Decadent Pumpkin Roll With Cream Cheese Frosting

At a cozy harvest fair in Vermont, I watched an elderly woman with flour-dusted sleeves slice into a soft, golden pumpkin roll. The cream cheese spiral peeked out like autumn in dessert form. A teenager next to me whispered, “It’s like pumpkin pie had a baby with cheesecake.” I bought a slice out of curiosity, but the moment I tasted it, I knew it needed a place in my kitchen.

Years later, while teaching a baking class on a crisp October afternoon, one student Donna, a retired chemist shared that every attempt at a pumpkin roll ended in a cracked mess.

We worked side by side, trading baking tips for her moisture calculations. Watching her unroll a flawless Pumpkin Roll With Cream Cheese Frosting that day felt like a celebration in itself.

Just last month, my neighbor Ravi needed a dessert for his Diwali party. I sent him off with a wrapped roll and didn’t expect to hear much. His message later? “They fought over it. Nothing left but crumbs.” That’s the magic of this recipe it may look simple, but it always surprises. So if you’ve got a fall table to fill, this Pumpkin Roll With Cream Cheese Frosting might be the quiet showstopper you didn’t know you needed.

Short Description

This Pumpkin Roll With Cream Cheese Frosting is festive, cozy, and easier to make than it looks perfect for fall gatherings and holiday tables.

Key Ingredients

For the cake

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

For the cream cheese frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Tools Needed

• 15×10 inch jelly roll pan
• Parchment paper
• Electric mixer
• Mixing bowls (small and large)
• Rubber spatula
• Whisk
• Kitchen towel (thin cotton or linen)
• Wire rack
• Plastic wrap
• Sifter or fine-mesh strainer

Cooking Instructions

Step 1: Prepare the Pan
Preheat your oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, then grease and lightly flour the parchment.

Step 2: Mix the Dry Ingredients
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale, thick, and slightly fluffy.

Step 4: Add Pumpkin and Vanilla
Gently fold in the pumpkin puree and vanilla extract until smooth and evenly blended.

Step 5: Combine Wet and Dry Mixtures
Slowly fold the dry ingredients into the wet mixture. Mix gently just until no streaks of flour remain. Avoid overmixing to keep the cake light.

Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it into an even layer. Bake for 13–15 minutes, or until the top springs back when lightly touched.

Step 7: Roll the Cake
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. While the cake is still warm, invert it onto the towel, peel off the parchment, and gently roll it up from the short end with the towel inside. Cool on a wire rack completely.

Step 8: Make the Frosting
In a mixing bowl, beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until light and fluffy.

Step 9: Fill and Roll Again
Unroll the cooled cake carefully. Spread the cream cheese frosting evenly over the surface, then gently roll it back up (without the towel), keeping the spiral tight.

Step 10: Chill and Serve
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour. Just before serving, dust with extra powdered sugar and slice into rounds.

Why You’ll Love This Recipe

Moist, spiced sponge cake with a soft bite

Smooth, tangy cream cheese filling that complements the pumpkin

Eye-catching swirl presentation that wows at parties

Great make-ahead dessert

Freezer-friendly

Easier than it looks to assemble and roll

A lighter alternative to traditional pies

Mistakes to Avoid & Solutions

Overbaking the sponge
An overbaked cake will crack when rolled.
Solution: Check the cake at the 12-minute mark. If it springs back when touched, it’s done.

Skipping the towel dusting
The cake will stick if the towel isn’t generously coated.
Solution: Use at least ¼ cup of powdered sugar to prevent sticking.

Rolling the cake when it’s cold
A cooled sponge cracks easily.
Solution: Roll it while it’s warm, straight from the pan. Let it cool in the rolled shape.

Using cold frosting
Cold frosting is hard to spread and may tear the cake.
Solution: Let your frosting sit at room temperature for 10 minutes before using.

Overfilling with cream cheese
Too much filling causes the roll to ooze and lose its shape.
Solution: Spread a thin, even layer and leave a half-inch border around the edges.

Serving and Pairing Suggestions

Serve chilled or at room temperature for best texture

Pair with spiced chai, hot apple cider, or black coffee

Slice into 1-inch rounds for neat presentation

Add roasted pecans or walnuts for garnish

Perfect addition to holiday buffets, afternoon tea, or potlucks

Storage and Reheating Tips

Store leftovers tightly wrapped in plastic wrap in the fridge for up to 4 days

Freeze (unsliced) by wrapping in plastic and foil; keep up to 2 months

To thaw, refrigerate overnight

Serve chilled or let sit at room temperature for 20 minutes before slicing

FAQs

1. Can I make the pumpkin roll ahead of time?
Yes, it’s actually better made in advance. Chill it overnight for easier slicing and richer flavor.

2. What kind of towel should I use?
Use a clean, thin cotton or linen towel with no fuzz. Avoid terry cloth or printed towels.

3. My cake cracked when rolling—can I still save it?
Yes. Fill and roll as best you can, then dust generously with powdered sugar or cover with whipped cream to hide the cracks.

4. Can I use homemade pumpkin puree?
Yes, but make sure it’s thick and not watery. Strain or cook it down if needed to match the consistency of canned puree.

5. How do I get clean slices?
Use a sharp, serrated knife and wipe it clean between cuts. Chilling the roll also helps maintain its shape.

Tips & Tricks

Beat eggs and sugar for the full 5 minutes for volume and structure

Use parchment paper to ensure a clean release from the pan

Chill the roll before slicing for sharp spirals

Don’t skip the powdered sugar dusting on the towel it prevents disaster

Let the cake cool completely before adding the frosting

Recipe Variations

1. Maple Cream Cheese Frosting
Replace vanilla extract in the frosting with 1 teaspoon of pure maple syrup. Add a pinch of cinnamon for a cozy twist.

2. Chocolate Pumpkin Roll
Add 2 tablespoons of unsweetened cocoa powder to the dry mix and reduce flour to ½ cup. Skip the cloves for a milder spice blend.

3. Nutty Crunch Version
Fold ½ cup finely chopped toasted pecans into the frosting or sprinkle on top before rolling for added texture.

4. Gluten-Free Pumpkin Roll
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Ensure the parchment and towel are well dusted to prevent sticking.

5. Mini Pumpkin Rolls
Divide batter between two smaller pans and make mini rolls. Great for gifting or portion control. Adjust baking time to 8–10 minutes.

Final Thoughts

There’s a quiet confidence this dessert carries it doesn’t need a dramatic glaze or towering layers to make a statement. When sliced, that delicate swirl of spiced cake and cream cheese frosting becomes the kind of moment people pause for. It’s not just flavor it’s a pattern of care, a story rolled into each layer.

Making this pumpkin roll has become part of seasonal rituals shared with neighbors, baked with students, gifted to friends. It surprises people with how light it is, how beautiful it looks, and how well it holds up days later in the fridge.

If you’ve never rolled a cake before, this is the one to try. It’s forgiving, flavorful, and deeply satisfying to see that swirl appear when you cut the first slice. I hope you get flour on your sleeves and joy in your kitchen just like I did.