If you’re on the hunt for a show-stopping fall dessert that’s both cozy and elegant, you’ve got to try my Pumpkin Roll with Cream Cheese Frosting Recipe. It’s a classic that folds tender, spiced pumpkin cake around a luscious cream cheese filling — and trust me, the result is absolutely fan-freaking-tastic. Whether you’re serving it for a holiday gathering or just to impress your family on a Sunday afternoon, this recipe delivers that perfect balance of sweet and spice that everyone loves.
Why You’ll Love This Recipe
- Easy to Make: The simple ingredients and straightforward steps make this pumpkin roll accessible for bakers of all levels.
- Perfectly Moist Texture: The pumpkin puree keeps the cake incredibly tender without feeling heavy.
- Cream Cheese Frosting Magic: The frosting is creamy, rich, and cuts through the spices beautifully.
- Impressive Presentation: It looks elegant but is surprisingly simple to roll without cracking with the tips I share.
Ingredients You’ll Need
The foundation of this Pumpkin Roll with Cream Cheese Frosting Recipe lies in fresh spices and pumpkin puree, which makes for a cozy autumn flavor explosion. Pro tip: look for pumpkin puree that’s smooth and packed with flavor (homemade works great if you have the time!).
- All-purpose flour: Using regular all-purpose flour gives the roll structure without weighing it down.
- Baking powder & baking soda: These leavening agents help your cake rise just enough for a light texture.
- Ground spices (cinnamon, allspice, ginger, nutmeg): A well-balanced spice blend is key — don’t skimp here, it’s what brings the cake alive.
- Salt: A pinch balances the sweetness perfectly.
- Eggs: I always use large eggs for the right richness and binding.
- Granulated sugar: Provides sweetness without heaviness.
- Pumpkin puree: 100% pure pumpkin, not pumpkin pie filling — this keeps it unsweetened and true to pumpkin flavor.
- Vanilla extract: Adds that warm background note we all love.
- Powdered sugar: Both for dusting and sweetening the frosting.
- Cream cheese: Make sure it’s softened to room temperature for ultra-smooth frosting.
- Butter: Also softened, to blend flawlessly into the frosting’s creamy texture.
Variations
While I adore the classic pumpkin roll with cream cheese frosting recipe, I like to switch things up sometimes to keep it fresh and fun—feel free to make it your own!
- Gluten-Free Version: I’ve swapped in a gluten-free flour blend with good results; just make sure it includes xanthan gum for structure.
- Spice It Up: Sometimes I add a dash of cloves or cardamom to deepen the spice profile—it’s a small change but packs a big punch.
- Maple Cream Cheese Frosting: Replacing vanilla with pure maple syrup in the frosting gives it a gorgeous autumn twist that my family gobbles up.
- Mini Rolls: Making mini pumpkin rolls in smaller pans is perfect for parties and cuts down on slicing fuss.
How to Make Pumpkin Roll with Cream Cheese Frosting Recipe
Step 1: Prep and mix the dry ingredients
First things first—preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Pro tip: Leave an extra inch or two of parchment hanging over the edges; this makes it a breeze to lift the cake out later without breaking it. Then sift together the flour, baking powder, baking soda, salt, and all the warm spices into a medium bowl. Sifting ensures there won’t be any clumps, which helps the cake have that delicate crumb texture.
Step 2: Whisk eggs, sugar, and pumpkin
In a large bowl, beat the eggs with granulated sugar and vanilla extract until the mixture turns lighter in color and super smooth. This step is key for a tender texture—you’re essentially incorporating air for fluffiness. Next, mix in the pumpkin puree until everything is silky and homogeneous. I love this part because that perfect orange hue always gets me excited to bake.
Step 3: Combine wet and dry
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful here—don’t overmix! You want everything just combined to avoid a dense cake. The batter will be thin, and that’s totally normal. This thin batter is what helps create a cake that’s easy to roll without cracking. Spread it evenly in your prepared pan using an offset spatula.
Step 4: Bake and roll while warm
Bake for about 13 to 15 minutes, watching closely—the cake should spring back lightly when pressed in the center. While it’s baking, dust a thin kitchen towel generously with powdered sugar. This keeps the cake from sticking when you roll it up later. Now the magic moment: when the cake is done, immediately lift it out using the parchment edges and invert it onto the sugared towel. Peel off the parchment carefully, fold the towel over one short edge, and roll the cake tightly with the towel inside. Trust me, rolling it while warm prevents cracks and makes for a neat roll!
Step 5: Make the creamy frosting
While the cake cools, whip up the cream cheese frosting. Beat softened butter and cream cheese together until smooth, then add vanilla and sifted powdered sugar. Beat on medium speed until the frosting is fluffy and light in color—about 2 minutes. The lightness of this frosting is what balances the dense, spicy cake perfectly.
Step 6: Assemble and chill
Once the cake has cooled, gently unroll it on your counter. Spread the cream cheese frosting evenly, leaving about a half-inch border on one short side (this helps with sealing the roll). Then carefully re-roll the cake without the towel this time. Wrap it loosely with plastic wrap and refrigerate for at least an hour—this helps the frosting set so your slices come out neat and beautiful.
Pro Tips for Making Pumpkin Roll with Cream Cheese Frosting Recipe
- Rolling While Warm: I learned that rolling the cake immediately after baking while it’s still warm helps prevent cracks and keeps it flexible.
- Generous Powdered Sugar Dusting: Don’t skimp on the powdered sugar on the towel – it keeps the cake from sticking and tearing.
- Room Temperature Ingredients: Using room-temp cream cheese and butter creates the smoothest frosting, no lumps.
- Sharp Serrated Knife for Slicing: A serrated knife makes clean, pretty slices without squashing your roll.
