Have you ever wondered why pumpkin desserts dominate fall menus across America? According to a 2023 consumer trends report, over 70% of households purchase pumpkin-flavored treats during autumn months. At the heart of this seasonal favorite lies a showstopping dessert that combines rich tradition with modern flair — the PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE. This elegant roulade brings together spiced pumpkin cake, velvety cream cheese filling, and smooth white chocolate for a dessert that’s as beautiful as it is delicious.
Originating from European roll cake traditions, this version has been reimagined with quintessential American flavors. The pumpkin roll evolved from Swiss and Eastern European rolled cakes, adapting to incorporate New World ingredients like pumpkin and autumn spices. Today, it’s a centerpiece at Thanksgiving tables and fall gatherings nationwide.
For more insights on baking techniques and dessert history, check out our related guides on chocolate fudge cupcakes and pumpkin pie spice recipe. You can also explore expert tips from Medical News Today’s guide to healthy baking alternatives and learn from community experiences shared in Roll Cake/Roulade Common Pitfalls on Reddit.
Why This PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE Stands Out
Unlike traditional pumpkin bread or pie, this rolled dessert offers both visual drama and layered flavor complexity. The technique of rolling a thin sponge cake dates back centuries but has found new life in modern American baking. What makes this PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE special is its balance — the earthy sweetness of pumpkin, warm spices, tangy cream cheese, and sweet white chocolate create a harmony that’s indulgent without being overwhelming.
Pumpkin itself has long been valued not just for its flavor but also for its nutritional benefits. Rich in vitamin A, fiber, and antioxidants, pumpkin adds moisture and body to baked goods while contributing to overall dietary wellness. When combined with protein-rich eggs and calcium from dairy ingredients, this dessert becomes more than just a treat — it’s a celebration of seasonal abundance.
Ingredients
PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE Ingredients
Ingredient Spotlight
Each ingredient in this PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE plays a crucial role in texture, flavor, or structure:
- Eggs: Provide structure and lift through whipping, creating an airy sponge that can be rolled without cracking
- Pumpkin puree: Adds moisture, natural sweetness, and that signature autumn flavor while enhancing the cake’s rich orange hue
- White chocolate: Contributes silkiness to the filling and a subtle vanilla sweetness that complements the spices
- Cream cheese: Offers tangy contrast and creamy texture, essential for balancing the sweetness of the chocolate and pumpkin
- Spices (cinnamon, ginger, nutmeg): Create the warm aromatic profile associated with fall baking traditions
Complete Ingredient List
For the Cake:
- 2 large eggs
- 2/3 cup (4 2/3 ounces) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon pumpkin puree
- 1/2 cup (2 2/5 ounces) all-purpose flour
- 5/8 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 5/8 teaspoon ground ginger
- 3/8 teaspoon ground nutmeg
For the Filling:
- 8 ounces cream cheese, softened
- 3/4 cup (3 ounces) confectioners’ sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 4 ounces white chocolate, melted and slightly cooled
- Additional confectioners’ sugar and white chocolate shavings for garnish
Substitution Ideas
- Use gluten-free all-purpose flour blend for a celiac-friendly version
- Replace white chocolate with dairy-free alternative for lactose-intolerant guests
- Swap regular sugar with coconut sugar for a lower glycemic option
- Use aquafaba (chickpea brine) as an egg substitute in the cake for vegan adaptation
Timing
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes plus chilling time
This PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE comes together faster than most layered cakes or pies. While a traditional pumpkin pie requires nearly an hour of baking, this roulade bakes in just 15 minutes. Plus, with only 20 minutes of active prep time, it’s ideal for busy holiday schedules or last-minute entertaining.
Step-by-Step Instructions
- Prepare the batter: Preheat your oven to 375°F and line a 9×13-inch sheet pan with parchment paper. Using a stand mixer with the whip attachment, beat eggs on medium-high until frothy. Gradually add sugar and increase speed to high until the mixture becomes thick and lemon-colored, about 5 minutes. Mix in salt.
- Fold in pumpkin and dry ingredients: Gently fold pumpkin puree into the egg mixture until mostly combined but still streaky. Sift together flour, baking powder, cinnamon, ginger, and nutmeg directly over the batter. Carefully fold until just incorporated — avoid overmixing to maintain airiness.
- Bake the cake: Spread the batter evenly in the prepared pan using an offset spatula. Bake for approximately 15 minutes or until the cake springs back when lightly touched. Run a knife around the edges to loosen, then cool in the pan for 10 minutes.
- Make the filling: While the cake cools, beat cream cheese, confectioners’ sugar, and butter on medium speed until light and fluffy (about 2 minutes). Add lemon juice and zest for brightness. Remove from mixer and gently fold in the melted white chocolate until smooth.
- Assemble the roll: Transfer the cake (with parchment) to a clean work surface. Evenly spread the filling, leaving about 1/2 inch border around the edges. Starting from one short end, gently roll the cake into a tight spiral, peeling back the parchment as you go.
- Chill and serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set. Before serving, dust with confectioners’ sugar and garnish with white chocolate shavings.
