Cakes

Pumpkin & Cream Cheese Roulade

Deliciously moist pumpkin roulade filled with light and fluffy cream cheese filling!

Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction

Yep. Another pumpkin recipe over here. I’m all about pumpkin right now!

Today I bring you Pumpkin & Cream Cheese Roulade. I love roulades – they are really easy to make, tasty, and always look impressive. Don’t you just love simple recipes, that look like you put a lot more work into it? I sure do!

Rolling the cake may seem daunting, but I’ve written the instructions clear and simple for you. Trust me, it only looks hard!

This pumpkin cake is incredibly moist and delicious, and it’s filled with light and fluffy, melt-in-your-mouth sweet cream cheese filling. This pumpkin roulade is perfect for autumn!

Enjoy!

Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction

Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction

Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction

Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction
5 from 3 votes
Print

Pumpkin & Cream Cheese Roulade

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the Sponge

  • 1 cup plain flour 125g
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3 large eggs
  • 1 cup granulated sugar 200g
  • 1/2 cup pumpkin puree 120g

For the Filling

  • 1 and 1/4 cups icing sugar 175g, sifted
  • 1/4 cup unsalted butter 60g, softened
  • 1 cup cream cheese 225g
  • 1 teaspoon vanilla extract

Instructions

For the Sponge

  1. Preheat the oven to 325F/170C. Line a 13x9" swiss roll tin with parchment paper.
  2. Sift the flour, cinnamon and baking soda together and set aside.
  3. Using a hand/stand mixer fitted with the whisk attachment, whisk the eggs and sugar together until pale, fluffy and doubled in volume. Fold the pumpkin puree into the mixture, then fold in the dry ingredients.
  4. Pour the batter into the prepared tin, and bake for 15 minutes, or until the sponge bounces back when lightly touched.
  5. Dust a clean tea towel with icing sugar. Loosen the edges of the cake and invert the sponge onto the tea towel. Beginning at the narrow edge of the sponge, roll the sponge and towel up together. Cool completely on a wire rack, seam side down.

For the Filling

  1. Using a hand/stand mixer fitted with the paddle attachment, gradually mix the icing sugar and butter together on low speed until it forms a sandy consistency.
  2. Add a little of the cream cheese to loosen the mixture and beat until smooth. Add the rest of the cream cheese and mix on low speed until incorporated. Mix in the vanilla extract, then turn up the speed and beat the filling until light and fluffy.
  3. Once the cake has cooled, gently unroll and carefully peel off the paper from the top of the sponge. Spread the cream cheese filling evenly over the inside of the sponge roll. Re-roll the sponge without the tea towel and dust with icing sugar just before serving.

 Pumpkin & Cream Cheese Roulade | Marsha's Baking Addiction

This post contains affiliate links.

You Might Also Like

28 Comments

  • Reply
    Amanda
    September 20, 2015 at 2:15 pm

    I love roulades! Like you say, they always look impressive and people think you’ve taken forever on them. This one looks positively scrumptious!

    • Reply
      Marsha
      September 20, 2015 at 2:16 pm

      Thanks, Amanda!

  • Reply
    Tori Gabriel
    September 20, 2015 at 10:09 pm

    One thing I really miss about living in the States is pumpkin. I’m British and we don’t really do pumpkin over here. They appear in shops for about a week at Halloween but that’s it. No pumpkin soup, no pumpkin pie….I miss it!

    • Reply
      Marsha
      September 21, 2015 at 8:38 am

      I’m British too, and I order the pumpkin puree from Amazon! 🙂

  • Reply
    Jaime
    September 20, 2015 at 10:11 pm

    These are seriously one of my favorite pumpkin treats but I don’t know why I am so nervous to make them! LOL

    • Reply
      Marsha
      September 21, 2015 at 8:37 am

      Thanks Jaime! I was nervous, but it was so easy to roll! 🙂

  • Reply
    Leisel
    September 20, 2015 at 10:14 pm

    Augh. Looking at this makes me so ridiculously jealous of your rolling skills. You don’t even know. One day I’ll ace the ‘perfect roll’. One day.

    • Reply
      Marsha
      September 21, 2015 at 8:35 am

      Thanks, Leisel! Keep practicing! 🙂

  • Reply
    Julie
    September 20, 2015 at 10:26 pm

    Marsha, this looks amazing! It’s so reassuring to know that they’re not so hard to make. I will definitely try this this fall!

    • Reply
      Marsha
      September 21, 2015 at 8:34 am

      Thank you, Julie! 🙂

  • Reply
    Ann @ Cooking Maniac
    September 20, 2015 at 11:19 pm

    I love pumpkin season!!! I need this in my life ASAP! 🙂

    • Reply
      Marsha
      September 21, 2015 at 8:32 am

      Thanks, Ann! 🙂

  • Reply
    Eileen Kelly
    September 21, 2015 at 4:14 am

    Marsha, Marsha, Marsha – you must get that all the time – but I just couldn’t resisr!! I absolutely love pumpkin, this recipe and your blog! I will be makig this for the family – thanks for sharing!

    • Reply
      Marsha
      September 21, 2015 at 8:29 am

      Thanks, Eileen! Lovely words 🙂

  • Reply
    Shelby @ Go Eat and Repeat
    September 21, 2015 at 12:33 pm

    You know what’s funny is that I was JUST thinking about how good a pumpkin roll would be! Now you’re making me really hungry!

    • Reply
      Marsha
      September 21, 2015 at 12:34 pm

      Haha it was good too, Shelby! 🙂

  • Reply
    Pragati // Simple Medicine
    September 21, 2015 at 2:20 pm

    This looks amazing! I love the presentation and that it looks hard than it is – I should make this for Thanksgiving 🙂

    • Reply
      Marsha
      September 21, 2015 at 9:01 pm

      Thank you, Pragati! 🙂

  • Reply
    Sara
    September 21, 2015 at 10:02 pm

    Pumpkin rolls are one of my favorite fall desserts! And like you, my favorite desserts are the ones that look impressive but are a cinch to make!

    • Reply
      Marsha
      September 21, 2015 at 10:07 pm

      Thanks, Sara! 🙂

  • Reply
    Leticia | Thee Limited Edition
    September 21, 2015 at 11:51 pm

    My goal is to make one of these this year! Thanks for the recipe!! 🙂

    • Reply
      Marsha
      September 22, 2015 at 8:11 am

      Go for it! 😀

  • Reply
    The Hungry Mum
    October 4, 2015 at 10:53 am

    I am in love! Pumpkin roulade must taste heavenly 🙂 Pretty photos, too.

    • Reply
      Marsha
      October 4, 2015 at 11:51 am

      Thanks so much! 🙂

  • Reply
    kushi
    October 6, 2015 at 10:24 pm

    I love pumpkin season and this looks amazing. Going to try this out soon 🙂

    • Reply
      Marsha
      October 7, 2015 at 8:29 am

      Thanks, Kushi! I hope you enjoy! 🙂

  • Reply
    Shannon
    October 8, 2015 at 1:41 pm

    This looks great – thanks for letting me share in my pumpkin roundup that goes live tomorrow!

    • Reply
      Marsha
      October 8, 2015 at 2:23 pm

      Thanks, Shannon! You’re very welcome 🙂

    Leave a Reply