Patterned Pumpkin Roll Recipe with Cream Cheese Filling

Table of Contents

• Key Takeaways
• The Charm of Decorative Pumpkin Rolls
• Why This Patterned Pumpkin Roll Recipe Works
• Festive Touches for Fall Celebrations
• Tips for Rolling a Cake Like a Pro
• How to Store and Serve the Pumpkin Roll
• Final Thoughts from Betty of Betty Cooks
• Notes & Tips

Key Takeaways

This patterned pumpkin roll recipe is a festive dessert that combines art and flavor. Featuring a soft, spiced pumpkin sponge, a beautiful autumn design, and a silky cream cheese filling, it’s the perfect centerpiece for your Thanksgiving desserts or fall get-togethers. A little prep yields big rewards.

The Charm of Decorative Pumpkin Rolls

There’s something undeniably magical about a pumpkin roll recipe that looks just as impressive as it tastes. The playful autumn pattern on this cake isn’t just for show—it sets the tone for an elegant holiday table. Whether you’re hosting family dinner or bringing dessert to a potluck, this treat will steal the spotlight.

Why This Patterned Pumpkin Roll Recipe Works

Unlike your standard cake rolls, this one starts with a quick artistic step—piping a festive pattern that freezes into place before baking. The spiced pumpkin batter is spread right over the frozen design, baking into a light and flexible sponge. Not only is it a visual delight, but the cream cheese filling also makes it melt-in-your-mouth delicious. For those who love easy pumpkin recipes and sweet easy recipes, this roll is a total win.

Festive Touches for Fall Celebrations

From fall desserts to holiday baking traditions, this pumpkin roll recipe hits all the right notes. The bold colors from gel food coloring add whimsy, while the warming spices bring comforting fall flavor. It’s ideal for Thanksgiving desserts or anytime you want to surprise your guests with something extra special.

Tips for Rolling a Cake Like a Pro

Rolling a cake might sound intimidating, but with a little patience and a powdered sugar-dusted towel, it’s easier than you think. Be sure to roll it while it’s still warm to avoid cracking. Once it cools, that cream cheese filling spreads like a dream, and you’ll have a gorgeous cake roll ready to serve in no time. This technique turns cake roll ideas into bakery-worthy results.

How to Store and Serve the Pumpkin Roll

After assembly, let your patterned pumpkin roll chill for at least an hour to firm up the filling. For clean slices, use a sharp knife and wipe between cuts. It stores beautifully in the fridge for several days, making it perfect for prepping ahead during busy holiday baking sessions. Just one more reason why this pumpkin roll recipe deserves a spot in your seasonal dessert lineup.

Final Thoughts from Betty of Betty Cooks

At Betty Cooks, I believe that desserts should delight the eye as much as the taste buds. This pumpkin roll recipe blends creativity, flavor, and holiday cheer all in one beautiful spiral. If you’re looking to impress without the stress, this is the dessert for you.

Notes & Tips

Use vibrant gel colors for the clearest pattern. Roll while warm and chill thoroughly before slicing for best presentation. Great for holiday baking and family celebrations.

Patterned Pumpkin Roll Recipe with Cream Cheese Filling

This pumpkin roll recipe features a stunning fall pattern and a luscious cream cheese filling—perfect for festive gatherings and holiday desserts.

Prep Time35 minutes mins

Cook Time15 minutes mins

Total Time50 minutes mins

Course: Desserts

Cuisine: American

Keywords: cake roll ideas, easy pumpkin recipes, fall desserts, holiday baking, pumpkin roll recipe, sweet easy recipes, Thanksgiving desserts

Servings: 10 slices

Author: Betty

Ingredients

For the Pattern Paste

• 1 large egg white
• 2 tablespoons granulated sugar
• 1/3 cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• Gel food coloring (orange, green, brown)

For the Pumpkin Cake

• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted

Instructions

Create the Pattern

1. Line a 10×15-inch jelly roll pan with parchment paper.
2. Mix the pattern paste ingredients until smooth and divide into bowls.
3. Tint each portion with desired gel food colors.
4. Transfer into piping bags and pipe your pattern on the parchment paper.
5. Freeze the piped design for 20–30 minutes.

Make the Pumpkin Cake

1. Preheat oven to 375°F (190°C).
2. Beat eggs and sugar until thick and pale.
3. Mix in pumpkin puree and lemon juice.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Add dry ingredients to wet ingredients and stir to combine.
6. Carefully pour the batter over the frozen pattern and spread evenly.
7. Bake for 13–15 minutes, until the cake springs back when lightly touched.

Roll and Fill the Cake

1. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
2. Peel off parchment paper and roll the cake (with towel) from the short side.
3. Cool completely before unrolling.
4. Beat together cream cheese, butter, vanilla, and powdered sugar until smooth.
5. Unroll the cake, spread the filling evenly, and re-roll.
6. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

Notes

To enhance the pattern’s look, use vibrant gel food colors and pipe with a steady hand. Refrigerating before slicing ensures clean cuts.