Cozy Pumpkin Roll Recipe with Cream Cheese Filling

Introduction

Picture this: the aroma of warm spices like cinnamon, nutmeg, and cloves wafting through your kitchen as a golden-brown pumpkin cake bakes to perfection. The first time I made this Cozy Pumpkin Roll with Cream Cheese Filling, I knew I had stumbled upon something magical. It’s one of those recipes that feels like a warm hug on a crisp fall day. The kind of dessert that makes you want to curl up with a blanket, a good book, and a big cup of tea.

Years ago, when I was just knee-high to a grasshopper, my grandma used to make a pumpkin roll every Thanksgiving. She’d whisk together the batter with the ease of someone who had been baking for decades. The creamy sweetness of the filling paired with the spiced pumpkin cake was something we all looked forward to—almost as much as the turkey. Now, I’ve taken her original recipe and added my own twist to make it even better (if that’s possible!).

Let me tell you, this pumpkin roll is dangerously delicious. My family can’t get enough of it—they’re always sneaking slices from the fridge when they think I’m not looking! It’s become a staple at family gatherings, holiday parties, and cozy weekends at home. Trust me, this is one recipe you’ll want to save and make again and again.

Why You’ll Love This Recipe

• Perfectly Spiced: The combination of cinnamon, nutmeg, and ginger creates a warm, aromatic flavor that’s quintessentially fall.
• Easy to Make: Despite its impressive appearance, this pumpkin roll comes together with just a few simple steps.
• Show-Stopping Presentation: It’s the kind of dessert you can bring to a potluck or holiday party and wow everyone at the table.
• Soft & Moist Texture: The pumpkin cake is delightfully tender and pairs beautifully with the creamy filling.
• Customizable: You can easily tweak the spice levels or adjust the sweetness to suit your preferences.

What sets this recipe apart is the perfect balance between the spiced cake and the rich, tangy cream cheese filling. It’s not just another pumpkin roll—it’s the ultimate pumpkin roll. The type of dessert that makes people close their eyes and say “wow” after the first bite. Whether you’re hosting a crowd or just indulging yourself (no judgment!), this recipe is sure to become a favorite.

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients to create a dessert that’s as delicious as it is beautiful. Here’s what you’ll need to whip up this cozy pumpkin roll with cream cheese filling:

• For the pumpkin cake:
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (150g) canned pumpkin puree (not pumpkin pie filling)
• For the cream cheese filling:
  • 1 package (8oz/225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 teaspoon vanilla extract

If you’re missing an ingredient, don’t worry! You can substitute almond flour for a gluten-free option or use dairy-free alternatives for the butter and cream cheese to make it vegan. The spices are flexible too—play around to find your perfect combination.

Equipment Needed

To make this pumpkin roll, you don’t need any fancy equipment. Here’s what you’ll need:

• Mixing bowls: One large and one medium for the batter and filling.
• Electric mixer: A hand or stand mixer works great for whipping up the cream cheese filling.
• Whisk: For combining dry ingredients smoothly.
• Jelly roll pan (10×15 inches): This is key for getting that perfect roll.
• Parchment paper: Helps prevent sticking and makes rolling easier.
• Kitchen towel: A clean, lint-free towel is essential for rolling the cake without cracks.

Don’t have a jelly roll pan? You can use a rectangular baking sheet and adjust the thickness slightly. Just keep an eye on the baking time!

Preparation Method

Let’s break this down step by step for perfect results:

1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale (about 3 minutes). Add the pumpkin puree and mix until combined.
4. Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to avoid deflating the batter.
5. Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
6. Bake for 13-15 minutes or until the cake springs back when lightly touched.
7. While the cake bakes, prepare a clean kitchen towel and generously sprinkle it with powdered sugar.
8. When the cake is done, immediately remove it from the oven and carefully invert it onto the prepared towel. Peel off the parchment paper.
9. Starting from a short end, gently roll the cake and towel together into a tight spiral. Let it cool completely.
10. Meanwhile, prepare the cream cheese filling. Beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
11. Once the cake is cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
12. Re-roll the cake tightly (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing.
13. Slice and serve! Dust with powdered sugar for a beautiful finish.

Cooking Tips & Techniques

• Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the cake light and fluffy.
• Use a good-quality pumpkin puree: It makes all the difference in flavor and texture. Avoid pumpkin pie filling, as it’s too sweet.
• Be generous with powdered sugar: Dust the towel well to prevent the cake from sticking while rolling.
• Cool completely: Trying to fill and roll the cake before it’s cooled will lead to cracks.
• Chill before slicing: Refrigerating the roll helps the filling to set and makes slicing easier.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Spice It Up: Add a pinch of cardamom or allspice for a unique flavor twist.
• Make It Dairy-Free: Use dairy-free cream cheese and butter for a vegan-friendly option.
• Add Nuts: Sprinkle chopped pecans or walnuts over the cream cheese filling for added crunch.
• Fruit Filling: Mix in a dollop of apple butter or caramel sauce with the cream cheese filling for a fruity touch.

Serving & Storage Suggestions

This pumpkin roll is best served chilled or at room temperature. Slice it into even pieces and dust with powdered sugar for a professional presentation. Pair it with a cup of coffee or spiced tea for the ultimate fall treat.

To store, wrap the roll tightly in plastic wrap and refrigerate for up to 3 days. If you want to freeze it, wrap it in plastic wrap and then aluminum foil—it’ll keep for up to 2 months. To thaw, simply let it sit in the fridge overnight. For reheating, enjoy it cold or let it come to room temperature for a softer texture.

Nutritional Information & Benefits

Each serving of this pumpkin roll is approximately 280 calories, with 12g of fat, 38g of carbohydrates, and 5g of protein. Pumpkin is rich in vitamin A, which supports eye health, and the spices contain antioxidants that offer anti-inflammatory benefits.

This dessert is a great option for those looking for a seasonal treat without going overboard on sugar. You can easily make it gluten-free or dairy-free, making it accessible to a wide range of diets.

Conclusion

If you’re searching for the perfect fall dessert, this Cozy Pumpkin Roll with Cream Cheese Filling checks all the boxes. It’s easy to make, looks stunning, and is guaranteed to impress your family and friends. Plus, there’s just something about that first bite—it’s pure, nostalgic comfort.

Give this recipe a try and feel free to make it your own with one of the variations. I’d love to hear how it turned out for you! Let me know your thoughts and share your pictures in the comments below. Happy baking!

FAQs

Can I make the pumpkin roll ahead of time?

Absolutely! You can make the pumpkin roll a day or two ahead of time and store it in the refrigerator until you’re ready to serve.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure it’s smooth and not watery to avoid affecting the cake’s texture.

What if my cake cracks while rolling?

If your cake cracks, don’t worry! Just use the cream cheese filling to patch up any cracks—it’ll still taste delicious.

Can I freeze the pumpkin roll with the cream cheese filling?

Yes, you can freeze the pumpkin roll with the filling. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months.

How do I prevent the cake from sticking to the towel?

Be sure to generously dust the towel with powdered sugar before rolling the cake. This will prevent sticking and make rolling much easier.

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