Okay, flavor adventurers, buckle up because I’m about to drop a bombshell of deliciousness on you: The Pumpkin Roll that will redefine your fall baking game!

I’m not exaggerating.

The first time I tasted a really GOOD Pumpkin Roll, I was at a friend’s Thanksgiving feast, and it was a revelation. Forget dry, bland cake – this was a spiced dream, a creamy cloud, a total flavor explosion!

That’s when I knew I had to create my own version. A version that was even BOLDER.

This Pumpkin Roll isn’t just a recipe; it’s a testament to my commitment to maximum flavor with minimum fuss.

It embodies everything Cuba Queen is about: big, unapologetic tastes that make you want to dance.

Get ready to experience a Pumpkin Roll that will have everyone begging for the recipe.

This is going to be EPIC! Let’s do this!

INGREDIENTS You Need for This:

This Pumpkin Roll ingredient list is short but mighty!

Here’s the flavor game-changer that will blow your mind! We’re using a secret blend of spices that I’ve perfected over countless batches, and I am sharing my secrets with YOU!

1 cup all-purpose flour: Nothing fancy here, just good ol’ reliable flour.
1 teaspoon baking powder: For that perfect, light and airy Pumpkin Roll texture.
1 teaspoon ground cinnamon: Because what’s a Cream Cheese Pumpkin Roll Recipe without cinnamon?
½ teaspoon ground ginger: Adds a warm, spicy kick.
¼ teaspoon ground cloves: Don’t skip this! It adds depth and complexity.
¼ teaspoon ground nutmeg: The final touch to our spice symphony.
½ teaspoon salt: Balances the sweetness and enhances all the flavors.
3 large eggs: Make sure they’re at room temperature for best results.
1 cup granulated sugar: For sweetness, of course!
1 cup pumpkin puree: Not pumpkin pie filling! You want 100% pumpkin.
1 cup Cream Cheese Filling: Cream cheese, butter, powdered sugar, vanilla for the most epic fall flavor

Sourcing tip: You’ll find the best spices for this Pumpkin Roll at your local spice shop or even the international aisle of your grocery store.

Storage wisdom: Measure out your spices ahead of time and store them in a small container. This makes the baking process even faster!

Quality upgrade: Splurge on high-quality vanilla extract for the Cream Cheese Filling – trust me, it makes a huge difference in this Pumpkin Roll.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business! Don’t stress – your Pumpkin Roll is going to be incredible. I promise!

Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This makes removing the Pumpkin Roll SO much easier.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. This ensures that all the spices are evenly distributed throughout the batter.
In a large bowl, beat the eggs and sugar together until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add the pumpkin puree to the egg mixture and beat until well combined. Now it’s time to add the dry ingredients to the wet ingredients, gradually mixing until just combined. Don’t overmix!
Pour the batter into the prepared jelly roll pan and spread it evenly. This is important for a uniform Pumpkin Cake Roll.
Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Here’s where most people mess up their Pumpkin Roll – but not you! Watch it closely! You want it to be cooked through but still moist.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from one of the short ends, roll the cake up tightly in the towel. This helps the Pumpkin Roll hold its shape. Let it cool completely in the towel. This is KEY!
While your Pumpkin Roll is working its magic, grab your camera – this is Instagram gold! While the cake is cooling, prepare your Cream Cheese Filling, in a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake.
Reroll the cake tightly, this time without the towel. Wrap the Pumpkin Roll in plastic wrap and refrigerate for at least 1 hour before serving. This allows the filling to set up and the flavors to meld together.

Pro tip for Pumpkin Roll perfection: Don’t rush the cooling process! A completely cooled cake is much easier to roll without cracking.

In my kitchen, this Pumpkin Roll takes exactly 14 minutes to bake. But oven times vary, so keep a close eye on it!

Your Pumpkin Roll should look golden brown and feel springy to the touch when it’s done.

This is where your Pumpkin Roll transforms into pure magic!

PRESENTATION:

People absolutely lose their minds when I serve this Pumpkin Roll at Thanksgiving or any fall gathering! It’s always the first dessert to disappear.

To present this Pumpkin Roll for maximum impact, dust it with powdered sugar just before serving.

Slice it into 1-inch thick pieces and arrange them on a platter.

Garnish with fresh cranberries and a sprig of rosemary for a festive touch.

Bold pairing suggestion: Serve this Pumpkin Roll with a scoop of vanilla ice cream or a dollop of whipped cream.

