Classic Pumpkin Roll with Creamy Filling

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There’s something about a pumpkin roll that feels like the epitome of cozy baking. Every fall, I look forward to making this Classic Pumpkin Roll with Creamy Filling—not just for the flavor, but for the nostalgia. The scent of cinnamon and nutmeg filling the kitchen, the satisfaction of rolling it up just right, and that luscious swirl of sweet cream cheese filling… it’s pure magic.

What I love most is how this dessert manages to be both stunning and simple. Despite its bakery-level looks, it’s completely doable at home. I’ve tested this recipe many times to make sure it rolls easily, tastes incredible, and never cracks on you. Whether you’re baking it for a holiday, a dinner party, or just to treat yourself with a cozy slice on a chilly afternoon, this pumpkin roll never disappoints.

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Why You’ll Love This Classic Pumpkin Roll with Creamy Filling

This recipe is more than just a festive dessert—it’s a showstopper with real substance. The pumpkin cake is light, moist, and infused with just the right amount of warm spices. The creamy filling is rich, slightly tangy, and balances the sweetness perfectly. It slices beautifully and holds up well, making it ideal for make-ahead gatherings.

You’ll love how easy it is to create that iconic swirl, and once you taste the harmony of pumpkin and cream cheese, you’ll want to make it part of your regular fall baking lineup.

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What Kind of Pumpkin Should I Use?

Canned pumpkin puree is your best bet for this recipe—not pumpkin pie filling, which has added sugars and spices. I always use 100% pure pumpkin because it gives consistent moisture and flavor without overpowering the cake.

If you want to go the extra mile, you can use homemade pumpkin puree, just be sure it’s not too watery. Too much moisture can make the cake too soft to roll.

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Options for Substitutions

You can easily tweak this pumpkin roll to suit different diets or pantry limitations:

• Dairy-Free: Use dairy-free cream cheese and butter for the filling.
• Gluten-Free: Swap in a gluten-free 1:1 flour blend that includes xanthan gum.
• Low Sugar: Replace some of the sugar with a baking-safe sugar alternative like monk fruit or erythritol.
• Spice Variations: Add cardamom or allspice for a twist on traditional pumpkin spice.

These changes still produce a beautiful roll that keeps its shape and flavor, so don’t be afraid to experiment.

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Ingredients for this Classic Pumpkin Roll with Creamy Filling

• All-purpose flour – This gives the cake its structure and keeps it sturdy enough to roll without cracking.
• Pumpkin puree – The star of the show. It provides moisture, color, and that iconic fall flavor.
• Granulated sugar – Adds sweetness and helps with structure.
• Eggs – Essential for binding the cake and creating a light, spongy texture that can be rolled.
• Baking powder & baking soda – These leavening agents give the cake a soft rise.
• Ground cinnamon, nutmeg, and ginger – These warm spices bring out the earthy sweetness of the pumpkin.
• Salt – A touch of salt enhances all the other flavors.
• Vanilla extract – Adds a fragrant, warm aroma and a depth of flavor.
• Cream cheese – For the creamy filling, it adds tanginess and richness.
• Powdered sugar – Sweetens and stabilizes the cream cheese filling.
• Butter – Gives smoothness and extra flavor to the filling.

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Step 1: Prepare Your Baking Sheet

Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures the cake doesn’t stick and makes it easier to roll later.

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Step 2: Make the Pumpkin Cake Batter

In a large bowl, beat the eggs and granulated sugar until thick and light in color. Add in the pumpkin puree and vanilla extract, mixing until smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gently fold the dry mixture into the wet ingredients until fully combined, but don’t overmix.

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Step 3: Bake the Cake

Pour the batter evenly into the prepared pan and spread it out to the corners. Bake for 13–15 minutes, or until the top springs back when gently touched. Be careful not to overbake—it should be just set.

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Step 4: Roll the Cake

While the cake is still warm, lay a clean kitchen towel flat and dust it generously with powdered sugar. Carefully turn the cake out onto the towel, peel off the parchment paper, and gently roll the cake (with the towel inside) starting from the short end. Let it cool completely while rolled.

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Step 5: Make the Creamy Filling

Beat the cream cheese, butter, and vanilla extract until smooth and fluffy. Gradually add the powdered sugar and beat until fully incorporated and creamy.

