There’s something magical about the first bite of a Cream Cheese Pumpkin Roll Cake — that swirl of rich, velvety cream cheese filling wrapped in moist, spiced pumpkin cake just screams fall comfort. The creamy sweetness and warm pumpkin spice flavor make it the ultimate dessert to welcome sweater weather.
Did you know pumpkin roll cakes first became popular in the 1960s as a festive twist on traditional sponge rolls? Since then, they’ve been a staple at holiday gatherings and cozy autumn dinners. This dessert not only looks impressive but also takes surprisingly little effort to prepare — no fancy equipment, no professional baking skills required!
What makes this Cream Cheese Pumpkin Roll Cake special is how easy it is to create a bakery-quality dessert right in your own kitchen. It’s a crowd-pleaser, kid-approved, and budget-friendly — perfect for potlucks or cozy nights in. If you’ve loved our Caramel Brownie Cheesecake, you’ll adore this one even more for its simple prep and stunning presentation.
So grab your whisk and a pinch of cinnamon — let’s roll into this delightful recipe that’s bound to become your next fall favorite!
What Is Cream Cheese Pumpkin Roll Cake?
Ever wonder who first thought, “Let’s roll a cake like a burrito and fill it with cream cheese”? That’s the fun idea behind the Cream Cheese Pumpkin Roll Cake! It’s part dessert, part showpiece — a soft pumpkin sponge cake rolled up with a dreamy, tangy cream cheese filling. Sounds fancy, but trust me, it’s easier than it looks.
Some say the name comes from its signature spiral design, which “rolls” up the goodness in every bite. Others just love the idea that the best part — the frosting — is hidden inside! And as the old saying goes, the way to a man’s heart is through his stomach — so why not make this delicious swirl your secret weapon? Go ahead, roll up your sleeves and give it a try!
Why You’ll Love This Cream Cheese Pumpkin Roll Cake
There are plenty of reasons to fall for this Cream Cheese Pumpkin Roll Cake, but here are three irresistible ones:
- It’s all about that creamy swirl.
The combination of moist, spiced pumpkin cake and smooth, sweet cream cheese filling is a match made in dessert heaven. Each slice delivers the perfect balance of flavor and texture — soft, creamy, and slightly tangy. - Homemade means budget-friendly indulgence.
Why spend a fortune at the bakery when you can make a stunning Cream Cheese Pumpkin Roll Cake at home for a fraction of the price? Plus, you can adjust the sweetness or spice level to your liking — it’s customizable, affordable, and oh-so-delicious. - Flavorful ingredients make it unforgettable.
With warm notes of cinnamon, nutmeg, and cloves blending into the pumpkin base, every bite tastes like autumn on a plate. And that luscious cream cheese filling? It’s the star that ties it all together.
If you enjoyed our Gluten-Free Lemon Curd Cookies, you’ll appreciate the same balance of tang and sweetness here. Ready to wow your guests? This pumpkin roll will do it every single time!
How to Make Cream Cheese Pumpkin Roll Cake
Quick Overview
Making this Cream Cheese Pumpkin Roll Cake is easier than you think! In about 45 minutes, you’ll have a beautiful, spiced cake rolled around a rich, creamy filling. The secret? Rolling the cake while it’s warm to get that perfect swirl — no cracks, no stress. This recipe is as fun to make as it is to eat!
Key Ingredients for Cream Cheese Pumpkin Roll Cake
Here’s what you’ll need:
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and prepare.
Set your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Mix the dry ingredients.
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. - Combine the wet ingredients.
In another bowl, beat eggs and sugar until light and fluffy. Add pumpkin puree and vanilla extract. - Make the batter.
Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour into your prepared pan and spread evenly. - Bake.
Bake for 13–15 minutes or until the cake springs back when lightly touched. - Roll it up.
Turn the warm cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up from the short end. Let it cool completely. - Prepare the filling.
Beat cream cheese, butter, vanilla, and powdered sugar until smooth and creamy. - Assemble the roll.
Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up. Wrap in plastic wrap and refrigerate for at least one hour before slicing. - Serve and enjoy.
Dust with powdered sugar and slice for a picture-perfect dessert.
What to Serve Cream Cheese Pumpkin Roll Cake With
This Cream Cheese Pumpkin Roll Cake pairs beautifully with:
- A hot cup of coffee or pumpkin spice latte
- Vanilla ice cream for extra creaminess
- A drizzle of caramel sauce for added sweetness
- Fresh whipped cream and a sprinkle of cinnamon
For a complete dessert spread, try serving it alongside Chocolate Pecan Layer Cake or Chocolate Coconut Layer Cake for an indulgent mix of flavors and textures.
Top Tips for Perfecting Cream Cheese Pumpkin Roll Cake
- Don’t overbake. Keep an eye on your cake — it should be springy, not dry.
- Roll while warm. This helps prevent cracks and creates a smooth, tight swirl.
- Chill before slicing. Cooling the cake helps set the filling and gives you cleaner slices.
- Add a twist. Try adding chopped pecans or walnuts for a crunchy surprise.
- Use parchment paper. It makes removing and rolling the cake much easier.
Pro tip: Want to make it ahead? This cake freezes perfectly — just thaw overnight in the fridge before serving.
Storing and Reheating Tips
Your Cream Cheese Pumpkin Roll Cake can be stored in the fridge for up to 5 days in an airtight container. To serve, slice and let it sit at room temperature for 10 minutes.
To freeze:
Wrap the roll tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight. The texture stays soft, and the flavor remains incredible.
FAQ About Cream Cheese Pumpkin Roll Cake
1. Can I make Cream Cheese Pumpkin Roll Cake ahead of time?
Absolutely! You can prepare it a day before, refrigerate it, and slice it just before serving.
2. Why did my pumpkin roll crack?
It likely cooled too long before rolling. Always roll it while warm to keep it flexible.
3. Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s thick and not watery — strain it if needed for best texture.
4. How do I keep my Cream Cheese Pumpkin Roll Cake from sticking?
Dust the towel with powdered sugar before rolling and line your baking pan with parchment paper.
5. Can I freeze Cream Cheese Pumpkin Roll Cake?
Definitely! Wrap tightly and freeze for up to two months. It tastes just as good after thawing.
There’s no denying it — Cream Cheese Pumpkin Roll Cake is the ultimate fall dessert. It’s soft, creamy, perfectly spiced, and surprisingly easy to make. Whether you’re hosting Thanksgiving, bringing dessert to a family dinner, or simply craving something cozy with your coffee, this recipe delivers every time.
So next time you’re in the mood for a sweet seasonal treat, skip the store-bought cake and bake this homemade masterpiece. Once you slice into that beautiful swirl, you’ll see exactly why it’s everyone’s favorite fall dessert. Ready to impress your family and friends? Roll up some pumpkin magic today!