The Taste of Autumn Bliss
Oh, the crisp air, the vibrant leaves, the cozy feeling of home… and the irresistible aroma of pumpkin spice wafting from the kitchen. There’s something truly magical about autumn, and for me, that magic often culminates in the creation of a dessert that embodies everything wonderful about the season: the Pumpkin Roll Cake with Cream Cheese Filling. If you’re anything like me, the mere thought of a moist, spiced pumpkin cake rolled with a luscious, tangy cream cheese filling makes your heart sing. Get ready to embark on a culinary journey that will fill your home with warmth and your taste buds with pure delight.
Why Make This Recipe
This isn’t just any dessert; it’s a showstopper that’s surprisingly easy to make and incredibly rewarding. Here’s why this Pumpkin Roll Cake with Cream Cheese Filling will become your new favorite fall tradition:
- Irresistible Flavor Combination: The perfect balance of sweet pumpkin, warm spices, and zesty cream cheese.
- Stunning Presentation: A beautifully swirled cake that looks even more impressive than it is to create.
- Perfect for Any Occasion: Ideal for Thanksgiving, holiday gatherings, or simply a cozy evening treat.
- Surprisingly Simple: Our step-by-step guide makes rolling a breeze, even for beginners.
- Make-Ahead Friendly: You prepare it in advance, freeing up your time for other holiday festivities.
How to Make Pumpkin Roll Cake with Cream Filling
You will follow detailed instructions to create a flawless and delicious Pumpkin Roll Cake with Cream Cheese Filling. You will start by preparing your pan and preheating the oven. Then, you will whisk together the dry ingredients and beat the wet ingredients separately. After that, you will combine these two mixtures and bake the pumpkin cake. The most important step is the rolling technique, which you will master by cooling the warm cake on a powdered sugar-dusted towel and then rolling it. While the cake cools, you will prepare the cream cheese filling. Finally, you will unroll the cake, spread the filling, re-roll it, and chill it for the best results.
Ingredients of Pumpkin Roll Cake with Cream Filling
Let’s gather everything you need to create this autumn masterpiece.
For the Pumpkin Roll Cake:
- Flour: All-purpose flour ensures a tender crumb.
- Baking Powder & Baking Soda: For a perfectly risen, light cake.
- Spices: Cinnamon, nutmeg, ginger, and cloves – the quintessential fall flavor profile.
- Salt: To balance the sweetness and enhance flavors.
- Eggs: Provide structure and richness.
- Granulated Sugar: Sweetness and tenderness.
- Canned Pumpkin Puree: Essential for that rich pumpkin flavor and moistness (not pumpkin pie filling!).
- Vanilla Extract: A touch of warmth and aroma.
For the Cream Cheese Filling:
- Cream Cheese: Full-fat, softened, for a rich and tangy filling.
- Unsalted Butter: Softened, for creaminess and structure.
- Powdered Sugar: For sweetness and a smooth consistency.
- Vanilla Extract: To complement the cream cheese flavor.
Directions of Pumpkin Roll Cake with Cream Filling
1. Prepare Your Pan and Preheat Oven
- Lining: You will properly line a jelly roll pan with parchment paper for easy removal.
- Greasing: You will grease and flour (or use baking spray) the parchment.
- Temperature: You will set your oven to the optimal baking temperature.
2. Whisk Together Dry Ingredients
- You will combine flour, baking powder, baking soda, spices, and salt.
- You will sift for a lump-free batter.
3. Beat Wet Ingredients
- You will cream eggs and sugar until light and fluffy.
- You will incorporate pumpkin puree and vanilla extract.
4. Combine Wet and Dry Mixtures
- You will gently fold the dry ingredients into the wet until just combined.
- You will avoid overmixing for a tender cake.
5. Bake the Pumpkin Cake
- You will spread the batter evenly into the prepared pan.
- You will bake until the cake is perfectly cooked.
6. The Rolling Technique (The Key to Success!)
- Cooling on a Towel: You will immediately invert the warm cake onto a powdered sugar-dusted kitchen towel.
- Initial Roll: You will gently roll the warm cake from the short end, towel and all.
- Cooling Completely: You will allow the cake to cool completely in its rolled form.
7. Prepare the Cream Cheese Filling
- You will beat softened cream cheese and butter until smooth.
- You will gradually add powdered sugar and vanilla extract until light and fluffy.
- You will achieve a perfectly smooth filling consistency.
