Soft spiced pumpkin cake rolled with a rich cream cheese filling — a classic fall dessert that’s as beautiful as it is delicious! Perfect for autumn gatherings or holiday treats, this pumpkin roll combines tender cake with creamy, sweet frosting in every bite.

Why You’ll Love This Recipe

• Soft, spiced pumpkin cake with a creamy, tangy filling.
• Beautiful rolled presentation ideal for holiday tables.
• Quick to bake and perfect for make-ahead desserts.

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
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the cream cheese frosting:

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

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Calories: ~320 kcal per serving

Step-by-Step Instructions

Step 1: Preheat oven

Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease/flour the paper.

Step 2: Mix dry ingredients

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 3: Beat eggs and sugar

Beat eggs and granulated sugar on high speed until thick and pale, about 5 minutes.

Step 4: Add pumpkin and vanilla

Fold in pumpkin puree and vanilla extract.

Step 5: Combine with dry ingredients

Gently fold in the flour mixture until just combined.

Step 6: Bake cake

Spread batter evenly in prepared pan and bake 13–15 minutes, until the cake springs back when touched.

Step 7: Roll cake while warm

Invert cake onto a towel dusted with powdered sugar, peel off parchment, and roll up with the towel. Cool completely.

Step 8: Prepare frosting

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until fluffy.

Step 9: Frost and roll

Unroll cooled cake, spread frosting evenly, then roll back up (without towel). Wrap in plastic wrap and refrigerate 1 hour before slicing.

Frequently Asked Questions

Can I make this ahead of time?
Yes, the pumpkin roll can be made a day ahead and stored in the refrigerator.

Can I freeze the pumpkin roll?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

How do I prevent cracks when rolling?
Rolling the cake while still warm and using a powdered sugar-dusted towel helps prevent cracks.

Final Thoughts

This Pumpkin Roll with Cream Cheese Frosting is a soft, spiced, and beautifully rolled dessert perfect for fall and holiday occasions. With a creamy, sweet filling and tender pumpkin cake, it’s a show-stopping treat for any table.