Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Easy Spiced Pumpkin Roll with Cream Cheese Frosting is a classic fall dessert that’s surprisingly simple to make at home. After making this many times, I’ve discovered the trick to a perfect pumpkin roll every time. If you love recipes like this, you’ll also enjoy Fresh Cucumber Tomato Feta Salad and Crispy Dill Pickle Fritters.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Soft, spiced pumpkin cake
- Creamy, tangy cream cheese frosting
- Impress guests with this show-stopping dessert
- Better than store-bought and freezer-friendly
What You'll Need for Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- pumpkin puree
- eggs
- sugar
- flour
- baking powder
- salt
- spices (cinnamon, nutmeg, cloves, ginger)
- cream cheese
- powdered sugar
- vanilla extract
- cinnamon
- nutmeg
- cloves
- ginger
- vanilla extract
- Optional: powdered sugar for dusting
- Optional: chopped nuts or dried fruit for garnish
đź“ť Ingredient Notes
- pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and even → See on Amazon
- Offset Spatula — Spreads batter evenly and helps roll the cake → See on Amazon
How to Make Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Prepare the pan: Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- Make the batter: Beat eggs and sugar until thick, then mix in pumpkin puree and spices. Fold in dry ingredients.
- Bake the cake: Spread batter in prepared pan and bake at 375°F (190°C) for 12-15 minutes.
- Cool and roll: Dust a clean kitchen towel with powdered sugar, invert the cake onto it, remove parchment, and roll up tightly. Let it cool completely.
- Make the frosting: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well.
- Fill and serve: Unroll the cooled cake, spread the frosting, roll it back up, and dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Common mistake and fix: Don't overbake the cake. It's ready when the edges pull away from the pan and a toothpick comes out clean.
- Pro tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar instead of parchment paper.
- Pro tip: Make ahead: Bake the cake and prepare the frosting up to 2 days ahead. Assemble just before serving.
Storing & Reheating Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the cake and frosting up to 2 days ahead. Assemble just before serving.
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze the unrolled, unfrosted cake for up to 3 months. Thaw and frost before serving.
Recipe Notes
- Chef tip: For a smooth roll, use a serrated knife to gently trim any uneven edges before serving.
- Best substitution: Substitute the pumpkin puree with sweet potato puree for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry – it will still taste delicious! Just spread the frosting on the inside and dust with powdered sugar before serving.
Want to level up this recipe?
Parchment Paper — Prevents the cake from sticking and makes it easy to remove → Check price on Amazon
Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Ingredients
Main Ingredients
- pumpkin puree
- eggs
- sugar
- flour
- baking powder
- salt
- spices (cinnamon, nutmeg, cloves, ginger)
- cream cheese
- powdered sugar
- vanilla extract
Seasonings
- cinnamon
- nutmeg
- cloves
- ginger
- vanilla extract
Optional Toppings
- powdered sugar for dusting
- chopped nuts or dried fruit for garnish
Instructions
- Prepare the pan: Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- Make the batter: Beat eggs and sugar until thick, then mix in pumpkin puree and spices. Fold in dry ingredients.
- Bake the cake: Spread batter in prepared pan and bake at 375°F (190°C) for 12-15 minutes.
- Cool and roll: Dust a clean kitchen towel with powdered sugar, invert the cake onto it, remove parchment, and roll up tightly. Let it cool completely.
- Make the frosting: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well.
- Fill and serve: Unroll the cooled cake, spread the frosting, roll it back up, and dust with powdered sugar before serving.
Notes
- Chef tip: For a smooth roll, use a serrated knife to gently trim any uneven edges before serving.
- Best substitution: Substitute the pumpkin puree with sweet potato puree for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry – it will still taste delicious! Just spread the frosting on the inside and dust with powdered sugar before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the unrolled, unfrosted cake for up to 3 months. Thaw and frost before serving.
- Make ahead: Prepare the cake and frosting up to 2 days ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 240
- Protein: 3g
- Fat: 8g
- Carbs: 38g
- Fiber: 1g
- Sugar: 24g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spiced Pumpkin Roll with Cream Cheese Frosting FAQs
Yes, you can prepare the cake and frosting up to 2 days ahead. Assemble just before serving.
Cracking can occur if the cake is overbaked or rolled too tightly. To prevent this, watch the baking time carefully and roll the cake gently while it's still warm.
Yes, freeze the unrolled, unfrosted cake for up to 3 months. Thaw and frost before serving.
Air fryer cooking is not suitable for this recipe as it requires a specific baking sheet size and oven temperature for even baking.
Sweet potato puree can be used as a substitute for pumpkin puree in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Spiced Pumpkin Roll with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
