Pumpkin Roll Cake with Luscious Cream Cheese Filling is a show-stopping fall dessert that’s as delightful to eat as it is beautiful to serve.
With its moist, spiced pumpkin sponge and rich cream cheese swirl, this cake is perfect for autumn gatherings, holiday tables, or cozy coffee breaks.
Despite its impressive appearance, it’s surprisingly simple to make, especially with our step-by-step guide.
Serve chilled with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel for an extra decadent touch.
Pumpkin Roll Cake with Luscious Cream Cheese Filling
Ingredients
Equipment
Method
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper.Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar on high speed for 2–3 minutes until thick and pale. Add the pumpkin purée and vanilla extract; mix until smooth. Gradually fold in the dry ingredients using a spatula, mixing until just combined.Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, or until the top springs back when gently touched.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar. When the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let it cool completely while rolled (about 45 minutes).Make the Filling: Beat the softened cream cheese and butter together until smooth. Add vanilla and powdered sugar; beat until creamy and lump-free.
- Assemble the Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and wrap it in plastic wrap. Chill for at least 30 minutes to set.Serve: Dust with powdered sugar before slicing. Serve chilled or at room temperature.
Video
Notes
| Nutrient | Amount per Serving (1 Slice ~95g) |
|---|---|
| Calories | 290 |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 9g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 3.5g |
| Trans Fat | 0g |
| Cholesterol | 75mg |
| Sodium | 180mg |
| Potassium | 110mg |
| Fiber | 1g |
| Sugar | 25g |
| Vitamin A | 5800 IU |
| Vitamin C | 1mg |
| Calcium | 40mg |
| Iron | 1.2mg |
Cooking Tips
- Don’t overbake! A dry cake will crack when rolled.
- Make sure the cake is rolled while it’s still hot – this prevents cracking later.
- Chill before slicing to get clean, even pieces.
- Use a serrated knife for best results when slicing the cake.
- You can freeze the finished roll (wrapped tightly in plastic) for up to 2 months.
Are There any Alternative Ingredients You can Use?
For those looking to adjust the ingredients in a pumpkin roll cake due to dietary needs or personal preference, several substitutions can work beautifully without sacrificing flavor or texture.
To make the cake gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Almond flour is not recommended for this particular sponge-style cake, as it can make the texture too crumbly.
For a dairy-free version, use vegan cream cheese and plant-based butter in the filling. Make sure they’re softened properly to ensure a smooth, spreadable consistency.
Unsweetened pumpkin purée can also be substituted with butternut squash purée or sweet potato purée for a slightly different taste that still fits the season.
Reducing sugar is another option for those watching their intake. Replace the granulated sugar with a 1:1 baking-friendly sugar substitute like monk fruit sweetener or erythritol. The filling can also be sweetened with maple syrup or honey for a more natural touch, though the consistency may be slightly looser.
For egg-free baking, try using a commercial egg replacer or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg as a binding alternative. Adjustments like these can tailor the recipe to fit a variety of dietary lifestyles while keeping it indulgent and satisfying.
Summary
Pumpkin roll cake brings together warmth, flavor, and simplicity in every slice. Spiced just right and balanced with smooth cream cheese filling, it’s a dessert that feels festive yet accessible.
Perfect for autumn gatherings or casual treats, it adds something special to any table. Rolled cakes may seem intimidating, but with the right method and care, they’re surprisingly easy to master.
Creating something that looks impressive and tastes even better is always worth the effort. Try it once, and it might just become a seasonal favorite.
Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers.
I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible.
When I was younger, I wanted to become a chef. Sadly, it wasn’t meant to be, but at the very least, I write about it.