why make this recipe

A Pumpkin Roll with Cream Cheese Frosting is a delightful dessert that brings the flavors of fall right to your table. This roll cake is soft, moist, and filled with a sweet, creamy frosting. It’s perfect for gatherings, holidays, or simply enjoying during pumpkin season. Plus, it’s a unique twist on traditional pumpkin pie, making it a fun addition to any dessert spread.

how to make Pumpkin Roll with Cream Cheese Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2 cups pumpkin puree
• 1/2 cup powdered sugar
• 8 oz cream cheese
• 1/4 cup butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, and then grease the paper.
2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar until the mix is light and fluffy. Stir in the pumpkin puree.
4. Gradually add the flour mixture into the pumpkin mix, stirring until just combined.
5. Spread the batter evenly into the prepared pan.
6. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let it cool for a few minutes. Invert it onto a clean towel sprinkled with powdered sugar.
8. Roll the cake with the towel and let it cool completely.
9. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Unroll the cooled cake, spread the frosting on top, and then roll it back up.
11. Chill in the refrigerator for at least an hour before slicing.

how to serve Pumpkin Roll with Cream Cheese Frosting

Slice the chilled Pumpkin Roll into pieces and serve on a nice plate. It’s great on its own or with a scoop of ice cream for an added treat. You can also sprinkle some extra powdered sugar on top for a pretty finish.

how to store Pumpkin Roll with Cream Cheese Frosting

Store any leftover Pumpkin Roll in the refrigerator for up to 4 days. Make sure to wrap it tightly in plastic wrap to keep it fresh. You can also freeze it for up to 3 months. Simply slice it before freezing for easy servings later.

tips to make Pumpkin Roll with Cream Cheese Frosting

• Ensure you whip the eggs and sugar well to get a light, airy texture.
• Don’t skip the step of cooling the cake in a towel as it helps maintain its shape when rolling.
• Use room temperature cream cheese for the frosting to make it easier to mix and get rid of lumps.

variation

You can try adding chopped nuts, such as walnuts or pecans, to the frosting for a bit of crunch. For a healthier version, you can substitute some of the sugar with a sugar alternative.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth before using it in the recipe.

2. What if I don’t have a jelly roll pan?
You can use any baking sheet that is roughly the same size, just ensure the edges are raised to hold in the batter.

3. How long does it take to chill the Pumpkin Roll?
It’s best to chill it for at least an hour, but you can leave it longer if you prefer a firmer texture before slicing.

Pumpkin Roll with Cream Cheese Frosting

This Pumpkin Roll with Cream Cheese Frosting is a delightful dessert that captures the flavors of fall with a soft, moist cake filled with sweet, creamy frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 10 pieces

Calories 223 kcal

Ingredients

  

For the cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2 cups pumpkin puree

For the frosting

• 1/2 cup powdered sugar
• 8 oz cream cheese Room temperature for easier mixing
• 1/4 cup butter Room temperature for easier mixing
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, and then grease the paper.
• In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In a large bowl, beat the eggs and sugar until the mix is light and fluffy. Stir in the pumpkin puree.
• Gradually add the flour mixture into the pumpkin mix, stirring until just combined.
• Spread the batter evenly into the prepared pan.
• Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.

Cooling

• Remove from the oven and let it cool for a few minutes. Invert it onto a clean towel sprinkled with powdered sugar.
• Roll the cake with the towel and let it cool completely.

Frosting

• For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
• Unroll the cooled cake, spread the frosting on top, and then roll it back up.
• Chill in the refrigerator for at least an hour before slicing.

Notes

Ensure you whip the eggs and sugar well to get a light, airy texture. Don’t skip the step of cooling the cake in a towel as it helps maintain its shape when rolling. Use room temperature cream cheese for the frosting to make it easier to mix and get rid of lumps.

Keyword Cream Cheese Frosting, Fall Dessert, Holiday Treat, Pumpkin Dessert, Pumpkin Roll