The first time I attempted to make Pumpkin Roll with Cream Cheese Frosting, my hands were shaking as I unrolled that warm sponge cake. I just knew it would crack into a million pieces! But trust me, when you see that perfect cinnamon-scented swirl emerge – pumpkin sponge hugging that cloud-like cream cheese filling – it’s pure magic. Now it’s my favorite fall ritual.
What makes this recipe special? That velvety pumpkin cake stays wonderfully moist thanks to just the right amount of puree (not too much, or it gets soggy!). The cream cheese frosting? So silky you’ll want to eat it by the spoonful. And that dramatic spiral? Way easier to achieve than you’d think. I’ve made every mistake so you don’t have to – from overbaking (makes rolling impossible) to skimping on the powdered sugar dusting (hello, sticking disasters!).
Every Thanksgiving, this stunning dessert disappears faster than the turkey. Friends beg for the recipe when they see those picture-perfect slices with the creamy ribbon running through. The secret? A kitchen towel dusted generously with powdered sugar and the courage to roll while the cake is still warm. Once you master it, you’ll be the pumpkin roll hero of every holiday gathering!
Why You’ll Love This Pumpkin Roll with Cream Cheese Frosting
Let me tell you why this Pumpkin Roll with Cream Cheese Frosting steals the spotlight every single time:
- Impressive yet totally doable – It looks like bakery-level fancy, but I promise it’s easier than making pie crust! Even my nephew Charlie nailed it for his first Thanksgiving.
- The pumpkin sponge is dreamy soft – Not dry like some rolls! The trick is beating those eggs nice and fluffy (just like in my moist pumpkin bread recipe).
- Cream cheese filling that melts on your tongue – We’re talking cloud-like smoothness with just the right tang to balance the sweet pumpkin.
- That gorgeous spiral gets “oohs” every time – Perfect for holiday tables and Instagram pics alike.
- Tastes like autumn hugged your tastebuds – Warm cinnamon and pumpkin spice wrapped around creamy filling? Breakfast, dessert, midnight snack – I won’t judge!
Trust me, once you make this roll, you’ll be printing recipe cards for all your friends. It’s that good.
Ingredients for Pumpkin Roll with Cream Cheese Frosting
Gathering the right ingredients is half the battle with this pumpkin roll – and trust me, I’ve learned the hard way what happens when you try to improvise! Here’s exactly what you’ll need, separated into the cake and frosting components so you can check things off as you go. Pro tip: measure everything before you start mixing – this cake moves fast once the oven’s hot!
For the Pumpkin Roll
- 3 eggs – Large, room temperature (cold eggs don’t whip as fluffy)
- 1 cup white sugar – Granulated, not packed (we want lightness!)
- ⅔ cup pumpkin puree – Not pumpkin pie filling (that’s pre-spiced and sweetened)
- ¾ cup flour – All-purpose, spooned and leveled (no heavy scoops!)
- ½ tsp salt – Fine sea salt or table salt
- ½ tsp baking soda – Make sure it’s fresh (test it with vinegar if unsure)
- ½ tsp baking powder – Aluminum-free works best
- 1 splash vanilla – Pure extract, not imitation
- 1 tsp pumpkin pie spice – My secret? Add an extra pinch of cinnamon if yours is old
- ½ tsp cinnamon – Ceylon if you have it, but regular works great
For the Cream Cheese Frosting
- 1 stick (8 oz) cream cheese – Full-fat, softened (microwave 10 sec if needed)
- 4 tbsp butter – Unsalted, softened (leave out for 30 minutes)
- 1 cup powdered sugar – Sifted (lumps are the enemy of smooth frosting!)
- 1 pinch salt – Just a tiny bit to balance the sweetness
- 1 splash vanilla – Same as above – the good stuff makes a difference
See? Nothing too fancy, but each ingredient plays a special role. That pumpkin puree needs to be the plain kind (Libby’s is my go-to), and please don’t skip sifting the powdered sugar – lumpy frosting is the saddest thing when you unroll your beautiful cake!
How to Make Pumpkin Roll with Cream Cheese Frosting
Okay friends, grab your aprons and let’s make some magic happen! I’ll walk you through each step of this Pumpkin Roll with Cream Cheese Frosting – from that first egg crack to that gorgeous final swirl. Don’t let the rolling part intimidate you; I’ve got all my hard-earned tips to guide you through.
