Pumpkin Roll Cake With Cream Cheese Frosting
This homemade pumpkin roll pairs a soft pumpkin spice cake with thick, tangy cream cheese frosting. The cake is rolled while warm to create a beautiful spiral without cracking, then chilled for clean, bakery-style slices.
A pumpkin roll looks like the kind of dessert that requires professional baking skills, but it is much easier than it appears. The cake batter comes together quickly, bakes in about 13 minutes, and rolls right in the parchment paper. Once it cools, you simply unroll it, add the cream cheese frosting, and roll it back up.
The most successful roll cakes have to do with the right pan, cooling, rolling, and patience.
This pumpkin roll with cream cheese frosting is a great make-ahead dessert for Thanksgiving, Christmas, fall parties, bake sales, and any afternoon that calls for pumpkin spice and a strong cup of coffee.
Why You’ll Love This Pumpkin Roll Recipe
- Soft, moist pumpkin cake
- Thick cream cheese frosting
- Warm cinnamon and pumpkin pie spice
- A neat spiral in every slice
- Easy parchment paper rolling method
- Can be prepared several days ahead
- Freezer-friendly
- Beautiful enough for a holiday dessert table
- Made with canned pumpkin puree
- No cake decorating skills needed
What Is a Pumpkin Roll?
A pumpkin roll is a thin pumpkin sponge cake wrapped around cream cheese frosting. It is similar to a Swiss roll or jelly roll, but the cake is flavored with pumpkin puree and warm fall spices.
The cake is baked in a shallow jelly roll pan so it stays thin and flexible. While the cake is still warm, it is rolled into a spiral and left to cool in that shape. This helps train the cake to roll again after the frosting is added.
Once chilled and sliced, the orange pumpkin cake and white cream cheese center create a pretty spiral. A dusting of powdered sugar gives it a simple bakery finish.
Pumpkin Roll With Cream Cheese Frosting vs. Cream Cheese Filling
Cream cheese frosting and cream cheese filling are often used to describe the same part of a pumpkin roll. For this recipe, the mixture is thick enough to remain inside the cake without squeezing out when you roll or slice it.
The frosting is made with:
- Full-fat block cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- A pinch of salt
It is sweet, creamy, slightly tangy, and sturdy enough to hold the spiral together.
The Secret to a Pumpkin Roll That Does Not Crack
The best way to stop a pumpkin roll from cracking is to roll it while it is warm.
Warm cake is soft and flexible. As it cools in the rolled position, it begins to hold that curved shape. If you let the cake cool flat, it may split when you try to roll it later.
Overbaking is another common cause of cracks. A dry cake cannot bend as easily as a moist one. Begin checking the cake early and remove it when the top springs back after a light touch.
Small cracks are not a reason to start over. The frosting can help hold the roll together, and powdered sugar hides minor marks on the surface.
The Best Pan for a Pumpkin Roll
Use a 10 x 15-inch jelly roll pan with a 1-inch rim.
A standard 9 x 13-inch baking pan is too deep and produces a thicker cake. A large 13 x 18-inch half-sheet pan spreads the batter too thin unless the recipe is increased.
Pan size affects the cake’s thickness, baking time, and ability to roll, so measure your pan if you are unsure.
Ingredients for Pumpkin Roll Cake
- All-Purpose Flour
All-purpose flour gives the cake enough structure to hold the cream cheese frosting while remaining soft. Measure it by spooning flour into the measuring cup and leveling the top. Scooping directly from the bag may pack in too much flour and make the cake dry.
- Baking Powder and Baking Soda
Using both gives the cake a light texture and enough lift without making it too thick to roll.
Pumpkin pie spice adds cinnamon, ginger, nutmeg, cloves, and allspice in one easy ingredient. You can use a store-bought blend or make your own.
A little extra cinnamon gives the cake a warm, familiar pumpkin flavor.
- Salt
Salt balances the sugar and keeps the spices from tasting flat.
