If you’re looking for a dessert that captures the essence of fall with every bite, the Creamy Filled Pumpkin Roll is your perfect match. This luscious treat combines a moist, spiced pumpkin sponge wrapped around a dreamy, rich cream cheese filling, creating an irresistible swirl of flavor and texture. Whether you’re hosting a cozy holiday gathering or simply craving something comforting, this dessert brings both warmth and elegance to your table, making it a must-try for pumpkin lovers everywhere.

Why You’ll Love This Recipe

Perfect balance of flavors: The warm spices in the pumpkin cake beautifully complement the smooth, tangy cream cheese filling for a harmonious taste.
Eye-catching presentation: The rolled design with the creamy center creates an irresistible visual appeal that impresses guests instantly.
Great for seasonal celebrations: This dessert fits seamlessly into fall menus, Thanksgiving dinners, and holiday parties with its festive pumpkin flavor.
Simple to make: Despite its elegant look, the recipe uses straightforward ingredients and steps, making it accessible for bakers of all levels.
Customizable and versatile: You can easily tweak the spices or filling to suit your preferences or dietary needs without sacrificing taste.

Ingredients You’ll Need

The beauty of Creamy Filled Pumpkin Roll lies in its simple yet essential ingredients, each contributing to its rich flavor, moist texture, and inviting color. From aromatic spices to creamy filling components, these ingredients come together to make a truly unforgettable dessert.

Pumpkin puree: Provides moistness and a vibrant, autumnal flavor essential for the pumpkin base.
All-purpose flour: Forms the structure of the cake, keeping it light and tender.
Ground cinnamon and nutmeg: Add the classic warm spice profile that defines pumpkin desserts.
Eggs: Give the cake its fluffy texture and help bind ingredients evenly.
Sugar: Sweetens the batter, balancing the spice and pumpkin earthiness.
Cream cheese: The star of the filling, lending a smooth, tangy richness that contrasts perfectly with the spiced cake.
Butter: Enhances moistness in the filling and cake, adding a subtle, savory depth.
Vanilla extract: Elevates the flavor with warm, aromatic notes.
Powdered sugar: Adds sweetness and contributes to the creamy filling’s ideal consistency.
Baking powder: Helps the sponge rise for a light, fluffy texture.
Salt: Balances sweetness and intensifies all the flavors.

Variations for Creamy Filled Pumpkin Roll

Don’t be afraid to make this dessert your own! The Creamy Filled Pumpkin Roll is incredibly easy to customize, allowing you to cater to specific dietary needs or simply experiment with new flavor combinations.

Gluten-free option: Substitute all-purpose flour with a gluten-free blend without compromising texture.
Vegan adaptation: Use plant-based cream cheese and flax eggs to create a dairy-free and egg-free version.
Spice it up: Add a pinch of cloves or ginger to intensify the warm spice profile in the batter.
Nutty twist: Incorporate finely chopped pecans or walnuts into the filling for extra crunch and flavor.
Citrus infusion: Mix a bit of orange zest into the filling for a fresh, bright contrast to the pumpkin.

Why Creamy Filled Pumpkin Roll Is a Must-Try Dessert

How to Make Creamy Filled Pumpkin Roll

Step 1: Prepare the pumpkin sponge

Start by preheating your oven and lining a jelly roll pan with parchment paper. In a bowl, whisk together dry ingredients like flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat eggs and sugar until fluffy, then mix in the pumpkin puree and vanilla. Gradually fold in the dry ingredients until you have a smooth batter. Spread the batter evenly and bake until a toothpick comes out clean.

Step 2: Roll the pumpkin cake

Once baked, loosen the edges from the pan and immediately roll the cake, still warm, with a clean kitchen towel dusted with powdered sugar. This helps the cake “remember” its rolled shape and prevents cracking later.

Step 3: Make the creamy filling

While the cake cools in its rolled form, beat together softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and fluffy. This luscious filing is the heart of the Creamy Filled Pumpkin Roll experience.

Step 4: Fill and re-roll

Carefully unroll the cooled pumpkin sponge and spread the creamy filling evenly over the surface. Roll it back up, this time without the towel, making sure the filling stays inside for that iconic swirl.

Step 5: Chill and serve

Wrap the roll tightly in plastic wrap and refrigerate for at least one hour. This rest time lets the flavors meld and makes slicing easier. When ready, slice thick rounds to reveal the beautiful creamy spiral inside.

Pro Tips for Making Creamy Filled Pumpkin Roll

Use fresh pumpkin puree: For best flavor, avoid canned alternatives if possible or opt for organic canned pumpkin rather than pumpkin pie filling.
Don’t skip parchment paper: It makes rolling and unrolling the cake much easier and prevents sticking.
Roll while warm: Rolling the cake while it is still warm prevents cracks and breaks in the sponge.
Ensure cream cheese is softened: Softened cream cheese blends more smoothly with butter, resulting in a perfectly creamy filling.
Chill before slicing: Letting the roll chill solidifies the filling and ensures clean, neat slices.
Dust with powdered sugar before serving: Adds a lovely finishing touch and extra sweetness without overpowering.

