Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Easy Spiced Pumpkin Roll with Cream Cheese Frosting is the ultimate fall dessert. After making this many times, I’ve perfected the technique to prevent cracking. This light, spiced pumpkin cake is filled with a creamy, tangy frosting that’ll make your house smell like a cozy bakery. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce and Burnt Honey Pie with Flaky Oat Crust Recipe.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for fall and holidays
- Creamy, tangy frosting complements the spiced cake
- Impress guests with this beautiful dessert
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
- All-purpose flour
- Baking powder
- Salt
- Spices: cinnamon, nutmeg, cloves, ginger
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Pumpkin puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and lump-free → See on Amazon
- Silicon Baking Mat — Prevents the cake from sticking and burning → See on Amazon
How to Make Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper. In a large bowl, combine pumpkin puree, eggs, sugar, and oil. In another bowl, combine flour, baking powder, salt, and spices. Add dry ingredients to wet ingredients and mix until combined. Pour batter into prepared pan and spread evenly. Bake for 10-15 minutes or until a toothpick inserted comes out clean.
- Prepare the frosting: In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Once the cake is out of the oven, invert it onto the towel. Gently peel off the parchment paper. Starting from the short end, roll up the cake and the towel together. Let it cool completely on a wire rack. Once cool, unroll the cake, spread the frosting evenly, and roll it back up without the towel.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Common mistake and fix: To prevent cracking, make sure the cake is completely cool before frosting. If it cracks, don't worry – it'll still taste delicious!
- : For a cleaner cut, use a serrated knife to slice the roll.
- : You can make the cake a day ahead and store it in the refrigerator. Add the frosting 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 in the refrigerator for up to 5 days Make-ahead tip: Cake can be made a day ahead and frosted before serving
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze the unfrosted cake for up to 3 months
How to Reheat Without Drying It Out
Oven: No reheating needed Microwave: No reheating needed
Recipe Notes
- Chef tip: For a lighter frosting, use reduced-fat cream cheese and butter.
- Best substitution: You can substitute the pumpkin puree with sweet potato puree.
- Make-ahead: The cake can be made ahead and frozen. Thaw in the refrigerator overnight before frosting and serving.
- Scaling: This recipe can be halved to make a smaller roll.
- Troubleshooting: If the cake is too dry, add a tablespoon of water to the frosting to make it creamier.
Want to level up this recipe?
Parchment Paper — Prevents the cake from sticking and makes it easy to remove from the pan → Check price on Amazon
Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Spices: cinnamon, nutmeg, cloves, ginger
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Cloves
- Ginger
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper. In a large bowl, combine pumpkin puree, eggs, sugar, and oil. In another bowl, combine flour, baking powder, salt, and spices. Add dry ingredients to wet ingredients and mix until combined. Pour batter into prepared pan and spread evenly. Bake for 10-15 minutes or until a toothpick inserted comes out clean.
- Prepare the frosting: In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Once the cake is out of the oven, invert it onto the towel. Gently peel off the parchment paper. Starting from the short end, roll up the cake and the towel together. Let it cool completely on a wire rack. Once cool, unroll the cake, spread the frosting evenly, and roll it back up without the towel.
Notes
- Chef tip: For a lighter frosting, use reduced-fat cream cheese and butter.
- Best substitution: You can substitute the pumpkin puree with sweet potato puree.
- Make-ahead: The cake can be made ahead and frozen. Thaw in the refrigerator overnight before frosting and serving.
- Scaling: This recipe can be halved to make a smaller roll.
- Troubleshooting: If the cake is too dry, add a tablespoon of water to the frosting to make it creamier.
Storage
- Fridge: Store in the refrigerator for up to 5 days
- Freezer: Freeze the unfrosted cake for up to 3 months
- Oven reheat: No reheating needed
- Microwave reheat: No reheating needed
- Make ahead: Cake can be made a day ahead and frosted before serving
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 9g
- Carbs: 32g
- Fiber: 1g
- Sugar: 24g
- Sodium: 150mg
- Cholesterol: 60mg
- 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
Cracking can occur if the cake is not completely cool before frosting. Make sure the cake is at room temperature before adding the frosting.
Yes, you can make the cake a day ahead and store it in the refrigerator. Add the frosting just before serving.
You can substitute the pumpkin puree with sweet potato puree.
Store leftover pumpkin roll in the refrigerator for up to 5 days.
Yes, you can freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
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!
