerate up to four days, or freeze for two months for a make-ahead option.
Follow these, and your pumpkin roll recipe will stay moist, flavorful, and bakery-beautiful every time.
Serving Ideas and Seasonal Variations
Once your pumpkin cake roll with cream cheese filling is ready, dressing it up can turn a simple dessert into a seasonal showpiece.
- Classic Look: Dust with powdered sugar for a snowy finish.
- Caramel Drizzle: Add warm caramel ribbons for glossy sweetness.
- Whipped Cream Topping: Swirl on dollops and sprinkle with cinnamon.
- Decorative Touches: Garnish with pecans or candy pumpkins for holiday flair.
Flavor Twists
Maple cream filling for a deeper sweetness; toasted pecans for crunch; a chocolate drizzle for contrast; or a thin salted caramel layer for indulgence. This easy pumpkin cake roll with cream cheese filling adapts beautifully to any taste.
Perfect for Every Fall Occasion
Serve bite-sized slices at Halloween, present a whole roll as a Thanksgiving showstopper, or simply enjoy a piece with your morning coffee. Few desserts fit every fall table quite as perfectly as this pumpkin roll recipe.
Frequently Asked Questions About Pumpkin Cake Roll with Cream Cheese Filling
- Why did my pumpkin roll crack? The cake cooled too long before rolling. Roll it warm and dust with powdered sugar to hide small cracks.
- Can I freeze it? Yes! Wrap tightly in plastic and foil; freeze up to two months. Thaw overnight before slicing.
- How long does it last in the fridge? Properly wrapped, this easy pumpkin cake roll with cream cheese filling keeps for 3–4 days.
- Can I use homemade puree? Yes, but drain excess moisture so it thickens like canned puree.
- How do I stop the filling from soaking in? Ensure the cake is fully cool and, if desired, dust it lightly with powdered sugar before filling.
- What’s the best way to slice cleanly? Use a serrated knife and wipe the blade between cuts for sharp, defined swirls.
Wrapping Up the Sweetest Fall Dessert
The Easy Pumpkin Cake Roll with Cream Cheese Filling is proof that simple ingredients can create something extraordinary. Spiced, tender pumpkin sponge meets cool, tangy filling in a dessert that feels like a warm hug from autumn itself. It looks bakery-fancy but is delightfully easy to make at home.
Whether you’re sharing slices after Thanksgiving dinner or saving some for cozy weekend mornings, this pumpkin roll recipe brings a little nostalgia to every plate. Its golden swirl is a reminder of gatherings, laughter, and all the sweet comforts of the season.
So preheat the oven, dust that towel with sugar, and roll up a piece of fall magic. Once you’ve sliced into your own pumpkin cake roll with cream cheese filling, you’ll see why it’s a dessert that never leaves the autumn menu—year after year, and bite after bite.
