The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. I still remember the first time I tasted a pumpkin roll with cream cheese filling it was at a Thanksgiving dinner in a tiny farmhouse in Vermont. The aroma of cinnamon, nutmeg, and pumpkin filled the air while snow gently fell outside the window. I took one bite and instantly fell in love soft, spiced cake wrapped around a velvety, tangy cream cheese filling… pure bliss! 😍
Ever since, this pumpkin roll with cream cheese filling has been my go-to dessert every fall. It’s the kind of dessert that makes everyone pause mid-conversation, close their eyes, and smile. The tender pumpkin sponge paired with that luscious cream cheese swirl is a match made in heaven. And don’t worry even though it looks fancy, it’s easier to make than you might think!
Whether you’re hosting a Thanksgiving feast, bringing dessert to a potluck, or simply craving something sweet and festive, this pumpkin roll with cream cheese filling will be the star of your table. Let’s dive in and roll up some fall magic together! 🎃✨
Ingredients 🛒
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree (not pumpkin pie mix)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting & Finishing:
- ¼ cup powdered sugar (for dusting towel)
- Extra powdered sugar for garnish
Step-by-Step Instructions 👩🍳
Step 1: Prepare the Pan
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle a clean kitchen towel with powdered sugar this will prevent the cake from sticking when you roll it later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Make the Pumpkin Batter
In a large bowl, beat the eggs and sugar together until thick and light about 3 minutes. Add the pumpkin puree and vanilla extract, then gently fold in the dry ingredients until combined. Don’t overmix!
Step 4: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
As soon as it’s done, carefully loosen the edges with a knife. Turn the cake out onto your prepared towel. Peel off the parchment paper and roll the cake up gently (starting from the short end) with the towel inside. Let it cool completely on a wire rack.
Step 5: Make the Cream Cheese Filling
In a large bowl, beat the cream cheese, butter, and vanilla until smooth and fluffy. Gradually add the powdered sugar and mix until creamy. Taste and adjust sweetness if needed I like mine slightly tangy! 😋
Step 6: Fill and Roll
Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly over the surface. Gently roll it back up (without the towel this time). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Step 7: Slice and Serve
Before serving, dust the top with powdered sugar for that snowy, festive look. Slice into beautiful spirals and serve chilled. 🍰
Serving Suggestions 🍽️
This pumpkin roll with cream cheese filling is perfect on its own, but here are a few ideas to make it extra special:
- Serve with a dollop of whipped cream and a drizzle of caramel sauce.
- Add crushed pecans or walnuts inside the filling for texture.
- Pair with a warm mug of spiced chai or pumpkin latte. ☕
- Freeze slices individually for a quick sweet treat anytime!
The cake stays fresh for up to 3 days in the fridge just cover it tightly so it doesn’t dry out.
Tips & Tricks from My French Kitchen 🇫🇷✨
- Roll While Warm: Rolling the cake right after baking helps it keep its shape and prevents cracking.
- Use Room-Temperature Ingredients: For a smooth filling, make sure your butter and cream cheese are soft before mixing.
- Don’t Overfill: Too much filling can cause it to ooze out use just enough for a pretty swirl.
- Add Flavor Twists: A hint of orange zest or maple syrup in the filling adds a lovely touch.
- Chill Before Slicing: A chilled roll cuts neatly and keeps that perfect spiral!
Recipe Card 🧡
Pumpkin Roll with Cream Cheese Filling
🕒 Time
- Prep: 25 minutes
- Bake: 15 minutes
- Chill: 1 hour
- Total: 1 hour 40 minutes
🛒 Ingredients
- ¾ cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 6 tbsp butter
👩🍳 Instructions
- Preheat oven to 375°F and prepare jelly roll pan.
- Mix dry ingredients and set aside.
- Beat eggs and sugar; add pumpkin and vanilla.
- Combine with dry mixture.
- Bake 13–15 min.
- Roll warm cake in a towel; cool.
- Prepare filling; unroll cake, spread filling, re-roll.
- Chill 1 hour; dust with sugar before serving.
📝 Notes
- Roll cake while warm to prevent cracks.
- Add chopped nuts for crunch.
- Use pure pumpkin puree (not pie mix).
🥄 Nutrition (per slice)
- Calories: 290
- Fat: 14g
- Carbs: 36g
- Protein: 4g
Conclusion 💕
There’s something magical about this pumpkin roll with cream cheese filling. It’s nostalgic, comforting, and festive like a warm hug in dessert form. Every time I make it, I’m reminded of that cozy Vermont Thanksgiving, the laughter around the table, and the joy that good food brings.
So this season, skip the store-bought sweets and bake a little love from scratch. This easy pumpkin roll with cream cheese filling will make your kitchen smell heavenly and your guests come back for seconds (and maybe thirds!). Bon appétit, my friends! 🥰🎃
Short 100-Word Version 🍁
Bonjour my friends! I’m Lacamorea a French girl who fell in love with American autumns! 🇫🇷🍂 This pumpkin roll with cream cheese filling is my favorite fall dessert: soft, spiced pumpkin cake rolled with a creamy, tangy filling. It looks fancy but is surprisingly easy to make! Just bake the pumpkin sponge, roll it up warm, spread the filling, and chill before serving. Dust with sugar for a snowy finish! Perfect for Thanksgiving or any cozy day. 🎃💕