- Eggs
Eggs give a pumpkin roll its light, flexible sponge texture. Beat the eggs and sugar until the mixture is thick, pale, and airy.
- Granulated Sugar
Sugar sweetens the cake and helps it stay moist and flexible.
Use pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will change the texture and flavor of the cake.
- Vanilla Extract
Vanilla rounds out the pumpkin and spice flavors.
- Neutral Oil
A small amount of oil helps the cake remain soft after refrigeration. Use vegetable, avocado, or canola oil.
Ingredients for Cream Cheese Frosting
Use an 8-ounce block of full-fat cream cheese. Cream cheese sold in a tub has a softer consistency and may make the frosting too loose.
- Unsalted Butter
Softened butter gives the frosting a smooth texture and helps it firm up in the refrigerator.
- Powdered Sugar
Powdered sugar sweetens and thickens the frosting. Sift it first if it has large lumps.
- Vanilla Extract
Vanilla adds a warm flavor that works well with the pumpkin spice cake.
- Salt
A small pinch keeps the frosting from tasting overly sweet.
How to Make a Pumpkin Roll
1. Prepare the Pan
Preheat the oven to 375°F.
Lightly grease a 10 x 15-inch jelly roll pan. Line the bottom with parchment paper, leaving a little extra parchment extending past the short sides. Lightly grease the parchment.
The light coating of grease helps the baked cake release cleanly.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Whisking before adding the dry mixture to the eggs helps distribute the baking powder, baking soda, salt, and spices evenly.
3. Beat the Eggs and Sugar
Add the eggs and granulated sugar to a large mixing bowl. Beat with an electric mixer on medium-high speed for 3 to 4 minutes.
The mixture should look pale, thick, and slightly increased in volume. When you lift the beaters, the mixture should briefly fall back into the bowl in ribbons.
4. Add the Pumpkin
Mix in the pumpkin puree, vanilla, and oil until evenly combined.
Scrape the bottom and sides of the bowl so no heavy streaks of pumpkin remain.
5. Add the Dry Ingredients
Add the flour mixture to the pumpkin mixture. Fold it in gently with a flexible spatula just until you no longer see dry flour.
Do not beat the batter for several minutes. Too much mixing can knock air out of the eggs and make the cake dense.
6. Spread the Batter
Pour the batter into the prepared jelly roll pan. Use an offset spatula to spread it evenly into the corners.
Pay attention to the center of the pan. If the batter is much thicker in the middle, the cake will bake unevenly and become harder to roll.
7. Bake the Cake
Bake for 12 to 14 minutes.
The cake is ready when:
- The surface looks dry
- The center springs back after a gentle touch
- The edges are just beginning to pull away from the pan
- A toothpick comes out clean or with a few moist crumbs
Do not wait for the cake to become dark around the edges.
8. Roll the Warm Cake
Place the pan on a heat-safe surface and let the cake rest for 2 minutes.
Carefully run a thin knife around any exposed cake edges. Use the parchment overhang to lift the cake out of the pan and place it on a wire rack or heat-safe counter.
Starting at one short end, slowly roll the warm cake with the parchment paper still attached. Do not press hard or roll it too tightly. Set the rolled cake seam-side down and let it cool completely.
9. Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter for 2 minutes or until smooth.
Add the powdered sugar, vanilla, and salt. Begin mixing on low speed so the sugar does not fly out of the bowl. Increase to medium speed and beat until thick and creamy.
If the frosting feels very soft, refrigerate it for 15 to 20 minutes before filling the cake.
10. Fill the Pumpkin Roll
Carefully unroll the cooled cake. It may remain slightly curved, which is fine.
Spread the cream cheese frosting over the surface, leaving about a 1/2-inch border around the edges. Use a little less frosting near the final edge of the roll because the frosting will move forward as the cake is rolled.
11. Roll It Again
Starting from the same short end, roll the cake back up while gently peeling away the parchment. The parchment should not be rolled inside the finished cake.
Place the pumpkin roll seam-side down.