How to Serve Pumpkin Roll with Cream Cheese Frosting Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar right before serving — it adds a touch of elegance and a sweet, snowy look. Sometimes I sprinkle a handful of toasted pecans or a drizzle of caramel sauce for extra flair and texture, especially when guests come over.
Side Dishes
Pairing this pumpkin roll with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream takes it over the top. For a brunch spread, sliced fresh fruit or a cup of hot spiced cider complements the warm spices beautifully.
Creative Ways to Present
For holiday parties, I love slicing the roll into pinwheel shapes and arranging them on a platter with autumn leaves or mini pumpkins as décor. Another fun idea is making individual mini pumpkin roll slices wrapped in wax paper for portable, bite-sized treats at gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
After serving, I wrap the leftover pumpkin roll tightly with plastic wrap and keep it in the fridge. It stays moist and fresh for up to 4 days, making it an excellent make-ahead dessert.
Freezing
I’ve had great luck freezing slices wrapped individually in plastic wrap and then foil. When you want to enjoy one, just thaw it in the fridge overnight. The texture and frosting hold up surprisingly well, so you can make this recipe well in advance of your event.
Reheating
Since this is a cake with cream cheese frosting, I usually serve it cold or at room temperature. But if you prefer it warmer, let the slice sit at room temp for about 20-30 minutes or microwave for 10 seconds to take the chill off without melting the frosting.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices, which can throw off the balance and texture of the cake. Pure pumpkin keeps your pumpkin roll perfectly spiced and moist without being too sweet.
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How do I prevent cracks when rolling the pumpkin cake?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps a lot. Don’t wait until it cools completely before rolling, as it becomes less flexible. Also, roll it snugly but not too tight for the best results.
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Can this Pumpkin Roll with Cream Cheese Frosting Recipe be made ahead?
Absolutely! You can assemble the roll, cover it, and refrigerate it for up to a day before serving. It actually tastes better once the flavors have had time to meld together.
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What’s the best way to slice the pumpkin roll?
Use a sharp serrated knife and cut slowly with a gentle sawing motion. This helps keep the slices neat and prevents the frosting from squishing out.
Final Thoughts
This Pumpkin Roll with Cream Cheese Frosting Recipe has become a beloved tradition in my kitchen, and I’m confident you’ll love how it turns out too. It’s the kind of dessert that brings warmth, smiles, and that perfectly nostalgic fall feeling with every bite. Give it a go, and don’t be afraid to personalize it—once you master the rolling technique, it’s actually quite a fun bake! I can’t wait to hear how your friends and family go crazy for it just like mine do.
PrintPumpkin Roll with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Roll Recipe features a moist and spiced pumpkin cake rolled with luscious homemade cream cheese frosting. Perfect for fall and holiday gatherings, this dessert offers a beautiful presentation with its delicate spiral and balanced flavors of cinnamon, nutmeg, and allspice. The cake is baked until just springy, then rolled with a sugared towel to prevent cracking, and chilled to set the creamy filling for an irresistible treat.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour (90g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients and Cake
- 3 large eggs
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin puree (160g)
- 2 teaspoons vanilla extract
Frosting
- 1 package (8 ounces, 226g) cream cheese, at room temperature
- 1 cup powdered sugar, sifted (120g)
- 6 tablespoons butter, room temperature (80g)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (30g) for dusting towel
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch or two hanging over the sides for easy cake removal later.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, allspice, ginger, nutmeg). Whisk to combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk or beat the eggs, granulated sugar, and vanilla extract until the mixture lightens in color and becomes smooth.
- Add Pumpkin: Stir in the pumpkin puree and mix until fully incorporated and smooth.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients and gently fold together just until combined—do not overmix to keep the batter light.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly using a spatula or offset spatula. The batter will be thin—that is expected. Bake for 13 to 15 minutes or until the cake springs back when lightly pressed in the center.
- Prepare for Rolling: While the cake bakes, generously dust a clean thin tea towel with the ¼ cup powdered sugar. When the cake comes out, immediately invert it onto the sugared towel and carefully peel off the parchment paper.
- Roll the Cake: Starting from the short end, roll the cake and towel together tightly into a log shape. This helps the cake set without cracking. Place the rolled cake seam-side down on a wire rack and let it cool completely.
- Make the Frosting: Beat the softened butter and cream cheese together in a stand mixer or with a hand mixer until smooth and combined. Add vanilla extract and sifted powdered sugar, then beat on medium speed until the frosting is light, fluffy, and creamy, about 2 minutes.
- Fill the Cake: Once the cake is fully cooled, gently unroll it on your countertop. Spread the cream cheese frosting evenly over the cake surface, leaving about half an inch unfrosted on one short side to make rolling easier.
- Final Roll and Chill: Carefully roll the cake back up without the towel, starting from the side opposite the unfrosted edge. Place the finished roll seam-side down on a serving plate, cover loosely with plastic wrap, and refrigerate for at least one hour to allow the frosting to set.
- Serve: Just before serving, dust the pumpkin roll with additional powdered sugar and slice with a sharp serrated knife for clean cuts.
Notes
- This recipe uses a sugared towel to help roll the cake without cracking, ensuring a smooth spiral.
- Make sure the cake is rolled while still warm; cooling it rolled helps prevent cracks.
- Chilling the assembled roll allows the frosting to firm up for easier slicing.
- Use room temperature cream cheese and butter for the smoothest frosting texture.
- Sift powdered sugar for a lump-free frosting and dusting.
- The cake is thin and delicate; handle carefully when unrolling and rolling.
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 284 kcal
- Sugar: 30 g
- Sodium: 235 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 81 mg