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Creamy Filled Pumpkin Roll

Creamy Filled Pumpkin Roll
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://elenaglam.com/creamy-filled-pumpkin-roll/