If you’re searching for a dessert that brilliantly combines the cozy flavors of fall with a luscious, tangy twist, this Pumpkin Roll with Cream Cheese Frosting Recipe is your perfect match. Imagine a soft, spiced pumpkin sponge cake rolled around a creamy, dreamy cream cheese filling, dusted lightly with powdered sugar—it’s the kind of dessert that feels like a warm hug. It’s surprisingly simple to make but incredibly impressive, perfect for holiday gatherings or any time you want to treat yourself to a slice of happiness.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a crucial role in crafting the ideal Pumpkin Roll with Cream Cheese Frosting Recipe. From the spices that add depth and warmth to the cream cheese that makes the frosting irresistibly smooth, these essentials will come together to create magic in your kitchen.
- 1/4 cup powdered sugar (to dust the towel, plus more to serve): Prevents sticking and adds a light sweetness and garnish.
- 3/4 cup all-purpose flour: Forms the tender foundation of the roll’s cake.
- 1/2 tsp baking soda: Helps the cake rise and stay fluffy.
- 1/2 tsp baking powder: Adds extra lift for a soft texture.
- 1 tsp cinnamon: Brings the warm, classic pumpkin spice flavor.
- 1 tsp pumpkin pie spice: Enhances the fall-inspired taste with a special blend of spices.
- 1/4 tsp fine sea salt: Balances sweetness and strengthens flavors.
- 3 large eggs (room temperature): Give the cake structure and richness.
- 1 cup granulated sugar: Sweetens the batter perfectly.
- 3/4 cup pumpkin puree: The star ingredient that adds moistness and vibrant color.
- 8 oz cream cheese (room temperature): Creates the creamy center that everyone loves.
- 6 Tbsp unsalted butter (room temperature): Adds richness to the frosting.
- 1 1/2 cups powdered sugar: Sweetens and thickens the cream cheese frosting.
- 1 tsp vanilla extract: Rounds out the frosting with aromatic sweetness.
How to Make Pumpkin Roll with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven and lightly greasing a jelly roll pan. Then, dust a clean kitchen towel generously with powdered sugar—that towel will help you roll the cake smoothly without sticking. Having all your dry and wet ingredients measured and ready makes the process seamless.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. This blend of leaveners and spices ensures your cake is wonderfully tender with a warm, balanced flavor that highlights the pumpkin.
Step 3: Whip Eggs and Sugar
In a separate bowl, beat the eggs and granulated sugar until the mixture is thick and pale. This step is crucial for creating the light and airy texture of the cake, giving it the perfect rise and softness.
Step 4: Combine Wet and Dry Ingredients
Gently fold the pumpkin puree into the beaten eggs and sugar, then carefully add the dry ingredients. Mixing just enough to combine keeps the batter airy and tender, which is key for a flawless roll.
Step 5: Bake the Cake
Spread the batter evenly in your prepared pan and bake at the right temperature for about 12 minutes. Keep an eye on it—once springy to the touch, it’s ready to come out and cool slightly before rolling.
Step 6: Roll the Pumpkin Cake
While still warm, invert the cake onto the powdered sugar-dusted towel. Peel off the parchment paper, then roll the cake up in the towel from the short side. This initial roll while warm helps the cake form its shape without cracking.
Step 7: Prepare the Cream Cheese Frosting
Beat the cream cheese and unsalted butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until you reach a creamy, spreadable consistency—this frosting is the luscious heart of the recipe.
Step 8: Frost and Re-Roll
Unroll the cake gently, spread the cream cheese frosting evenly, then roll it back up tightly but carefully. Cover and chill the roll to let the flavors meld and the frosting set beautifully.
How to Serve Pumpkin Roll with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a dusting of powdered sugar for an elegant touch or add a few toasted pecans on top for a nutty crunch. Fresh whipped cream also pairs beautifully if you love an extra creamy experience.
Side Dishes
This dessert shines on its own but is delightful alongside a warm cup of spiced chai or a scoop of vanilla ice cream. Light fruit compotes such as cranberry or pear can add a fresh contrast that’s simply irresistible.