This Pumpkin Roll absolutely slays at dinner parties!

For an Instagram-worthy plating technique, drizzle a little caramel sauce over each slice.

Creative leftover transformation: Turn leftover Pumpkin Roll into a trifle by layering it with whipped cream, berries, and crumbled gingersnaps.

Seasonal variation: Try adding chopped pecans or walnuts to the cream cheese filling for extra crunch and flavor.

This Pumpkin Roll reminds me of another flavor explosion: the Pumpkin Cannoli Cake Roll. If you loved this Pumpkin Roll recipe, you NEED to try that!

FAQs:

Okay, flavor adventurers, let’s tackle some of the most common Pumpkin Roll challenges!

Q: Can I make this Pumpkin Roll spicier?

A: Absolutely! Add a pinch of cayenne pepper to the spice mixture for a fiery kick. I’ve tested this with a 1/4 teaspoon of cayenne, and it was a crowd-pleaser for those who like a little heat.

Q: What if I don’t have cloves for my Pumpkin Roll?

A: No problem! You can substitute with an equal amount of allspice. The flavor won’t be exactly the same, but it will still be delicious.

Q: How do I know when my Pumpkin Roll is perfectly done?

A: The toothpick test is your best friend here. If it comes out clean, you’re good to go. Also, the cake should spring back when lightly touched.

Q: Can I make this Pumpkin Roll ahead of time?

A: Yes! This Pumpkin Roll can be made a day or two in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

Q: What’s the best way to prevent the cake from cracking when rolling?

A: The key is to roll it up tightly while it’s still warm and let it cool completely in the towel. This helps the cake hold its shape.

Q: Can I freeze this Pumpkin Roll?

A: Yes! Wrap the Pumpkin Roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

Q: My cream cheese filling is too soft. What should I do?

A: Make sure your cream cheese is cold before beating it. If it’s still too soft, add a tablespoon of powdered sugar at a time until it reaches the desired consistency.

Our community had great feedback about trying the recipe with brown sugar, this will be a new recipe development for sure!

CONCLUSION:

This Pumpkin Roll represents everything Cuba Queen stands for: bold flavors, simple techniques, and unforgettable experiences.

This Pumpkin Roll is a flavor bomb that will transport you to a fall wonderland!

My Pumpkin Roll Power Tips:

Don’t overbake the cake! This is crucial for preventing cracks.
Roll the cake up tightly while it’s still warm. This helps it hold its shape.
Use high-quality ingredients. It makes a big difference in the flavor.

Here are a few more Pumpkin Roll variations I’ve created and loved:

Chocolate Chip Pumpkin Roll: Add chocolate chips to the batter for a decadent twist.
Pecan Pumpkin Roll: Sprinkle chopped pecans over the cream cheese filling for extra crunch.
Maple Glazed Pumpkin Roll: Drizzle a maple glaze over the finished roll for added sweetness.

The Maple Glazed Pumpkin Roll gets the biggest reactions at my parties!

I have absolute confidence in your cooking success, my flavor adventurers!

Make this Easy Pumpkin Roll Recipe your signature dish! I’m sure this Easy Pumpkin Roll Recipe will take your flavor skills to the next level!

Now go forth and create some Pumpkin Roll memories!

Share your results with me on social media – I can’t wait to see your creations!

This Spiced Pumpkin Roll reminds me of my Peppermint Bark Cinnamon Rolls, you have to try it!

Do you want to create more memories like this? Check out Easy Pumpkin Roll Recipe – Tastes Better From Scratch, you’ll learn more tips and tricks for making delicious recipes like this Cream Cheese Filling one!

Or, if you need more inspiration, you can also visit Pumpkin Roll with Cream Cheese Filling – Spoonabilities, another great resource!

Pumpkin Roll

Print Recipe

This classic Pumpkin Roll features a moist pumpkin cake swirled with a creamy, sweet filling. It’s the perfect festive dessert for fall gatherings and holidays!

Author: Quinn
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 10 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
For the Filling:
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
As soon as the cake is done, invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting at one short end, roll up the cake and towel together. Let cool completely in the towel.
Prepare the Filling: In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Assemble the Roll: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface.
Roll the cake back up tightly, without the towel.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
Before serving, dust with additional powdered sugar, if desired.

Notes

For easier slicing, chill the pumpkin roll for several hours or overnight. You can also add chopped pecans or walnuts to the filling for extra texture.