Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Easy Pumpkin Roll is the ultimate fall dessert. After making it dozens of times, I’ve perfected the technique for a tender, spiced cake that’s better than takeout. The creamy cheese filling is melt-in-your-mouth delicious. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Shrimp Sushi Stacks and Slow Cooker Garlic Butter Beef Bites with Potatoes.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Perfect for fall holidays
- Better than store-bought
- Easy to make with simple ingredients
- 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
- Cream cheese
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
🛒 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. Grease a 15×10-inch jelly roll pan. In a large bowl, beat eggs and sugar until thick. Add pumpkin, flour, baking powder, spices, and salt. Mix well. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the filling: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Turn cake onto towel. Remove parchment. Roll cake and towel together. Let cool on a wire rack.
- Fill and serve: Unroll cooled cake. Spread cream cheese filling evenly. Reroll cake without towel. Dust with powdered sugar. Slice and serve.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Common mistake and fix: Don't overbake the cake. It will be hard to roll. Check at 13 minutes.
- Expert tip: Use a clean towel to help roll the cake. It makes it easier to handle.
- Time-saving tip: Make the filling while the cake is baking.
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 fridge for up to 5 days. Make-ahead tip: Prepare the cake and filling a day ahead. Roll and fill before serving.
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Recipe Notes
- Chef tip: Use a serrated knife to cut the cake for clean slices.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and fill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is cracking while rolling, it's too cold. Let it sit at room temperature for a few minutes.
Want to level up this recipe?
Pumpkin Pie Spice — Saves time and adds perfect flavor → 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
- Cream cheese
- Powdered sugar
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon sugar
Instructions
- Prepare the cake: Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan. In a large bowl, beat eggs and sugar until thick. Add pumpkin, flour, baking powder, spices, and salt. Mix well. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the filling: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Turn cake onto towel. Remove parchment. Roll cake and towel together. Let cool on a wire rack.
- Fill and serve: Unroll cooled cake. Spread cream cheese filling evenly. Reroll cake without towel. Dust with powdered sugar. Slice and serve.
Notes
- Chef tip: Use a serrated knife to cut the cake for clean slices.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and fill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is cracking while rolling, it's too cold. Let it sit at room temperature for a few minutes.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Make ahead: Prepare the cake and filling a day ahead. Roll and fill before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 8g
- Carbs: 40g
- Fiber: 2g
- Sugar: 26g
- Sodium: 150mg
- Cholesterol: 60mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spiced Pumpkin Roll with Cream Cheese Frosting FAQs
Yes, prepare the cake and filling a day ahead. Roll and fill before serving.
The cake may be too cold. Let it sit at room temperature for a few minutes before rolling.
Yes, freeze for up to 3 months. Thaw in the fridge overnight before serving.
Sweet potato puree works well as a substitute.
A 9×13-inch pan can be used, but the cake will be thicker and may take longer to bake.
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!
