Pumpkin Roll with Cream Cheese Frosting
Okay, friends—let me tell you, the first time I made this pumpkin roll, it was like unrolling a little slice of autumn happiness right in my kitchen. The bright orange sponge cake, swirled with that rich, tangy cream cheese frosting… it’s a showstopper! This cake is soft, tender, and just sweet enough with a hint of warm spices that remind me of cozy fall evenings by the fire. Plus, once you get the hang of rolling it up while it’s still warm, you’ll feel like a dessert ninja. Seriously, if you love pumpkin—whether in pie, muffins, or candles—this roll takes pumpkin to the next level. I can’t wait to walk you through all my tips to get it perfect every time!
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling!)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
How I Make It
Step 1:
First, preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it—this helps with easy removal later. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mix aside.
Step 2:
In a large bowl, beat the eggs and sugar together until thick and pale—this usually takes about 3-4 minutes with an electric mixer. Then gently fold in the pumpkin puree and vanilla extract. Once combined, carefully fold in the dry ingredients, mixing just until smooth. Don’t overmix or your roll might turn out tough!
Step 3:
Pour the batter evenly into your prepared pan, smoothing it out with a spatula. Pop it in the oven and bake for about 13–15 minutes, or until the top springs back when touched lightly.
Step 4:
As soon as it comes out of the oven, sprinkle a clean kitchen towel generously with powdered sugar. Immediately invert the cake onto the towel and gently peel off the parchment paper. Starting from the short end, carefully roll the cake and towel together while it’s still warm—this helps prevent cracking. Let it cool completely rolled up.
Step 5:
While the cake cools, whip up the frosting! Beat the cream cheese and butter until smooth and creamy, then gradually add the powdered sugar and vanilla until light and fluffy.
Step 6:
When the cake is fully cool, unroll it gently and spread an even layer of the cream cheese frosting all over. Then roll it back up (without the towel this time!), wrap it tightly in plastic wrap, and chill for at least an hour before slicing and serving.
Variations & Tips
- Use fresh pumpkin puree if you can—just roast and mash some pumpkin for the best flavor!
- Swap out the spices for a chai blend or add a pinch of ginger for extra warmth.
- If your cake cracks while rolling, don’t worry! Just patch it with a little frosting once rolled.
- For a touch of crunch, sprinkle chopped pecans or walnuts into the frosting before spreading.
- Try swapping cream cheese frosting with a simple whipped cream for a lighter finish.
How I Like to Serve It
This pumpkin roll is my go-to dessert for Thanksgiving and cozy fall dinners. I love serving it with a dollop of whipped cream and a sprinkle of cinnamon. It also pairs beautifully with a hot cup of chai tea or coffee. If you’re feeling extra festive, a drizzle of caramel sauce on the side never hurts!
Notes
- Store leftovers tightly wrapped in the fridge for up to 3 days; let it come to room temperature before slicing.
- If you want to prep ahead, you can freeze the rolled cake (without frosting) for up to 2 months—thaw overnight before frosting and serving.
Closing: This pumpkin roll brings together the perfect balance of spice, sweetness, and creamy richness—every bite feels like a warm hug from your oven!
