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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.
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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

  • 15x10-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 15x10-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.