As the leaves turn golden and crisp, there’s nothing quite like the comforting taste of pumpkin desserts to welcome the fall season. This Pumpkin Roll with Cinnamon Cream Cheese Filling is the ultimate treat—perfectly soft, light, and packed with autumnal flavors. The delicate sponge is filled with a rich, cinnamon-scented cream that’s both decadent and refreshing. Whether you’re cozying up on a chilly evening or hosting a seasonal gathering, this dessert is a must-try. It’s super soft—almost like cotton—and will melt in your mouth with every bite.
Ingredients:
For the Pumpkin Roll:
- 3 eggs
- 200 g regular white crystal sugar
- 90 g flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 150 g pumpkin puree
For the Cinnamon Cream Cheese Filling:
- 250 g mascarpone
- 1 tbsp powdered sugar
- 250 ml whipping cream
- 1 package of cinnamon sugar (12g)
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Why You’ll Love This Recipe
This pumpkin roll is the perfect mix of fluffy sponge cake and creamy filling, with just the right amount of spice from the cinnamon and the earthy sweetness of pumpkin. The cream cheese filling, enhanced by the warmth of cinnamon sugar, adds a velvety texture that complements the light cake perfectly. The balance of flavors and textures makes this dessert both comforting and elegant, making it a fall favorite in every kitchen.
Common Questions
How do I prevent the pumpkin roll from cracking?
The key to preventing cracks is rolling the cake while it’s still warm. This allows the cake to mold into shape without breaking. Using a towel helps hold its form without sticking.
Can I make this recipe ahead of time?
Yes! In fact, this dessert is best when made a day in advance. The cake and filling have time to set and develop their flavors in the refrigerator, making it even more delicious when served.
Can I use canned pumpkin puree?
Absolutely. Canned pumpkin puree works perfectly for this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Can I add nuts or other spices?
Yes! Feel free to get creative. Adding chopped nuts like pecans or walnuts to the filling or sprinkling a bit of nutmeg or ginger into the batter can give the roll an extra layer of flavor.
Why is my cake sticky?
It’s normal for the cake to be a little sticky when fresh out of the oven—that’s why it’s important to roll it right away with the towel to avoid sticking and cracking.
How to make Pumpkin Roll:
Instructions
- Prepare the Pumpkin Roll Batter:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it with butter.
- In a large bowl, whisk the eggs until they are frothy and light. Gradually add the sugar, flour, cinnamon, baking powder, and pumpkin puree.
- Mix everything together with a spatula until well combined and smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly to create a thin layer.
- Bake for 10-13 minutes, or until the edges are golden and the cake is firm to the touch.
- Roll the Cake:
- Once baked, carefully flip the cake onto a clean kitchen towel while it’s still hot. Gently peel off the parchment paper.
- While warm, roll the cake up with the towel, starting from one short edge. The warmth helps prevent cracks.
- Allow the rolled cake to cool completely in the fridge for 1-2 hours.
- Prepare the Filling:
- In one bowl, whisk the mascarpone and powdered sugar until smooth and creamy.
- In a separate bowl, whip the cream and cinnamon sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture to create a light and airy filling.
- Assemble the Pumpkin Roll:
- Once the cake has cooled, unroll it carefully.
- Spread the cinnamon cream cheese filling evenly over the surface of the cake.
- Roll the cake back up gently, ensuring the filling stays inside.
- Place the pumpkin roll in the refrigerator for at least 5 hours, or preferably overnight, to allow the flavors to blend and the filling to firm up.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Pumpkin Roll
Ingredients
For the Pumpkin Roll:
- 3 eggs
- 200 g regular white crystal sugar
- 90 g flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 150 g pumpkin puree
For the Cinnamon Cream Cheese Filling:
- 250 g mascarpone
- 1 tbsp powdered sugar
- 250 ml whipping cream
- 1 package of cinnamon sugar 12g
Instructions
Prepare the Pumpkin Roll Batter:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it with butter.
- In a large bowl, whisk the eggs until they are frothy and light. Gradually add the sugar, flour, cinnamon, baking powder, and pumpkin puree.
- Mix everything together with a spatula until well combined and smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly to create a thin layer.
- Bake for 10-13 minutes, or until the edges are golden and the cake is firm to the touch.
Roll the Cake:
- Once baked, carefully flip the cake onto a clean kitchen towel while it’s still hot. Gently peel off the parchment paper.
- While warm, roll the cake up with the towel, starting from one short edge. The warmth helps prevent cracks.
- Allow the rolled cake to cool completely in the fridge for 1-2 hours.
Prepare the Filling:
- In one bowl, whisk the mascarpone and powdered sugar until smooth and creamy.
- In a separate bowl, whip the cream and cinnamon sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture to create a light and airy filling.
Assemble the Pumpkin Roll:
- Once the cake has cooled, unroll it carefully.
- Spread the cinnamon cream cheese filling evenly over the surface of the cake.
- Roll the cake back up gently, ensuring the filling stays inside.
- Place the pumpkin roll in the refrigerator for at least 5 hours, or preferably overnight, to allow the flavors to blend and the filling to firm up.
