Pumpkin Roll with Cream Cheese Frosting: The Ultimate Fall Dessert

If desserts had a season, the pumpkin roll with cream cheese frosting would undoubtedly reign supreme in autumn. This elegant treat features a soft, spiced pumpkin sponge cake filled with a luscious cream cheese frosting, rolled into a picturesque spiral that’s as delightful to the eyes as it is to the palate. Every bite brings together the warmth of cinnamon, ginger, and nutmeg with the tangy creaminess of the filling—a match made in dessert heaven.

Whether you’re looking for a show-stopping dessert for Thanksgiving, a cozy treat for a fall gathering, or just a sweet project for a lazy Sunday, this pumpkin roll delivers on all fronts. Despite its sophisticated look, it’s surprisingly simple to make, and the result is a crowd-pleaser that will have everyone asking for seconds—and the recipe!

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Ingredients

To make this stunning dessert, you’ll need a combination of pantry staples and a few seasonal ingredients. Below is the full list of what you’ll need:

For the Cake:

Ingredient	Quantity
All-purpose flour	3/4 cup
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Ground cinnamon	2 tsp
Ground ginger	1/2 tsp
Ground nutmeg	1/4 tsp
Salt	1/4 tsp
Eggs	3 large
Pumpkin puree (unsweetened)	2/3 cup
Vanilla extract	1 tsp
Powdered sugar (for dusting)	As needed

For the Cream Cheese Frosting:

Ingredient	Quantity
Cream cheese, softened	8 oz
Unsalted butter, softened	4 tbsp
Powdered sugar	1 cup
Vanilla extract	1 tsp

Ingredient Tips:

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar that will alter the flavor.
• Fresh Spices: Ensure your spices are fresh for maximum flavor; stale spices can dull the warm, aromatic notes of the cake.
• Substitutions: For a gluten-free option, swap the all-purpose flour for a gluten-free baking mix. For a dairy-free variation, use vegan cream cheese and butter substitutes.

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Equipment Needed

Having the right tools on hand will make this recipe a breeze:

• Mixing Bowls: One large and one medium for wet and dry ingredients.
• Electric Mixer or Whisk: For beating the eggs, sugar, and frosting.
• Jelly Roll Pan (10×15 inches): The perfect size to achieve a thin, even sponge cake.
• Parchment Paper: Prevents sticking and ensures easy removal.
• Fine Mesh Sieve: For sifting dry ingredients and dusting powdered sugar.
• Clean Kitchen Towel: Used for rolling the cake while it’s warm.
• Cooling Rack: Essential for cooling the cake without condensation buildup.
• Offset Spatula or Butter Knife: For spreading the frosting evenly.

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Step-by-Step Instructions

1. Prepare Your Workspace

Start by preheating your oven to 375°F (190°C) and lining a jelly roll pan with parchment paper, leaving a bit of overhang on the edges for easy lifting. This step ensures the cake will come out cleanly.

2. Make the Cake Batter

In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt. Sifting not only mixes the dry ingredients but also ensures a lighter, lump-free batter.

In a separate large bowl, whisk the eggs and sugar together until thick and pale—this takes about 3-5 minutes with an electric mixer on medium speed. Add the pumpkin puree and vanilla extract, mixing until fully incorporated. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

3. Bake the Cake

Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges with a spatula. Bake for 12-15 minutes, or until the cake springs back lightly when touched. Overbaking can make the cake dry and prone to cracking, so keep an eye on it.

4. Roll and Cool the Cake

As soon as the cake comes out of the oven, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from the short end, gently roll the cake and towel together into a spiral. This step is crucial for shaping the roll while it’s pliable. Let it cool completely on a rack for about 1 hour.

5. Prepare the Frosting

While the cake cools, make the frosting. In a bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, then stir in the vanilla extract. The result should be creamy and spreadable.

6. Assemble the Pumpkin Roll

Once the cake is cool, carefully unroll it. Spread an even layer of frosting across the entire surface, leaving a small border to prevent spillage. Gently re-roll the cake without the towel, ensuring it stays snug but not too tight. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.

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Tips and Variations

• Dusting Tip: Generously dust the towel with powdered sugar to prevent sticking. If your cake is particularly moist, use a second layer of powdered sugar.
• Flavor Enhancements: Add a teaspoon of maple syrup or a sprinkle of orange zest to the frosting for a unique twist.
• Serving Size Adjustments: Halve the recipe to make a smaller roll or double it to feed a crowd.

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Serving Suggestions

To present your pumpkin roll beautifully, slice it into 1-inch pieces with a serrated knife for clean, even edges. Arrange the slices on a decorative platter, and dust them lightly with powdered sugar for a snow-dusted effect. Pair with a dollop of whipped cream, a drizzle of caramel sauce, or garnish with candied pecans for added flair.

For a cozy fall vibe, serve alongside steaming mugs of spiced cider, hot chocolate, or pumpkin spice lattes. This dessert also pairs wonderfully with a scoop of vanilla ice cream for an indulgent treat.

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Pairings

The earthy sweetness and spice of the pumpkin roll pair beautifully with beverages that echo or contrast its flavors.

• Hot Beverages: Spiced chai tea, pumpkin spice lattes, or a classic cappuccino complement the dessert’s warmth.
• Cold Beverages: A chilled vanilla milkshake or a creamy horchata adds a refreshing contrast.
• Alcoholic Pairings: Sweet Moscato wine highlights the dessert’s sugar and spice profile, while spiced rum in a hot toddy or a pumpkin-flavored ale provides a seasonal touch. A bourbon old-fashioned with orange bitters is also an excellent choice for balancing the tang of the cream cheese frosting.

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Storage and Reheating

Proper storage is key to preserving the pumpkin roll’s texture and flavor. Wrap the roll tightly in plastic wrap and refrigerate for up to 4 days. For longer storage, freeze it—whole or sliced—in an airtight container for up to 2 months. Thaw overnight in the refrigerator. If reheating, do so gently in the microwave for just a few seconds to avoid melting the frosting.

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Nutritional Information

Per Serving	Amount
Calories	290
Total Fat	14g
Saturated Fat	8g
Carbohydrates	37g
Protein	4g
Allergens	Dairy, Gluten

Nutrition information is automatically calculated and should only be used as an approximation.

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