Pumpkin Roll Recipe Pioneer Woman: Spiced Cake With Cream Cheese Swirl

This spiced pumpkin cake rolled with sweet cream cheese filling is the perfect centerpiece for fall gatherings. The warm cinnamon and nutmeg in the cake pair beautifully with the tangy, smooth filling.

I’ve refined this method to ensure the cake rolls easily without cracking, while maintaining its moist texture. The key is baking it just until set, then rolling it while still warm.

The cream cheese swirl adds richness and balances the cake’s gentle spice. Every slice reveals a perfect spiral of golden cake and creamy filling.

Serve it dusted with powdered sugar for a simple yet impressive dessert.

Ingredients for Pumpkin Roll Recipe Pioneer Woman

Pantry staples and a few fresh items create this impressive fall dessert centerpiece.

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The cream cheese and butter for the filling are non-negotiable here. Philadelphia brand cream cheese gives the smoothest texture, and Land O’Lakes butter has the right fat content. Most grocery stores carry these in the dairy aisle. For the pumpkin puree, Libby’s is the gold standard—consistent thickness, no added spices. If using fresh pumpkin, roast and strain it yourself (worth the effort for that homemade touch).

No cream cheese? Mascarpone at a 1:1 ratio works but is pricier. Out of pumpkin puree? Sweet potato puree can substitute in a pinch, though the flavor will differ slightly. The spices can be swapped for pumpkin pie spice at the same amount. For a lighter texture, Greek yogurt can replace half the cream cheese, but the filling will be less rich.

The cake can be made 1 day ahead—wrap it tightly in plastic once cooled. The filling should be made the same day. Store the assembled roll in the fridge for up to 3 days (though it’s best within 24 hours). Dust with powdered sugar just before serving for that fresh look.

Step-by-Step Instructions for Spiced Pumpkin Cake With Cream Cheese Swirl

Master these techniques and you will create a dessert that is both visually impressive and perfectly balanced.

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with the parchment paper, leaving an overhang on all sides. This makes removal easier later.

In a large bowl, whisk together the 1 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. In a separate bowl, combine the 0.75 cup pumpkin puree, 1 cup granulated sugar, 0.5 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract.

Pour the wet ingredients into the dry ingredients and fold together until just combined. The batter will be thick but spreadable.

Step 2: Bake the Cake Layer

Spread the batter evenly into the prepared pan using a spatula. Bake for 13-15 minutes or until the center springs back when lightly touched and a toothpick inserted comes out clean.

While the cake bakes, lay out a clean kitchen towel on a flat surface and dust it lightly with powdered sugar. This prevents sticking when you roll the warm cake. Remove the cake from the oven and immediately invert it onto the prepared towel.

Step 3: Create the Cream Cheese Filling

In a mixing bowl, beat the 8 oz cream cheese and 4 tbsp unsalted butter until smooth. Add the 0.5 cup powdered sugar and 1 tsp vanilla extract, then beat until light and fluffy, about 2-3 minutes.

Be sure the cream cheese and butter are at room temperature to avoid lumps. The filling should be spreadable but still hold its shape when piped or dolloped.

Step 4: Assemble and Roll the Cake

Carefully peel off the parchment paper from the warm cake. Starting at one short end, gently roll the cake up with the towel. Place it seam-side down on a wire rack to cool completely, about 1 hour.

Once cooled, unroll the cake and spread the cream cheese filling evenly over the surface, leaving a ½-inch border on all sides. Roll the cake back up without the towel, using the towel to help lift and guide the roll.

Step 5: Chill and Serve

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time firms up the filling and makes slicing easier.

Slice with a sharp knife, wiping it clean between cuts for neat portions. Serve chilled, and dust with additional powdered sugar if desired.

Regional Styles of This Dish

Midwest Classic

In the Midwest, this creation often includes chopped walnuts or pecans in the filling for extra crunch. I add about ½ cup toasted nuts to my cream cheese mixture for that authentic touch. The texture contrast is incredible. 💛

Southern Comfort

Southern bakers love adding 1 tsp bourbon or rum extract to the filling for warmth. I use Maker’s Mark bourbon—it pairs beautifully with the pumpkin spice. Just a splash enhances the flavor without overpowering it.

Some also swap brown sugar for granulated in the cake for deeper caramel notes.

New England Tradition

New England versions often feature maple syrup in the filling. I replace 2 tbsp powdered sugar with 3 tbsp pure maple syrup for a subtle, earthy sweetness. It’s a nod to the region’s love of all things maple.

Pioneer Woman Style

Ree Drummond’s version keeps it simple but perfect—just like the recipe here. She emphasizes using room-temperature ingredients for the smoothest filling. I always take my cream cheese and butter out 2 hours before starting. 🔥

Pacific Northwest Twist

In the PNW, local hazelnuts often replace pecans in the filling. I use ½ cup toasted Oregon hazelnuts, finely chopped. The buttery, rich flavor complements the pumpkin beautifully.

Frequently Asked Questions