Perfect Pumpkin Roll with Cream Cheese Frosting: Your Essential Guide to a Classic Fall Dessert
There’s nothing quite like the comforting flavors of autumn, and this incredible pumpkin roll with cream cheese frosting truly embodies the spirit of the season. Imagine a soft, perfectly spiced pumpkin cake, delicately rolled and generously filled with a luscious, tangy cream cheese frosting. It’s a stunning dessert that looks impressive but is surprisingly straightforward to make, perfect for any home baker. My comprehensive guide, complete with essential tips and step-by-step instructions, is designed to ensure your pumpkin roll turns out beautifully every single time.
This classic pumpkin roll isn’t just a dessert; it’s a fall tradition. The cake itself is wonderfully light yet bursting with deep, aromatic flavor, thanks to a thoughtful blend of pumpkin pie spice, rich brown sugar, and warm vanilla. This spiced cake creates a harmonious pairing with the cool, creamy, and slightly tart cream cheese filling, making each bite an absolute delight. While rolling a cake might seem daunting, it’s a technique that’s accessible to bakers of all skill levels, and with a little patience and my proven methods, you’ll achieve a gorgeous, perfectly spiraled cake effortlessly.
Baking this pumpkin roll is a truly enjoyable project, filling your home with the inviting aromas of fall. It’s the ideal treat for family gatherings, holiday celebrations like Thanksgiving, or even a festive Christmas dessert. Serve individual slices as they are, or elevate them further with a delicate dusting of powdered sugar and a sprinkle of crunchy candied pecans for an extra layer of flavor and undeniable fall flair. This dessert not only tastes incredible but also makes a stunning centerpiece on any holiday table, inviting everyone to enjoy a slice of autumn bliss.
Table of Contents
- What is a Swiss Roll Cake?
- Essential Ingredients for Your Pumpkin Roll
- How to Make This Pumpkin Roll: Step-by-Step Guide
- Creative Serving Suggestions
- Expert Tips for Pumpkin Roll Success
- More Delightful Pumpkin Recipes
- Get the Full Recipe
What is a Swiss Roll Cake? Unraveling the Delights of a Rolled Cake
This delightful pumpkin roll is a popular variation of what’s commonly known as a “Swiss roll,” “jelly roll,” or “cream roll” cake. At its heart, a Swiss roll is characterized by a very thin, rectangular sponge cake that is baked and then carefully rolled up while still warm, often around a moist kitchen towel to set its shape. Once cooled, it’s unrolled and filled with a creamy, sweet, or fruity filling—in our case, a decadent cream cheese frosting. The magic happens when you slice it, revealing a beautiful, intricate spiral pattern of cake and filling that is as visually appealing as it is delicious. This technique ensures a perfect balance of cake and filling in every bite, creating a dessert that is both elegant and incredibly satisfying. The pumpkin roll takes this classic concept and infuses it with the quintessential flavors of autumn, making it a beloved holiday staple.
Essential Ingredients for Your Pumpkin Roll: What You’ll Need to Bake Perfection
Crafting the perfect pumpkin roll begins with selecting high-quality ingredients. Here’s a detailed look at everything you’ll need to create this classic fall dessert, with the full recipe and exact amounts provided at the end of this article:
- All-purpose flour: The foundational dry ingredient for our cake. Ensure it’s measured correctly to achieve the ideal cake texture—neither too dense nor too crumbly. For best results, use the “scoop and sweep” method or, even better, weigh your flour for precision.
- Pumpkin pie spice: This pre-blended spice mix is a baker’s best friend, combining cinnamon, nutmeg, ginger, cloves, and sometimes allspice into one convenient jar. It’s what gives our pumpkin cake its signature warm and inviting fall flavor. You can also easily make your own if you prefer (see notes in the recipe card).
- Baking powder, baking soda, and salt: These leavening agents work in harmony to give the pumpkin cake its light, tender crumb. Baking soda reacts with the acidic pumpkin puree and brown sugar, while baking powder provides an additional lift. Salt enhances all the sweet and spiced flavors, balancing the overall taste.
