Heavenly Pumpkin Roll With Cream Cheese Frosting

It all started on a cool October afternoon when the scent of cinnamon and nutmeg drifted in from a nearby bakery. The idea of recreating that same warmth at home lingered, but I wanted something a little more special than the usual pumpkin pie. The pantry offered the answer, a can of pumpkin puree, a few spices, and a block of cream cheese waiting in the fridge.

As the batter came together, the soft hum of the mixer and the sweet aroma of pumpkin made the kitchen feel like autumn itself. The golden sponge baked up light and fragrant, the kind that springs back gently to the touch. Rolling it up while still warm felt almost therapeutic, a swirl of patience and anticipation, knowing what awaited inside.

When the cream cheese frosting turned smooth and velvety with just the right hint of tang, spreading it across the spiced cake was pure joy. Watching the roll take shape, tight, neat, and full of promise, was like watching fall wrap itself into a dessert.

By the time it chilled and sliced, the swirl of orange and white was irresistible. This Heavenly Pumpkin Roll wasn’t just another dessert; it was a little slice of autumn magic, perfect for sharing, gifting, or simply enjoying with a quiet cup of tea as the leaves turn outside.

Short Description

The Heavenly Pumpkin Roll With Cream Cheese Frosting features a light, spiced sponge cake filled with smooth cream cheese frosting. Soft, sweet, and slightly tangy, it’s the perfect fall dessert that looks impressive yet is surprisingly easy to make at home.

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 or stand mixer
• Mixing bowls
• Whisk and rubber spatula
• Clean kitchen towel
• Wire cooling 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, and grease and flour the paper to ensure easy release.

Step 2: Mix the Dry Ingredients
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and sugar on high speed for about 5 minutes until thick and pale. This step gives the cake its signature light texture.

Step 4: Add Pumpkin and Vanilla
Fold in the pumpkin puree and vanilla extract gently until fully combined.

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

Step 6: Bake the Cake
Pour the batter into the prepared pan and spread evenly to the edges. Bake for 13–15 minutes or until the cake springs back when lightly touched.

Step 7: Roll the Cake
Dust a clean kitchen towel generously with powdered sugar. While the cake is still warm, carefully invert it onto the towel and peel off the parchment paper. Roll the cake and towel together from the short end and let it cool completely on a wire rack.

Step 8: Make the Cream Cheese Frosting
Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

Step 9: Fill and Re-roll
Unroll the cooled cake gently. Spread the frosting evenly across the surface, leaving a small border around the edges. Re-roll the cake without the towel and wrap tightly in plastic wrap.

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

Why You’ll Love This Recipe

Light, spiced pumpkin cake perfectly balanced with tangy cream cheese filling.

Looks elegant but is easy enough for beginners.

Great make-ahead dessert for gatherings and holidays.

Naturally moist — no need for heavy syrups or glazes.

A healthier indulgence made with real pumpkin and moderate sugar.

Mistakes to Avoid & Solutions

Overbaking the Cake
A dry cake cracks easily when rolled.
Solution: Check at 13 minutes; it’s done when it springs back to the touch.

Rolling Without Powdered Sugar
The cake will stick to the towel.
Solution: Generously dust with powdered sugar before inverting.

Frosting a Warm Cake
The filling will melt and ooze out.
Solution: Always cool the cake completely before adding frosting.

Overmixing the Batter
The cake becomes dense and rubbery.
Solution: Fold gently until just combined.

Not Chilling Before Slicing
It may lose its shape.
Solution: Chill for at least an hour for clean, beautiful spirals.

Serving and Pairing Suggestions

Slice the roll into even rounds and serve chilled or slightly cool.

Pair with a warm cup of spiced chai, cappuccino, or apple cider.

For a festive touch, top each slice with whipped cream or crushed pecans.

Ideal for Thanksgiving dessert tables or cozy fall brunches.

Storage and Reheating Tips

Wrap the roll tightly in plastic wrap or store slices in an airtight container.

Refrigerate for up to 4 days to keep it fresh.

For longer storage, freeze securely wrapped for up to 2 months.

Thaw overnight in the refrigerator before serving.

Avoid microwaving; let it come to room temperature naturally for the best texture.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not watery. Drain excess liquid before using.

2. What if my cake cracks while rolling?
Small cracks are normal and can be hidden with powdered sugar or extra frosting.

3. Can I make this gluten-free?
Absolutely. Substitute a 1:1 gluten-free baking flour blend.

4. How do I prevent the cake from sticking to parchment paper?
Grease and flour the parchment well before adding the batter.

5. Can I add nuts or other mix-ins?
Yes! Chopped pecans or walnuts add great texture. Fold them into the batter before baking.

Tips & Tricks

Use room-temperature eggs and cream cheese for a smooth, lump-free batter and frosting.

Beat the eggs and sugar long enough — this creates a fluffy sponge.

Roll the cake while it’s still warm to “train” it into shape.

Chill before slicing to keep those perfect spirals intact.

Dust the top right before serving for that bakery-style finish.

Recipe Variations

Pumpkin Chocolate Roll: Add 2 tablespoons of cocoa powder to the flour mixture and sprinkle mini chocolate chips into the filling before rolling.

Maple Cream Cheese Filling: Replace ½ teaspoon of vanilla extract with pure maple syrup for a warm, caramel-like sweetness.

Spiced Walnut Roll: Fold ½ cup chopped toasted walnuts into the batter for added crunch and nutty depth.

Lighter Version: Use reduced-fat cream cheese and substitute half the sugar with maple syrup or coconut sugar for a naturally sweet alternative.

Final Thoughts

Making a Heavenly Pumpkin Roll With Cream Cheese Frosting brings a kind of calm that’s rare in busy days, each step unfolds at its own gentle pace. The whisking, the folding, the careful rolling all come together like a quiet rhythm, ending with a beautiful swirl of orange and cream that feels almost too pretty to cut. It’s the sort of dessert that turns a simple afternoon into something memorable.

Every slice offers a harmony of warm spices and smooth cream cheese, perfectly balanced between sweet and tangy. The soft texture, the subtle fragrance, and that creamy center make it a dessert worth lingering over. Served at a fall gathering or enjoyed by the window with a cup of tea, it brings a little moment of comfort and homemade grace to the season.