If you’re looking for a dessert that perfectly captures the essence of fall, the Creamy Filled Pumpkin Roll is an absolute must-try. Combining a soft, spiced pumpkin sponge cake wrapped around a luscious creamy filling, this treat balances flavors and textures in the most delightful way. Whether you’re hosting a family gathering or just want a cozy indulgence, this Creamy Filled Pumpkin Roll recipe offers a delicious and easy way to celebrate the season’s best flavors with every bite.

Why You’ll Love This Recipe

Seasonal flavor perfection: The warm spices and pumpkin perfectly evoke the feel of autumn in a single, elegant dessert.
Delightful texture combination: Soft, fluffy cake meets smooth, rich filling creating an unforgettable mouthfeel.
Impresses every time: Looks sophisticated but is surprisingly simple to make, great for both beginners and seasoned bakers.
Versatile and shareable: Ideal for holiday dinners, potlucks, or a special treat anytime you want a cozy comfort dessert.

Ingredients You’ll Need

The ingredients you’ll need are straightforward but vital for achieving that perfect Creamy Filled Pumpkin Roll. Each component plays a key role—from the spices that bring warmth and depth, to the pumpkin that provides moisture and a vibrant color.

Pumpkin puree: Use 100% pure pumpkin for the authentic flavor and moist texture that defines this roll.
Spices blend: Ground cinnamon, nutmeg, ginger, and cloves combine to create that signature pumpkin spice aroma.
Eggs: They help the cake set while keeping it tender and fluffy.
Sugar: Granulated sugar balances the spices and pumpkin earthiness with a perfect touch of sweetness.
All-purpose flour: Provides structure without making the cake heavy.
Cream cheese: The star of the filling for its tangy richness that contrasts beautifully with the pumpkin.
Butter and powdered sugar: For a smooth, sweet, and creamy filling that’s easy to spread.
Vanilla extract: Enhances all the flavors by adding a subtle aromatic sweetness.

Variations for Creamy Filled Pumpkin Roll

One of the best things about the Creamy Filled Pumpkin Roll is how easy it is to customize based on your preference or dietary needs. Don’t be shy about making it your own or adapting it to the ingredients you have on hand.

Gluten-free twist: Substitute all-purpose flour with a gluten-free blend for those avoiding gluten without sacrificing texture.
Maple cream filling: Add maple syrup instead of vanilla to the cream cheese filling for a natural sweetness and deeper fall flavor.
Vegan option: Use a dairy-free cream cheese and flax eggs to make this roll suitable for a vegan diet.
Nutty crunch: Fold toasted pecans or walnuts into the filling for added texture and flavor contrast.
Orange zest boost: Add fresh orange zest to the batter or cream filling to brighten the overall flavor profile.

Why Try This Creamy Filled Pumpkin Roll Today?

How to Make Creamy Filled Pumpkin Roll

Step 1: Prepare the Pumpkin Cake Batter

Start by preheating your oven and lining a jelly roll pan with parchment paper. Whisk together the eggs and sugar until light and fluffy, then stir in the pumpkin puree and vanilla extract. In a separate bowl, combine the dry ingredients—flour, baking powder, salt, and the mixed spices. Gradually fold the dry ingredients into the wet, careful not to overmix, until the batter is smooth and even.

Step 2: Bake and Roll the Pumpkin Cake

Pour the batter evenly into the prepared pan and bake until the cake springs back when lightly pressed. As soon as it comes out of the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake up in the towel from the short end to set the shape and prevent cracking.

Step 3: Make the Creamy Filling

While the cake cools, beat softened cream cheese with butter, powdered sugar, and vanilla extract until fluffy and smooth. This creamy filling will be spread over the completely cooled pumpkin cake, providing a luscious contrast to the spiced sponge.

Step 4: Fill and Roll the Cake

Carefully unroll the cooled cake and spread the cream cheese filling evenly across the surface. Then, gently re-roll the cake without the towel, making sure the filling stays inside and doesn’t squeeze out. Chill the roll to help it set before slicing.

Step 5: Serve and Enjoy

Once chilled, slice the Creamy Filled Pumpkin Roll into individual servings and watch the creamy filling swirl inside every beautiful piece—perfect for sharing or savoring solo!

Pro Tips for Making Creamy Filled Pumpkin Roll

Use room temperature ingredients: Especially butter and cream cheese, to ensure a smooth and creamy filling without lumps.
Don’t skip the towel roll: Rolling the cake while warm in a towel keeps it flexible and prevents cracks that can spoil the look.
Even spreading: Spread the filling evenly but not too thick to make rolling easier and ensure a perfect bite.
Chill time matters: Refrigerate the roll for at least an hour before slicing to help it hold its shape and enhance flavors.
Fresh pumpkin puree: If possible, use fresh pumpkin puree instead of canned for a fresher, brighter pumpkin flavor.

How to Serve Creamy Filled Pumpkin Roll

Garnishes

A light dusting of powdered sugar or a drizzle of caramel sauce enhances the dessert’s visual appeal and adds an extra touch of sweetness. Toasted pecans or a sprinkle of cinnamon on top can also provide a lovely textural contrast and seasonal aroma.

