Name: Pumpkin Roll with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 large eggs (150 grams), room temperature; 2/3 cup pumpkin puree (151 grams); 1/2 cup granulated sugar (100 grams); 1/2 cup brown sugar (107 grams); 1 teaspoon pure vanilla extract (4 grams); 3/4 cup all-purpose flour (90 grams); 1 teaspoon baking soda (6 grams); 1 teaspoon ground cinnamon (3 grams); 1/4 teaspoon kosher salt; 8 ounces cream cheese (227 grams), room temperature (1 brick); 6 tablespoons unsalted butter (85 grams), room temperature (3/4 stick); 1 cup powdered sugar (113 grams), plus more for dusting; 1 teaspoon pure vanilla extract (4 grams)

Jump to Recipe· 4.9 from 23 reviews

If you’re looking for a show-stopping dessert that’s perfect for fall gatherings or cozy nights in, you’ve got to try my Pumpkin Roll with Cream Cheese Frosting Recipe. It’s this beautiful, spiced pumpkin sponge rolled up with a luscious, tangy cream cheese filling that’s just the right balance of sweet and smooth. Honestly, every time I make this, it disappears way too fast — and that’s saying something since I usually double the recipe! Stick with me here, and I’ll walk you through every step so you nail that perfect, tender roll with a creamy frosting that’s downright irresistible.

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Why This Recipe Works

Perfect balance of flavors: The warm spices and pumpkin puree marry beautifully with the tangy cream cheese filling.
Moist and tender cake: The cake bakes up light enough to roll without cracking but still holds together well.
Simple techniques for impressive results: A few key tips ensure your roll looks professional and tastes divine every time.
Versatile and crowd-pleasing: Whether it’s a holiday dessert or an anytime treat, this recipe’s a guaranteed favorite.

The image shows a rolled cake on a white plate with light ridges along the edge, placed on a white marbled surface. The cake has two visible layers: a thick, brown outer layer with a soft, spongy texture, and a spiral of creamy white filling inside. One slice is cut and lies flat on the plate, revealing the swirl pattern clearly, while the rest of the roll stays whole. The cake is dusted with powdered sugar, giving a light powdery coating on top and some sprinkled around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Pumpkin Roll with Cream Cheese Frosting Recipe are straightforward but thoughtfully chosen so that each one plays a role in perfecting the flavor and texture. Use fresh eggs and good-quality pumpkin puree for the best results, and don’t skip the cream cheese frosting—it’s really what makes this roll shine.

Eggs: They add richness and structure while helping the cake rise and stay tender.
Pumpkin puree: Adds moisture and that quintessential fall flavor; make sure it’s pure pumpkin, not pumpkin pie filling.
Granulated and brown sugar: A mix of the two gives a nice depth—brown sugar brings molasses notes.
Vanilla extract: Enhances sweetness and rounds out the spices beautifully.
All-purpose flour: Provides just enough body to make rolling possible without cracking.
Baking soda: Helps the cake rise without puffing up too much.
Cinnamon: Classic fall spice that pairs perfectly with pumpkin.
Kosher salt: Balances the sweetness and heightens the flavors.
Cream cheese: The star in the filling—make sure it’s softened to room temperature for smooth mixing.
Unsalted butter: Adds creaminess and richness to the frosting, use room temp for best blending.
Powdered sugar: Sweetens the frosting while keeping it silky smooth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to switch things up with this pumpkin roll depending on the season or who I’m serving. Sometimes I’ll add a pinch of nutmeg or ginger to spice things up, or even fold in some chopped toasted pecans for a bit of crunch. And if you’re like me and enjoy a little extra tang, don’t hesitate to ramp up the cream cheese in the frosting just a bit—it’s that good!

Spice it up: Adding a dash of ground nutmeg or allspice brings a whole new layer of warmth.
Nutty variation: I’ve sprinkled toasted walnuts right into the frosting once for texture—totally worth it.
Less sweet: If you prefer a less sugary treat, cut down the powdered sugar in the frosting by a quarter cup.
Gluten-free option: I swapped all-purpose flour for a gluten-free blend once with great results; just watch for texture.

Step-by-Step: How I Make Pumpkin Roll with Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Batter

First things first, preheat your oven to 375°F. Lightly spray a 10×15 inch jelly roll pan with oil, then line it with parchment paper and spray the parchment too—this double layer of non-stick magic makes rolling the cake so much easier. In a large bowl, whisk together the eggs, pumpkin puree, and both sugars along with vanilla. Separately, sift or whisk your flour, baking soda, cinnamon, and salt so the spices are evenly distributed. Fold the dry ingredients gently into the wet—don’t overmix! A few lumps are fine; the batter should be smooth but not dense.

