YumVerseEats
Desserts and Treats
Pumpkin Cream Cheese Roll
A soft spiced pumpkin cake rolled with silky cream cheese filling for a bakery-style fall dessert.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
6
SERVINGS
Oven
METHOD
Why It Works
The cake bakes quickly and rolls easily while warm, making assembly straightforward.
Ingredients
How to Make It
How to Make It
Ingredients
Storage & Reheat
Store:
Store in airtight container up to 4 days.
Reheat:
Swaps
No cream cheese? Use the same amount of Neufchâtel cheese; the filling may be slightly softer.
Avo's Tip
Roll the cake while it’s still warm to prevent cracking.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I keep the roll from cracking?
Roll the cake while it is still warm (using a towel) so it sets in the rolled shape as it cools.
Can I make it ahead?
Yes. Chill the filled roll to help it slice cleanly, and store it covered in the fridge.
How long does it keep?
Keep refrigerated and covered. Slice what you need and keep the rest tightly wrapped.
Quick Fixes
Cake cracking when rolling: Roll it while still warm — a cool cake will crack. Roll in the towel immediately out of the oven.
Filling too soft to slice: Chill the finished roll at least 1 hour before slicing. It needs time to firm up.
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