11 Pumpkin Roll Cake With Silky Cream Cheese Filling

Classic Pumpkin Roll Cake

Pumpkin Roll Cake is a delightful dessert that combines the flavors of spiced pumpkin and a creamy filling, all rolled into a light and fluffy cake. This classic treat is perfect for autumn gatherings and holiday celebrations. The preparation time is approximately 30 minutes, with an additional 1 hour for cooling and chilling, making it a moderately easy recipe that anyone can master.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar (for filling)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the pan from the oven and immediately roll the cake with the parchment paper from the short side. Allow it to cool completely while rolled up.
In a separate bowl, beat together the cream cheese, butter, sugar, and vanilla until smooth.
Once the cake is cooled, unroll it and spread the cream cheese filling evenly over the surface.
Roll the cake back up carefully without the parchment paper and place it seam-side down.
Wrap in plastic wrap and refrigerate for at least an hour.
Before serving, dust the cake with powdered sugar, slice, and enjoy your delicious Pumpkin Roll Cake!

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Chocolate Swirl Pumpkin Roll

The Chocolate Swirl Pumpkin Roll is a creative twist on the classic pumpkin roll cake. Combining the rich flavors of chocolate with a spiced pumpkin base, this dessert is both visually stunning and delicious. Perfect for autumn celebrations or special occasions, the preparation time is about 30 minutes, with an additional hour for chilling, making it moderately easy to whip together.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 teaspoon melted butter (for chocolate swirl)
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar (for filling)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree and vanilla extract.
Gradually incorporate the dry ingredients into the pumpkin mixture until just combined.
Divide the batter into two bowls. Mix cocoa powder and melted butter into one half to create the chocolate batter.
Drop spoonfuls of both batters into the pan, and using a knife or skewer, swirl them together for a marbled effect.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, immediately roll the cake with the parchment paper from the short side and let it cool completely while rolled up.
Meanwhile, in a large bowl, blend together the cream cheese, butter, sugar, and vanilla until smooth.
Once the cake has cooled, unroll it and spread an even layer of cream cheese filling on top.
Roll the cake back up without the parchment paper, seam-side down, and wrap in plastic wrap. Refrigerate for at least an hour.
Before serving, dust with powdered sugar, slice, and savor the delightful combination of chocolate and pumpkin!

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Maple Pecan Pumpkin Roll

The Maple Pecan Pumpkin Roll is a delightful autumn-inspired dessert that combines the sweet flavors of pumpkin with rich maple syrup and crunchy pecans. This rolled cake is perfect for fall gatherings and has a prep time of about 40 minutes, with an additional hour for chilling. It strikes a moderate difficulty level, making it accessible for both novice and experienced bakers.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup chopped pecans (toasted)
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and lightened in color.
Mix in the pumpkin puree, maple syrup, and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Gently stir in the toasted pecans to the batter.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and immediately roll the cake up in the parchment paper from the short side, letting it cool completely while rolled.
For the filling, mix cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
Once the cake has cooled, unroll it carefully and spread the cream cheese filling evenly on top.
Roll the cake back up, seam-side down, and wrap it in plastic wrap. Refrigerate for at least an hour.
Before serving, dust the cake with powdered sugar, slice, and enjoy the delightful blend of maple and pecan flavors!

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Nut-Free Pumpkin Roll Cake

The Nut-Free Pumpkin Roll Cake is a delightful alternative for those who want to enjoy the flavors of pumpkin without any nuts. This cake features a moist pumpkin base rolled with a creamy filling and is perfect for any festive gathering.

With a prep time of approximately 40 minutes and a moderate difficulty level, this recipe guarantees everyone can indulge in this seasonal treat.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk the eggs and granulated sugar until thick and light. Mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet mixture, folding until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15-20 minutes or until a toothpick comes out clean.
Once baked, roll the cake up in the parchment paper from the short end and let it cool while rolled.
For the filling, mix the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Once the cake has cooled, carefully unroll it and spread the filling evenly over the surface.
Roll the cake back up, seam-side down, wrap it in plastic wrap, and chill for at least an hour.
Before serving, dust with powdered sugar, slice, and enjoy the delicious pumpkin flavor!