- Brown sugar: Essential for the cake, brown sugar adds moisture, depth, and a delightful caramel-like sweetness that complements the pumpkin beautifully. You can use either light or dark brown sugar depending on your preference for a more intense molasses flavor.
- Canned pumpkin puree: The star of our show! Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which already contains added sugars and spices. You’ll need about half of a standard 15oz can for this recipe, leaving you some extra for another delicious pumpkin creation!
- Eggs: Eggs act as a binder, provide structure, and contribute to the richness and moistness of the cake. Large eggs at room temperature are always recommended for better incorporation into the batter.
- Butter (melted for cake, softened for frosting): For the cake, melted butter adds richness and moisture. For the cream cheese frosting, softened butter is crucial for achieving a smooth, fluffy, and well-emulsified texture. Use salted butter for an extra layer of flavor balance, or unsalted and add a pinch more salt.
- Vanilla extract: A touch of pure vanilla extract elevates all the other flavors, adding a fragrant sweetness to both the cake and the frosting.
- Cream cheese: The base for our irresistibly tangy and sweet frosting. Use full-fat, block-style cream cheese, softened to room temperature, for the best consistency and richest flavor. Low-fat or whipped cream cheese will not yield the same firm, pipeable frosting.
- Powdered sugar (confectioners’ sugar): This finely milled sugar is essential for creating a smooth, lump-free cream cheese frosting. It also provides structure and sweetness. A little extra is perfect for dusting the finished roll.
- Candied pecans (optional, for garnish): While optional, chopped candied pecans add a wonderful textural contrast and an extra layer of nutty, sweet flavor, making your pumpkin roll even more special and festive.
How to Make This Pumpkin Roll: Your Step-by-Step Guide to Baking Success
Don’t be intimidated by the idea of rolling a cake! This pumpkin roll recipe is designed for success, and with these clear steps, you’ll be enjoying your homemade masterpiece in no time. For detailed measurements and oven temperatures, please refer to the complete recipe card below.
- Prepare the Pumpkin Cake Batter. This cake batter comes together remarkably quickly. Begin by combining all your dry ingredients—flour, pumpkin pie spice, baking powder, baking soda, and salt—in one bowl, whisking them thoroughly to ensure even distribution. In a separate, larger bowl, whisk together the wet ingredients: brown sugar, canned pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined. Gently add the dry mixture to the wet mixture, whisking just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake. The batter will be relatively thin, which is ideal for spreading evenly and baking into a pliable cake.
- Bake in a Jelly Roll Pan. Once your batter is ready, pour and spread it evenly into a meticulously prepped 10×15-inch jelly roll pan. Ensure the batter reaches all corners and edges for uniform baking. Bake in a preheated 350°F (175°C) oven for approximately 10-12 minutes. You’re looking for a cake that appears dry on top, gently pulls away from the sides of the pan, and springs back lightly when pressed in the center. Overbaking is the enemy of a pliable cake, so keep a close eye on it!
- Roll the Cake While Hot, Then Cool. This step is critical for preventing cracks! Immediately after removing the cake from the oven, gently loosen the edges with a spatula. Place a piece of parchment paper (sprayed lightly with nonstick spray) directly on top of the warm cake, followed by a clean, thin kitchen towel. Starting from one of the shorter ends, carefully and snugly roll the hot cake up into a log. The parchment and towel help prevent it from sticking and cracking. The cake will be very hot, so use another towel or oven mitts to protect your hands as you roll. Once fully rolled, place the rolled cake (still wrapped) on a wire rack and let it cool completely to room temperature. This cooling process while rolled helps the cake “remember” its spiral shape.
- Prepare the Cream Cheese Filling. While your pumpkin cake cools, whip up the irresistible cream cheese frosting. In a mixing bowl, combine softened cream cheese, room temperature butter, powdered sugar, vanilla extract, and a pinch of salt. Beat with an electric mixer on low speed until the ingredients are just combined, then increase to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
- Unroll and Add Filling. Once the cake is completely cool, gently unroll it. Carefully remove the towel and the top layer of parchment paper. If the parchment sticks slightly, use an offset spatula to gently peel it away from the cake. Spread the prepared cream cheese frosting evenly over the entire surface of the unrolled cake, leaving a small ½-inch border around all the edges. This ensures the filling doesn’t squish out excessively when you re-roll.