How to Serve Creamy Filled Pumpkin Roll

Garnishes

Sprinkle a light dusting of powdered sugar or cinnamon on top for an elegant but simple finish. For extra festiveness, add a few whole candied pecans or a drizzle of caramel sauce.

Side Dishes

This dessert pairs wonderfully with a cup of hot spiced cider or a rich coffee blend to complement the pumpkin and cream cheese flavors. For a lighter contrast, fresh whipped cream or vanilla ice cream make fantastic accompaniments.

Creative Ways to Present

Slice the Creamy Filled Pumpkin Roll into smaller bite-sized pinwheels for holiday party platters or serve individual slices with a dollop of flavored whipped cream and toasted nuts for a restaurant-worthy dessert experience.

Make Ahead and Storage

Storing Leftovers

Store your Creamy Filled Pumpkin Roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 4 days while maintaining moisture and flavor.

Freezing

You can freeze the pumpkin roll before or after filling. Wrap tightly and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

Since this is a cream cheese-filled dessert, it’s best enjoyed chilled. Avoid reheating as it can cause the filling to soften too much or separate. If needed, bring it to room temperature before slicing.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe; just ensure it is 100% pure pumpkin and not pumpkin pie filling with added spices or sugars.

How do I prevent the cake from cracking when I roll it?

Rolling the pumpkin cake while it’s still warm and using a powdered sugar-dusted kitchen towel helps prevent cracks and keeps the roll intact.

Can I make the filling ahead of time?

Absolutely! You can prepare the cream cheese filling a day in advance and refrigerate it, then bring it to room temperature before spreading.

Is this recipe suitable for gluten-free diets?

Yes! By swapping the all-purpose flour for a gluten-free flour blend, you can make a delicious gluten-free Creamy Filled Pumpkin Roll.

How long does the pumpkin roll last in the fridge?

When properly wrapped, it will stay fresh and tasty for about 3 to 4 days refrigerated.

Final Thoughts

There’s just something incredibly cozy and satisfying about biting into a Creamy Filled Pumpkin Roll. It’s a dessert that feels like a warm hug during chillier days while bringing elegance and delight to your dessert table. If this fall, you want to impress without spending hours in the kitchen, this recipe is the answer. Give it a try and watch it become your go-to pumpkin favorite for every autumn celebration!

Creamy Filled Pumpkin Roll

Print Recipe

The Creamy Filled Pumpkin Roll is a moist, spiced pumpkin sponge cake rolled around a rich and tangy cream cheese filling, creating a delicious swirl of fall flavors perfect for holiday gatherings or cozy desserts. It balances warm autumn spices with a smooth creamy center, making it an elegant and comforting treat for pumpkin lovers.

Author: Lucas
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour 40 minutes (including chilling time)
Yield: 8-10 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Gluten Free (by substituting flour with gluten-free blend)

Ingredients

Scale

For the Pumpkin Sponge

1 cup pumpkin puree
1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract

For the Cream Cheese Filling

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 to 1 1/2 cups powdered sugar

Instructions

Prepare the pumpkin sponge: Preheat your oven to 350°F (175°C) and line a jelly roll pan (about 10×15 inches) with parchment paper. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In another large bowl, beat the eggs and granulated sugar until fluffy and light in color. Mix in the pumpkin puree and vanilla extract until combined. Gradually fold the dry ingredients into the wet ingredients until you have a smooth batter. Spread the batter evenly in the prepared pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Roll the pumpkin cake: Immediately after removing the cake from the oven, loosen the edges around the pan and invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and, while the cake is still warm, roll it up gently along the short edge with the towel inside. This sets the rolled shape and prevents cracks.
Make the creamy filling: While the cake cools in its rolled form, beat together the softened cream cheese, softened butter, vanilla extract, and powdered sugar in a bowl until smooth and fluffy.
Fill and re-roll: Carefully unroll the cooled pumpkin sponge. Spread the cream cheese filling evenly across the surface, leaving a small border around the edges. Roll the cake back up, this time without the towel, ensuring the filling stays inside to create the signature swirl.
Chill and serve: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to let the flavors meld and to firm up the filling. When ready to serve, slice into thick rounds to show off the creamy spiral inside. Optionally, dust with powdered sugar or cinnamon before serving.

Notes

Use fresh pumpkin puree for best flavor; if using canned, choose 100% pure pumpkin, not pie filling.
Line the pan with parchment paper to prevent sticking and for easy rolling.
Roll the cake while it’s still warm to prevent cracking.
Make sure cream cheese and butter are softened for a smooth filling.
Chill the roll before slicing for clean, neat slices.
Dust with powdered sugar before serving for an elegant finish.

Nutrition

Serving Size: 1 slice (of 10)
Calories: 320 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg

Keywords: Pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, gluten-free pumpkin roll, holiday dessert, spiced pumpkin cake