Moist Pumpkin Roll Recipe with Cream Cheese Filling

Pumpkin roll is one of those desserts that always makes a strong impression. The soft pumpkin sponge wrapped around a sweet cream cheese filling looks stunning and tastes even better. At first glance, it might look like something you would only find behind a bakery window like my previous Red Velvet Cinnamon Rolls recipe, but I can tell you it is possible to make it at home without stress.

When I baked this moist pumpkin roll for the first time, my family thought I had bought it from a fancy pastry shop. They were surprised when I told them it came straight out of my oven. The balance of tender pumpkin cake and smooth cream cheese filling is what makes it so memorable. If you have already tried recipes like Chocolate Swiss Rolls or then you know how impressive a rolled cake can look and taste.

Why You Will Love This Recipe

This pumpkin roll is moist, soft, and spiced in just the right way. Every bite brings together the sweetness of pumpkin, the warmth of cinnamon and nutmeg, and the tangy creaminess of the filling. It feels rich without being too heavy, so people almost always come back for a second slice.

Another reason to love this recipe is how approachable it is. Even if you have never made a rolled cake before, the steps are easy to follow. With the right technique, you will end up with a dessert that looks like it belongs on a bakery shelf. Once you learn the process, you can make it for holidays, family dinners, or even just a weekend treat. The recipe is flexible too, so you can add nuts, drizzle sauces, or adjust spices to suit your taste.

Ingredients for Moist Pumpkin Roll

For the Cake

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 large eggs
2/3 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract

For the Cream Cheese Filling

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

These ingredients are simple and easy to find. The pumpkin puree adds flavor and moisture, while the spices give that classic fall aroma. The cream cheese filling balances the sweetness with a slight tang.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving enough on the sides to lift the cake out later. Greasing the pan lightly before adding the parchment helps keep it in place. The parchment is very important since the cake is delicate and needs to release smoothly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Doing this first makes sure the spices and leavening are evenly distributed. This prevents clumps and ensures every bite has the same warm flavor.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar with a hand mixer or stand mixer for about 3 to 4 minutes. This step incorporates air, which gives the sponge its light texture. Skipping this step or rushing it will lead to a denser cake.

Step 4: Add Pumpkin and Vanilla

Stir in the pumpkin puree and vanilla until the batter looks smooth. The pumpkin not only gives flavor but also keeps the cake moist. Make sure you use pumpkin puree and not pumpkin pie filling, as the latter already contains spices and sugar.

Step 5: Combine Wet and Dry

Gently fold the dry ingredients into the wet batter. A spatula works best for this step. Fold until just combined. Overmixing can make the cake tough instead of soft and tender.

Step 6: Spread and Bake

Pour the batter into the prepared pan and spread it evenly with a spatula. Try to keep the surface level so the cake bakes evenly. Place it in the oven and bake for 12 to 15 minutes. The cake is done when it springs back lightly when touched. Be careful not to overbake because a dry cake is more likely to crack when rolled.

Step 7: Make the Filling

While the cake cools, prepare the filling. Beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. The texture should be thick but spreadable. If it feels too loose, chill it in the fridge for 10 minutes before using.

Step 8: Fill and Roll Again

Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly across the surface leaving a small border around the edges. Re-roll the cake without the towel, wrapping it tightly but gently so the filling stays inside.

Step 9: Chill and Serve

Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to come together and makes slicing easier. Just before serving, dust with powdered sugar for a polished look.

Tips for Success

Roll the cake while warm to prevent cracks.
Use room temperature cream cheese and butter for a smooth filling.
If cracks do appear, don’t worry. A dusting of powdered sugar or a drizzle of caramel can cover them up beautifully.
Slice with a sharp knife for neat and bakery-style pieces.

Variations to Try

Pumpkin roll is already wonderful, but you can play with flavors and textures to make it your own:

Add chopped pecans or walnuts to the filling for crunch.
Drizzle caramel sauce or melted white chocolate over the top for decoration.
Use a whipped cream filling instead of cream cheese for a lighter option.
Mix a little orange zest into the filling for a citrusy twist.

Storage and Freezing

This roll tastes best when chilled. Store it in the refrigerator and wrapped tightly for up to 3 days. It also freezes well. Wrap the roll in plastic wrap and then foil, it will keep in the freezer for up to 2 months. Thaw overnight in the fridge before slicing and serving.

FAQs

Q: Can I make this ahead of time?
Yes, this is a great make-ahead dessert. In fact, it tastes even better the next day.

Q: What if my cake cracks?
Small cracks are common and nothing to worry about. Just dust with powdered sugar or cover with extra filling.

Q: Can I use fresh pumpkin puree?
Yes, but make sure it is thick. If it is watery, strain it through a cheesecloth before using.

Final Thoughts

This moist pumpkin roll is a dessert that always stands out. It looks elegant, tastes delicious, and is much easier to make than it appears. The combination of spiced pumpkin sponge and rich cream cheese filling is the kind of flavor pairing that never gets old. With a bit of practice, you’ll find yourself making this roll for gatherings, holidays, and cozy nights at home. Once you slice into it, you will understand why it disappears so quickly from the table.