Tips & Tricks for Perfect Results
- Sift your dry ingredients directly over the batter to prevent lumps and ensure even distribution of spices
- Use room temperature eggs for maximum volume when whipping
- Don’t overbake — the cake should be just set; overbaking leads to cracking when rolling
- Cool the cake slightly in the pan before transferring to prevent tearing
- If the filling seems too soft after adding chocolate, chill it briefly until spreadable but still pliable
Recipe Variations & Substitutions
- Fall Spice Twist: Add 1/4 teaspoon cardamom or allspice for deeper complexity
- Nutty Delight: Fold chopped toasted pecans or walnuts into the filling
- Maple Infusion: Replace 1 tablespoon of confectioners’ sugar with pure maple syrup in the filling
- Dairy-Free Version: Use plant-based cream cheese and white chocolate alternatives
Behind the Recipe
This PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE was inspired by classic European roulades but reimagined for American palates. The idea was to elevate the humble pumpkin roll — often found in church cookbooks and family recipe boxes — into something worthy of a holiday centerpiece. By incorporating white chocolate into the filling, we add richness and visual appeal while maintaining the comforting flavors of fall.
Pairing Ideas
Serve this PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE with non-alcoholic beverages like spiced apple cider, vanilla chai latte, or honey-roasted pear smoothie. For a complete dessert spread, pair with cinnamon sugar doughnuts, caramel apple tarts, or vanilla bean panna cotta.
Leftover & Reuse Ideas
- Slice thin pieces for elegant dessert trays
- Cut into bite-sized cubes for dessert kabobs with fruit
- Crush leftover cake for parfaits layered with whipped cream and fresh berries
- Use as a base for trifles with custard and autumn fruits
Nutritional Information
Per serving (based on 8 servings):
Calories: ~320
Total Fat: 21g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 180mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Sugars: 22g
Protein: 5g
*Values are estimates and may vary based on ingredient brands and portion sizes.
Serving Suggestions
Presentation matters with this elegant dessert. Dust generously with confectioners’ sugar using a fine mesh sieve for a snow-kissed look. Create curls of white chocolate using a vegetable peeler for sophisticated garnish. Serve on a white platter to highlight the golden-orange interior when sliced.
Common Mistakes to Avoid
- Overmixing the batter: Deflates whipped eggs and results in dense cake
- Rolling while too hot: Causes the cake to tear; wait for proper cooling
- Overbaking: Leads to dryness and cracking — check at 12 minutes
- Filling too warm: Melts into cake; ensure chocolate is slightly cooled before folding
- Not chilling enough: Roll won’t hold shape; minimum 2 hours is essential
Storage & Reheating Tips
Store wrapped in plastic wrap in the refrigerator for up to 4 days. For longer storage, freeze whole roll (un-sliced) for up to 2 months — thaw overnight in the refrigerator before serving. Do not microwave as it will melt the chocolate and make the cake soggy.
FAQs
Can I make this PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE ahead of time?
Absolutely! This dessert actually improves with time as flavors meld. Make it 1–2 days in advance for best results.
Why does my pumpkin roll crack when I roll it?
Cracking usually happens from overbaking or rolling while too cool. Bake just until set and roll while still slightly warm.
Can I use canned pumpkin pie filling instead of puree?
No — pie filling contains sugars and thickeners that will alter texture. Always use plain pumpkin puree.
How do I get smooth white chocolate shavings?
Let melted chocolate set slightly, then use a vegetable peeler to create curls from a solid piece.
Is this PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE suitable for freezing?
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw slowly in the fridge.
Conclusion
The PUMPKIN ROLL WITH WHITE CHOCOLATE CREAM CHEESE RECIPE brings together timeless technique and seasonal flavors in one stunning dessert. With its delicate spiced cake, creamy filling, and elegant presentation, it’s perfect for holiday gatherings, potlucks, or as a centerpiece treat. The combination of pumpkin warmth and white chocolate luxury makes this recipe a standout for any fall celebration.
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Best Pumpkin Roll with White Chocolate Cream Cheese Recipe
Ingredients
Instructions
- Prepare the batter: Preheat oven to 375°F. Line a 9x13-inch sheet pan with parchment. Beat eggs until frothy. Gradually add sugar and whip until thick and lemon-colored (about 5 minutes). Mix in salt.
- Fold in pumpkin and dry ingredients: Gently fold pumpkin puree into egg mixture. Sift flour, baking powder, cinnamon, ginger, and nutmeg over batter. Fold until just incorporated.
- Bake the cake: Spread batter evenly in prepared pan. Bake for 15 minutes until cake springs back when touched. Cool in pan for 10 minutes.
- Make the filling: Beat cream cheese, confectioners' sugar, and butter until fluffy (2 minutes). Add lemon juice and zest. Fold in melted white chocolate.
- Assemble the roll: Spread filling over cooled cake, leaving 1/2-inch border. Roll tightly from short end while peeling parchment. Wrap in plastic and refrigerate 2+ hours.
- Final presentation: Dust with confectioners' sugar and garnish with white chocolate shavings before serving.