Pumpkin Roll with Cream Cheese Icing

the ultimate fall dessert. It’s not a basic pie. It’s not a dry muffin.It’s a stunning spiral of spiced pumpkin cake wrapped around a ribbon of tangy cream cheese icing. This is the dessert that gets requests for the recipe. It’s the one that makes people think you secretly trained as a pastry chef.

The best part? It’s deceptively simple. You don’t need magic skills, just a solid game plan.

Let’s get to it.

What Makes This Recipe a Game-Changer

This isn’t your grandmother’s heavy, dense pumpkin bread. The texture is incredibly light and airy. The cake itself is moist and packed with warm spice, creating the perfect contrast to the rich, creamy filling.

Visually, it’s a showstopper.

The beautiful spiral slice is pure Instagram bait. It looks professional and complicated, but the process is straightforward. You’re essentially baking a thin sheet cake and rolling it up.

It’s a high-reward, low-complexity operation.

Finally, the flavor balance is perfect. The cream cheese icing cuts through the sweetness of the cake. You get that iconic pumpkin spice flavor without it being overwhelming.

Every bite is a perfect harmony of cake and frosting.

Gather Your Ingredients

For the Pumpkin Cake Roll:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree (not pumpkin pie filling)
• 1 teaspoon lemon juice

For the Cream Cheese Icing:

• 1 (8-ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt

Your Step-by-Step Roadmap to Success

1. Prep Your Pan and Oven. Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and then grease the parchment too. This is not the time to be shy with the grease.
2. Whisk the Dry Goods. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
   

   This ensures your spices are evenly distributed and nobody gets a mouthful of just ginger.

3. Whip the Eggs and Sugar. In a separate, larger bowl, beat the eggs and granulated sugar on high speed for 2-3 minutes until thick and pale yellow. This step is crucial for that light, airy texture. Don’t rush it.
4. Combine Wet and Dry. Gently fold in the pumpkin puree and lemon juice into the egg mixture.
   

   Then, gradually fold in the dry flour mixture until just combined. Overmixing is the enemy of a fluffy cake.

5. Bake It Smart. Spread the batter evenly into your prepared pan. Bake for 13-15 minutes.
   

   The cake is done when the top springs back lightly when touched.

6. The Critical Roll. As soon as the cake comes out of the oven, carefully invert it onto a clean, thin kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting at a short end, immediately roll the cake up with the towel inside.
   

   Let it cool completely on a wire rack, seam-side down. This “trains” the cake to hold its roll.

7. Make the Icing. While the cake cools, beat the softened cream cheese, butter, and vanilla together until smooth. Gradually beat in the sifted powdered sugar and pinch of salt until fluffy.
8. Assemble the Masterpiece. Once the cake is completely cool, carefully unroll it.
   

   It might crack a little; that’s normal. Spread the cream cheese icing evenly over the cake, leaving a small border around the edges. Re-roll the cake tightly, this time without the towel.Wrap it in plastic wrap.

9. Chill to Set. Refrigerate the roll for at least one hour before slicing. This firms up the icing and makes for clean, beautiful slices.

How to Store Your Creation

Keep your pumpkin roll tightly wrapped in plastic wrap in the refrigerator. It will stay fresh for up to 5 days.

The cold also makes it easier to slice.

For longer storage, you can freeze it. Wrap the whole roll or individual slices tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months.

Thaw in the refrigerator overnight before serving.

Why This Recipe is a Total Win

This dessert is a crowd-pleaser. It serves a lot of people and is guaranteed to impress at any holiday gathering or potluck. It’s the culinary equivalent of a mic drop.

It’s also a fantastic make-ahead dessert.

You can bake, fill, and chill it a day or two before you need it. This frees up your time on the day of your event. IMO, that’s almost as good as the dessert itself.

Finally, it teaches you a fundamental baking technique—the jelly roll.

Mastering this opens the door to countless other rolled cake desserts. You’re not just making a cake; you’re leveling up your baking skills.

Common Mistakes to Avoid (Don’t Be That Person)

Using Pumpkin Pie Filling: This is a critical error. Pumpkin pie filling has added sugars and spices.

You need 100% pure pumpkin puree for this recipe. Check the can label twice.

Not Rolling the Cake While Hot: If you let the cake cool before rolling, it will crack. It will be a disaster.

The hot cake is pliable. Roll it immediately out of the oven.

Overbaking the Cake: A dry cake is a crumbly cake. Bake it just until the top springs back.

A minute too long can be the difference between a perfect roll and a pile of crumbs.

Using Cold Cream Cheese and Butter: Your filling ingredients must be at room temperature. Trying to beat cold cream cheese will result in a lumpy, sad icing. Plan ahead.

Shake Things Up: Flavor Alternatives

If you want to experiment, the world is your oyster.

Add a handful of finely chopped toasted pecans or walnuts to the filling for a crunchy texture.

For a flavor twist, add a tablespoon of maple syrup to the cream cheese icing and reduce the powdered sugar slightly. You could also add a bit of orange zest to the cake batter for a bright, citrusy note.

Feeling adventurous? Swap the pumpkin spice for a chai spice blend.

Or, for a non-pumpkin version, try a chocolate sponge cake rolled with a mocha or peppermint icing. The technique is the same.

Frequently Asked Questions

Why did my pumpkin roll crack?

The most common reason is that you overbaked the cake, making it dry. Another reason is not rolling it tightly enough while it was still hot and flexible.

The initial “training” roll with the towel is non-negotiable for a crack-free final product.

Can I make this recipe gluten-free?

Absolutely. FYI, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly more delicate, so be extra careful when rolling.

Make sure all your other ingredients are certified gluten-free.

My cake stuck to the towel! What happened?

You didn’t use enough powdered sugar on the towel. Be generous with it; it acts as a non-stick barrier.

A little mess now prevents a catastrophic cake-towel fusion later.

How far in advance can I make this?

You can assemble the entire pumpkin roll and store it in the refrigerator for up to 2 days before serving. The flavors often meld and improve after a day. For the best texture and presentation, slice it after it has chilled.

Can I freeze the pumpkin roll with the icing inside?

Yes, you can!

Wrap the fully assembled and chilled roll very tightly in plastic wrap, then in foil. It freezes perfectly for up to 2 months. Thaw it slowly in the refrigerator overnight.

Final Thoughts

This pumpkin roll is more than a recipe; it’s a confidence boost.

It proves that stunning desserts are within your reach. Stop being intimidated by the spiral. Embrace the process, avoid the common pitfalls, and get ready to accept the compliments.

Now go preheat your oven. Your new signature dessert awaits.

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