12. Chill and Serve
Wrap the roll tightly in plastic wrap and refrigerate it for at least 2 hours. Chilling firms the frosting and helps the cake hold its shape.
Unwrap the pumpkin roll and dust it with powdered sugar. Trim the ends if you want a tidy presentation, then cut it into slices using a sharp knife.
How to Get a Pretty Pumpkin Roll Spiral
A neat spiral begins with an even layer of cake batter. Spread the batter all the way into the corners so the cake has the same thickness from edge to edge.
Keep the frosting layer even as well. An extremely thick layer may squeeze out, while too little frosting can make the spiral look dry.
Roll the cake with steady, gentle pressure. You want a snug spiral, but pressing too hard can push the filling out the sides.
Chill the finished roll before slicing. Warm cream cheese frosting is soft and may smear across the cut surface.
How to Cut Clean Pumpkin Roll Slices
Use a long, sharp knife rather than a serrated bread knife. Cut with a gentle downward motion instead of sawing back and forth.
Wipe the blade with a warm, damp towel between each slice. A clean blade prevents orange cake crumbs and white frosting from smearing together.
For thicker dessert servings, cut the roll into 10 slices. For a larger holiday gathering, cut it into 12 slices.
Pumpkin Roll Troubleshooting
Why Did My Pumpkin Roll Crack?
The cake may crack if it was overbaked, cooled too long before rolling, or rolled too tightly.
Set a timer and begin checking the cake at 11 to 12 minutes. Roll it shortly after it comes out of the oven.
Why Did My Cake Stick to the Parchment?
The parchment may not have been greased, or the cake may be slightly underbaked.
Lightly grease the parchment before adding the batter. If a small section sticks while you unroll it, use a thin knife to gently separate the cake from the paper.
Why Is My Pumpkin Roll Gummy?
A gummy texture may come from underbaking, inaccurate flour measurements, or using too much pumpkin.
Use exactly 2/3 cup pumpkin puree and bake until the center springs back when lightly touched.
Why Is My Cream Cheese Frosting Runny?
Tub-style cream cheese, melted butter, or very warm ingredients can produce loose frosting.
Use block cream cheese and softened butter that still feels slightly cool. If needed, refrigerate the frosting for 15 to 20 minutes before spreading it over the cake.
Why Did the Frosting Squeeze Out?
The cake may have been rolled too tightly, or the frosting layer may have been too thick near the edges.
Leave a small border around the cake and use gentle pressure as you form the final roll.
Why Does My Pumpkin Roll Look Flat?
The eggs may not have been beaten long enough, or the batter may have been mixed too much after the flour was added.
Beat the eggs and sugar until pale and thick. Fold in the dry ingredients only until combined.
Can I Fix a Cracked Pumpkin Roll?
Yes. Spread the frosting over the cake, roll it carefully, and wrap it tightly in plastic wrap. The frosting and chilling time will help hold it together.
Place the cracked side down and finish the roll with powdered sugar. Once sliced, small cracks are often barely noticeable.
Tips and Tricks for the Best Pumpkin Roll
- Use a 10 x 15-inch jelly roll pan.
- Measure the flour carefully.
- Use pure pumpkin puree, not pumpkin pie filling.
- Beat the eggs and sugar until thick and pale.
- Spread the batter into an even layer.
- Do not overbake the cake.
- Roll the cake while it is still warm.
- Let the rolled cake cool completely before adding frosting.
- Use full-fat block cream cheese.
- Leave a small border around the frosting.
- Chill the finished roll before slicing.
- Clean the knife between cuts.
- Store the pumpkin roll in the refrigerator.
Can I Use a Kitchen Towel Instead of Parchment Paper?
Yes. The traditional method uses a clean, lint-free kitchen towel covered with powdered sugar. The hot cake is turned onto the towel and rolled inside it.
The method works, but powdered sugar can scatter across the counter, and the cake may stick if the towel is not coated well.
