If you’re dreaming of the perfect fall dessert that combines tender, spiced cake with silky, tangy filling, this Pumpkin Spice Roll with Cream Cheese Filling Recipe is about to become your new obsession. Imagine a fluffy pumpkin-flavored sponge rolled tightly around a luscious cream cheese filling so smooth it practically melts in your mouth. It’s festive, comforting, and so much fun to make, whether you’re baking for a cozy family dinner or showing up at a potluck with something truly memorable. Once you try this recipe, you’ll wonder how you ever enjoyed pumpkin without it.
Ingredients You’ll Need
The magic of this Pumpkin Spice Roll with Cream Cheese Filling Recipe is in its simple, everyday ingredients that come together to create extraordinary flavor and texture. Each component has a purpose, from the warm pumpkin pie spice that fills the air with autumn vibes to the cream cheese filling that adds rich sweetness and balance.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for the best texture and natural sweetness.
- Eggs: Provide structure and help the sponge rise to the perfect fluffiness.
- Sugar: Balances the spices and pumpkin with just the right sweetness.
- Vanilla extract: Adds warmth and depth to both the cake and the filling.
- Flour: Use all-purpose flour for a tender but sturdy roll.
- Baking powder & baking soda: Works together to achieve the ideal lightness and rise.
- Pumpkin pie spice: The core of that signature cozy flavor, blending cinnamon, nutmeg, ginger, and cloves.
- Salt: Enhances all the flavors and balances the sweetness.
- Cream cheese: Softened for a creamy, tangy filling that complements the pumpkin.
- Butter: Adds richness and silky texture to the cream cheese filling.
- Powdered sugar: Sweetens the filling and is also perfect for dusting the towel and finished roll to prevent sticking and add a pretty finish.
How to Make Pumpkin Spice Roll with Cream Cheese Filling Recipe
Step 1: Prepare the Wet Ingredients
Start by whisking together your eggs, sugar, vanilla extract, and pumpkin puree in a bowl. This blend forms the moist, sweet, and flavorful base of your pumpkin cake. Make sure to mix until smooth and well combined because this will help everything else come together beautifully.
Step 2: Combine the Dry Ingredients
In a separate bowl, thoroughly whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt. This mix brings in the delightful spices and the leavening agents that’ll give your cake the perfect rise and tender crumb. Getting this step right means the cake will have that melt-in-your-mouth texture.
Step 3: Mix the Batter
Gently fold the dry mixture into the wet ingredients and stir just until everything is blended. Overmixing can make the roll tough, so it’s best to stop as soon as the batter looks uniform. This careful folding technique keeps your cake light and airy.
Step 4: Bake the Cake
Spread the batter evenly in a prepared pan and pop it into the oven. Bake for about 13 to 15 minutes, or until the cake springs back when you touch it lightly. Timing is key here; underbake, and the cake won’t roll well, overbake, and it might crack when you roll it.
Step 5: Roll the Cake While Warm
Once baked, immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper, then roll the cake up inside the towel. This step sets the shape and prevents cracking later. Let it cool completely while rolled.
Step 6: Prepare the Cream Cheese Filling
Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until super smooth and creamy. This luscious filling is the perfect contrast to the spiced pumpkin cake, balancing richness with a mild tang that keeps every bite exciting.
Step 7: Assemble the Roll
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Then roll the cake back up, this time without the towel lining. Be gentle so the filling stays put and doesn’t squeeze out. The beautiful spiral shows off all your delicious layers.
Step 8: Chill and Finish
Wrap the completed roll tightly in plastic wrap and refrigerate for at least an hour. This resting time helps the flavors meld and the filling set, making it easier to slice cleanly. Just before serving, dust the top with powdered sugar for an inviting, elegant touch.
How to Serve Pumpkin Spice Roll with Cream Cheese Filling Recipe
Garnishes
Keep it simple or add a festive twist. A light dusting of powdered sugar is classic and beautiful, but you could also top with a sprinkle of cinnamon or a drizzle of caramel sauce. Fresh cranberries or a sprig of mint add a pretty pop of color and aroma that makes this dessert party-ready.
Side Dishes
This Pumpkin Spice Roll pairs beautifully with a cup of hot coffee or steaming chai tea, perfect for a cozy afternoon treat. For a heartier dessert spread, serve alongside vanilla ice cream or warm whipped cream to add creaminess and temperature contrast.
