Cozy Pumpkin Roll Recipe with Cream Cheese Filling

Introduction

Picture this: the warm, spicy aroma of cinnamon and nutmeg swirling in the air, the soft golden hue of pumpkin batter gliding across a baking sheet, and the creamy, tangy filling waiting to be spread with care. That’s exactly what happens every time I whip up this cozy pumpkin roll. It’s the kind of dessert that feels like wrapping yourself in a blanket on a crisp fall afternoon. And honestly, isn’t that what autumn is all about?

The first time I made this pumpkin roll was during a rainy October afternoon. It was one of those moments where you just want to bake something that feels like home. I remember pulling it out of the oven, letting it cool, and finally rolling it up with that luscious cream cheese filling – the kind of moment where you pause, take a deep breath, and just smile because you know you’ve created something truly special.

This pumpkin roll has become a staple in my kitchen during the fall season. My family can’t resist sneaking slices off the serving plate, and I can’t blame them. Whether it’s for Thanksgiving dessert, a cozy weekend treat, or a gift for a friend, this recipe never fails to deliver pure joy. So, grab your mixing bowls and let’s make some magic happen!

Why You’ll Love This Recipe

• Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves gives this roll its signature cozy fall flavor.
• Easy to Make: Don’t be intimidated by the rolling process—I’ll walk you through it step by step!
• Impressive Presentation: This pumpkin roll is a showstopper, perfect for serving guests or taking to holiday parties.
• Balanced Sweetness: The creamy filling complements the spiced pumpkin sponge beautifully, without being overly sweet.
• Freezer-Friendly: Make it ahead of time and freeze it for those last-minute dessert emergencies.

Unlike other pumpkin rolls I’ve tried, this one has the perfect balance of flavors and textures. The sponge is moist yet sturdy enough to roll without cracking, and the cream cheese filling is light, smooth, and just the right amount of tangy. It’s the kind of dessert that makes you close your eyes and savor every bite.

Whether you’re hosting Thanksgiving, cozying up with a cup of tea, or simply craving pumpkin goodness, this recipe is bound to become one of your favorites. Trust me, it’s a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together beautifully. Most of them are pantry staples, making it super convenient to whip up on a whim.

• For the pumpkin sponge:
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup (240g) canned pumpkin puree
• 1 cup (200g) granulated sugar
• For the cream cheese filling:
• 8 ounces (225g) cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 6 tablespoons (90g) unsalted butter, softened
• 1 teaspoon vanilla extract
• For dusting:
• Powdered sugar (optional, for garnish)

If you’re looking for substitutions, you can use almond flour for a gluten-free option or swap out the cream cheese for a dairy-free alternative. Trust me, it’s still delicious!

Equipment Needed

• Large mixing bowls
• Whisk or electric mixer
• Spatula
• 15×10-inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Plastic wrap
• Fine mesh sieve (for dusting powdered sugar)

If you don’t have a jelly roll pan, a regular baking sheet will work—just be sure to adjust the batter thickness and baking time. And don’t forget to line your pan with parchment paper to avoid sticking!

Preparation Method

1. Preheat the oven: Heat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Prepare the wet ingredients: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the pumpkin puree until well combined.
4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—stop once everything is just combined.
5. Bake: Spread the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 13-15 minutes, or until the top springs back when lightly touched.
6. Cool and roll: While the sponge is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the sponge (with the towel) from the short end. Let it cool completely.
7. Make the filling: Beat the cream cheese, powdered sugar, butter, and vanilla extract in a mixing bowl until smooth and creamy.
8. Assemble: Once the sponge is cool, unroll it and spread the filling evenly over the surface. Roll it back up, this time without the towel, and wrap it tightly in plastic wrap.
9. Chill: Refrigerate for at least 1 hour to set the filling and make slicing easier.
10. Serve: Dust with powdered sugar before slicing and enjoy!

Pro tip: Don’t rush the cooling process—it’s key to a perfect roll that doesn’t crack. If it does crack, no worries—just dust it generously with powdered sugar to hide any imperfections!

Cooking Tips & Techniques

• Use room temperature ingredients: This ensures a smooth batter and filling.
• Don’t skip the towel: Rolling the sponge in a towel while warm helps it hold its shape later.
• Be gentle: When folding the dry ingredients, use a light hand to avoid deflating the batter.
• Chill for clean slices: Refrigerating the roll makes it easier to cut into neat pieces.
• Keep powdered sugar handy: Dusting the towel and the roll prevents sticking and adds a pretty finish.

If your roll cracks, don’t panic—it happens to the best of us. Just call it rustic and enjoy every bite!

Variations & Adaptations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Dairy-Free: Use dairy-free cream cheese and butter for the filling.
• Spice It Up: Add a pinch of cardamom or ginger for extra warmth.
• Holiday Twist: Sprinkle chopped pecans or walnuts in the filling for added texture.

One time, I swapped pumpkin puree with mashed sweet potato—it was equally delicious and gave the roll a slightly different flavor profile. Experiment and make it your own!

Serving & Storage Suggestions

This pumpkin roll is best served chilled, sliced into neat rounds, and dusted with powdered sugar for a picture-perfect finish. Pair it with a cup of hot coffee or spiced chai for maximum coziness.

To store, wrap the roll tightly in plastic wrap and keep it in the refrigerator for up to 4 days. For longer storage, freeze it (wrapped in plastic and foil) for up to 2 months. To thaw, place it in the fridge overnight.

Reheating isn’t necessary, but if you prefer it slightly warm, let it sit at room temperature for a while before serving. The flavors deepen over time, making it even better on day two!

Nutritional Information & Benefits

Per serving (1 slice):

• Calories: Approximately 220
• Fat: 12g
• Carbohydrates: 25g
• Protein: 3g

Pumpkin is packed with beta-carotene, which supports eye health, while the cream cheese provides a dose of calcium. This recipe can be adapted to be lower in sugar or higher in protein, depending on your needs.

Always double-check ingredient labels for allergens, especially if adapting this recipe!

Conclusion

If you’re looking for a dessert that combines cozy fall vibes with showstopping presentation, this pumpkin roll is it. The balance of warm spices, creamy filling, and soft sponge is pure comfort food, and it’s surprisingly easy to make. Plus, you can tweak it to suit your dietary needs or preferences.

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Let me know how your pumpkin roll turns out in the comments! Did you customize it with your own spin? Don’t forget to share your photos and thoughts—I love hearing from you!

FAQs

Can I make the pumpkin roll ahead of time?

Yes! You can make it a day or two ahead and store it in the fridge. It actually tastes better as the flavors meld together.

What if my sponge cracks during rolling?

Don’t worry! Cracks can be hidden with powdered sugar or extra filling. It’ll still taste delicious.

Can I freeze the pumpkin roll?

Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.

What spices can I add to enhance the flavor?

Try adding a pinch of ginger or cardamom for extra warmth. You can also sprinkle some nutmeg over the filling before rolling.

Is this recipe suitable for gluten-free diets?

Yes! Just swap the all-purpose flour with a gluten-free blend. It works beautifully.

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