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Pumpkin Roll with Cream Cheese Frosting

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Pumpkin Roll with Cream Cheese Frosting

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The Pumpkin Roll with Cream Cheese Frosting is a timeless fall dessert that perfectly captures the essence of autumn baking. With its soft, spiced pumpkin sponge and smooth, sweet cream cheese filling, this dessert offers a delightful balance of flavor and texture in every bite. Whether you’re planning a Thanksgiving dinner, a cozy weekend treat, or an impressive dessert for guests, this recipe will become your seasonal favorite.

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Pumpkin rolls are not only delicious but also visually stunning—each slice reveals a beautiful swirl of cream cheese frosting wrapped inside a tender pumpkin cake. The best part? It’s easier to make than it looks, and with a few simple tips, you’ll master it on your first try.

Why You’ll Love This Recipe

  • Perfect for Fall & Holiday Gatherings: The rich pumpkin flavor and warm spices make it ideal for Thanksgiving or Christmas dessert tables.
  • Easy to Customize: Add nuts, chocolate chips, or even maple extract for a twist.
  • Freezer-Friendly: Make it ahead of time and freeze for stress-free entertaining.
  • Crowd-Pleaser: It’s a bakery-quality dessert that always impresses guests.

Ingredients Breakdown

Key Ingredients for the Pumpkin Cake

  • Pumpkin Puree: The base of the cake, providing moisture and that classic pumpkin flavor. Use 100% pure pumpkin, not pumpkin pie filling.
  • Eggs: Whipping the eggs adds structure and volume, ensuring a light sponge texture.
  • Granulated Sugar: Balances the earthy flavor of pumpkin with sweetness.
  • Lemon Juice: Enhances the flavor and helps stabilize the batter.
  • All-Purpose Flour: Creates the perfect structure for the roll.
  • Baking Powder: Adds lift and ensures the cake is soft and airy.
  • Cinnamon & Pumpkin Pie Spice: These warming spices give the dessert its cozy, aromatic flavor.
  • Salt: Balances sweetness and enhances flavor depth.

Cream Cheese Filling

  • Cream Cheese: The star of the filling—smooth, rich, and slightly tangy.
  • Butter: Adds creaminess and helps create a stable filling.
  • Vanilla Extract: Enhances flavor and aroma.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Milk: Adjusts the consistency for easy spreading.

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Tips and Tricks

  • Use Room Temperature Ingredients: Ensures a smooth, even batter and filling.
  • Don’t Overbake: Overbaking can dry out the cake and make it difficult to roll.
  • Roll While Warm: Rolling the cake while it’s still slightly warm helps prevent cracking.
  • Dust the Towel with Powdered Sugar: Prevents sticking and helps the cake release cleanly.
  • Chill Before Serving: Gives the roll time to set and the filling to firm up for clean slices.

Variations and Customizations

  • Add Nuts: Fold in chopped pecans or walnuts for a crunchy texture.
  • Chocolate Lovers: Add mini chocolate chips to the filling or dust cocoa powder over the top.
  • Maple Twist: Replace vanilla extract with maple extract for a rich, fall-inspired flavor.
  • Low Sugar Version: Use a sugar substitute or reduce the powdered sugar slightly for a lighter version.

Pairing Suggestions

This Pumpkin Roll pairs beautifully with:

  • A warm cup of spiced chai tea or pumpkin spice latte.
  • A scoop of vanilla bean ice cream for a decadent dessert.
  • Freshly brewed black coffee for a perfect breakfast treat.

Storage Instructions

  • Refrigerator: Store the pumpkin roll in an airtight container for up to 4 days.
  • Freezer: Wrap the roll tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Make Ahead Tip: Prepare and roll the cake a day ahead. Fill and frost just before serving for the freshest texture.

Popular Questions

1. How do I prevent my pumpkin roll from cracking?
Roll the cake while it’s still warm and pliable. Using a clean towel with powdered sugar helps avoid sticking and tearing.

2. Can I make this without a mixer?
Yes. You can whisk by hand, though a hand or stand mixer ensures a lighter texture.

3. Is canned pumpkin the same as pumpkin pie filling?
No. Pumpkin pie filling contains sugar and spices—always use pure canned pumpkin for this recipe.

4. How do I keep the filling from oozing out?
Let the roll chill thoroughly before slicing to firm up the filling.

Pumpkin Roll with Cream Cheese Frosting
Caroline

Pumpkin Roll with Cream Cheese Frosting

This classic Pumpkin Roll features a light, spiced pumpkin sponge cake rolled with rich cream cheese frosting. Perfect for fall gatherings or holidays, it’s soft, creamy, and beautifully swirled for an impressive dessert presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 tsp lemon juice
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 4–5 cups powdered sugar
  • 2–3 tsp milk

Equipment

  • 15×10-inch jelly roll pan
  • parchment paper
  • mixing bowls
  • electric mixer or stand mixer
  • whisk and spatula
  • clean kitchen towel

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs on high for 5 minutes until light and fluffy. Gradually add sugar, then mix in pumpkin puree and lemon juice.
  3. In a separate bowl, whisk flour, baking powder, cinnamon, salt, and pumpkin pie spice. Gradually add to the wet mixture on low speed until combined.
  4. Spread the batter evenly in the prepared pan. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
  5. Sprinkle powdered sugar over a clean kitchen towel. Flip the warm cake onto the towel, peel off the parchment, and gently roll it up from one end. Chill for 30–45 minutes.
  6. Beat softened cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, then milk as needed to reach a spreadable consistency.
  7. Unroll the cooled cake, spread the filling evenly, then gently roll it back up. Chill for at least 1 hour before serving.
  8. Dust with powdered sugar before slicing for a bakery-style presentation.

Notes

For the best results, use pure pumpkin puree and allow the roll to chill completely before cutting. This dessert can be made ahead and stored in the freezer, making it a perfect make-ahead treat for the holiday season.

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