Pumpkin Roll Cake With Cream Cheese Filling
This spiced Pumpkin Roll Cake wraps a fluffy cream cheese filling inside a tender pumpkin sponge cake. With step by step slide show video instructions, l’ll show you how to get the perfect swirl. It’s way easier than you might think, and it’s the perfect dessert for fall gatherings.
If you’re looking for the perfect cozy dessert for Thanksgiving, an autumn gathering, or just because, look no further than this delicious pumpkin swiss roll cake!
It wasn’t until I was an adult that I really started to embrace the flavour of pumpkin. Now I am loving all the things, like this pumpkin bread with cream cheese frosting and pumpkin mousse, which are both favourites! The warm spices that pair so well with pumpkin have me hooked.
This pumpkin roll cake may look impressive, but it is surprisingly easy to make with simple ingredients. It took me forever to try a roll cake because I thought it was complicated and fussy. Boy, was I wrong. In fact, it is pretty simple.
I was always intimidated by the rolling process, but it’s easier than you might think. I’ve included a step-by step video (below) to show you how to roll the cake warm to get the “memory” into the sponge, and how to fill and re-roll into the perfect swirl.
Let’s get started!
Ingredients You Will Need
- flour
- baking powder
- cinnamon and ginger
- eggs
- sugar
- pumpkin puree
- lemon juice or vinegar
- powdered sugar (icing sugar)
- cream cheese
- butter
- vanilla
How to Make a Pumpkin Roll Cake With Cream Cheese Filling
Below I have included step by step photos of how to make the sponge cake and the filling, as well as a short slide show video to show you step by step how to roll the cake for that perfect swirl. As always, the full printable recipe card is at the end of the post.
Whisk together flour, baking powder and spices and set aside. Beat eggs on medium high for a full 5 minutes, then slowly add the sugar into the beaten eggs. Scrape down sides of the bowl.
Once all the sugar has been added, beat for 1-2 minutes more. Stir in pumpkin puree on low speed until blended. Using a rubber spatula or wooden spoon, gently fold flour mixture into the egg mixture until no streaks of flour remain.
Spread batter into a 15 by 10 inch jelly roll pan that has been lightly sprayed with non-stick spray and lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven and carefully run a paring knife around the edges to separate cake from the parchment paper.
Slowly roll cake into a smooth (see slide-show video below), clean, lint-free kitchen towel to cool. While cake is cooling prepare filling by adding cream cheese, confectioners sugar, butter and vanilla in the bowl of electric mixer and beat until smooth.
Spoon filling onto the cooled cake. Spread evening leaving a small border around the edges. Roll up tightly. Trim the ends for a clean finished cake.
Refer to the slide show video below showing each step to take immediately after removing the cake from the oven right through to filling re-rolling and trimming for a finished look. These steps help the cake create “memory” from being rolled while warm, making it easier to fill and roll when cool. It’s the secret to the perfect pumpkin roll every time!
Tips for Success
- Beat the eggs for the full 5 minutes as called for in the recipe. Set a timer!
- Keep in mind this recipe is made for a 10 x 15 inch jelly roll pan
- Use an offset spatula to spread the batter evenly and into the corners of the pan
- When removing the parchment paper from the cake, go peel it off slowly while keeping it low to the cake, peeling it across rather than pulling it up and off
- Immediately begin to rolling process when the cake is warm from the oven
- I prefer a kitchen towel over parchment paper when rolling warm cake, as I find I have more success in preventing cracks
- I delegated a kitchen towel just for this purpose that I do not use fabric softener when washing it
- Allow the cake to cool completely before unrolling from the towel and adding filling, approximately 30 to 40 minutes
How to Garnish A Pumpkin Roll Cake
- Sprinkle with additional powdered sugar mixed with a tiny bit of cinnamon
- Sprinkle with finely chopped nuts
- Pipe a wide row of whipped cream down the top of the cake
- Drizzle with caramel sauce
Storing a Roll Cake
Store the cake in an airtight container in the refrigerator for up to 3 days. To freeze a roll cake, wrap tightly in 2 layers of plastic wrap and then wrap in aluminum foil and place in an airtight container. You can freeze this cake for up to 3 months. Defrost overnight in the refrigerator before serving.
Now that you know how easy it is to make a roll cake, why not give this one a try? It is so satisfying when you see those decadent swirls of fluffy cream cheese filling rolled up in the delicious pumpkin spice cake!
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Pumpkin Roll Cake With Cream Cheese Filling
Equipment
- 1 mixer
- 1 Mixing bowl
- 1 sifter
- 1 15 by 10 inch jelly roll pan
Ingredients
For Pumpkin Sponge Cake
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 dash salt
- 3 large eggs
- 1 cup sugar
- ⅔ cup pure pumkin puree
- 1 teaspoon lemon juice
For Cream Cheese Filling
- 1 cup powdered sugar, sifted (plus extra for sprinkling)
- 6 ounces cream cheese, chilled
- 4 tablespoons butter (about 1/4 cup)
- ½ teaspoon vanilla extract
Instructions
Pumpkin Sponge Cake
- Preheat oven to 375℉. Lightly spray a 15 by 10 inch jelly roll pan with non-stick spray and line with parchment paper.
- In a small mixing bowl combine flour, baking powder, cinnamon, ginger and a dash of salt. Set aside.
- In bowl of electric mixer beat eggs for 5 full minutes. Then, slowly add sugar, beating for an additional minute and scraping down the sides of bowl as necessary. Stir in pumpkin puree and vinegar on low speed just until combined.
- Gently fold in flour mixture with a rubber spatula until no streaks of flour remain. Spread batter evenly onto the prepared jelly roll pan. Bake for 15 minutes at 375℉.
Rolling the Warm Cake
- Remove from oven. Carefully run a paring knife around edges to separate cake from parchment paper. Sprinkle with confectioners sugar. Cover with a large, smooth, lint free kitchen towel leaving about 1 ½ inches longer than cake on one end. Place a large cutting board, on top of the kitchen towel and carefully invert so that the board is now on the bottom. Lift off baking pan (it will still be hot so use oven mitts!). Carefully peel off the parchment paper. Dust cake with additional confectioners sugar. Fold the 1 ½ inch edge of towel over the edge of the short end of the cake. Begin rolling short end the cake with the kitchen towel. Go slowly, but you want it to be a fairly tight roll at the beginning. Continue rolling until the cake is completely rolled in the towel and set aside to cool. For approximately 30 to 40 minutes.Prepare filling while cake is cooling.
Cream Cheese Filling
- Combine powdered sugar, cream cheese, butter and vanilla in bowl of electric mixer and beat until smooth. Place in refrigerator until cake is cooled and really to be filled.
How to Assemble
- After the cake has cooled carefully unroll the cake. Spread filling to cover the cake, leaving about a half inch border to allow filling to spread when rolled. Carefully roll cake, lifting and rolling using the kitchen towel as a guide, but not rolling it into the cake. Refrigerate for about 15-30 minutes and then trim ends if desired. Sprinkle with additional confectioners sugar before serving.
