If you’re craving a dessert that feels like a warm hug from the inside, the Pumpkin Roll with Cream Cheese Frosting Recipe is exactly what you need. This beautiful, spiced pumpkin cake rolled with luscious cream cheese frosting is both stunning and surprisingly simple to make. The tender cake infused with cinnamon, ginger, and other cozy spices pairs perfectly with the rich, tangy frosting that irresistibly melts in your mouth. Whether it’s a holiday centerpiece or a comforting treat for a cozy evening, this pumpkin roll will win hearts and become a treasured classic on your recipe list.
Ingredients You’ll Need
All the ingredients for this pumpkin roll are pantry-friendly staples, each playing a crucial role in creating the perfect balance of flavor, texture, and that gorgeous golden-orange hue.
- 3 large eggs: Beaten until pale and fluffy, they give the cake its airy, light texture.
- 1 cup granulated sugar: Adds just the right amount of sweetness to balance the spices.
- 2/3 cup canned pumpkin: Not pumpkin pie filling — pure pumpkin gives that natural moistness and flavor.
- 1 teaspoon lemon juice (fresh): Brightens the flavors and helps balance the sweetness.
- 1 teaspoon vanilla: Adds warmth and depth to the cake’s flavor profile.
- 3/4 cup flour (spooned and leveled): The structure of the cake without weighing it down.
- 1 teaspoon baking powder: Leavens the cake for a tender crumb.
- 1/2 teaspoon kosher salt: Enhances all the flavor and balances sweetness.
- 2 teaspoons cinnamon: The star spice giving classic pumpkin pie flavor.
- 1 teaspoon ginger: Adds a subtle, warm zing that’s absolutely cozy.
- 1/2 teaspoon cloves: Deepens the spice notes with a touch of warmth.
- 1/2 teaspoon nutmeg: Brings out that signature fall aroma.
- 1/8 teaspoon cardamom: A slight exotic hint that elevates the spice mix beautifully.
- Powdered sugar (for dusting): Ensures the cake doesn’t stick when rolling and adds a pretty finish.
- 1 batch cream cheese frosting: Creamy, tangy, and sweet — the perfect counterpoint to the spiced cake.
- Powdered sugar (for sprinkling on top): Optional for extra charm and sweetness once rolled and frosted.
How to Make Pumpkin Roll with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Pan
First things first, set your oven to 375 degrees F and line a 15×10 inch jelly roll pan with parchment paper. Make sure the paper extends beyond the short edges so you can easily lift the cake later. Spray the paper and pan sides generously with nonstick spray to prevent sticking.
Step 2: Whip the Eggs for a Fluffy Base
In a large bowl or stand mixer, beat the 3 large eggs on medium speed for 3 to 4 minutes until pale and bubbly. This step is critical because it adds lift and lightness to the cake, avoiding any heaviness.
Step 3: Mix in Sugar and Pumpkin
Add the granulated sugar and beat well, then pour in the pumpkin, mixing again until everything is smooth and well combined. These ingredients bring moisture, sweetness, and that classic pumpkin flavor.
Step 4: Add Lemon Juice and Vanilla
Stir in the fresh lemon juice and vanilla extract. The lemon juice adds a bright, subtle tang that keeps the flavors lively, while vanilla deepens the overall taste.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and cardamom. This spice blend is what makes the cake so evocative of fall and holiday memories.
Step 6: Mix Dry Ingredients into Wet
Slowly add the dry mix into the wet batter and beat until fully incorporated. Scrape the sides of your bowl to ensure an even batter. The result is a beautifully spiced, smooth batter ready for the oven.
Step 7: Bake Your Cake
Pour the batter into the prepared pan and smooth it out evenly. Bake at 375 degrees F for 13 to 15 minutes. Keep a close eye and test with a toothpick — it should come out clean, and the cake will spring back to touch.
Step 8: Roll While Warm
Once out of the oven, sprinkle lots of powdered sugar over the entire cake surface. Using the overhanging parchment paper, carefully roll the cake up on the short side while still warm; this prevents cracking later. Wrap it tightly in plastic wrap and let cool for 1 to 2 hours.
Step 9: Prepare and Spread the Cream Cheese Frosting
Beat your cream cheese frosting until smooth and creamy. When the cake has cooled, gently unroll it, spread the frosting evenly across the surface—make sure to cover the edges well. This luscious layer makes every bite dreamy.
Step 10: Roll Up and Chill
Carefully roll the cake back up without the parchment paper this time. Wrap tightly with plastic wrap and refrigerate for 1 to 3 hours to let it set perfectly. Finally, slice into twelve delightful pieces and enjoy!
How to Serve Pumpkin Roll with Cream Cheese Frosting Recipe
Garnishes
Sprinkle extra powdered sugar for a classic look or add a dusting of cinnamon for an aromatic touch. A few toasted pecans on top can add a lovely crunch and complement the spices beautifully. Fresh mint leaves also bring a pop of green and freshness.
Side Dishes
This pumpkin roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience. For a cozy beverage, pour a cup of hot apple cider, chai tea, or coffee to enjoy the full fall flavor vibe.
Creative Ways to Present
For a stunning dessert plate, slice the pumpkin roll and arrange the slices overlapping in a spiral on your serving dish. Drizzle a little caramel sauce around for extra decadence. Or, cut and serve individual roulades with a sprig of rosemary for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once frosted and rolled, store your pumpkin roll tightly wrapped in plastic or an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for making ahead of your celebrations.