Creative Ways to Present
Slice the pumpkin roll into neat pieces and arrange them on a festive platter with autumn leaves or cinnamon sticks for a seasonal vibe. You can also cut it into bite-sized pinwheels for a charming party appetizer. Wrapping individual slices in parchment for gifts is another thoughtful presentation idea.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin roll wrapped tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, making it an excellent make-ahead treat for busy days.
Freezing
Feel free to freeze the whole pumpkin roll or individual slices. Wrap them well in plastic wrap followed by aluminum foil to prevent freezer burn. When properly wrapped, it freezes beautifully for up to 2 months.
Reheating
For the best taste after freezing, thaw the pumpkin roll in the refrigerator overnight. Serve chilled or let it sit at room temperature for about 30 minutes before slicing and enjoying the full creamy texture of the frosting.
FAQs
Can I use canned pumpkin or fresh pumpkin puree?
You can use either, but canned pumpkin puree is ideal for this recipe because it has a consistent texture and moisture level, ensuring your cake bakes evenly and remains moist.
What’s the best way to avoid cracking when rolling the cake?
Rolling the cake while it’s still warm in a powdered sugar-dusted towel helps it create a shape without breaks. Also, don’t frost the cake until it’s completely cooled to prevent the frosting from melting and causing cracks.
Can I prepare the pumpkin roll a day ahead?
Absolutely! In fact, chilling it overnight allows the flavors to meld perfectly. Just keep it wrapped well in the refrigerator and slice right before serving for the freshest taste.
Is there a substitute for cream cheese in the frosting?
While cream cheese provides that signature tang and smooth texture, you could try mascarpone cheese or a thick whipped coconut cream for a dairy-free option, though the flavor profile will differ slightly.
What if I don’t have pumpkin pie spice?
No worries! You can mix your own blend using cinnamon, nutmeg, ginger, and cloves or allspice in small amounts. This allows you to tailor the spice flavor to your liking while keeping the warm pumpkin essence.
Final Thoughts
Making this Pumpkin Roll with Cream Cheese Frosting Recipe is like wrapping yourself up in fall’s most comforting flavors, and the payoff is absolutely worth the effort. Once you slice through that tender pumpkin cake and creamy center, you’ll understand why this treat is a timeless favorite. So go ahead, gather those simple ingredients, and dive into a dessert that’s cozy, festive, and guaranteed to bring smiles to your table.
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Pumpkin Roll with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and moist pumpkin roll with a spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. This crowd-pleasing dessert combines warm autumn spices with a soft, tender cake and rich frosting, perfect for holiday gatherings or any festive occasion.
Ingredients
For the Cake:
- 1/4 cup powdered sugar (to dust the towel, plus more to serve)
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
For the Filling:
- 8 oz cream cheese (room temperature)
- 6 Tbsp unsalted butter (room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Towel: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel generously with powdered sugar to prevent sticking when rolling the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Ensure these are well combined to evenly distribute the leavening and spices.
- Beat Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar together until thick and pale, approximately 3 to 5 minutes. This step helps create a light texture in the cake.
- Add Pumpkin: Gently fold the pumpkin puree into the egg mixture until well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing carefully just until no streaks of flour remain. Avoid overmixing to maintain cake tenderness.
- Bake the Cake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Immediately after removing from the oven, invert the cake onto the powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together into a spiral. Allow to cool completely in the rolled position to set the shape.
- Make the Filling: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract and continue beating until fluffy.
- Unroll and Fill: Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the cake, taking care not to tear it.
- Re-roll and Chill: Carefully re-roll the cake without the towel and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set before slicing and serving.
- Serve: Dust the top with extra powdered sugar before serving for a beautiful finish.
Notes
- Use room temperature eggs, cream cheese, and butter for the best texture and smooth filling.
- Be sure to roll the cake while it is still warm to prevent cracking.
- Chilling the roll before slicing makes cleaner, neater slices.
- If pumpkin puree is not available, canned pure pumpkin (100% pumpkin) works well.
- For extra flavor, consider adding a pinch of nutmeg to the spice mix.