I prefer the parchment method because it requires less cleanup and makes it easier to lift the cake from the pan. Either method can produce a good pumpkin roll as long as the cake is rolled while warm.
Pumpkin Roll Variations
Pecan Pumpkin Roll
Sprinkle 1/2 cup finely chopped toasted pecans over the frosting before rolling the cake.
Maple Cream Cheese Pumpkin Roll
Replace the vanilla in the frosting with 1 teaspoon maple extract. Maple extract has a much stronger flavor than maple syrup, so a small amount is enough.
Orange Pumpkin Roll
Add 1 teaspoon finely grated orange zest to the cream cheese frosting.
Extra-Spiced Pumpkin Roll
Increase the pumpkin pie spice to 2 1/2 teaspoons for a bolder spice flavor.
Chocolate Chip Pumpkin Roll
Sprinkle 1/3 cup mini chocolate chips over the frosting. Regular chocolate chips are too large and can make the cake difficult to roll.
Cinnamon Cream Cheese Pumpkin Roll
Add 1/2 teaspoon cinnamon to the frosting for a light cinnamon flavor throughout the spiral.
Nut-Free Pumpkin Roll
Prepare the recipe as written without adding nuts. The cake and frosting do not require them.
How to Decorate a Pumpkin Roll
A pumpkin roll does not need heavy decoration. The spiral already makes each slice look special.
Try one of these simple finishes:
- Dust the top with powdered sugar.
- Add a light sprinkle of cinnamon.
- Pipe small cream cheese frosting swirls along the top.
- Garnish with toasted pecans.
- Add sugared cranberries for Christmas.
- Place cinnamon sticks around the serving platter.
- Add small rosemary sprigs for a holiday look.
- Drizzle slices with salted caramel just before serving.
Do not add caramel until serving time. It can soak into the powdered sugar and make the outside sticky.
What to Serve With Pumpkin Roll
Pumpkin roll is rich enough to serve on its own, but it also pairs well with:
- Hot coffee
- Espresso
- Chai tea
- Black tea
- Cold milk
- Apple cider
- Whipped cream
- Vanilla ice cream
- Fresh berries
- Salted caramel sauce
- Toasted pecans
Make-Ahead Instructions
Pumpkin roll is one of my favorite desserts to prepare ahead of a holiday because it tastes even better after it has chilled.
Prepare and fill the roll up to two days before serving. Wrap it tightly in plastic wrap and keep it refrigerated. Wait to add powdered sugar until shortly before serving because the sugar may dissolve in the refrigerator.
How to Store Pumpkin Roll
Because the filling contains cream cheese, pumpkin roll must be refrigerated.
Wrap the whole roll tightly in plastic wrap or place individual slices in an airtight container. Store it in the refrigerator for up to 5 days.
Let each slice sit at room temperature for about 10 minutes before serving if you prefer a softer filling.
Do not leave the pumpkin roll at room temperature for longer than 2 hours.
Can You Freeze Pumpkin Roll?
Yes. Pumpkin roll freezes very well.
Wrap the chilled roll tightly in plastic wrap, followed by aluminum foil. Place it in a freezer-safe bag or container and freeze for up to 2 months.
You can also freeze individual slices. Separate the slices with parchment paper so you can remove one at a time.
Thaw the pumpkin roll overnight in the refrigerator. Dust it with fresh powdered sugar before serving.
More Pumpkin Desserts to Make
If you have extra pumpkin puree, use it to make:
- Pumpkin chocolate chip cookies
- Pumpkin cheesecake
- No-bake pumpkin cheesecake
- Pumpkin cheesecake bars
- Pumpkin bread
- Pumpkin muffins
- Pumpkin coffee cake
- Pumpkin cupcakes
- Pumpkin brownies
- Pumpkin pancakes
More Recipes to Try
For a professional bakery look with easy cleanup, Caraway Home is my go-to choice. Grab yours here and use code STACIE for a festive saving!