Freezing
You can freeze the pumpkin roll for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, allowing the cream cheese frosting to soften beautifully.
Reheating
This dessert is best enjoyed chilled or at room temperature. If you prefer it a bit warmer, let slices sit out for about 20 minutes before eating or gently warm in the microwave for 10 seconds. Avoid overheating as the frosting can melt and become runny.
FAQs
Can I substitute fresh pumpkin for canned in the Pumpkin Roll with Cream Cheese Frosting Recipe?
Yes, fresh pumpkin can be used, but make sure to cook and puree it well beforehand. Drain any excess moisture to maintain the cake’s texture and consistency close to what canned pumpkin provides.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and dusted with powdered sugar is key to preventing cracks. Rolling it with the parchment paper initially helps set its shape gently, making the second roll with frosting easier and smooth.
Can I make the cream cheese frosting ahead of time?
Absolutely! In fact, chilling the frosting before spreading helps it hold its shape and prevents it from oozing out of the roll. Make it up to 2 days ahead and keep it refrigerated.
What if I don’t have all the spices for the pumpkin roll?
Cinnamon and ginger are the most essential for that classic flavor. If you’re missing others like cardamom or cloves, you can omit them, but including the full blend adds the best depth of flavor.
Is this recipe suitable for a beginner baker?
Definitely! The Pumpkin Roll with Cream Cheese Frosting Recipe is straightforward with clear steps, plus the rolling technique gets easier with practice. The rewarding flavors and impressive result make it a fantastic project for bakers of all levels.
Final Thoughts
This Pumpkin Roll with Cream Cheese Frosting Recipe is truly a celebration of everything warm and comforting about autumn. It’s not just a dessert; it’s an experience—rich in spices, creamy frosting, and joy in every slice. Whether you’re baking for the holidays or just because, this recipe is guaranteed to bring smiles and make memories. Give it a try; you’ll find it hard to stop at just one slice!
Print
Pumpkin Roll with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pumpkin Roll with Cream Cheese Frosting is a delicious fall dessert featuring a soft, spiced pumpkin cake rolled with a creamy, tangy frosting. Perfect for holiday gatherings, it boasts warm autumnal flavors and a delicate, fluffy texture that pairs beautifully with the rich cream cheese filling.
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon lemon juice (fresh)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- Powdered sugar (for dusting and rolling)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cake.
- Prepare Pan: Line a 15×10 inch jelly roll pan with parchment paper, leaving excess hanging off the short edges. Spray the paper and pan sides generously with nonstick spray to prevent sticking.
- Beat Eggs: In a large bowl or stand mixer, beat 3 large eggs on medium speed for 3-4 minutes until they become pale and bubbly, which incorporates air for a light texture.
- Add Sugar and Pumpkin: Add 1 cup granulated sugar, then 2/3 cup canned pumpkin, beating well after each addition to integrate fully.
- Add Lemon Juice and Vanilla: Mix in 1 teaspoon fresh lemon juice and 1 teaspoon vanilla extract, scraping the bowl sides to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together 3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/8 teaspoon cardamom until evenly mixed.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture, beating until very well combined, scraping the sides for even incorporation.
- Pour Batter: Pour the batter into the prepared jelly roll pan, smoothing it evenly to the edges for uniform baking.
- Bake: Bake at 375 degrees F for 13-15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The cake should spring back when lightly pressed and edges should be set but not crispy.
- Prepare to Roll: Immediately upon removing from the oven, sprinkle the cake surface generously with powdered sugar.
- Roll Cake: Using the parchment paper hanging edges, fold the paper over the cake and begin rolling the cake from the short end, rolling the parchment along with it. Add more powdered sugar as needed to prevent sticking. Do not roll too tightly.
- Cool Roll: Wrap the rolled cake tightly in plastic wrap to prevent drying, and let it cool for 1-2 hours at room temperature or in the fridge.
- Make Frosting: While the cake cools, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until creamy. Refrigerate until ready to use.
- Unroll and Frost: Once cooled, gently unroll the cake. Spread the cream cheese frosting evenly over the entire inside surface, especially spreading to the edges and the center edge that will be rolled back up.
- Roll with Frosting: Carefully roll the cake again without parchment paper. Wrap the roll in plastic wrap and chill for 1-3 hours until fully set and cool.
- Slice and Serve: Using a sharp serrated knife, slice the roll into approximately twelve 1-inch thick pieces, wiping the knife clean between cuts for neat slices.
- Store: Keep any leftovers covered in the refrigerator to maintain freshness and prevent drying out.
Notes
- Be careful not to overbake the cake; overbaking makes rolling difficult and can cause cracking.
- Using fresh lemon juice brightens the flavor and balances the sweetness of the pumpkin and spices.
- Ensure the cream cheese frosting is chilled and firm before applying to prevent it from melting and oozing.
- Rolling the cake with parchment paper immediately after baking helps form the shape and prevents cracking.
- Allow the cake to sit at room temperature for a few minutes before unrolling so it doesn’t crack.
- If you prefer a sweeter frosting, feel free to add more powdered sugar incrementally.
- Wrap the cake tightly in plastic wrap during cooling and after frosting to maintain moisture.
