Pumpkin Cream Cheese Roll: Elegant Fall Dessert in 1 Hour
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Pumpkin Cream Cheese Roll Recipe
Pumpkin Cream Cheese Roll
Ingredients
- 3 large eggs room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin puree
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup powdered sugar for dusting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar for frosting
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
Preheat and Prep Your Pan (5 minutes)
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang. Lightly grease with butter or spray, then dust with 1 tablespoon flour and tap out excess. Optional: chill the pan in the fridge for a few minutes.
Whip Up the Batter (8–10 minutes)
- Beat 3 eggs and 1 cup sugar in a large bowl on medium-high for about 5 minutes until thick and lemon-colored. Stir in 3/4 cup pumpkin puree. In a separate bowl, whisk together 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Gently fold dry mixture into wet using a spatula. Pour into pan, spread evenly, and tap gently to release bubbles.
Bake to Golden Perfection (12–15 minutes)
- Bake on the middle rack for 12–15 minutes until lightly golden and springy to the touch. While baking, lay a clean kitchen towel on the counter and dust with 1/4 cup powdered sugar.
Roll and Cool (10 minutes active, 20–30 minutes resting)
- Remove cake from oven, loosen edges with a knife, and invert onto the sugared towel. Peel off parchment and roll cake up (with towel) from the short end. Cool completely on a wire rack for 20–30 minutes.
Make the Cream Cheese Frosting (5 minutes)
- Beat 8 ounces softened cream cheese with 1/4 cup butter until creamy (about 2 minutes). Sift in 1 cup powdered sugar, then add 1 teaspoon vanilla and 1–2 tablespoons heavy cream. Whip until fluffy and spreadable.
Fill, Re-Roll, and Chill (5 minutes + 30 minutes resting)
- Unroll cooled cake gently. Spread frosting evenly, leaving a 1/2-inch border. Re-roll without the towel, place seam-side down on a platter, wrap in plastic, and chill for 30 minutes. Dust with powdered sugar or sprinkle pecans before serving.
Equipment
- Electric mixer
- 15×10-inch jelly roll pan
- Parchment paper
- Offset spatula
- Clean kitchen towel
- Wire rack
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Pro Tips for Pumpkin Cream Cheese Roll Success
After years of testing pumpkin roll recipes in my little bakery, Sophie’s Sweet Haven, I’ve got a few insider tricks to ensure your cake roll recipe turns out bakery-worthy every time. First off, room-temperature eggs are non-negotiable—they emulsify better for that lofty sponge. I’ve rushed this step on busy fall mornings and ended up with flat results; cold eggs just don’t whip up the same volume.
Here’s where most people go wrong with the rolling: do it warm, not hot. Let the cake cool just enough to handle (about 5 minutes post-oven), but if it’s too hot, it’ll tear. I like to tell my blog readers to practice on a scrap piece if you’re nervous—embrace the learning curve, like when Emma “helped” at age 3 and we ended up with a gloriously lopsided version that tasted divine anyway.
For the cream cheese frosting, chill your bowl and beaters first if your kitchen’s warm—it keeps everything from melting into soup. And don’t skip the towel dusting; that powdered sugar barrier is your best defense against sticking. If cracks happen (they will, even to pros), slather on more frosting—it hides everything and tastes better too! Finally, the secret ingredient? Patience. This bake-and-roll method rewards a steady hand, but even if it wobbles, it’s still the coziest fall dessert you’ll make. You’ve got this—now go make your kitchen smell like autumn heaven.
Variations and Customizations for Pumpkin Cream Cheese Roll
One of my favorite things about this pumpkin cream cheese roll is its endless adaptability—perfect for tweaking to suit your crowd. For a nutty twist, fold 1/2 cup chopped toasted pecans into the frosting; David loves this version paired with his morning coffee. Craving chocolate? Swirl in 1/4 cup mini chips before rolling—it’s a hit with the kids and nods to my winter baking obsessions.
Going gluten-free? Use a 1:1 blend, and add an extra tablespoon of pumpkin for moisture. Vegan? Swap eggs for flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg) and use plant-based cream cheese—I’ve tested it for dairy-free orders at the bakery, and it rolls up just as beautifully. For a spiced kick, amp up the ginger in the pie spice mix. Or, for spring vibes, sub pumpkin for strawberry puree (shh, don’t tell fall—it’s versatile!). These tweaks keep the cake roll recipe fresh, just like adapting Nonna’s biscotti for holidays. Play around; baking’s about your story, after all.
Storing and Serving Your Pumpkin Cream Cheese Roll
You’ve nailed the roll—now let’s keep it tasting fresh. Wrap leftovers tightly in plastic and store in the fridge for up to 5 days; the cream cheese needs that chill to stay firm. For freezing (up to 2 months), slice first, wrap individually, and thaw overnight in the fridge—pro tip from my wedding cake days, it prevents sogginess.
Serving-wise, let it sit at room temp for 15 minutes before slicing for the best texture—that cold cake softens into buttery bliss. Pair with vanilla ice cream for extra indulgence, or dust with cinnamon for a simple wow. The smell alone will have your neighbors knocking, and it’s a crowd-pleaser for potlucks or cozy nights in. Just like sharing Nonna’s treats with family, this fall dessert is best enjoyed with good company.
Conclusion
Whew, what a swirl of spiced goodness we’ve created together! This pumpkin cream cheese roll isn’t just a recipe—it’s a little piece of fall wrapped in every tender bite, reminding us why we bake: for those warm, fuzzy moments that stick with you longer than the flavor. From my Portland kitchen to yours, I hope this cake roll recipe brings the same joy it does to my family—Emma’s giggles over the first slice, David’s approving nod with his coffee, and even Butter’s hopeful tail-wags.
Whether it’s your first bake and roll adventure or a seasonal staple, remember Nonna’s wisdom: it’s about the memories, not perfection. Grab that apron (flour-dusted or not), and let’s make more magic. What’s your favorite fall twist? Drop me a line on the blog—I’d love to hear. Happy baking, friends!
