Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Easy Spiced Pumpkin Roll with Cream Cheese Frosting is a classic holiday dessert that’s surprisingly simple to make at home. After making this many times, I’ve discovered the trick to a perfect pumpkin roll is all in the rolling technique. This cozy dessert is perfect for Thanksgiving or any fall gathering. If you love recipes like this, you’ll also enjoy Easy Honey Garlic Shrimp and Easy Creamy Cucumber Salad.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Soft, moist pumpkin cake
- Creamy, tangy cream cheese filling
- Perfect for holidays and gatherings
- Impress guests with this showstopper 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
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Cream cheese
- Powdered sugar
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon sugar
đź“ť Ingredient Notes
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and creamy → See on Amazon
- Parchment Paper — Prevents cake from sticking → 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 10×15-inch jelly roll pan. In a large bowl, beat eggs and sugar until thick. Mix in pumpkin, flour, baking powder, salt, cinnamon, nutmeg, and cloves. Spread batter in pan. Bake for 10-15 minutes.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Immediately after removing cake from oven, invert onto towel. Peel off parchment. Starting from narrow end, roll up cake and towel together. Let cool completely on a wire rack.
- Fill and serve: Unroll cooled cake. Spread cream cheese filling over cake. Reroll without towel. Dust with powdered sugar. Slice and serve.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Rolling tip: Rolling the cake while still warm helps prevent cracking.
- Common mistake and fix: If the cake cracks, don't worry! Just patch it up with some filling and no one will notice.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 5 days.
- Make-ahead tip: You can make the cake and filling a day ahead. Roll and fill 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 an airtight container for up to 5 days Make-ahead tip: Cake and filling can be made a day ahead
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze filled cake for up to 3 months
How to Reheat Without Drying It Out
Oven: Thaw and reheat in a 350°F (175°C) oven for 10 minutes Microwave: Microwave individual slices for 10-15 seconds
Recipe Notes
- Chef tip: Using a clean towel to roll the cake helps keep it from sticking.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake and filling can be made a day ahead. Roll and fill just before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes.
Want to level up this recipe?
Pumpkin Pie Spice — Adds warm, comforting flavors to the cake → Check price on Amazon
Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
Seasonings
- Cream cheese
- Powdered sugar
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon sugar
Instructions
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan. In a large bowl, beat eggs and sugar until thick. Mix in pumpkin, flour, baking powder, salt, cinnamon, nutmeg, and cloves. Spread batter in pan. Bake for 10-15 minutes.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Immediately after removing cake from oven, invert onto towel. Peel off parchment. Starting from narrow end, roll up cake and towel together. Let cool completely on a wire rack.
- Fill and serve: Unroll cooled cake. Spread cream cheese filling over cake. Reroll without towel. Dust with powdered sugar. Slice and serve.
Notes
- Chef tip: Using a clean towel to roll the cake helps keep it from sticking.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake and filling can be made a day ahead. Roll and fill just before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze filled cake for up to 3 months
- Oven reheat: Thaw and reheat in a 350°F (175°C) oven for 10 minutes
- Microwave reheat: Microwave individual slices for 10-15 seconds
- Make ahead: Cake and filling can be made a day ahead
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 7g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 55mg
- Sat. Fat: 4g
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 filling a day ahead. Roll and fill just before serving.
Cakes can crack if they're rolled too tightly or not rolled while still warm. Try rolling it more loosely and while still warm.
Yes, you can freeze the filled cake for up to 3 months. Thaw and reheat in a 350°F (175°C) oven for 10 minutes.
You can substitute the cream cheese with mascarpone cheese for a richer filling.
Yes, you can use a 9×13-inch pan, but you'll need to adjust the baking time and rolling technique.
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!
