Pumpkin Cream Cheese Roll: welcoming the new season


It’s that quintessential fall flavor that we love to anticipate. In lattes and cookies and even candies, we celebrate this tasty fruit until our taste buds can’t take it anymore.

And then it transitions into our favorite flavor to complain about!

I can understand the burnout, but I’m certainly of the mind that there’s no such thing as too much spiced pumpkin. But wouldn’t it be nice to have a pumpkin treat that will never grow old?!

Ladies and gentlemen, allow me to present to you the pumpkin dessert of your dreams. This Pumpkin Cream Cheese Roll ticks off all my fall-and-pumpkin-themed boxes. It’s all of the following:

1. Filled with cream cheese. Sometimes I wish it were a vegetable… so I could eat it all the time.
2. Crazy stunning, but surprisingly easy. Seriously, parchment makes everything better.
3. Packed with spiced pumpkin flavor. Go big or go home, right?

Preheat the oven to 375°F. Grease and line a or standard 10″ x 15″ or a 9 1/2″ x 14″ jelly roll pan with parchment paper.

How to make Pumpkin Cream Cheese Roll via @kingarthurflour

In a small bowl, whisk together:
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or a mixture of cloves, ginger, and allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt

In a large bowl, beat together 3 large eggs and 1 cup sugar until thick, fluffy, and light in color. Mix in 2/3 cup pumpkin purée. Add the dry ingredients and mix well.

How to make Pumpkin Cream Cheese Roll via @kingarthurflourPour the batter into the prepared pan and spread it evenly. Bake the cake for 14 to 16 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.

How to make Pumpkin Cream Cheese Roll via @kingarthurflour

Loosen the edges with a knife or spatula. Lightly spray a second piece of parchment and invert the cake on top. Kind of like a parchment/cake sandwich.

Using those two pieces of parchment, roll the cake up from the short end.

How to make Pumpkin Cream Cheese Roll via @kingarthurflour

Allow it to cool completely, wrapped in the parchment.

How to make Pumpkin Cream Cheese Roll via @kingarthurflour

To make the filling, mix together 8 ounces of cream cheese and 6 tablespoons of butter until fluffy and well combined.

Add 1 cup of confectioners’ sugar and 1 teaspoon of vanilla and beat until light and fluffy.

How to make Pumpkin Cream Cheese Roll via @kingarthurflour

To assemble the cake, carefully unroll it and spread it with the frosting. Don’t stress too much if a crack or two forms. The sweet cream cheese will act like glue and keep it all together.

Re-roll the filled cake, and place it seam-side down on a serving plate.

A trick I learned in all my experience making rolled cakes is to slide a serving plate underneath the parchment right at the end of the rolling. It’ll roll off the parchment and onto the plate pretty perfectly. Saves you having to use your fingers or a spatula and potentially messing something up!

Pumpkin Cream Cheese Roll via @kingarthurflour

I find that this pumpkin cream cheese roll looks even better with a bit of a confectioners’ sugar dusted on top. It’s also a great dessert to make and freeze for when company is coming. Just pull it out an hour before guests arrive, then dust it with sugar just before the grand reveal.

The pumpkin season is upon us. Go ahead and indulge!

Please, bake, rate, and review our recipe for Pumpkin Cream Cheese Roll.

Print just the recipe.

Gwen Adams

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...


    1. The Baker's Hotline

      Absolutely, Regina! You can use it in ANY non-yeasted recipe that’s calling for our All-Purpose Flour. Annabelle@KAF

  1. Stephanie

    Rookie mistake…I let my icing soften too much while the cake cooled. So for future rookies…keep you icing chilled (fridge) until you’re ready to spread and roll. Otherwise it will just gush all over the place.

  2. Joyce Jenkins

    What percentage of cloves to ginger and to allspice would you recommend when substituting these for pumpkin pie spice? Equal amounts of all three, or perhaps larger percentage of one or another?
    Thank you.

    1. The Baker's Hotline

      Hi Joyce. Since it’s tricky to split a teaspoon into thirds, we’d recommend just doing a heaping 1/4 teaspoon of each. Happy baking! Annabelle@KAF

    2. Joyce Jenkins

      Thanks, Annabelle. I thought I should have more of one spice than another. After looking on line for suggestions, last night I mixed 1/4 teaspoon cloves, 1 teaspoon ginger, and 1/2 teaspoon allspice, then used 1 teaspoon of this mixture for the pumpkin pie spice. Would you still suggest sticking with equal amounts of the 3 ingredients. I hope to make another roll this weekend.

    3. The Baker's Hotline

      If you enjoy the flavor combo you made, Joyce, stick with it! You can use equal amounts or increase the spices you particularly enjoy. Annabelle@KAF

  3. Lisa

    I’m assuming you’re using a half-sheet pan to bake the cake.

    I have a tiny oven that only accepts a quarter-sheet sized pan. Can I divide this in two and bake two smaller cakes? What would that do to the baking time?


    1. The Baker's Hotline

      Hi Lisa, the recipe calls for baking the cake in a standard 10″ x 15″ or 9 1/2″ x 14″ jelly roll pan. A quarter sheet pan is only slightly smaller than this (9″ by 13″) so you’ll probably want to make a full batch of batter and then bake off one or two cupcakes. Fill your quarter sheet pan so that it’s about 3/4 of the way full to prevent overflowing. The baking time will still be around 14 minutes. Happy baking! Kye@KAF

  4. Gail

    I’m about to “make ahead and freeze” Bakewell Cream Biscuits for the first time. In the online recipe the recipe calls for 1/4 c. butter but the Bakewell Cream can calls for 1/4 c. of shortening. Is there any adjustment to be made? BTW I’m a novice. Can you tell? 🙂 Thank you.

    1. The Baker's Hotline

      When given the choice, we tend to prefer the flavor of butter in our biscuits, Gail, but there’s an argument to be made for the loftiness shortening can also bring to your biscuits. For a deeper look, you might enjoy a read through our article comparing the two. Whichever you choose, we wish you happy baking! Mollie@KAF

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