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 for a soft, perfectly spiced pumpkin cake that rolls up beautifully. The warm spices and creamy frosting make this dessert cozy and comforting. Try it with a warm cup of my Hibiscus Cardamom Iced Latte for the perfect fall treat. If you love recipes like this, you’ll also enjoy Easy Rhubarb Crisp Recipe with Oat Topping and Hibiscus Cardamom Iced Latte Recipe for Refreshing Summer Drinks.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Soft, tender pumpkin cake
- Creamy, tangy cream cheese frosting
- Warm spices for cozy fall flavor
- Impress guests with this show-stopping 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
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Butter
- Powdered sugar
- Milk
- Optional: Whipped cream
- Optional: Chopped pecans
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures a smooth, lump-free batter. → See on Amazon
- Offset spatula — Helps spread the batter evenly and roll the cake without breaking it. → See on Amazon
How to Make Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Prepare the cake: Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan. In a large bowl, combine pumpkin puree, eggs, sugar, vanilla, cinnamon, nutmeg, baking powder, and salt. Mix well. Gradually add flour and mix until combined.
- Bake the cake: Spread batter evenly in prepared pan. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Prepare the frosting: In a medium bowl, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and milk, beating until light and fluffy.
- Assemble the roll: Once the cake is completely cool, spread the frosting evenly over the cake. Starting from the short end, carefully roll up the cake. Place seam-side down on a serving plate.
- Chill and serve: Chill for at least 1 hour before serving. Dust with powdered sugar or add whipped cream and chopped pecans before serving.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Tip: For easier rolling, dust a clean kitchen towel with powdered sugar and roll the cake onto it while still warm. Then, use the towel to help roll it onto the serving plate.
- Common mistake and fix: The cake can crack while rolling if it's not completely cool. Make sure to let it cool completely before frosting and rolling.
- Tip: For a stronger flavor, add 1 teaspoon of orange zest to the batter and 1/2 teaspoon to the frosting.
- Tip: To make ahead, assemble the roll, wrap tightly in plastic wrap, and refrigerate for up to 3 days. Bring to room temperature 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 an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cake can be made 1 day ahead. Store in an airtight container at room temperature.
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer frosting.
- Make-ahead: The frosting can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
- Scaling: This recipe can be halved and baked in a 9×13-inch pan for a smaller version.
- Troubleshooting: If the cake is difficult to roll, it may be too cold. Let it sit at room temperature for a few minutes to soften slightly.
Want to level up this recipe?
Pumpkin pie spice — Adds a warm, comforting flavor to the cake and frosting. → 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
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Butter
- Powdered sugar
- Milk
Optional Toppings
- Whipped cream
- Chopped pecans
- Cinnamon sugar
Instructions
- Prepare the cake: Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan. In a large bowl, combine pumpkin puree, eggs, sugar, vanilla, cinnamon, nutmeg, baking powder, and salt. Mix well. Gradually add flour and mix until combined.
- Bake the cake: Spread batter evenly in prepared pan. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Prepare the frosting: In a medium bowl, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and milk, beating until light and fluffy.
- Assemble the roll: Once the cake is completely cool, spread the frosting evenly over the cake. Starting from the short end, carefully roll up the cake. Place seam-side down on a serving plate.
- Chill and serve: Chill for at least 1 hour before serving. Dust with powdered sugar or add whipped cream and chopped pecans before serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer frosting.
- Make-ahead: The frosting can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
- Scaling: This recipe can be halved and baked in a 9×13-inch pan for a smaller version.
- Troubleshooting: If the cake is difficult to roll, it may be too cold. Let it sit at room temperature for a few minutes to soften slightly.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
- Make ahead: The cake can be made 1 day ahead. Store in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 25g
- Sodium: 100mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spiced Pumpkin Roll with Cream Cheese Frosting FAQs
Yes, you can make the cake and frosting ahead of time and assemble the roll up to 1 day ahead. Store in the refrigerator until ready to serve.
The cake may have been overbaked. Make sure to check it at the minimum baking time and not overbake.
Yes, you can freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
No, this recipe is not suitable for the air fryer.
Mascarpone cheese can be used as a substitute for a richer frosting.
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!