For more delicious inspiration and video guides, be sure to follow Sugar Face Bakes on YouTube here.
Pumpkin Roll Cake With Cream Cheese Frosting
Ingredients
For The Cake
- 3/4 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil
For The Cream Cheese Frosting
- 8 ounces full-fat block cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 375°F. Lightly grease a 10 x 15-inch jelly roll pan.
- Line the pan with parchment paper, leaving a little extra paper past the short sides.
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
- In a large bowl, beat the eggs and granulated sugar on medium-high speed for 3 to 4 minutes. The mixture should look pale, thick, and airy.
- Mix in the pumpkin puree, vanilla extract, and oil until combined.
- Add the dry ingredients. Fold gently until no streaks of flour remain.
- Pour the batter into the prepared pan. Spread it evenly into the corners with an offset spatula.
- Bake for 12 to 14 minutes, or until the top springs back after a gentle touch.
- Let the cake rest in the pan for 2 minutes. Run a thin knife around any exposed edges.
- Lift the warm cake from the pan using the parchment paper.
- Starting at one short end, gently roll the cake with the parchment paper. Place it seam-side down and cool completely.
- To prepare the frosting, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and salt. Beat until thick and smooth.
- Carefully unroll the cooled cake.
- Spread the frosting evenly over the cake, leaving a 1/2-inch border around the edges.
- Roll the cake again while peeling away the parchment paper. Do not roll the parchment inside the cake.
- Place the pumpkin roll seam-side down. Wrap it tightly in plastic wrap.
- Refrigerate for at least 2 hours.
- Unwrap the cake and dust it with powdered sugar.
- Cut into 12 slices using a clean, sharp knife. Wipe the blade between cuts.
Notes
Recipe Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Do not use a 9 x 13-inch cake pan.
- Roll the cake while it is warm.
- Cool the cake completely before adding the frosting.
- Use block cream cheese for the thickest filling.
- The finished roll can be refrigerated for up to 5 days.
- Freeze the whole roll or individual slices for up to 2 months.
- Nutrition information is an estimate and will vary by brand and serving size.
Nutrition Information
Serving size: 1 sliceCalories: 252
Carbohydrates: 34 g
Protein: 4 g
Fat: 12 g
Saturated fat: 7 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Trans fat: 0 g
Cholesterol: 72 mg
Sodium: 221 mg
Potassium: 92 mg
Fiber: 1 g
Sugar: 27 g
Vitamin A: 2,680 IU
Vitamin C: 1 mg
Calcium: 47 mg
Iron: 1 mg
Frequently Asked Questions
Why did my pumpkin roll crack?
A pumpkin roll cracks when the cake is too cool before rolling. Roll it while it is still warm and pliable, right after it comes out of the oven. A cold cake has already stiffened and will break when you try to shape it. A warm, flexible cake holds the curve.
How do I roll a pumpkin roll without it cracking?
Immediately after baking, turn the warm pumpkin cake out onto a clean kitchen towel dusted generously with powdered sugar. Roll the cake and towel together while it is still hot. Let it cool completely in the rolled position before unrolling and adding the cream cheese frosting.
Do I need a jelly roll pan to make a pumpkin roll?
Yes. A 10×15-inch jelly roll pan is required for this pumpkin roll recipe. A standard 9×13-inch baking pan produces a cake that is too thick to roll without cracking. The shallower jelly roll pan gives you the thin, flexible sponge the recipe depends on.
Can I make pumpkin roll ahead of time?
Yes. This pumpkin roll is a great make-ahead dessert. Bake and fill it up to two days before serving, wrap it tightly, and refrigerate. It also freezes well for up to two months. Slice from frozen or thaw overnight in the refrigerator before serving.
How long does pumpkin roll last in the refrigerator?
A pumpkin roll with cream cheese frosting keeps in the refrigerator for up to 5 days. Keep it tightly wrapped in plastic wrap or stored in an airtight container to prevent it from drying out. The cream cheese filling means it should not be left at room temperature for long.
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