Pumpkin Roll with Cream Cheese Frosting
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Like many, I love pumpkin desserts this time of year. This pumpkin roll with cream cheese frosting is a classic fall recipe for good reason: a warmly spiced pumpkin sponge cake gets rolled around a rich cream cheese filling and finished with a generous dusting of powdered sugar. While rolling a cake can sound intimidating, this one is much more approachable than it looks, especially when you roll the warm cake in a powdered sugar-coated towel first to help it set into the right shape. It is a festive alternative to pumpkin pie and a great make-ahead dessert for Thanksgiving and holiday gatherings. If you’re planning a fall baking day, try this iconic spiced apple cider cake or my fried apple cider donuts next.
Why You’ll Love This Recipe
- Classic fall flavor – Pumpkin, brown sugar, cinnamon, nutmeg, cloves, and ginger give this cake all the cozy spice you want from a seasonal dessert.
- Creamy filling – The tangy cream cheese frosting balances the sweet, tender pumpkin sponge and creates that signature swirl when the cake is sliced.
- Holiday-ready – The pumpkin roll can be made up to three days ahead, making it especially handy when you are juggling a whole Thanksgiving or holiday menu.
Key Ingredients in This Recipe
- Pumpkin purée – The pumpkin puree, helps to both flavor the cake and keep it moist (rather than using milk or buttermilk). Pumpkin purée, also known as canned pumpkin, is made from roasted pumpkin blended to a smooth consistency. It is made with no additional ingredients apart from pumpkin so it is also easy to create your own from roasted, blended pumpkin. To create your own purée, see my instructions below.
- Brown sugar – Light brown sugar contains 3.5% in light brown sugar. I find this is the perfect level of molasses to add extra flavor and keep the sponge cake moist. To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
- Flour – I use all purpose flour for this cake. It only takes a little bit to make this thin and moist cake so don’t be surprised that the batter is fairly wet.
- Pumpkin pie seasoning – Pumpkin pie seasoning, also known as pumpkin pie spice, is a fragrant combination made with cinnamon, nutmeg, cloves and ginger. While you can make your own I opt to buy a pre-mixed spice blend.
- Eggs – Eggs provide structure and moisture to the cake in this recipe.
- Cream cheese – Softened cream cheese is blended with a bit of confectioners sugar to create the tangy, creamy frosting spread over the cake and rolled to create a swirl within the sponge cake.
- Confectioners sugar – The confectioners sugar is used to sweeten the cream cheese frosting filling as well as dusted over the top for the most aesthetically pleasing presentation before serving.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Do not skip the step of rolling the cake while it is still warm. The warm sponge is more flexible and learns the rolled shape as it cools, which makes it much less likely to crack when you unroll it, add the frosting, and roll it back up.
Swaps and Substitutions
- Pumpkin purée: Use canned pumpkin purée or make your own from roasted sugar pie pumpkin. Do not substitute pumpkin pie filling, which contains added sugar and spices.
- All-purpose flour: Stick with all-purpose flour for the intended texture of the thin pumpkin sponge.
- Pumpkin pie seasoning: Use a homemade blend of cinnamon, nutmeg, cloves, and ginger if you do not have a prepared pumpkin pie spice blend.
- Light brown sugar: Dark brown sugar can be used for a deeper molasses flavor, though it will slightly change the flavor of the cake.
- Cream cheese: Use full-fat cream cheese for the richest, smoothest frosting.
- Confectioners sugar: Powdered sugar is the same ingredient and can be used interchangeably in both the frosting and for dusting the cake.
- Butter: Use unsalted butter in the cream cheese frosting so you can control the overall salt level.
How to Make a Pumpkin Roll (Step-by-Step)
Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Prepare a clean cotton kitchen towel and sprinkle it with ¼ cup (25g) of the confectioner’s sugar.
In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin pie seasoning and salt, whisking to combine.
In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and continue to mix until combined.
Add the flour mixture, mixing until just combined then spread evenly into the prepared pan.
Bake until the top of the cake springs back when gently pressed, about 13 to 15 minutes.
Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool on a wire rack. This will help the cake to keep its shape without cracking.
In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.
Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.
Carefully unroll the cake and remove the towel. Evenly spread the cream cheese filling over the cake and re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to a few days.
Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch (2.5cm) pieces and serve.
Can I Make This In A Half Sheet Pan?
