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Creamy Filled Pumpkin Roll

Creamy Filled Pumpkin Roll
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://homemademealz.com/creamy-filled-pumpkin-roll/