Pumpkin Roll Cake Cream Cheese

Pumpkin roll cake makes autumn extra special in my kitchen. Each year I bake it as soon as the weather hints at cooler days. The spiced pumpkin cake wraps around a thick layer of cream cheese filling and looks so impressive on the table but it is simpler to make than you might think. One slice with coffee has become a beloved fall afternoon ritual at my house.

The first time I made pumpkin roll cake was for a Halloween party. It disappeared before the end of the night and guests still ask for it every October.

Gather Your Ingredients

• All-purpose flour: for a fine crumb structure choose a fresh bag for best results
• Baking powder: ensures the cake rises light and tender double check your date
• Salt: balances the sweetness and enhances spice flavors
• Ground cinnamon: brings warm spicy notes look for aromatic varieties
• Large eggs: bind everything together and give the cake lift
• Granulated sugar: sweetens and adds moisture to the batter
• Pumpkin puree: gives body color and a mellow flavor always pick pure pumpkin not pie mix
• Vanilla extract: for mellow depth pure extract is worth it
• Cream cheese: softened to blend smoothly choose full-fat for richness
• Unsalted butter: makes the filling silky smooth use good quality
• Powdered sugar: sweetens the filling and keeps it fluffy sift for best texture
• Vanilla extract (again): because you want that extra creamy flavor kick in the filling

How to Make It

Preheat the Oven:

Set your oven to 375 F and get out a 15 by 10 inch jelly roll pan. Line it with parchment paper making sure the ends hang over. Grease it lightly to prevent sticking. This step helps the cake release easily after baking.

Make the Dry Mix:

In a large bowl whisk together your flour baking powder and salt. Add cinnamon for the autumn warmth. Make sure everything is mixed evenly so there are no lumps. This gives you a consistent sponge cake texture.

Beat Eggs and Sugar:

In a separate mixing bowl use an electric mixer to beat the eggs and granulated sugar together. Keep going for about five minutes until the mixture turns thick and pale. This is key for a light and fluffy roll.

Add Pumpkin and Vanilla:

To your fluffy egg mixture add pumpkin puree and vanilla extract. Blend until just smooth being careful not to overmix. The puree brings moisture and keeps the cake plush when rolled.

Combine Wet and Dry:

Gently fold the pumpkin mixture into the dry ingredients until you see almost no streaks. A light hand keeps the sponge airy. Scrape down the bowl to make sure nothing is left behind.

Bake the Cake:

Spread the batter into the prepared pan. Smooth the top with a spatula for even baking. Bake for 13 to 16 minutes until the cake springs back when touched. Do not overbake to keep it moist and flexible for rolling.

Roll the Cake:

As soon as the cake comes out of the oven turn it out onto a clean kitchen towel dusted generously with powdered sugar. Immediately peel off the parchment. Starting from a short end carefully roll up the cake with the towel inside. Let it cool completely like this to set its shape.

Prepare the Cream Cheese Filling:

In a mixing bowl beat softened cream cheese with room temperature unsalted butter until fluffy. Add powdered sugar and vanilla extract then beat until totally smooth and creamy. No lumps for the most luscious bite.

Assemble:

Once the cake has cooled gently unroll it remove the towel and spread the filling evenly on top. Reroll the cake just as tightly but now without the towel. Transfer to a platter seam side down and chill until set before slicing for tidiest pieces.

My favorite part of this cake is spreading on the vanilla cream cheese filling as thick as possible before rolling it up. Every year my daughter loves helping dust the towel with sugar and we laugh about how messy the kitchen gets.

Flavor Boosters

If you do not have pumpkin puree sweet potato puree works beautifully with the same spices. For a gluten free version use your favorite all purpose gluten free flour blend. You can swap the spices for pumpkin pie spice mix if that is on hand just use about two teaspoons total.

Serving Suggestions

Serve thick slices dusted with extra powdered sugar or with a drizzle of caramel sauce. This cake pairs wonderfully with coffee or chai tea. For an even fancier dessert top with toasted pecans or whipped cream.

Creative Twists

Pumpkin roll cakes likely became popular in America in the twentieth century when home bakers first embraced the jelly roll technique for quick elegant desserts. This version captures the flavors of fall in every slice and has become a staple for Thanksgiving and Halloween at my house. Feel free to adapt the spices to fit your family tradition.

Every holiday season my siblings request pumpkin roll cake instead of pie. It is now the star of our autumn table and the first dessert to vanish. Little hands always want to help with the rolling and there are never any leftovers for the next day.

Common Questions About This Recipe

→ How do I prevent the cake from cracking while rolling?

Roll the cake while it's still warm in a towel dusted with powdered sugar. This keeps it flexible and helps avoid cracks.

→ Does the dessert need to be refrigerated?

Yes, due to the cream cheese filling, store the prepared roll in the refrigerator until serving.

→ Can this be made ahead of time?

Absolutely. Prepare it in advance, chill thoroughly, and slice just before serving for neat rolls.

→ What’s the best way to slice clean pieces?

Chill the roll before slicing and use a sharp knife, cleaning it between each slice for best results.

→ Can I add extra spices or flavors?

You can enhance the filling or cake with extra cinnamon, ginger, or a drizzle of caramel for added flavor.