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Step 6: Fill and Re-Roll

Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up (this time without the towel) and place seam-side down on a platter.

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Step 7: Chill and Serve

Wrap the pumpkin roll in plastic wrap and chill in the refrigerator for at least 1 hour to set. Before serving, dust with powdered sugar, slice, and enjoy!

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How Long to Prepare the Classic Pumpkin Roll with Creamy Filling

Prep Time: You’ll need about 20 minutes to prep the batter, line your pan, and whip up the filling. Rolling the cake and letting it cool adds a bit more hands-on time, but nothing too intense. If you’re organized, everything moves smoothly.

Cooling & Chilling Time: The cake needs to cool completely after baking and rolling in the towel—expect about 1 hour. After spreading the filling, the finished roll should be chilled for at least 1 hour more to set properly before slicing. So, in total, you’re looking at just over 2 hours from start to ready-to-eat.

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Tips for Perfect Pumpkin Roll

• Use parchment paper and a towel: This prevents sticking and makes rolling much easier. Don’t skip the powdered sugar on the towel either—it’s essential.
• Roll while warm: Don’t wait until the cake cools or it will crack when you try to roll it.
• Cool completely before filling: The filling will melt if the cake is even slightly warm.
• Chill before slicing: This helps keep those swirl layers sharp and defined.
• Use room-temperature filling ingredients: This ensures a smooth, lump-free filling.

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Watch Out for These Mistakes While Cooking

• Overbaking: This makes the cake dry and prone to cracking.
• Under-mixing dry ingredients: Can leave pockets of flour or baking soda, creating unpleasant bites.
• Rolling too tightly: You risk the filling squeezing out or the cake tearing.
• Using pumpkin pie filling: It’s not the same as puree and will alter the texture and flavor.
• Skipping chill time: The roll won’t set properly, and slicing will be messy.

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What to Serve With Classic Pumpkin Roll with Creamy Filling?

1. Spiced Apple Cider

Warm and comforting, cider complements the pumpkin spice flavor beautifully.

2. Hot Coffee or Espresso

The slight bitterness balances the sweetness of the roll, making it perfect for dessert or brunch.

3. Whipped Cream Topping

Serve a slice with a dollop of fresh whipped cream for extra indulgence.

4. Fresh Berries

The tartness of raspberries or blackberries cuts through the rich filling for balance.

5. Vanilla Ice Cream

A scoop of vanilla adds creamy contrast to the spiced cake—great for special occasions.

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Storage Instructions

Refrigerator: Wrap the pumpkin roll tightly in plastic wrap and store in the fridge for up to 5 days. The flavor actually deepens over a couple of days, so it can be a great make-ahead dessert.

Freezer: You can freeze the whole roll (wrapped in plastic and foil) for up to 2 months. Thaw in the refrigerator overnight before serving. It holds its shape well and still tastes fresh.

Slicing Tip: Slice just before serving to keep the edges from drying out.

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Estimated Nutrition

Per slice (based on 10 servings):

• Calories: ~280
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 35g
• Sugar: 22g
• Protein: 4g
• Fiber: 1g
• Sodium: 210mg

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Frequently Asked Questions

What if my pumpkin roll cracks?

Don’t panic! If it’s just a small crack, powdered sugar can hide it. For larger cracks, turn that side down when plating, or cover with whipped cream.

Can I make this ahead of time?

Yes! It stores well for several days in the fridge or even longer in the freezer. It’s a great prep-ahead dessert for holidays.

How do I keep the roll from sticking to the towel?

Make sure the towel is well-dusted with powdered sugar, and use a clean, smooth-textured towel with no lint.

Can I use homemade pumpkin puree?

You can! Just be sure to strain excess moisture if it’s too watery, or it could affect the cake’s texture.

Do I need a jelly roll pan?

Yes, the size is important. A jelly roll pan (10×15 inches) ensures the cake is thin enough to roll easily. A regular baking sheet may be too large or uneven.

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Conclusion

This Classic Pumpkin Roll with Creamy Filling is the kind of dessert that always brings smiles. It’s warm, spiced, creamy, and visually beautiful—perfect for holiday tables or cozy fall weekends. Once you master the roll technique, it’s surprisingly simple to pull off, and the flavor is worth every step. It’s truly a fall classic you’ll come back to again and again.

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