There’s something comforting about making a Classic Pumpkin Roll With Creamy Filling in my own kitchen. I love how the soft pumpkin sponge cake rolls up so neatly around a smooth, lightly sweetened cream cheese filling. The warm spices, tender texture, and beautiful swirl make this dessert feel special without being complicated, and I always enjoy serving it when I want something cozy and homemade.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style results with simple steps. I like how the cake stays light and flexible, which makes rolling easy and stress-free. The creamy filling balances the spiced pumpkin perfectly, and I appreciate that I can make it ahead of time and keep it chilled until I’m ready to serve.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the pumpkin cake
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
For the creamy filling
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 375°F (190°C). I line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. I also place a clean kitchen towel on the counter and dust it generously with powdered sugar so it’s ready for rolling.
In a large bowl, I beat the eggs and granulated sugar until the mixture becomes thick and pale. I mix in the pumpkin puree and vanilla extract until smooth. In another bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. I gently fold the dry ingredients into the wet mixture until just combined.
I spread the batter evenly into the prepared pan and bake it for 13 to 15 minutes, until the cake springs back lightly when touched. While the cake is still hot, I turn it out onto the prepared towel, peel off the parchment paper, and carefully roll the cake up in the towel starting from the short end. I let it cool completely while rolled.
To make the filling, I beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Once the cake has cooled, I gently unroll it, spread the filling evenly over the surface, and roll it back up tightly. I wrap it in plastic wrap and refrigerate it for at least one hour before slicing.
Servings And Timing
I usually slice this pumpkin roll into 10 servings.
Preparation time is about 20 minutes, baking takes around 15 minutes, and chilling requires at least 1 hour. I plan for roughly 1 hour and 35 minutes from start to finish.
Variations
I sometimes add an extra pinch of cinnamon or ginger when I want a stronger spice flavor. When I’m feeling creative, I mix a tablespoon or two of maple syrup into the cream cheese filling for a subtle twist. I also like sprinkling finely chopped nuts over the filling before rolling for added texture.
Storage/Reheating
I store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 5 days. If I want to freeze it, I wrap the whole roll or individual slices in plastic wrap and foil and freeze them for up to 2 months. I always thaw it overnight in the refrigerator before serving. I don’t reheat this dessert, as I enjoy it chilled or at room temperature.
FAQs
How Do I Roll The Cake Without Cracking?
I always roll the cake while it’s still warm. This helps it set into shape and prevents cracks later.
Can I Make This Recipe Ahead Of Time?
Yes, I often make it a day in advance and keep it wrapped in the refrigerator until I’m ready to serve.
Why Do I Use Powdered Sugar On The Towel?
I use powdered sugar to keep the cake from sticking to the towel and to help it roll smoothly.
What Kind Of Cream Cheese Works Best?
I always use full-fat, block-style cream cheese because it gives me a thick and stable filling.
Can I Freeze The Pumpkin Roll?
Yes, I freeze it wrapped tightly, and it keeps well for up to two months.
Conclusion
This Classic Pumpkin Roll With Creamy Filling is one of those desserts I truly enjoy making and sharing. I love its soft texture, warm spices, and creamy center, and it always looks beautiful when sliced. It’s a reliable recipe I come back to whenever I want a dessert that feels comforting, festive, and homemade.
This Classic Pumpkin Roll With Creamy Filling is a spiced pumpkin sponge cake rolled with a smooth cream cheese filling. It’s a festive, cozy dessert that’s easy to make and perfect for sharing during the holidays or anytime you crave a comforting treat.
Ingredients
For the pumpkin cake:
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
For the creamy filling:
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Prepare a clean kitchen towel with a dusting of powdered sugar.
In a bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree and vanilla.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Fold dry ingredients into wet until just combined.
Spread batter evenly in the pan. Bake 13–15 minutes, until cake springs back when touched.
Immediately turn the hot cake onto the prepared towel, peel off parchment, and roll the cake with the towel from the short end. Let cool completely.
To make the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Unroll cooled cake, spread filling evenly, and re-roll tightly. Wrap in plastic wrap and chill at least 1 hour before slicing.
Notes
Roll the cake while it’s still warm to avoid cracking.
Use full-fat, block-style cream cheese for the best texture.
Add maple syrup or chopped nuts to the filling for variation.
Dust the towel well with powdered sugar to prevent sticking.