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Pumpkin Spice Latte Roll

The Pumpkin Spice Latte Roll is a delightful, seasonal dessert that combines the rich flavors of pumpkin and spices with the comforting essence of coffee.

This cake is rolled with a creamy coffee-infused filling, making it perfect for autumn celebrations or cozy gatherings. With a prep time of about 45 minutes and an easy to moderate difficulty level, this recipe is sure to impress your guests.

Ingredients:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons brewed espresso or strong coffee (cooled)
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)
1 teaspoon brewed espresso or strong coffee (for filling)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, whisk eggs and granulated sugar until thick and light.
Mix in the pumpkin puree, vanilla extract, and cooled espresso.
Gradually add the dry ingredients to the wet mixture, folding until just combined.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 15-20 minutes or until a toothpick comes out clean.
Once baked, roll the cake up in the parchment paper from the short end and let it cool while rolled.
For the filling, beat cream cheese, butter, powdered sugar, vanilla extract, and brewed espresso until smooth and creamy.
Once the cake has cooled, carefully unroll it and spread the filling evenly over the surface.
Roll the cake back up, seam-side down, wrap it in plastic wrap, and chill for at least an hour.
Before serving, dust with powdered sugar, slice, and enjoy the delightful flavors of pumpkin spice and coffee!

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Gluten-Free Pumpkin Roll

The Gluten-Free Pumpkin Roll is a delicious twist on the traditional pumpkin roll cake, perfect for those with gluten sensitivities. This cake is just as moist and flavorful, featuring the classic pumpkin and spice flavors, and is filled with a rich cream cheese filling. With a prep time of about 45 minutes and a moderate difficulty level, this recipe is bound to be a hit at your autumn gatherings!

Ingredients:

3/4 cup gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons brewed espresso or strong coffee (cooled)
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)
1 teaspoon brewed espresso or strong coffee (for filling)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate large bowl, whisk together the eggs and granulated sugar until thick and light. Stir in the pumpkin puree, vanilla extract, and cooled espresso.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Roll the cake in the parchment paper from the short end and allow it to cool while rolled.
For the filling, beat the cream cheese, butter, powdered sugar, vanilla extract, and brewed espresso until smooth.
Once cooled, carefully unroll the cake and spread the filling over it evenly.
Roll the cake back up, seam-side down, wrap in plastic wrap, and chill for at least an hour.
Before serving, dust with powdered sugar, slice, and enjoy the scrumptious gluten-free pumpkin roll!

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Caramel Drizzle Pumpkin Roll

The Caramel Drizzle Pumpkin Roll is a delightful twist on the classic dessert, combining the warm, spiced flavors of pumpkin with a luscious caramel sauce. Perfect for autumn gatherings or special occasions, this dessert requires a preparation time of about 1 hour and has a moderate difficulty level.

Ingredients:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons brewed espresso or strong coffee (cooled)
Powdered sugar (for dusting)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)
1 teaspoon brewed espresso or strong coffee (for filling)
1/2 cup caramel sauce (store-bought or homemade)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and light. Add pumpkin puree, vanilla extract, and cooled espresso, stirring until well combined.
Gradually fold the dry ingredients into the wet mixture until just mixed.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15-20 minutes until a toothpick inserted comes out clean.
Immediately roll the cake with the parchment paper from the short end and let it cool while rolled.
For the filling, beat cream cheese, butter, powdered sugar, vanilla, and brewed espresso until smooth.
Once cooled, unroll the cake, spread the filling evenly, and roll it back up tightly, seam-side down.
Wrap in plastic wrap and chill for at least an hour.
Before serving, drizzle the cake generously with caramel sauce and dust with powdered sugar. Slice and enjoy this scrumptious Caramel Drizzle Pumpkin Roll!

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Layered Pumpkin Roll Cake

The Layered Pumpkin Roll Cake is a delightful variation of the traditional pumpkin roll, featuring layers of fluffy pumpkin cake and creamy filling, all stacked to create a visually stunning dessert perfect for fall celebrations.

This cake takes about 1 hour to prepare and requires a moderate level of skill, making it an enjoyable challenge for bakers.

