Pumpkin Roll with Cream Cheese Frosting

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Ingredients

Pumpkin Cake

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

For Rolling

  • Powdered sugar, for dusting

Instructions

1. Prepare the Cake

  1. Preheat oven to 375°F (190°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  3. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, beat eggs and sugar until thick and pale.
  5. Mix in pumpkin puree and vanilla extract.
  6. Fold the dry ingredients into the wet ingredients until just combined.
  7. Spread the batter evenly into the prepared pan.

2. Bake

  1. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

3. Roll the Cake

  1. Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
  2. Turn the warm cake onto the towel and carefully peel off the parchment paper.
  3. Starting from a short end, roll the cake and towel together.
  4. Let cool completely.

4. Make the Filling

  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla extract.
  3. Beat until light and creamy.

5. Fill and Roll

  1. Carefully unroll the cooled cake.
  2. Spread the cream cheese filling evenly over the surface.
  3. Roll the cake back up without the towel.
  4. Wrap and refrigerate for at least 1 hour.

6. Serve

  1. Dust with powdered sugar before slicing.
  2. Slice and serve chilled or at room temperature.

Tips

  • Roll the cake while it’s still warm to prevent cracking.
  • Chill before slicing for cleaner cuts.
  • Add chopped pecans or walnuts to the filling for extra texture.
  • Store refrigerated for up to 4 days.

Prep Time

20 minutes

Bake Time

15 minutes

Chill Time

1 hour

Total Time

1 hour 35 minutes

Servings

10–12 slices

Nutritional Information (Approximate per slice)

  • Calories: 250–320 kcal
  • Protein: 3–5 g
  • Fat: 10–15 g
  • Carbohydrates: 35–45 g
  • Fiber: 1–2 g
  • Sugar: 25–30 g

Conclusion

Pumpkin Roll with Cream Cheese Frosting is a timeless dessert featuring a light pumpkin sponge cake wrapped around a smooth, tangy cream cheese filling. Perfect for holidays, gatherings, or any time you’re craving a cozy homemade treat.

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