- Re-roll and Chill. Starting again from the same short end you began with, carefully roll the cake back up into a tight log, simultaneously peeling off the bottom layer of parchment paper as you go. Once rolled, wrap the entire pumpkin roll tightly in plastic wrap. This snug wrap helps the cake maintain its shape and the frosting to set. Chill the cake in the refrigerator for at least 2 hours. This chilling time is crucial; it allows the cream cheese frosting to firm up, making it much easier to slice cleanly without smudging or squishing the filling.
- Slice and Serve. When you’re ready to serve, remove the pumpkin roll from the plastic wrap. For the most appealing presentation, you can trim a thin slice off each end to reveal the perfect spiral. Cut the roll into 1-inch thick slices using a serrated knife for neat, clean cuts. Refer to our serving suggestions below for delightful garnish ideas. Enjoy your beautiful, homemade pumpkin roll!
Creative Serving Suggestions for Your Pumpkin Roll
Once your pumpkin roll is perfectly chilled and ready, it’s time to showcase this fall masterpiece. For a stunning presentation, gently place the entire roll on an elegant platter or a rustic cutting board. A simple dusting of powdered sugar adds a touch of classic charm and visual appeal; use a fine-mesh sieve for an even coating. To ensure every slice is picture-perfect, I recommend trimming a thin edge from both ends of the roll before cutting into individual portions – this reveals the beautiful spiral uniformly. Cut the roll into generous 1-inch slices using a sharp serrated knife, wiping the blade clean between each cut for the cleanest lines.
While this spiced pumpkin cake with its creamy filling is absolutely perfect on its own, adding a few thoughtful garnishes can elevate the experience. My personal favorite is a sprinkle of chopped candied pecans, which introduces a delightful crunch and a complementary nutty, sweet flavor that pairs wonderfully with pumpkin and cream cheese. Another decadent option is a delicate drizzle of warm caramel sauce, adding a rich, buttery note that makes this dessert even more indulgent. Consider serving slices alongside a warm cup of coffee, a steaming mug of spiced cider, or even a scoop of vanilla bean ice cream for an extra special treat. Whether simple or dressed up, your homemade pumpkin roll is sure to impress!
Expert Tips for Pumpkin Roll Success: Achieve Perfection Every Time
Baking a pumpkin roll doesn’t have to be intimidating. With these tried-and-true tips, you’ll feel confident and achieve a beautiful, delicious result that will impress everyone. Paying attention to these details can make all the difference:
- Read the Recipe Through Before Starting. This cannot be stressed enough, especially for recipes like the pumpkin roll where timing and quick action are factors. Familiarizing yourself with each step in advance will help you gather all necessary ingredients and equipment, ensuring you’re fully prepared and can move efficiently without unexpected delays.
- Yes, You Will Need a Jelly Roll Pan to Make This Recipe. The specific dimensions of your baking pan are critical for this recipe. Like other traditional Swiss roll cakes, this pumpkin roll is designed for a rimmed 10×15-inch “jelly roll” pan. This size is slightly smaller than a standard half-sheet baking pan (which is typically 13×18 inches). Using the correct pan ensures the cake bakes to the perfect thickness—thin enough to be flexible and roll without cracking, but substantial enough to hold the filling. A larger pan won’t have enough batter to create the proper thickness, leading to an overly thin, brittle cake, while a smaller pan will yield a cake too thick to roll gracefully.
- Prepare Your Pan Properly. Beyond just size, proper pan preparation is key. Always line your jelly roll pan with parchment paper, extending it slightly over the edges to create “handles.” This parchment overhang makes it incredibly easy to lift the baked cake from the pan without tearing. Lightly grease the parchment with nonstick baking spray to prevent any sticking whatsoever, ensuring a clean release.
- Measure Flour Correctly. Accurate flour measurement is fundamental to the cake’s texture. All of my recipes, including this one, recommend the “scoop and sweep” method: lightly spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife). Even better, use a kitchen scale to measure flour by weight (grams) for the most consistent and precise results. Too much flour will result in a dry, dense cake that is prone to cracking when rolled, while too little can make it too soft and fragile.
