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Pumpkin Cream Cheese Roll
20
min active
·
6
servings
·
45
min total
Soft pumpkin cake rolled with a sweet cream cheese filling for a stunning dessert.
Avo's Tip
Roll the cake while it’s still warm to prevent cracking.
No pumpkin puree? Sweet potato puree substitutes 1:1.
Want a richer filling? Mascarpone gives a less tangy, creamier filling than cream cheese.
Gluten-free? A 1:1 gluten-free baking blend works here.
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.
Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Why It Works
The cake bakes quickly and rolls easily while warm, making assembly straightforward.
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Ingredients
1
⅔ cup pumpkin purée
2
1 tsp pumpkin purée (or fresh roasted pumpkin)
3
¼ tsp salt
4
¾ cup all-purpose flour
5
½ tsp baking powder
6
3 large eggs
7
⅔ cup granulated sugar
8
8 oz cream cheese, softened
9
1 cup powdered sugar
10
1 tsp vanilla extract
Instructions
1
The "Spring" Test: Do not overbake! If the cake is overbaked, it becomes brittle and will crack when you try to roll it. Take it out the second it springs back.
2
Roll While Hot: You must roll the cake while it is steaming hot. This trains the "memory" of the sponge to hold the spiral shape.
3
Sifting is Key: Sift the powdered sugar for the filling to ensure there are no gritty lumps in that smooth white swirl.
4
Clean Cuts: To get the viral "clean slice" look, wipe your knife with a warm, damp cloth between every single cut.
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.
ingrediENTS
—
1
⅔ cup pumpkin purée
—
2
1 tsp pumpkin purée (or fresh roasted pumpkin)
—
3
¼ tsp salt
—
4
¾ cup all-purpose flour
—
5
½ tsp baking powder
—
6
3 large eggs
—
7
⅔ cup granulated sugar
—
8
8 oz cream cheese, softened
—
9
1 cup powdered sugar
—
10
1 tsp vanilla extract
instructions
1
The "Spring" Test: Do not overbake! If the cake is overbaked, it becomes brittle and will crack when you try to roll it. Take it out the second it springs back.
2
Roll While Hot: You must roll the cake while it is steaming hot. This trains the "memory" of the sponge to hold the spiral shape.
3
Sifting is Key: Sift the powdered sugar for the filling to ensure there are no gritty lumps in that smooth white swirl.
4
Clean Cuts: To get the viral "clean slice" look, wipe your knife with a warm, damp cloth between every single cut.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Pumpkin Cream Cheese Roll
20
min active
·
45
min total
·
6
servings
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