Embark on a seasonal flavor adventure with this Creamy Filled Pumpkin Roll, blending the aromatic warmth of pumpkin and spices with a luscious cream cheese filling. Ideal for festive gatherings or a cozy family dessert, this elegant roll captures the essence of fall in every slice.
Ready to impress with a dessert that’s as visually stunning as it is delicious? Let’s prepare this enticing and rewarding pumpkin roll.
Aromatic and Luscious: Your Go-To Fall Dessert
This Pumpkin Roll isn’t just a treat; it’s a celebration of fall flavors, featuring pumpkin, cinnamon, and cloves in a soft, spongy cake wrapped around a creamy filling. It’s the perfect finale to any autumn meal.
Here’s how you can achieve that perfect swirl and creamy texture, complete with tips to ensure your pumpkin roll is both beautiful and delicious.
Pro Tips for the Perfect Pumpkin Roll:
- Smooth Batter: Mix the batter just until the dry ingredients are incorporated to keep the cake light and airy.
- Even Spreading: Ensure the batter is spread evenly in the pan for a uniform bake and consistent roll.
- Roll While Warm: Roll the cake up in a towel right after baking to prevent cracks and help it take shape.
- Chill Before Filling: Let the cake cool completely before adding the filling to prevent it from melting.
- Tight Rolling: When re-rolling the filled cake, do it tightly to ensure the filling stays in place.

Creamy Filled Pumpkin Roll Recipe:
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Cooling and chilling time: 2 hours
- Servings: 10
- Equipment: Jelly-roll pan, mixing bowls, electric mixer
Prepare to captivate your guests with this delectable roll that’s sure to become a seasonal favorite.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Prepare Oven and Pan: Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper and grease lightly.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thick and pale. Blend in the pumpkin and vanilla extract. Gradually add the flour mixture, stirring until just blended.
- Bake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when touched.
- Roll the Cake: Immediately loosen and turn out the cake onto a powdered sugar-dusted towel. Peel off the parchment and roll up the cake and towel from the narrow end. Cool on a wire rack.
- Make the Filling: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Fill and Roll: Unroll the cake, spread the filling evenly, leaving a 1-inch border, and roll up again without the towel.
- Chill: Wrap the roll in plastic and refrigerate for at least one hour.
- Serve: Dust with powdered sugar before slicing.
Ready to Enjoy!
Your Creamy Filled Pumpkin Roll is now ready to dazzle. This dessert combines the classic flavors of pumpkin spice with the creamy sweetness of a cream cheese filling, making it a festive and flavorful addition to any autumn table. Slice it up and watch it disappear!
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Creamy Filled Pumpkin Roll Recipe
Prepare to captivate your guests with this delectable roll that’s sure to become a seasonal favorite.
- Total Time: 40 minutes
- Yield: 10 1x
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper and grease lightly.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thick and pale. Blend in the pumpkin and vanilla extract. Gradually add the flour mixture, stirring until just blended.
- Bake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when touched.
- Roll the Cake: Immediately loosen and turn out the cake onto a powdered sugar-dusted towel. Peel off the parchment and roll up the cake and towel from the narrow end. Cool on a wire rack.
- Make the Filling: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Fill and Roll: Unroll the cake, spread the filling evenly, leaving a 1-inch border, and roll up again without the towel.
- Chill: Wrap the roll in plastic and refrigerate for at least one hour.
- Serve: Dust with powdered sugar before slicing.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