Creative Ways to Present
Try slicing the roll into thick rounds and arranging them on a rustic wooden board for a stunning centerpiece. You can also cut smaller bite-sized pieces and serve on cocktail picks at casual gatherings. Wrapping individual slices in parchment tied with twine makes an adorable edible gift or party favor.
Make Ahead and Storage
Storing Leftovers
Once made, your Pumpkin Spice Roll with Cream Cheese Filling Recipe can be tightly wrapped and stored in the refrigerator for up to 3 days. The flavors meld even more after a day or two, but make sure it’s sealed well to prevent it from drying out or absorbing fridge odors.
Freezing
For longer storage, you can freeze the roll wrapped in plastic wrap and then in foil for up to 2 months. Thaw it overnight in the fridge before serving. Freezing works best when the roll is already assembled and chilled so it holds its shape beautifully upon thawing.
Reheating
Since this is a delicate cake with creamy filling, reheating isn’t usually recommended. Instead, bring it to room temperature before serving for the perfect texture. If preferred, a brief 10-15 second zap in the microwave can soften the filling just a bit but avoid overheating to keep the cake from becoming soggy.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because canned pumpkin pie filling is sweetened and spiced already, which can throw off the balance of flavors and texture in the cake.
What if my cake cracks when I roll it?
Rolling the cake while it is slightly warm and using a powdered sugar-dusted towel helps prevent cracking. If cracks happen, don’t worry—they add character, and the cream cheese filling helps hide them.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that’s a 1-to-1 replacement. This keeps the cake tender and moist without changing the taste.
Is there a way to make the filling less sweet?
Yes, simply reduce the powdered sugar in the cream cheese filling to your taste. You can also add a squeeze of lemon juice to balance sweetness with a touch of brightness.
How do I get the perfect spiral when rolling the cake?
Rolling the cake with a towel immediately after baking sets its shape and creates the perfect base. Spreading the filling evenly and rolling gently without squeezing will give you a beautiful spiral every time.
Final Thoughts
This Pumpkin Spice Roll with Cream Cheese Filling Recipe is a total game-changer for your fall baking lineup. It hits all the right notes with cozy spices, tender cake, and a dreamy filling that feels both indulgent and comforting. Once you make it, you’ll want to share it with everyone you know because it’s that kind of crowd-pleaser. Trust me, it’s worth every delicious step.
Print
Pumpkin Spice 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
Description
This Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled with a creamy sweet cream cheese filling. Perfect for autumn or holiday desserts, it’s lightly spiced with pumpkin pie spice and wrapped in a kitchen towel to maintain its moist texture.
Ingredients
For the Pumpkin Cake
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
For the Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Other
- Powdered sugar (for dusting)
- Plastic wrap (for refrigeration)
- Kitchen towel (dusted with powdered sugar for rolling cake)
Instructions
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures that all dry ingredients are evenly combined and aerated for a light cake texture.
- Combine Wet and Dry Ingredients: Stir the dry ingredients into the previously prepared wet mixture until just blended. Avoid overmixing to keep the cake tender and fluffy.
- Bake the Cake: Spread the batter evenly in a prepared pan and bake in a preheated oven at 350°F (175°C) for 13–15 minutes or until the cake springs back when lightly touched, indicating it’s properly baked.
- Prepare the Rolling Towel: Meanwhile, dust a clean kitchen towel generously with powdered sugar. This prevents the cake from sticking when rolling.
- Roll the Cake: Once baked, turn the cake out onto the prepared towel, carefully peel off the parchment paper, and roll the cake up in the towel while still warm. Let it cool completely in this rolled shape to set the form.
- Make the Filling: Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy for a rich, luscious filling.
- Assemble the Roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then roll the cake back up tightly, this time without the towel.
- Chill the Cake: Wrap the filled cake roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up the filling and make slicing easier.
- Serve: Just before slicing, dust the top of the cake roll with powdered sugar for a delicate finishing touch. Slice and serve chilled or at room temperature.
Notes
- Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking and cracking when rolling the cake.
- Make sure the cream cheese and butter are softened before mixing to achieve a smooth filling.
- Rolling the cake while warm helps it to form without cracking.
- Refrigeration before slicing helps to set the filling for neat slices.
- This pumpkin roll is best enjoyed within 2-3 days when stored refrigerated.
