Pumpkin Roll with Cream Cheese Filling

The Story & Intro 🍂

Hi, I’m Inaya, and this recipe brings back sweet memories of cozy fall evenings in Crete. While we don’t have traditional pumpkin rolls here in Greece, I’ve always loved combining my Mediterranean roots with seasonal favorites from around the world. I first made this Pumpkin Roll with Cream Cheese Filling for my children on a breezy October afternoon, and the smell of cinnamon and nutmeg filled our home.

There’s something magical about how the pumpkin roll bakes into a soft, spiced sponge cake and wraps around a creamy, tangy filling. It’s elegant enough for holidays but simple enough for a Sunday dessert. If you’ve never tried making a cake roll before, don’t worry it’s easier than it looks! The secret is rolling the cake while it’s still warm to keep that perfect swirl.

This recipe captures the essence of fall: comforting, flavorful, and filled with love. Whether you’re making it for Thanksgiving, a family gathering, or just because you crave something sweet and festive, this pumpkin roll with cream cheese filling will steal the show.

Ingredients 🎃

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree (not pumpkin pie mix)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Optional for Dusting:

• Extra powdered sugar for sprinkling

Step-by-Step Instructions 🧁

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper. Grease the paper lightly so the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In another large bowl, beat eggs and sugar until light and fluffy (about 2 minutes). Add pumpkin puree and vanilla extract, mixing until smooth.

Step 4: Blend and Bake

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Spread the batter evenly in the prepared pan.
Bake for 13–15 minutes, or until the top springs back when lightly touched.

Step 5: Roll the Cake

While the cake is still warm, carefully lift it with the parchment paper and place it on a clean kitchen towel dusted with powdered sugar. Gently roll the cake up from the short end (towel and all). Let it cool completely.

Step 6: Make the Filling

Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 7: Assemble the Roll

Once the cake is cool, unroll it gently and spread the filling evenly over the surface. Then roll it up again this time without the towel. Wrap it tightly in plastic wrap and chill for at least 1 hour before serving.

Step 8: Serve and Enjoy

Dust with powdered sugar, slice into beautiful swirls, and serve chilled or at room temperature. Each bite melts in your mouth!

Tips from My Kitchen 💡

• Roll while warm: This prevents cracks in the cake.
• Use parchment paper: It makes unrolling much easier.
• Don’t overmix: Keep the batter light for a fluffy texture.
• Chill before slicing: It helps the filling set and gives clean swirls.

Serving Suggestions 🍽️

Serve this pumpkin roll with cream cheese filling with a cup of Greek coffee or spiced chai. You can drizzle a little caramel sauce on top for extra indulgence or add chopped nuts for crunch. It’s a showstopper dessert for Thanksgiving or Christmas tables!

Notes 📝

You can make the pumpkin roll a day ahead it actually tastes better after chilling overnight. Store it covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition (per slice) ⚖️

• Calories: 290
• Fat: 13g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 28g
• Fiber: 1g

Recipe Card 🎃💛

⏰ Time:
Prep: 20 min | Cook: 15 min | Chill: 1 hr

🧺 Ingredients:
Pumpkin puree, flour, eggs, sugar, spices, cream cheese, butter, vanilla.

👩‍🍳 Instructions:
Bake pumpkin sponge, roll in towel, cool, fill with cream cheese mixture, roll again, chill, and slice.

📝 Note:
Best served chilled. Store covered up to 4 days.

🍽️ Nutrition:
Approx. 290 calories per slice.

The 100-Word Short Version ✨

Hi, I’m Inaya from Crete! This Pumpkin Roll with Cream Cheese Filling is my go-to fall dessert soft, spiced pumpkin sponge wrapped around a tangy cream cheese swirl. It’s simple yet elegant, perfect for holidays or cozy weekends. Roll the cake while warm, chill before slicing, and you’ll have a dessert that looks as good as it tastes. Serve it with Greek coffee or spiced tea for the ultimate comfort. With warm cinnamon, nutmeg, and a creamy filling, this pumpkin roll brings autumn straight to your table. 🎃

Conclusion 🍁

Every time I bake this pumpkin roll with cream cheese filling, I’m reminded that food is more than flavor it’s emotion. The swirl of pumpkin and cream cheese feels like a hug on a cool evening. It’s a dessert that looks impressive but feels homemade, filled with warmth and simplicity. So next time you crave something cozy, don’t wait for a holiday just roll up your sleeves and make it happen. ❤️