Pumpkin Roll with Cream Cheese Frosting Recipe

If you’re on the hunt for a dessert that perfectly captures all the cozy, warm flavors of fall, look no further. This Pumpkin Roll with Cream Cheese Frosting Recipe is seriously one of my all-time favorites to bake and share. It’s the kind of treat that’s elegant enough for holidays but easy enough to whip up on a whim. Plus, the soft pumpkin cake rolled around rich, velvety cream cheese frosting? Absolute heaven.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Roll with Cream Cheese Frosting Recipe plays an important role. The spices provide that nostalgic autumn aroma, and fresh pumpkin puree keeps the cake tender and flavorful. To get the best results, make sure your cream cheese and butter are softened for a smooth frosting.

• All-purpose flour: Provides structure while keeping the cake light.
• Baking powder & baking soda: Helps the cake rise just right without being too dense.
• Ground cinnamon, allspice, ginger, nutmeg: Classic fall spices that bring warmth and depth.
• Salt: Balances flavor and enhances the sweetness.
• Eggs: The glue that binds everything together and adds moisture.
• Granulated sugar: Sweetens the cake with a slight caramel undertone.
• Pumpkin puree: The star ingredient—make sure it’s pure pumpkin, not pumpkin pie filling.
• Vanilla extract: Adds a lovely fragrant note that complements the spices.
• Powdered sugar: Used both for dusting and in the frosting for smoothness.
• Cream cheese: The secret to that luscious frosting – go for full-fat for best texture.
• Butter: Creamy and rich, it helps the frosting stay silky and spreadable.

Variations

One of the things I adore about this Pumpkin Roll with Cream Cheese Frosting Recipe is how easily you can tweak it to make it your own. Whether you want to experiment with spices or tweak the filling, go for it — this recipe is pretty forgiving and adaptable.

• Spice it up: I sometimes add a pinch of cloves or a dash of cardamom for a more complex flavor—perfect for spice lovers.
• Dairy-free frosting: Replace cream cheese and butter with your favorite non-dairy alternatives, just keep the consistency thick enough to spread easily.
• Sweetness level: Feel free to reduce sugar slightly in the cake or frosting if you prefer less sweet desserts.
• Add nuts: Toasted pecans or walnuts sprinkled inside the frosting add a welcomed crunch and earthy note.

How to Make Pumpkin Roll with Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 375°F and lining a 10×15-inch jelly roll pan with parchment paper. I always make sure the paper extends a bit beyond the edges—that little extra makes it so much easier to lift the cake out later on without breaking it. While the oven heats, sift your dry ingredients — flour, baking powder, baking soda, salt, and all those beautiful warm spices together — then whisk them just so they’re well combined.

Step 2: Mix the Wet Ingredients

Grab a large bowl and whisk together your eggs, vanilla, and granulated sugar until it’s lighter in color and a bit fluffy. This air incorporation is key for a tender cake. Then, stir in the pumpkin puree until the mixture is silky smooth — no lumps, please!

Step 3: Combine Dry and Wet Mixtures

Pour your dry mix into the pumpkin batter and gently fold it in with a spatula. Folding is the trick here—just enough to combine everything without overmixing. The batter will be thinner than you might expect, but trust me, that’s perfect for a soft, tender cake.

Step 4: Bake and Prepare to Roll

Spread the batter evenly in your prepared pan and pop it in the oven for about 13-15 minutes. Peek at the center near 13 minutes—when it springs back gently after a light press, it’s ready. While the cake bakes, dust a thin kitchen towel generously with powdered sugar. This is the secret weapon that keeps your cake from sticking and cracking.

Step 5: Roll the Cake While It’s Warm

This is the step I used to dread, but here’s what I learned: right when the cake’s out of the oven and still warm, carefully lift it out using the parchment paper and flip it onto the sugared towel. Peel off the parchment, then roll it up tightly with the towel inside—roll from the short edge like a jelly roll. Let it cool completely in this rolled shape on a wire rack. This warm roll technique makes all the difference to avoid cracks later.

Step 6: Whip Up the Cream Cheese Frosting

While your roll cools, beat together softened cream cheese and butter until creamy. Add vanilla and sifted powdered sugar, then give it a good 2-minute whisk until the frosting is fluffy, smooth, and perfect for spreading. I love how light and silky this frosting turns out—it’s why this recipe stands out.

Step 7: Assemble and Chill

Unroll your cooled cake gently and spread the frosting evenly, leaving a half-inch border on one short end so the frosting doesn’t squeeze out. Then, roll it back up tightly (no towel this time!), set it on a plate, cover loosely, and pop it in the fridge for at least an hour to let the frosting set and the flavors meld.

Step 8: Serve and Enjoy

Right before serving, give the pumpkin roll a dusting of powdered sugar for that final pretty touch. Use a sharp serrated knife to slice clean, neat pieces, and watch your friends and family swoon over each bite.

How to Serve Pumpkin Roll with Cream Cheese Frosting Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar—it adds a touch of elegance without overpowering the flavors. Sometimes, I’ll throw on a few toasted pecan halves around the edges just for a little crunch and eye appeal.

Side Dishes

This pumpkin roll is perfect with a cup of hot coffee or chai tea. If you’re serving it as part of a festive spread, pair it with spiced cider or even a scoop of vanilla ice cream to balance the spices and textures.

Creative Ways to Present

For a holiday party, I’ve served the pumpkin roll sliced slightly thicker on a beautiful wooden board with seasonal fruit like cranberries and star anise for decoration. Another time, I turned it into mini individual roulades using smaller pans, which were a huge hit with guests.

Make Ahead and Storage

Storing Leftovers

After your pumpkin roll is frosted and chilled, wrap it tightly in plastic wrap and store in the fridge. It keeps beautifully for 3-4 days, and trust me, it only tastes better as the flavors meld.

Freezing

I’ve frozen slices successfully—just flash freeze them on a sheet tray first, then transfer to an airtight container. When you’re ready to indulge, thaw overnight in the fridge and enjoy without losing any of that cream cheese frosting’s charm.

Reheating

I usually recommend enjoying pumpkin roll chilled, but if you want it a little warmer, pop a slice in the microwave for 10-15 seconds. This gently softens the cake without melting the frosting completely—perfect for that melt-in-your-mouth feel.

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Frosting Recipe holds a special place in my heart because it’s that perfect balance of impressive and approachable. I love sharing it with friends and family, especially when fall rolls around. If you’ve been hesitant about trying a rolled cake, give this recipe a shot—you’ll be amazed at how straightforward it is and how unforgettable the results are. Trust me, once you nail this, it becomes a holiday tradition you’ll look forward to every year!

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