8. Fill and Finish Your Pumpkin Roll Cake
- You will gently unroll the cooled cake.
- You will spread the cream cheese filling evenly over the cake.
- You will carefully re-roll the cake without the towel.
- You will wrap and chill for best results.
- Optional: You will dust with powdered sugar before serving.
How to Serve Pumpkin Roll Cake with Cream Filling
This delightful cake is perfect on its own, but here are some ways to elevate the experience:
- A dusting of powdered sugar: This is the classic elegant finish.
- A dollop of whipped cream: For extra indulgence.
- A sprinkle of cinnamon or nutmeg: This enhances the warm spices.
- Pair with a warm beverage: Coffee, tea, or cider are perfect accompaniments.
- Garnish with candied pecans: This adds a lovely crunch and seasonal touch.
How to Store Pumpkin Roll Cake with Cream Filling
Due to the cream cheese filling, you must store your Pumpkin Roll Cake in the refrigerator. You will wrap any leftover slices tightly in plastic wrap or place them in an airtight container to keep them fresh. It will last for about 3-4 days in the fridge.
Tips to Make Pumpkin Roll Cake with Cream Filling
- Do Not Substitute: Always use pumpkin puree, not pumpkin pie filling.
- Room Temperature Ingredients: Ensure cream cheese and butter are softened for a smooth filling.
- Don’t Overbake: An overbaked cake will crack when you roll it.
- Powdered Sugar is Your Friend: Dusting the towel well prevents sticking.
- Chill Time: Don’t skip chilling the assembled roll cake; it helps it set.
Variation
Ready to experiment with your Pumpkin Roll Cake with Cream Cheese Filling?
- Gingerbread Pumpkin Roll: You will add extra ground ginger and a touch of molasses to the cake.
- Nutty Filling: You will fold finely chopped toasted pecans or walnuts into the cream cheese filling.
- Chocolate Chip Pumpkin Roll: You will gently fold mini chocolate chips into the cake batter.
- Maple Cream Cheese Filling: You will substitute a portion of the powdered sugar with maple syrup (adjusting consistency as needed).
FAQs
Q1: Can I make this Pumpkin Roll Cake with Cream Cheese Filling ahead of time?
Absolutely! This cake is excellent for making ahead. You can fully assemble the Pumpkin Roll Cake and store it in the refrigerator for up to 2-3 days. In fact, the flavors often meld and deepen further after a day. Just be sure to wrap it tightly to prevent it from drying out.
Q2: Why does my Pumpkin Roll Cake crack when I try to roll it?
There are a few common reasons a Pumpkin Roll Cake might crack. The most frequent culprit is overbaking, which dries out the cake and makes it less pliable. Another reason could be not rolling it while still warm; the cake needs that initial warmth to be flexible. You will ensure you cool it completely in its rolled form on the powdered sugar-dusted towel.
Q3: Can I freeze a Pumpkin Roll Cake?
Yes, you can! A Pumpkin Roll Cake with Cream Cheese Filling freezes very well. Once fully cooled and assembled, you will wrap the entire cake (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. You can freeze it for up to 1-2 months. You will thaw overnight in the refrigerator before serving.
Spiced Pumpkin Roll Cake with Maple Cream Cheese Filling
Equipment
- jelly roll pan
- parchment paper
- medium bowl
- large bowl
- electric mixer
- whisk
- wooden skewer
- clean kitchen towel
- wire rack
- plastic wrap
- sharp knife
Ingredients
For the Pumpkin Roll Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree not pumpkin pie filling!
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 8 ounces full-fat cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup pure maple syrup recommended
- 1 teaspoon vanilla extract
Instructions
Instructions
- Line a 15x10-inch jelly roll pan with greased and floured parchment paper, then preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- In a large bowl, use an electric mixer to beat the eggs and granulated sugar until light and fluffy, then beat in the pumpkin puree and vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a wooden skewer comes out clean and the cake springs back.
- Immediately invert the warm cake onto a powdered sugar-dusted clean kitchen towel, carefully peel off the parchment paper, then gently roll the cake with the towel into a spiral and let it cool completely on a wire rack.
- While the cake cools, prepare the filling by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar, maple syrup, and vanilla extract until light and fluffy.
- Once the cake is cool, carefully unroll it, spread the filling evenly over the surface, then re-roll the cake tightly without the towel; wrap in plastic wrap and chill for at least 1 hour.
- Before serving, you can dust the top with additional powdered sugar, then slice with a sharp knife and serve chilled.