Ingredients:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for filling)
1/2 teaspoon pumpkin spice (for filling)
Whipped cream (for topping)
Chopped pecans or walnuts (for garnish, optional)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
In a large mixing bowl, beat the eggs and granulated sugar until thick and fluffy. Stir in the pumpkin puree and vanilla extract until well blended.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the filling, beat together cream cheese, butter, powdered sugar, vanilla extract, and pumpkin spice until smooth and creamy.
Once the cakes are cool, place one layer on a serving plate and spread a generous amount of cream cheese filling on top. Place the second layer on top of the filling.
Top the cake with whipped cream and sprinkle with chopped nuts if desired.
Slice and serve your beautifully layered pumpkin roll cake, and enjoy the delightful flavors of autumn!

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Vegan Pumpkin Roll

The Vegan Pumpkin Roll is a delicious and guilt-free dessert that captures the essence of fall with its warm spices and rich pumpkin flavor, free from any animal products. This delightful roll cake is perfect for vegan gatherings or anyone looking to enjoy a plant-based treat. The preparation time is approximately 1 hour, and it requires a moderate level of baking skill.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1 cup brown sugar
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup full-fat coconut cream (beaten until fluffy)
1/4 cup powdered sugar (for filling)
1/2 teaspoon vanilla extract (for filling)
1/2 teaspoon pumpkin spice (for filling)
Chopped pecans or walnuts (for garnish, optional)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large mixing bowl, combine pumpkin puree, brown sugar, applesauce, and vanilla extract. Mix until well blended.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
Carefully invert the cake onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel, starting from the shorter edge. Let cool completely.
For the filling, mix chilled coconut cream with powdered sugar, vanilla extract, and pumpkin spice until creamy.
Unroll the cooled cake and spread the coconut cream filling evenly on top. Roll it back up without the towel and place seam-side down on a serving plate.
Garnish with chopped nuts if desired, slice, and enjoy your delicious vegan pumpkin roll!

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Pumpkin Cheesecake Roll

The Pumpkin Cheesecake Roll is a delectable twist on the classic pumpkin roll, combining the creamy richness of cheesecake filling with the spiced pumpkin cake.

This festive dessert is perfect for autumn gatherings and is sure to impress your guests! The preparation time is approximately 1 hour, and it has a moderate level of difficulty.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
8 oz cream cheese (softened)
1/4 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
1 teaspoon ground cinnamon (for filling)
Chopped pecans or walnuts (for garnish, optional)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large mixing bowl, beat together the pumpkin puree, granulated sugar, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
Carefully invert the cake onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel, starting from the shorter edge. Allow it to cool completely.
For the filling, beat together softened cream cheese, powdered sugar, vanilla extract, and cinnamon until creamy and smooth.
Once the cake is completely cooled, unroll it and spread the cream cheese filling evenly on top. Roll it back up without the towel and place seam-side down on a serving plate.
Garnish with chopped nuts if desired, slice, and enjoy your delightful Pumpkin Cheesecake Roll!

Spice & Everything Nice Pumpkin Roll

The Spice & Everything Nice Pumpkin Roll is a delightful autumn-inspired dessert that brings together the warmth of pumpkin and spices in a lovely rolled cake format.

This treat has a light and airy texture, filled with a luscious cream cheese frosting that is sure to tempt your taste buds. With a preparation time of approximately 1 hour and a moderate level of difficulty, this festive cake is a wonderful centerpiece for your fall gatherings.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
8 oz cream cheese (softened)
1/4 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
1/2 teaspoon ground cinnamon (for filling)
Whipped cream or additional cinnamon (for garnish, optional)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
In a large mixing bowl, blend the pumpkin puree, granulated sugar, eggs, and vanilla until smooth.
Gradually add the dry mixture to the pumpkin mixture, folding gently to combine.
Spread the batter evenly in the prepared pan and bake for 15-20 minutes until a toothpick comes out clean. Allow to cool in the pan for 10 minutes.
Carefully invert the cake onto a powdered sugar-dusted kitchen towel, remove parchment paper, and roll the cake up in the towel. Let it cool completely.
For the filling, beat the softened cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
Unroll the completely cooled cake and spread the cream cheese filling evenly over it. Roll it back up without the towel, placing it seam-side down on a serving plate.
Serve with a dollop of whipped cream or sprinkle with additional cinnamon if desired. Slice and enjoy your delightful Spice & Everything Nice Pumpkin Roll!