Instead of a jelly roll pan you can make this in a half sheet pan but since the dimensions are slightly different, 9” x 12” (28cm x 30cm) vs. 15” x 10” (38cm x 25cm) you will need to slightly adjust the ingredients and cook time. Only use 3 eggs in the batter and ¾ cup (96g) flour. Start checking the cake for doneness at 13 minutes. Since the cake is still slightly thicker it will not spiral as well but will still taste amazing!
How to Make Your Own Pumpkin Purée
Heat oven to 400ºF (200ºC). Cut one sugar pie pumpkin in half lengthwise, scoop out the seeds and discard. Arrange cut side down on a baking sheet and roast until fork tender, about 40 to 60 minutes. Let cool completely then peel away the skin and place the flesh in a food processor or blender. Purée until completely smooth. If your mixture is watery, strain it through a fine mesh strainer. Use as needed in place of canned pumpkin purée.
How to Serve This Recipe
- For Thanksgiving: Serve thin slices of pumpkin roll alongside or instead of traditional pumpkin pie for a fun change of pace.
- For the holidays: Dust generously with confectioners sugar just before serving for the classic snowy finish.
- For a party: Slice the roll into 1-inch pieces so guests can easily grab a serving from a dessert table.
- With coffee: Pair a slice with coffee or tea for an especially good afternoon fall treat.
How to Store This Recipe
- Refrigerator: Wrap the assembled pumpkin roll tightly in plastic wrap and refrigerate for up to 3 days.
- Before serving: Remove the pumpkin roll from its wrapping and dust with additional confectioners sugar just before slicing and serving.
- Sliced leftovers: Store individual slices in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- Make-ahead: Prepare the pumpkin roll up to a few days in advance, then refrigerate until ready to serve.
FAQ – Frequently Asked Questions
A pumpkin roll can crack if the cake is too cool when it is first rolled or if it is overbaked. Rolling the sponge while it is warm helps it become flexible enough to form the spiral without cracking, while baking just until the top springs back helps keep it moist.
To prevent a pumpkin roll from cracking, immediately invert the warm cake onto a confectioners sugar-coated kitchen towel, remove the parchment, and roll the cake and towel together. Let it cool completely in that shape before unrolling and adding the cream cheese frosting.
Yes. Pumpkin roll with cream cheese frosting is an excellent make-ahead dessert for Thanksgiving and other holidays. The assembled roll can be wrapped tightly and refrigerated for up to 3 days, then dusted with additional confectioners sugar just before serving.
Yes. Homemade pumpkin purée can be used in pumpkin roll as long as it is smooth and not overly watery. If the purée contains excess moisture, strain it through a fine-mesh strainer before using it in the cake batter.
Yes. The recipe includes a half-sheet-pan variation, but the ingredients and baking time need to be adjusted because a half sheet pan produces a slightly thicker cake. Use 3 eggs and ¾ cup of flour, and start checking for doneness around 13 minutes.
Other Recipes To Try
Looking for more fall dessert inspiration? Take al look at some of my other favorite recipes below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pumpkin Roll with Cream Cheese Frosting
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Equipment:
Ingredients:
For the spiced pumpkin cake:
- 1 cup all-purpose flour, plus additional for the pan
- ⅓ cup confectioner’s sugar, plus additional for serving
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie seasoning
- ½ teaspoon kosher salt
- 4 large eggs
- 1 cup light brown sugar
- ⅔ cup pumpkin purée
For the cream cheese frosting:
- 1 (8-ounce) package of cream cheese
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 3½ cups confectioner’s sugar
Instructions:
For the spiced pumpkin cake:
- Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.
- Prepare a clean cotton kitchen towel and sprinkle it with the confectioner's sugar.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie seasoning and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and mix until combined.
- Add the flour mixture, mixing until just combined then spread evenly into the prepared jelly roll pan.
- Bake until the top of the cake springs back when gently pressed, about 15 minutes.
- Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool completely on a wire rack, about 20 minutes. This will help the cake to keep its shape without cracking.
For the cream cheese frosting:
- In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.
- Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.
For assembly:
- Carefully unroll the cake and remove the towel. Evenly spread the cream cheese frosting over the cake and carefully re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to 3 days.
- Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1" (2.5cm) pieces and serve.
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Notes:
Nutrition:
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Pumpkin sponge cake recipe adapted from Libby.
This is my go to Thanksgiving dessert! I now have to make two because they go so fast!