Pumpkin Roll Cake with a Creamy Swirl

Created on September 28th, 2026 at 07:30 am

Introduction: Pumpkin Roll Cake

The fall season brings with it a bounty of flavors and aromas, but none are as quintessentially autumnal as pumpkin. Whether you’re a seasoned baker or just starting out, a Pumpkin Roll Cake is a delightful way to celebrate this time of year. With its rich pumpkin flavor and creamy cream cheese filling, this cake is perfect for Thanksgiving or any fall gathering.

The Perfect Fall Dessert

As the leaves change color and the air turns crisp, there’s nothing quite like the warmth of a homemade pumpkin dessert. This Pumpkin Roll Cake captures the essence of fall with its aromatic blend of pumpkin spice, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe

This recipe is not only delicious but also easy to follow, making it accessible for bakers of all skill levels. The combination of moist pumpkin cake and a tangy cream cheese filling creates a harmonious balance of flavors that is sure to impress your guests. Plus, it’s a beautiful centerpiece for your Thanksgiving table.

Ingredients

Essential Ingredients for the Cake

To create the perfect Pumpkin Roll Cake, you’ll need a selection of classic baking ingredients. This includes all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. The star of the show, of course, is pumpkin puree, which gives the cake its signature flavor and moist texture.

Creamy Swirl Filling Ingredients

The cream cheese filling is what elevates this cake to new heights. You’ll need cream cheese, softened butter, powdered sugar, and vanilla extract. These ingredients come together to create a smooth, luscious filling that perfectly complements the spiced pumpkin cake.

Step-by-Step Instructions

Preparing the Pumpkin Cake

Start by preheating your oven to 375°F and lining a jelly roll pan with parchment paper. Whisk together the dry ingredients in one bowl and beat the eggs and sugar in another until light and fluffy. Add the pumpkin puree to the egg mixture before gently folding in the dry ingredients. Spread the batter evenly in the prepared pan and bake for about 13 to 15 minutes.

Making the Cream Cheese Filling

While the cake is baking, prepare the cream cheese filling by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is light and fluffy.

Rolling and Assembling the Cake

Once the cake is baked, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely. Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake, wrap it in plastic wrap, and refrigerate for at least an hour before serving.

Pro Tips

Creating the perfect Pumpkin Roll Cake can be easy with a few expert tips.

• Ensure that your eggs are at room temperature for the best results.
• Use a kitchen towel dusted with powdered sugar to prevent the cake from sticking.
• Be patient and allow the cake to cool completely before adding the filling.
• For a tighter swirl, roll the cake as tightly as possible without cracking.

The most important tip is to practice patience. Allowing the cake to cool and the flavors to meld will result in a more delicious and visually appealing dessert.

Serving Suggestions

Pairing with Beverages

This Pumpkin Roll Cake pairs beautifully with a variety of beverages. A warm cup of spiced chai tea or a creamy latte can enhance the pumpkin spice flavors. For a festive touch, consider serving it with a glass of sparkling apple cider.

Decorative Ideas for Presentation

For an eye-catching presentation, sprinkle the cake with powdered sugar before serving. You can also garnish with candied pecans or a drizzle of caramel sauce for added flair. This cake makes a stunning addition to any dessert table.

Nutritional Information

Calorie Count and Serving Size

Each slice of this Pumpkin Roll Cake contains approximately 320 calories, making it a delightful treat that can be enjoyed in moderation. The cake is rich in flavor, so a small slice can be quite satisfying.

Macronutrient Breakdown

This dessert provides a balanced macronutrient profile, with carbohydrates, fats, and proteins that contribute to its rich texture and taste. Each serving contains approximately 48 grams of carbohydrates, 13 grams of fat, and 5 grams of protein.

Pumpkin Roll Cake with a Creamy Swirl

Richard Klaus

A delightful Pumpkin Roll Cake with a creamy cream cheese swirl, perfect for fall baking and Thanksgiving celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• 1 jelly roll pan 15×10-inch, lined with parchment paper
• 1 electric mixer
• 1 Mixing bowls various sizes
• 1 kitchen towel clean and dusted with powdered sugar

Ingredients

  

Cake Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs room temperature
• 1 cup granulated sugar
• 2/3 cup pumpkin puree

Cream Cheese Filling

• 8 oz cream cheese softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract

Instructions

 

Preparation

• Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, beat eggs and sugar with an electric mixer until thick. Add pumpkin and mix until well combined. Stir in the flour mixture just until combined.
• Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
• Starting with the narrow end, roll up the cake and towel together. Cool on a wire rack.
• In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth.
• Unroll the cooled cake and spread the cream cheese mixture evenly over the cake. Reroll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.

Serving

• Before serving, dust the top of the cake with additional powdered sugar if desired. Slice into 1-inch thick pieces and serve.

Storage

• Store any leftover cake in the refrigerator, wrapped in plastic wrap, for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil, and freeze for up to 2 months.

Notes

Pro Tips: Ensure eggs are at room temperature for better mixing. Roll the cake while warm to prevent cracking.
Ingredient Substitutions: Use brown sugar instead of granulated sugar for a molasses flavor.
How to Serve: Serve slightly chilled with a dusting of powdered sugar.
Storage & Freshness: Wrap tightly in plastic to maintain moisture.
Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.

Keyword cream cheese filling, pumpkin dessert, Pumpkin Roll Cake

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