Preparing the Pumpkin Roll
First, crank that oven to 400°F – this baby needs heat to get that perfect bounce. Now, beat those room-temp eggs in your stand mixer for a full 5 minutes on high. I know, it seems long, but trust me, this is what makes the cake light yet sturdy enough to roll! When they’re pale and thick like ribbon (just like my scone technique), slowly add the sugar and let it foam up.
Meanwhile, whisk your dry ingredients in another bowl – flour, baking soda, all those warm spices. When the eggs are ready, gently fold in the pumpkin puree (don’t overmix!), then gradually add the dry mix until just combined. Now here’s the make-or-break part: spread the batter evenly in your parchment-lined pan. I use a small offset spatula to get right into the corners – uneven thickness means uneven baking!
Bake for 7-9 minutes only – poke the center gently. It should spring right back, no jiggle. Overbaking leads to cracking, so set that timer! While it bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. You’ll thank me when the cake releases perfectly.
Making the Cream Cheese Frosting
This is where softened ingredients save lives! Cold cream cheese = lump city. Beat your room-temp cream cheese and butter together until they look like clouds – no lumps allowed! Gradually add the sifted powdered sugar (lumps are sneaky, so sifting matters), a pinch of salt, and that splash of vanilla. Whip it for 3 full minutes – we want this frosting so fluffy it could float away!
Pro tip: If your frosting seems too soft, pop it in the fridge for 10 minutes while the cake cools. But don’t let it get cold – we want it spreadable when assembly time comes.
Assembling the Pumpkin Roll
Here’s the moment of truth! As soon as the cake comes out (hot pan warning!), flip it onto your sugared towel. Peel off the parchment slowly – if it sticks, a butter knife helps. Now, starting at a short end, roll it up with the towel inside (it shapes the cake while cooling). Let it rest rolled for exactly 1 hour – no cheating! This rolling method prevents cracks.
Unroll gently (don’t stress small cracks – frosting covers sins!), spread that luscious frosting evenly, stopping ½ inch from edges. Re-roll (no towel this time!), wrap in plastic, and chill for 2 hours minimum. The wait is torture, but slicing a chilled roll gives you those Instagram-worthy spirals!
Tips for the Perfect Pumpkin Roll with Cream Cheese Frosting
Listen, I’ve made every mistake possible with pumpkin rolls so you don’t have to! Here are my battle-tested tricks for a flawless Pumpkin Roll with Cream Cheese Frosting every single time:
Chill before slicing – I know it’s tempting, but that 2-hour chill is non-negotiable! It firms up the frosting so your knife glides through cleanly instead of smooshing that gorgeous spiral. Learned this the hard way when I served “pumpkin swirl pudding” at Thanksgiving.
Powdered sugar is your best friend – That towel needs a snowstorm of powdered sugar before you flip the cake onto it. And I mean generous – any bare spots will stick like glue. Keep extra on hand just in case, like in my pumpkin bread troubleshooting guide.
Room temp ingredients matter – Cold cream cheese = lumpy frosting sadness. Take everything out at least 30 minutes early. If you’re impatient (no judgement!), microwave cream cheese for 10 seconds maximum – any longer and it gets weirdly grainy.
Spread gently, roll confidently – When spreading frosting, use light strokes to avoid tearing the sponge. But when rolling? Commit fully! A half-hearted roll leads to cracks. Channel your inner Santa rolling presents!
Serving Suggestions for Pumpkin Roll with Cream Cheese Frosting
Oh, let me tell you how to make this Pumpkin Roll with Cream Cheese Frosting shine at your table! First, dust the top with cinnamon right before serving – it makes the swirl pop and smells heavenly. For holidays like Thanksgiving (check out my full menu ideas here), I love slicing it thick and serving with freshly whipped cream and caramel drizzle. But honestly? My favorite way is with a hot cup of coffee for breakfast – don’t judge me!
For parties, try these fun twists: Cut thinner slices and stack them vertically on a cake stand for a dramatic look. Or serve mini portions with a dollop of spiced whipped cream – just add a pinch of pumpkin pie spice to heavy cream before whipping. Kids go nuts when I sprinkle crushed gingersnabs on top for extra crunch. However you serve it, this roll always disappears fast!