- Roll the Cake While It’s Hot. This is the golden rule for successful cake rolls! The cake is most pliable and flexible immediately after it comes out of the oven, while it’s still warm and soft. Rolling it up at this stage “trains” the cake to hold its spiral shape as it cools. If you wait for it to cool completely before rolling, the cake will lose its elasticity, become stiff, and almost certainly crack. Since the frosting cannot be applied to a hot cake, we roll it empty first, let it cool completely in its rolled form, then unroll, fill, and re-roll.
- Room Temperature Ingredients for Frosting. For a smooth, lump-free, and perfectly fluffy cream cheese frosting, ensure your cream cheese and butter are at proper room temperature. This means they should be soft enough to indent easily with your finger but not melted. Cold ingredients will lead to a lumpy frosting, while overly warm ingredients can make it too thin.
- You Got This! Don’t let the “rolling” aspect intimidate you. This recipe provides all the guidance you need. Baking should be a joyful and fun experience, so approach it with confidence!
- How to Get Nice, Clean Slices: A serrated knife is your best friend for slicing rolled cakes. Its saw-like edge cuts through both the cake and the creamy filling without squishing it. For the neatest swirls, wipe the knife clean with a warm, damp cloth between each slice. This prevents frosting from smearing onto the next slice.
- Make This Pumpkin Roll Ahead of Time. This dessert is fantastic for make-ahead convenience. The rolled-up, unfilled cake can be stored, tightly wrapped in plastic, at room temperature for up to 24 hours. Once filled with the cream cheese frosting, the pumpkin roll can be stored in the fridge, still tightly wrapped, for up to 5 days. However, it’s generally at its peak freshness and texture if served within 2 days of assembly. This makes it a perfect dessert to prepare partially or fully before a busy holiday.
- Use Up the Leftover Pumpkin Puree with my delightful Creamy Pumpkin Alfredo pasta recipe – a savory way to enjoy the rest of that can!
baking tip:Why Did My Cake Crack While Rolling? Preventing Common Issues
Another critical factor is timing. You must start rolling the cake while it is still warm and very pliable—ideally, no more than a few minutes after you remove it from the oven. Have your parchment paper and clean kitchen towel ready on your counter space immediately, so there’s nothing slowing you down once the cake is out. Swift, gentle action is key to capturing that crucial window of flexibility. If you notice any small cracks forming as you roll, don’t despair! These can often be masked by the cream cheese frosting or a dusting of powdered sugar. Practice truly makes perfect with this technique, so don’t be afraid to try again if your first attempt isn’t flawless.
More Delightful Pumpkin Recipes You’ll Love This Fall
If you’ve fallen in love with the flavors of pumpkin, you’re in luck! There are so many wonderful ways to incorporate this versatile ingredient into your baking. Here are a few more of my favorite pumpkin-inspired recipes that are perfect for any occasion during the autumn and winter months:
- Pumpkin Cinnamon Rolls: A cozy, spiced twist on a breakfast classic, perfect for a leisurely weekend morning.
- Classic Pumpkin Pie: The quintessential Thanksgiving dessert, made with a rich, creamy pumpkin filling and a flaky crust.
- Pumpkin Caramel Poke Cake: A moist pumpkin cake infused with sweet caramel sauce and topped with a delightful frosting.
- Pumpkin Cheesecake Swirl Brownies: Rich, fudgy brownies marbled with a tangy pumpkin cheesecake swirl and crunchy pecans.
Get the Full Recipe: Your Guide to the Best Homemade Pumpkin Roll
Ready to bake this incredibly delicious and impressive pumpkin roll? Below you’ll find the complete, printable recipe card with all the detailed ingredient measurements and step-by-step instructions. From the fluffy spiced cake to the rich, tangy cream cheese frosting, every element is designed to give you a perfect fall dessert that will become a cherished tradition in your home. Don’t forget to check the notes for useful tips on making your own pumpkin pie spice and preparing the roll ahead of time. Happy baking!