Step 2: Bake and Roll While Warm

Pour the batter evenly into your prepared pan, spreading it all the way to the edges so it bakes uniformly. Bake for 15-20 minutes—your cue is when the cake springs back gently after a light poke. While it bakes, lay out a clean kitchen towel and dust it generously with powdered sugar (this helps prevent sticking when you roll the cake later). Once baked, immediately invert the cake onto the towel, carefully peel off the parchment, then starting at the short edge, roll the cake and towel up together. I promise, rolling it warm keeps the cake from cracking later on. Set it aside to cool completely while rolled.

Step 3: Whip Up the Cream Cheese Frosting

While the cake cools, beat the softened cream cheese until smooth with a hand mixer. Add the softened butter and beat until well combined. On low speed, slowly add powdered sugar and vanilla until incorporated, then turn up the mixer and whip until fluffy and creamy. The frosting should be thick but spreadable—if it feels too stiff, a splash of milk can help loosen it up.

Step 4: Final Spread and Chill

Once the cake has completely cooled, carefully unroll it from the towel and spread an even layer of your cream cheese frosting over the surface. Then roll it up again—this time without the towel—and transfer it to your serving plate. Cover and refrigerate for at least 30 minutes so the filling firms up and slices nicely. Just before serving, dust with powdered sugar for a simple but elegant finish.

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Pro Tips for Making Pumpkin Roll with Cream Cheese Frosting Recipe

Roll the cake while warm: This prevents cracks and helps get that perfect spiral.
Don’t overmix the batter: Overmixing can make the cake tough, so fold just until combined.
Use a powdered sugar-dusted towel: It keeps the cake from sticking when rolling and makes unrolling a breeze.
Chill before slicing: This firms up the filling, making clean slices easy and mess-free.

How to Serve Pumpkin Roll with Cream Cheese Frosting Recipe

The image shows a white plate with a pumpkin roll cake dusted with powdered sugar. The cake has four visible layers, three of which are cut thickly and lying flat, showing the swirl pattern of light cream cheese filling inside the darker orange-brown pumpkin cake layer. The fourth piece is a thicker uncut roll standing up, also dusted with powdered sugar on top and around the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and dust the top with powdered sugar, but sometimes I add a sprinkle of chopped toasted pecans or a few chocolate shavings just for an extra touch. Fresh cranberries or a sprig of mint also make for a pretty garnish if I’m serving this at a party or holiday.

Side Dishes

This pumpkin roll pairs wonderfully with a cup of hot spiced apple cider or coffee. I also love serving it alongside whipped cream or vanilla ice cream when I want to amp up the indulgence.

Creative Ways to Present

For a festive twist, I’ve served the pumpkin roll sliced on a rustic wooden board with little bowls of caramel sauce and chopped nuts for guests to customize their bites. Another time, I made mini rolls in smaller pans—cute for individual servings and perfect for potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll keeps beautifully in the fridge, tightly wrapped or in an airtight container. I usually enjoy mine within 3-4 days for the best texture and flavor. If the cake seems a bit dry after a day or two, a quick warm-up for a few seconds in the microwave revives it nicely.

Freezing

Freezing works well too! I wrap the rolled cake tightly in plastic wrap, then in foil before popping it in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and dust with a little extra powdered sugar before serving. The texture stays surprisingly good this way.

Reheating

For reheating, I recommend slicing and microwaving each piece for about 10-15 seconds to warm it up without melting the frosting too much. It tastes like you just baked it fresh!

FAQs

Can I make the pumpkin roll ahead of time?

Absolutely! You can bake and roll the cake a day ahead, keep it wrapped in the refrigerator, and make the frosting fresh the next day to spread on. Once frosted and rolled, chilling it for at least 30 minutes before serving is ideal.
What if my cake cracks when rolling?

Rolling the cake while it’s still warm is key for flexibility—if it cools before rolling, it may crack. If cracks do appear, gently patch them with a little frosting or try pressing them together softly as you roll.
Can I use canned pumpkin pie filling instead of puree?

I’d recommend sticking with pure pumpkin puree because pie filling contains added spices and sugars that can throw off the batter’s balance and texture.
How do I get clean slices when serving?

Use a sharp serrated knife and wipe it clean between cuts. Chilling the roll before slicing firms up the frosting and makes slicing much easier.

Final Thoughts

This Pumpkin Roll with Cream Cheese Frosting Recipe is one of my all-time favorite desserts to bring out when I want something festive but not fussy. The rich cream cheese frosting with that tender pumpkin cake just feels like a warm hug in dessert form. I hope you find joy in making and sharing it as much as I do. Trust me, once you give this a try, it’ll be your go-to fall recipe too!