There is something special about the smell of pumpkin spice in the kitchen. It just feels like fall, doesn’t it? If you have been wanting to make a show stopping dessert, this Easy Classic Pumpkin Roll with Cream Cheese Filling is the one. It looks so impressive with its beautiful swirl, but it is actually quite simple to put together.
Honestly, this recipe is one of the best Easy Pumpkin Desserts you can try. The cake is so moist and flavorful, and the tangy cream cheese filling is the perfect companion. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. We are talking warm cinnamon, rich pumpkin, and a sweet, creamy filling. It is like a hug in dessert form. Every bite is soft, moist, and completely delicious.
This is also a great recipe for beginners. The steps are straightforward, and I will walk you through everything. Rolling a cake might sound tricky, but my tips will make it a breeze. This Homemade Pumpkin Roll will make you look like a pastry pro.
Ingredients
For the Pumpkin Cake
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup canned pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioners’ sugar for rolling
For the Cream Cheese Frosting
- 6 ounces full fat brick cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Step By Step Instructions
Step 1: Prep Oven and Pan
First, preheat your oven to 350°F (177°C). Grab a 10 by 15 inch baking pan. Spray it with nonstick spray, then line it with parchment paper. This helps the paper stick. Spray the parchment paper too. We want this cake to come out easily!
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Just give it a good mix to combine everything evenly. Set this bowl aside for a moment.
Step 3: Mix Wet Ingredients and Combine
In another medium bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla. Keep whisking until it is all combined. Now, pour these wet ingredients into your bowl of dry ingredients and whisk until just combined. Don’t overmix!
Step 4: Bake the Cake
Pour the batter into your prepared pan. Spread it out evenly, making sure it reaches all the corners. A little shake of the pan can help level it out. Bake for about 17 to 18 minutes. You will know it is done when the cake springs back after you gently poke it.
Step 5: Roll the Warm Cake
While the cake is baking, get a thin kitchen towel and lay it flat on your counter. Sprinkle it generously with the 3/4 cup of confectioners’ sugar. As soon as the cake is out of the oven, you need to work quickly. Immediately flip the cake pan over onto the towel.
Carefully peel off the parchment paper. Starting from one of the narrow ends, gently and slowly begin rolling the warm cake up with the towel inside. Yes, the towel gets rolled up with the cake!
Step 6: Cool the Cake
Let the cake cool completely while it is rolled up in the towel. This step is super important because it sets the cake’s shape and prevents cracking. To speed things up, you can place it in the refrigerator for about 2 hours.
Step 7: Make the Cream Cheese Filling
While the cake cools, let’s make the delicious filling for our Pumpkin Rolls With Cream Cheese Filling. In a large bowl, beat the softened cream cheese on high speed for about a minute until it is smooth. Add the softened butter and beat again. Finally, add the confectioners’ sugar and vanilla and beat until creamy and combined.
Step 8: Fill and Reroll the Cake
Once the cake is cool, gently and slowly unroll it. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Now, roll the cake back up, but without the towel this time. Try to roll it tightly.
Step 9: Chill and Serve
Loosely cover your beautiful pumpkin roll with plastic wrap and let it chill in the refrigerator for at least 20 minutes. This helps the filling set, making it easier to slice. Dust with more confectioners’ sugar before serving if you like!
How To Store Leftovers
Your finished pumpkin roll can be stored in the refrigerator. Just keep it covered. It will stay fresh for several days, though it is usually gone long before then!
You can also freeze this dessert. It freezes really well for up to 2 or 3 months. Just wrap it tightly. When you are ready to enjoy it, let it thaw overnight in the refrigerator before slicing and serving.
Tips
Room temperature ingredients are your friend. Using softened cream cheese, butter, and room temperature eggs will give you a smoother batter and filling. It really makes a difference!
Be careful not to overbake the cake. An overbaked cake is more likely to crack when you roll it. Keep an eye on it and check for doneness right around the 17 minute mark.
Rolling the cake while it is hot is key. This trains the cake into a rolled shape, so it will not crack later when you unroll it and add the filling. Do not skip this step!
If you don’t have pumpkin pie spice, you can make your own. Just use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in addition to the cinnamon in the recipe.
Conclusion
And there you have it! A beautiful and delicious Easy Classic Pumpkin Roll with Cream Cheese Filling. This Pumpkin Roll Recipe Easy is perfect for holiday gatherings, a cozy weekend treat, or anytime you want to taste the flavors of fall. I hope you enjoy making and eating this wonderful dessert!
FAQ
Can I Make This Ahead of Time?
Absolutely. You can make the cake, roll it with the towel, and chill it in the refrigerator for up to one day before you make the filling and complete the recipe. It is a great way to prep for a party.
Why Did My Pumpkin Roll Crack?
Cracking usually happens for two reasons. The cake might have been slightly overbaked, making it a bit dry. Or, it may not have been rolled up immediately while it was still hot from the oven. Rolling it hot is the most important step to prevent cracks.
Can I Use Fresh Pumpkin Puree?
You can, but canned pumpkin puree is generally recommended for its consistent texture and moisture content. If you use fresh puree, make sure it is very thick and not watery, as extra moisture can affect the cake.
Easy Classic Pumpkin Roll with Cream Cheese Filling
A classic fall dessert featuring a moist, spiced pumpkin cake rolled with a rich and tangy cream cheese filling. This impressive-looking swirl cake is surprisingly simple to make.
Ingredients
Instructions
- Preheat oven to 350°F (177°C). Prepare a 10×15 inch pan by spraying it, lining with parchment, and spraying the parchment.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk the wet ingredients: eggs, pumpkin puree, sugars, and 1 tsp vanilla. Pour the wet into the dry and mix until just combined.
- Pour batter into the prepared pan, spread evenly, and bake for 17-18 minutes.
- Immediately invert the hot cake onto a kitchen towel generously dusted with confectioners’ sugar. Carefully peel off the parchment, then roll the warm cake up with the towel inside.
- Let the cake cool completely in its rolled shape (about 2 hours in the fridge).
- For the filling, beat the softened cream cheese and butter until smooth. Add 1 1/2 cups confectioners’ sugar and 1 tsp vanilla, beating until creamy.
- Gently unroll the cooled cake, spread with filling, and reroll tightly without the towel. Chill for at least 20 minutes before slicing.
Notes
Using room temperature eggs, cream cheese, and butter will result in a smoother cake batter and filling.
Do not overbake the cake, as this can cause it to crack when rolled. Check for doneness at the 17-minute mark.
The pumpkin roll can be made ahead and stored, covered, in the fridge for up to 3 days. It also freezes well for up to 3 months.
Nutrition
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