Side Dishes

Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience. A hot cup of spiced tea or a creamy latte pairs wonderfully, complementing the rich pumpkin spices.

Creative Ways to Present

Try slicing the pumpkin roll into smaller bite-sized pieces and arranging them on a festive platter for parties. Alternatively, serve single slices on decorative plates with a small garnish of fresh mint or a cinnamon stick to impress guests visually and flavorfully.

Make Ahead and Storage

Storing Leftovers

The Creamy Filled Pumpkin Roll keeps well in the refrigerator for up to 4 days. Wrap it tightly with plastic wrap or keep in an airtight container to maintain moisture and prevent the filling from drying out.

Freezing

This pumpkin roll freezes beautifully. Wrap it securely in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and taste.

Reheating

For a warm treat, let slices reach room temperature, then warm briefly (about 10 seconds) in the microwave. Be careful not to overheat as the creamy filling can soften excessively. Enjoy with a warm beverage for full fall comfort vibes.

FAQs

Can I make the pumpkin roll ahead of time?

Yes! The Creamy Filled Pumpkin Roll can be made a day in advance and refrigerated to let flavors meld, making it even tastier the next day.

Is this recipe suitable for beginners?

Absolutely. The steps are straightforward, and with a little care during rolling, even novice bakers can achieve great results.

Can I substitute canned pumpkin for fresh puree?

Canned pumpkin puree works perfectly and offers consistency in texture and flavor, making it a convenient choice for this recipe.

How do I prevent the cake from cracking while rolling?

Rolling the cake immediately after baking while it is still warm and using a powdered sugar-dusted kitchen towel helps keep it flexible and prevents cracking.

Can I use low-fat cream cheese for the filling?

While low-fat cream cheese can be used, it might result in a slightly less creamy texture. Full-fat cream cheese is recommended for the best richness.

Final Thoughts

If you want a dessert that feels like a warm, cozy hug on a plate, the Creamy Filled Pumpkin Roll is your new best friend. Its combination of soft pumpkin sponge and creamy, tangy filling is sure to become a seasonal favorite that friends and family will request again and again. Give this recipe a try and enjoy every sweet, spiced bite!

Creamy Filled Pumpkin Roll

Print Recipe

The Creamy Filled Pumpkin Roll is a soft, spiced pumpkin sponge cake rolled around a rich, tangy cream cheese filling. This elegant dessert perfectly captures the essence of fall with warm pumpkin spices and a luscious creamy texture. Easy to make yet impressive in presentation, it’s ideal for holiday gatherings, cozy treats, and seasonal celebrations.

Author: Elena
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including chilling)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if gluten-free flour is used)

Ingredients

Scale

For the Pumpkin Sponge Cake

3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pumpkin puree
1 teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend for gluten-free option)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

For the Creamy Filling

8 oz cream cheese, softened (use dairy-free for vegan option)
1/4 cup unsalted butter, softened (or dairy-free alternative)
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla extract (or 1 tablespoon maple syrup for maple cream filling)
Optional add-ins: toasted pecans or walnuts, fresh orange zest

Instructions

Prepare the Pumpkin Cake Batter: Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. In a large bowl, whisk together eggs and granulated sugar until light and fluffy. Stir in pumpkin puree and vanilla extract. In another bowl, sift together flour, baking powder, salt, and the mixed spices (cinnamon, nutmeg, ginger, cloves). Gradually fold the dry ingredients into the wet mixture, mixing gently until smooth and even.
Bake and Roll the Pumpkin Cake: Pour the batter evenly into the prepared pan and bake for about 13-15 minutes, or until the cake springs back when lightly pressed. Immediately after removing from the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let it cool completely while rolled to set the shape and prevent cracking.
Make the Creamy Filling: While the cake cools, beat together softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, continuing to beat until fully incorporated and creamy. Stir in vanilla extract or maple syrup if using. Fold in any optional mix-ins like toasted nuts or orange zest if desired.
Fill and Roll the Cake: Gently unroll the fully cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border at the edges. Carefully re-roll the cake without the towel, ensuring the filling stays inside and does not squeeze out. Wrap the roll tightly and chill it in the refrigerator for at least one hour to allow it to set.
Serve and Enjoy: Once chilled, slice the pumpkin roll into individual servings. Garnish with a dusting of powdered sugar, a drizzle of caramel sauce, or toasted nuts if desired. Serve with vanilla ice cream, whipped cream, or a warm spiced beverage for a complete fall dessert experience.

Notes

Use room temperature ingredients, especially butter and cream cheese, for a smooth filling without lumps.
Roll the cake while warm in a powdered sugar-dusted towel to prevent cracking.
Spread the filling evenly but not too thick to make rolling easier and maintain perfect texture.
Chill the roll for at least an hour before slicing for best shape and flavor.
Fresh pumpkin puree can be substituted for canned for a brighter, fresher taste.

Nutrition

Serving Size: 1 slice (1/10 of roll)
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: pumpkin roll, creamy pumpkin roll, pumpkin dessert, fall dessert, cream cheese filling, pumpkin sponge cake, seasonal pumpkin dessert