Pumpkin Roll with Cream Cheese Frosting
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Ingredients
For the pumpkin cake:
- ¾ cup (105 grams) all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (213 grams) light or dark brown sugar
- ⅔ cup (180 grams) canned pumpkin puree
- 2 large eggs
- 2 tablespoon (28 grams) salted butter , melted
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 4 oz (113 grams) cream cheese , at room temperature
- 4 tablespoons (56 grams) salted butter , at room temperature
- 2 cups (205 grams) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Equipment
Instructions
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Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring an overhang on the short sides for easy lifting. Grease the parchment paper thoroughly with nonstick baking spray. Cut a second piece of parchment paper the same size and set aside; this will be used for rolling.
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In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. In a second medium-sized bowl, whisk together the brown sugar, canned pumpkin puree, large eggs, melted salted butter, and vanilla extract until smooth. Add the dry ingredients to the pumpkin mixture, gently whisking until just combined and no streaks of flour remain. Be careful not to overmix.
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Pour the cake batter into the prepared jelly roll pan and spread it into an even, thin layer all the way out to the edges using an offset spatula. This ensures even baking. Bake for approximately 10-12 minutes, or until the cake appears dry on top, the edges start to pull away from the pan, and the center springs back lightly when gently pressed with your finger. Do not overbake.
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Immediately upon removing the cake from the oven, run a thin spatula around the edges to ensure it’s not sticking. Carefully slide the entire cake, still on its parchment paper, onto a clean flat surface or large cutting board. Spray the second reserved sheet of parchment paper with nonstick spray and place it, spray side-down, directly on top of the warm cake. Then, place a clean, thin kitchen towel on top of this parchment. Starting with one of the shorter ends, carefully but firmly roll the hot cake up into a tight log (use a second towel or oven mitts to protect your hands, as the cake will be very hot). The cake might resist slightly at first, but it will become more pliable as you roll.
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Place the rolled cake (still wrapped in parchment and towel) on a wire rack and let it cool completely to room temperature. This will take about 30-45 minutes, depending on your kitchen’s temperature. It’s crucial that the cake is fully cooled before frosting.
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Meanwhile, prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), combine the room temperature cream cheese, room temperature salted butter, powdered sugar, vanilla extract, and salt. Beat on low speed until the ingredients are just combined and moistened. Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and completely smooth. Scrape down the sides and bottom of the bowl once or twice during mixing to ensure everything is fully incorporated.
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Once the pumpkin cake has completely cooled, carefully unroll it. Gently remove the kitchen towel and the top piece of parchment paper. The parchment may stick slightly; use an offset spatula as needed to carefully peel it off of the cake without tearing. Spread the prepared cream cheese frosting evenly over the entire surface of the unrolled cake, leaving a ½-inch border around all of the sides to prevent excessive squeeze-out when re-rolling.
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Starting again with the same short end you began the initial roll with, carefully and snugly roll the cake back up into a log. As you roll, gently peel away the bottom parchment paper from the cake. Once the cake has been rolled up completely, wrap it tightly in plastic wrap to secure its shape and prevent it from drying out. Chill the pumpkin roll in the refrigerator for at least 2 hours (or preferably overnight) to allow the frosting to firm up and the cake to set, which is essential for clean slicing.
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When you are ready to serve, remove the plastic wrap from the chilled pumpkin roll. For the neatest presentation, you can trim off a thin slice from each end of the roll to reveal a clean, beautiful spiral. Cut the roll into 1-inch thick slices using a sharp serrated knife, wiping the blade clean between each cut. Dust generously with powdered sugar before serving (optional). Serve slices topped with chopped candied pecans or a drizzle of caramel sauce, if desired. Enjoy this delightful fall treat!
Notes
- Make your own pumpkin pie spice: If you don’t have pumpkin pie spice on hand, you can easily create your own blend! Combine ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice. This blend offers the same warm, aromatic flavor profile as a store-bought mix.
- Make this pumpkin roll ahead of time: This recipe is fantastic for preparing in advance. The rolled-up (unfilled) cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 24 hours before you add the frosting. Once filled and re-rolled, the pumpkin roll can be stored in the refrigerator, wrapped securely in plastic wrap, for up to 5 days. For the best flavor and texture, however, it is recommended to serve it within 2 to 3 days of assembly.