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Pumpkin Cream Cheese Rolls Recipe

Pumpkin Cream Cheese Rolls Recipe

Learn how to make the best homemade pumpkin cream cheese rolls with this easy baking recipe. The secret is in the light, airy sponge and perfectly spiced pumpkin flavor. Master the rolling technique for a stunning spiral dessert that's perfect for autumn entertaining.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
15 mins
Serves:
10 slices
A spiral-sliced pumpkin roll presented on a vintage white cake stand, showcasing the perfect swirl of golden-orange cake embracing creamy white filling. Shot in soft natural light that highlights the delicate texture of the sponge and the contrasting colors. A cross-section view reveals the beautiful spiral pattern, with a subtle dusting of powdered sugar on top adding dimension. Several whole slices are arranged on small dessert plates nearby, accompanied by a steaming cup of cinnamon tea. Fall decorative elements like small maple leaves and cinnamon sticks frame the composition on a rustic wooden table, emphasizing the seasonal charm of this autumnal treat.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">85g plain flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">165g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Powdered sugar for dusting</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25×38cm (10×15-inch) jelly roll pan or Swiss roll tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Sieve for dusting powdered sugar</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your jelly roll pan with parchment paper, leaving some overhang on the short sides to help with removal later. Spray or grease the paper lightly with cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Setting these dry ingredients aside ensures even distribution of the spices throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 3-4 minutes, until thick, pale and fluffy. This extended beating creates an aerated structure that will help your cake rise properly without the need for excessive leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the pumpkin puree and vanilla extract until just combined. The mixture may look slightly curdled, but don't worry - this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to deflate the air you've incorporated. Mix just until no dry streaks remain - overmixing will result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the batter evenly into your prepared pan, ensuring it reaches all corners. Give the pan a gentle tap on the counter to release any large air bubbles. The layer will seem thin, but this is correct - a thin cake rolls more easily.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 13-15 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Don't overbake or the cake will crack when rolled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. This prevents the cake from sticking to the towel during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Quickly invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the short end, immediately roll the hot cake up with the towel inside. The towel will prevent the cake from sticking to itself. This initial rolling while warm "trains" the cake to roll without cracking later. Place the rolled cake on a wire rack, seam-side down, and let it cool completely (about 1 hour).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake is cooling, prepare the filling. Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, then beat until light and fluffy, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, gently unroll it. The cake may want to curl up - that's normal. Spread the cream cheese filling evenly over the cake, leaving a 1cm border around the edges to allow for some spreading when you re-roll.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully re-roll the cake (without the towel this time), using the towel to help guide the roll if needed. Roll firmly but gently to avoid squeezing out the filling. If cracks appear, press them together gently - they'll be hidden by the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This chilling time allows the filling to set and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Before serving, dust the top generously with powdered sugar. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pumpkin Cream Cheese Rolls?

The key ingredients include plain flour, baking powder, spices (cinnamon, ginger, nutmeg, cloves), eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, and powdered sugar. The spices create that classic autumn flavour while the cream cheese filling adds richness.

How to cook Pumpkin Cream Cheese Rolls at home?

Learn how to cook Pumpkin Cream Cheese Rolls by preparing a thin spiced pumpkin sponge in a jelly roll pan, then immediately rolling it in a powdered sugar-dusted tea towel while warm. Once cooled, unroll, spread with cream cheese filling, re-roll, and chill for at least an hour before serving. The key is rolling while hot to prevent cracking!

Why is my pumpkin roll cracking when I try to roll it?

Cracking usually occurs when the cake is overbaked, cooled too much before rolling, or rolled too tightly. Always roll the cake while it's still hot from the oven in a powdered sugar-dusted towel, and don't overbake - the cake should spring back when touched but still be moist.

Can I freeze a cream cheese filled pumpkin roll for later use?

Yes! Pumpkin rolls freeze beautifully for up to 2 months. Wrap the completely cooled and filled roll tightly in cling film, then in aluminium foil. Thaw overnight in the refrigerator before serving. This makes them perfect for preparing ahead for autumn gatherings.

How do I prevent my pumpkin roll filling from oozing out the sides?

To prevent oozing, leave a 1cm border around the edges when spreading the filling, chill the filling slightly if it seems too soft, and refrigerate the rolled cake for at least an hour before slicing. Using a serrated knife dipped in hot water between cuts also helps create clean slices.

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Line your jelly roll pan with parchment paper, leaving some overhang on the short sides to help with removal later. Spray or grease the paper lightly with cooking spray." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Setting these dry ingredients aside ensures even distribution of the spices throughout your cake." }, { "@type": "HowToStep", "name": "Beat eggs and sugar", "text": "In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 3-4 minutes, until thick, pale and fluffy. This extended beating creates an aerated structure that will help your cake rise properly without the need for excessive leavening agents." }, { "@type": "HowToStep", "name": "Add pumpkin", "text": "Beat in the pumpkin puree and vanilla extract until just combined. 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This prevents the cake from sticking to the towel during rolling." }, { "@type": "HowToStep", "name": "Roll hot cake", "text": "As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Quickly invert the hot cake onto the prepared towel. Carefully peel off the parchment paper, then roll the hot cake up with the towel inside, starting from the short end." }, { "@type": "HowToStep", "name": "Cool cake", "text": "Place the rolled cake on a wire rack, seam-side down, and let it cool completely (about 1 hour)." }, { "@type": "HowToStep", "name": "Make filling", "text": "While the cake is cooling, prepare the filling. Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, then beat until light and fluffy, about 2-3 minutes." }, { "@type": "HowToStep", "name": "Fill cake", "text": "Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1cm border around the edges to allow for some spreading when you re-roll." }, { "@type": "HowToStep", "name": "Re-roll cake", "text": "Carefully re-roll the cake (without the towel this time), using the towel to help guide the roll if needed. Roll firmly but gently to avoid squeezing out the filling." }, { "@type": "HowToStep", "name": "Chill", "text": "Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This chilling time allows the filling to set and the flavors to meld together." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, dust the top generously with powdered sugar. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-06-10", "reviewBody": "Perfect autumn flavor, not too sweet! I've tried several pumpkin roll recipes and this one has the perfect balance of spices. The cream cheese filling complements the cake beautifully.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-12", "reviewBody": "Made this twice already this week! My family can't get enough of it. The detailed instructions made the rolling process much less intimidating than I expected. Will definitely make again for Thanksgiving.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Johansson", "datePublished": "2024-06-15", "reviewBody": "Show-stopping Thanksgiving dessert! Everyone asked for the recipe. The cake was perfectly moist and the cream cheese filling was divine. I added a tiny bit of orange zest to the filling which worked wonderfully.", "name": "Impressive Holiday Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-06-18", "reviewBody": "Kids demolished it in minutes! This was my first time making a roll cake and it turned out perfect thanks to the detailed instructions. No cracks and the filling was just right - not too sweet but rich and creamy.", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Zoe Chen", "datePublished": "2024-06-20", "reviewBody": "Better than bakery version! The secret is definitely in letting it chill overnight as suggested. The flavors melded beautifully and slicing was a breeze. I've already shared this recipe with all my baking friends.", "name": "Bakery Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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