Moist Pumpkin Roll With Cream Cheese Frosting

The air smells faintly of spice and wood smoke, and that’s usually my cue to pull out a can of pumpkin puree and a jar of cinnamon. This year, I decided to bake something that captures all those cozy flavors in one beautiful swirl a moist pumpkin roll with cream cheese frosting.

As the cake baked, the scent of warm spices filled my kitchen, drifting through every corner like a promise of comfort. Rolling the tender sponge while it was still warm felt almost like wrapping up the season itself soft, fragrant, and full of anticipation.

When I spread the silky cream cheese frosting across the cooled cake, I couldn’t help but admire the contrast between the golden pumpkin layer and the smooth ivory filling. Once chilled, each slice revealed a perfect spiral that looked as inviting as it tasted.

The texture was light yet satisfying, the flavor rich with cinnamon, nutmeg, and cloves, balanced by that creamy tang in every bite. It’s the sort of dessert that makes everyone lean back in contentment after the first forkful, quietly smiling and reaching for another slice.

Short Description

A soft, spiced pumpkin sponge cake rolled around a luscious cream cheese filling this moist pumpkin roll delivers the essence of fall in every tender, creamy bite.

Key Ingredients

For the Cake:

• ¾ cup all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Tools Needed

• 15×10 inch jelly roll pan
• Parchment paper
• Electric mixer
• Mixing bowls
• Spatula
• Clean kitchen towel
• Wire rack
• Plastic wrap

Cooking Instructions

Step 1: Prepare the Pan
Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, then grease and lightly flour the paper to prevent sticking.

Step 2: Mix the Dry Ingredients
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk gently to distribute the spices evenly.

Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until thick, pale, and slightly glossy.

Step 4: Add Pumpkin and Vanilla
Fold in the pumpkin puree and vanilla extract just until combined. The batter should be smooth and slightly fluffy.

Step 5: Combine Wet and Dry Mixtures
Gradually fold in the dry ingredients, being careful not to overmix. The batter should be light and airy.

Step 6: Bake the Cake
Pour the batter evenly into the prepared pan, spreading it gently to the edges. Bake for 13–15 minutes, or until the cake springs back when lightly touched in the center.

Step 7: Roll the Cake
While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Turn the cake out onto the towel and peel off the parchment paper.

Step 8: Make the Frosting
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable.

Step 9: Fill and Roll Again
Once the cake is cool, carefully unroll it. Spread the cream cheese frosting evenly over the surface.

Step 10: Chill and Serve
Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving for an elegant finish.

Why You’ll Love This Recipe

Soft, tender texture that stays moist even after chilling

Perfect balance of warm spices and creamy sweetness

Looks stunning on a dessert table yet simple enough for home bakers

Can be made ahead for holidays or gatherings

Slices beautifully for gifting or serving guests

Mistakes to Avoid & Solutions

Mistake 1: Overbaking the cake
Solution: Check at 13 minutes. The cake should spring back lightly when touched; overbaking makes it dry and hard to roll.

Mistake 2: Rolling the cake when it’s too cool
Solution: Roll it while still warm so it takes shape easily without cracking.

Mistake 3: Skipping the powdered sugar on the towel
Solution: The sugar prevents sticking. Without it, the cake might tear when unrolling.

Mistake 4: Using cold frosting
Solution: Frosting should be at room temperature for easy spreading and smooth texture.

Mistake 5: Not chilling before slicing
Solution: Chill for at least 1 hour to set the frosting and achieve clean, even slices.

Serving and Pairing Suggestions

Slice and dust with powdered sugar for a classic look

Pair with a cup of chai, coffee, or hot cocoa

Serve with a scoop of vanilla ice cream for a decadent treat

Arrange slices on a platter with fresh berries for a festive dessert table

Wrap individual slices in parchment for easy lunchbox desserts

Storage and Reheating Tips

Refrigerate: Store tightly wrapped in plastic wrap for up to 4 days.

Freeze: Freeze whole or sliced, wrapped in plastic and foil, for up to 2 months. Thaw overnight in the fridge.

Reheat: Not recommended; serve chilled or at room temperature to keep the frosting stable.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, but ensure it’s fully cooked and pureed until smooth. Drain excess water before using.

2. My cake cracked when rolling what can I do?
A few small cracks are normal. Next time, roll it while it’s still warm and don’t overbake.

3. Can I make the pumpkin roll a day ahead?
Absolutely. It tastes even better after resting in the fridge overnight.

4. How do I prevent the frosting from oozing out when rolling?
Leave a small border around the edges when spreading the frosting to allow for even rolling.

5. Can I use a different pan size?
Stick to a 15×10 inch jelly roll pan for best results. A larger pan will make the cake too thin.

Tips & Tricks

Sift the flour and spices for a lighter texture.

Add a pinch of ginger for an extra spiced kick.

Use parchment paper to help lift the cake easily from the pan.

Chill the frosting slightly before spreading for a cleaner swirl.

Slice the roll with a sharp, serrated knife for neat edges.

Recipe Variations

Chocolate Pumpkin Roll:
Replace 2 tablespoons of flour with cocoa powder and add ¼ teaspoon espresso powder for a rich chocolatey twist.

Maple Cream Cheese Filling:
Swap the vanilla extract in the frosting for 1 tablespoon maple syrup for a warm, caramel like flavor.

Nutty Pumpkin Roll:
Sprinkle finely chopped pecans or walnuts over the batter before baking for added crunch.

Gluten Free Version:
Use a 1:1 gluten free baking flour blend. The cake remains just as soft and flavorful.

Pumpkin Spice Latte Roll:
Add 1 teaspoon instant espresso powder to the batter and a dash of cinnamon to the frosting for a coffeehouse inspired flavor.

Final Thoughts

This moist pumpkin roll captures everything comforting about fall in one tender, creamy swirl. Each slice carries the gentle sweetness of pumpkin and the fragrance of cinnamon and nutmeg, balanced perfectly with smooth cream cheese.

The dessert that feels both nostalgic and refined, simple yet impressive enough to share proudly. When chilled, the flavors deepen, the texture softens, and every bite feels like the essence of a cozy afternoon spent in the kitchen. You serve it after dinner, gift it to friends, or enjoy it with a cup of coffee on a quiet morning, this pumpkin roll brings warmth to the season and joy to the table.