If you adore the cozy flavors of fall, then the Classic Pumpkin Roll with Cream Cheese Filling Recipe is going to be your new favorite dessert to bake and share. This delightful treat combines a soft, spiced pumpkin sponge cake rolled tightly around a luscious, silky cream cheese filling to create a show-stopping dessert that’s as beautiful as it is delicious. Whether you’re serving it for a holiday gathering or just craving something sweet and comforting, this recipe brings together the perfect balance of moist texture and rich flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to mastering the Classic Pumpkin Roll with Cream Cheese Filling Recipe. Each item plays a key role—from the warmth of spices infusing the pumpkin cake to the creamy sweetness of the filling that holds it all together.
- 3/4 cup all-purpose flour: Provides the structure for the tender, airy cake.
- 1 cup granulated sugar: Adds sweetness and helps the cake brown beautifully.
- 1 tsp baking powder: Gives the cake a light rise.
- 1/2 tsp baking soda: Works with acidic pumpkin for perfect leavening.
- 1/2 tsp cinnamon: Brings classic warmth and spice.
- 1/2 tsp ground cloves: Adds a subtle, aromatic edge to deepen flavor.
- 1/4 tsp salt: Enhances all the other flavors perfectly.
- 3 large eggs: Bind everything and contribute to the cake’s fluffy, rich texture.
- 2/3 cup canned pumpkin puree: Gives the cake its moistness and vibrant autumn color.
- 8 oz cream cheese, softened: The star of the luscious filling, offering tang and creaminess.
- 1 cup powdered sugar, sifted: Sweetens the filling without grit, keeps it smooth.
- 6 tbsp unsalted butter, softened: Adds richness and helps create that creamy texture.
- 1 tsp vanilla extract: Elevates the filling with sweet, fragrant notes.
- Powdered sugar for dusting: A pretty finishing touch and little extra sweetness on top.
How to Make Classic Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prepare Your Baking Pan and Oven
Preheat your oven to 375°F (190°C) while you line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This preparation ensures your cake won’t stick and rolls up perfectly without cracking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, cloves, and salt. This step evenly distributes the spices and leavening agents for a consistent and flavorful cake batter.
Step 3: Combine Wet Ingredients and Start the Batter
In a separate bowl, beat the eggs and pumpkin puree together until smooth. Gradually stir the dry mixture into the wet ingredients, mixing until just combined to keep your batter light and fluffy.
Step 4: Bake the Pumpkin Cake
Spread the batter evenly in your prepared pan to ensure an even rise and bake for 13 to 15 minutes. You’ll know it’s ready when the cake springs back lightly to the touch—this means it’s perfectly soft yet firm enough to roll.
Step 5: Roll the Cake to Cool
While the cake bakes, generously dust a clean kitchen towel with powdered sugar. Once the cake comes out of the oven, immediately loosen edges with a knife, turn it out onto the towel, peel off the parchment, and roll the cake up inside the towel. Allow it to cool completely on a wire rack to maintain shape without cracking.
Step 6: Prepare the Cream Cheese Filling
Beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth, light, and creamy. This filling contrasts perfectly with the spicy pumpkin sponge, bringing lusciousness with every bite.
Step 7: Fill and Re-Roll the Cake
Once cooled, carefully unroll the cake, spread the cream cheese filling evenly across the surface, then roll it back up without the towel. Wrap your beautiful pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to let the filling set and flavors meld.
Step 8: Finish and Serve
Before serving, dust the top of the pumpkin roll with powdered sugar for an elegant, sweet finish that hints at the treat inside. Slice with a sharp knife for neat, dramatic spirals of pumpkin and cream cheese filling.
How to Serve Classic Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
A light dusting of powdered sugar is classic, but you might also consider a sprinkle of finely chopped toasted pecans or a drizzle of warm caramel sauce for that extra wow factor that makes this pumpkin roll truly shine at any table.
Side Dishes
Pair the pumpkin roll with freshly brewed coffee or a spiced chai latte to complement the cinnamon and clove notes. A scoop of vanilla ice cream or a dollop of whipped cream also turns this into a full dessert experience.
Creative Ways to Present
Serve slices on festive plates with small edible flowers for a beautiful presentation. You can even cut the roll into pinwheel cupcakes for a fun party twist. This recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Store your pumpkin roll tightly wrapped in plastic wrap in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for prepping ahead of time for holiday meals or special occasions.
Freezing
You can freeze the wrapped pumpkin roll for up to 2 months. Thaw it in the refrigerator overnight before serving to keep the cream cheese filling smooth and the cake tender.
Reheating
This dessert is best enjoyed chilled or at room temperature. If you prefer it slightly warm, unwrap and warm slices gently in the microwave for about 10 seconds, but avoid overheating which can melt the filling.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just cook and puree fresh pumpkin until smooth. Make sure it’s drained well so the batter doesn’t become too wet, which can affect the cake’s texture.
What can I do if my pumpkin roll cracks when rolling?
Rolling the cake while it’s still warm, wrapped in a powdered sugar-dusted towel, helps prevent cracking. If it does crack, don’t worry—just spread the filling and roll gently; small cracks add homemade charm!
Is it necessary to sift the powdered sugar for the filling?
Sifting helps avoid lumps, ensuring your cream cheese filling is perfectly smooth and silky. It’s a simple step that really improves texture.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture may vary slightly, but the flavor will still be fantastic.
How far in advance can I make the pumpkin roll?
The Classic Pumpkin Roll with Cream Cheese Filling Recipe can be made a day ahead and kept refrigerated, making it an excellent choice for preparing dessert in advance without sacrificing freshness or flavor.
Final Thoughts
There’s something incredibly comforting about the Classic Pumpkin Roll with Cream Cheese Filling Recipe that makes every bite feel like a warm hug on a crisp fall day. With its cozy spices, creamy filling, and beautiful spiral presentation, this dessert is sure to become a cherished treat at your table. Don’t hesitate to try it out and experience why so many people fall in love with this pumpkin roll every single year.
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Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic pumpkin roll featuring a moist, spiced pumpkin cake rolled with a rich and creamy cream cheese filling, perfect for autumn gatherings and festive occasions.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and canned pumpkin puree together until smooth. Gradually incorporate the dry ingredients, mixing until fully blended into a smooth batter.
- Bake the Cake: Spread the batter evenly in the prepared pan and bake for 13-15 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll the Cake: While the cake bakes, prepare a clean kitchen towel generously dusted with powdered sugar. Once the cake is baked, carefully turn it out onto the powdered sugar-dusted towel, peel off the parchment paper, and roll the cake up in the towel. Allow it to cool completely on a wire rack to set its shape.
- Prepare the Filling: Beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract together until the mixture is smooth and creamy.
- Fill and Roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface. Then carefully re-roll the cake without the towel, ensuring the filling stays inside.
- Chill and Serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set. Before serving, dust the top with powdered sugar for a festive finish.
Notes
- Use fresh or canned pumpkin puree for best results; avoid pumpkin pie filling as it contains added spices and sugar.
- Dusting the towel with powdered sugar prevents the cake from sticking and tearing during rolling.
- Ensure the cream cheese and butter are softened to create a smooth filling without lumps.
- The roll can be prepared a day ahead and stored in the refrigerator, allowing the flavors to meld beautifully.
- Use a serrated knife to slice the roll to maintain clean, neat slices.