Storage and Reheating Instructions
Leftover Pumpkin Roll with Cream Cheese Frosting? Ha, as if! But seriously, if you somehow have any left (small miracles do happen), here’s how to keep it fresh. Wrap it tightly in plastic wrap – I actually do two layers – and store it in the fridge for up to 5 days. The cream cheese filling stays perfect this way!
Want to freeze it? Smart thinking! Slice it first, then wrap individual pieces in plastic before placing them in a freezer bag. They’ll keep for 2 months, and trust me, pulling out a slice mid-January feels like finding money in last year’s coat. Just thaw overnight in the fridge.
To serve? Take chilled slices straight from the fridge – that cream cheese filling tastes amazing cold! If you must warm it, microwave for just 5-7 seconds per slice. Any longer and you’ll melt that beautiful filling right out. Learned that one the messy way!
Pumpkin Roll with Cream Cheese Frosting FAQs
I get asked these questions every Thanksgiving season – let me save you the panic texts to your baker friends!
Can I make pumpkin roll ahead of time?
Absolutely! In fact, it tastes even better after chilling overnight. Just wrap it tightly in plastic wrap and store in the fridge for up to 3 days before serving. The flavors really meld together beautifully.
How do I prevent my pumpkin roll from cracking?
Three secrets: 1) Don’t overbake – pull it at 9 minutes max! 2) Roll it in the towel while still warm (this “trains” the cake to roll). 3) Dust that towel generously with powdered sugar – no skimping! If you do get small cracks, don’t stress – the frosting covers them perfectly.
Can I freeze pumpkin roll with cream cheese frosting?
You bet! Freeze whole or sliced for up to 2 months. Wrap in plastic first, then foil. Thaw overnight in the fridge – the texture stays perfect. Pro tip: Freeze slices between parchment paper for easy grab-and-go portions!
What’s the best way to slice pumpkin roll cleanly?
Chill it first (2 hours minimum!), then use a sharp knife dipped in hot water and wiped dry between cuts. Works like magic! Trying to slice it warm is like cutting a marshmallow with dental floss.
Can I use homemade pumpkin puree?
While you can, I recommend canned for consistency. Homemade puree varies in moisture content – too wet and your cake won’t hold its shape. If you do use homemade, roast your pumpkin first to concentrate the flavor and reduce water.
Nutritional Information
Just a quick note about nutrition – these numbers can vary depending on your exact ingredients and brands! While our Pumpkin Roll with Cream Cheese Frosting averages about 313 calories per slice with 42g carbs and 14g fat, your results might differ slightly based on pumpkin puree moisture content or cream cheese brands. Always check your specific product labels if you’re tracking closely!
Pumpkin Roll with Cream Cheese Frosting
Equipment
- stand mixer
- 10×15 inch baking pan
- Parchment paper
- Clean kitchen towel
Ingredients
For the Pumpkin Roll
- 3 eggs
- 1 cup white sugar
- ⅔ cup pumpkin puree
- ¾ cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 splash vanilla
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
For the Cream Cheese Frosting
- 1 stick cream cheese 8 oz, softened
- 4 tbsp butter softened
- 1 cup powdered sugar sifted
- 1 pinch salt
- 1 splash vanilla
Instructions
- Preheat the oven to 400°F.
- In the bowl of a stand mixer, beat the eggs on high for 3-5 minutes, until they have thickened and are fluffy. Mix in the white sugar, stir for a minute. Mix in the pumpkin puree and splash of vanilla.
- In a separate bowl, sift together the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon. Add this to the mixer, on low speed, until just combined.
- Spray a 10×15 inch pan with nonstick spray, cover with a layer of parchment paper. Spread the batter evenly over the parchment paper, to all sides (if your pan is bigger than 10×15, only spread it out to those measurements).
- Bake for 7-9 minutes, poke it and it should bounce back.
- Beat together the cream cheese frosting filling ingredients until smooth.
- Lay flat a clean kitchen towel, dusted with powdered sugar. Remove the cake from the oven and quickly flip it onto the towel, face down (so the parchment paper side is face up). Gently remove the parchment paper and sprinkle with a little more powdered sugar.
- Roll the cake up and let it sit for 1 hour until cool. Unroll and spread with the cream cheese frosting.
- Roll back up, chill, and then slice to serve.