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Pumpkin roll cake with cream cheese frosting swirl, dusted with powdered sugar on a rustic plate
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Pumpkin Roll Cake

A soft and spiced pumpkin roll cake filled with creamy cream cheese frosting and warm pumpkin pie spice the ultimate fall dessert that’s as beautiful as it is delicious.
Prep Time20 minutes
Active Time15 minutes
Resting Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert, Fall Baking, Holiday Treat
Cuisine: American, Comfort Baking, Seasonal
Keyword: cream cheese frosting, fall dessert recipe, pumpkin cake, pumpkin pie spice, pumpkin roll cake
Yield: 4 people
Calories: 360kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 15x10-inch jelly roll pan Lined with parchment paper
  • 1 Mixing bowls Medium and large
  • 1 Electric mixer For frosting
  • 1 spatula To spread batter and frosting
  • 1 Clean kitchen towel For rolling the cake
  • 1 Wire Rack For cooling

Materials

For the Pumpkin Cake

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice adjust to taste
  • 1/4 tsp salt
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract

Optional Garnish

  • 1 tbsp powdered sugar for dusting
  • 1/4 cup chopped pecans optional topping

Instructions

  • Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
  • Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • Make the batter. In a large bowl, whisk eggs and sugars until smooth. Add pumpkin puree and vanilla extract, stirring until combined. Gently fold in dry ingredients until just mixed.
  • Bake the cake. Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
  • Roll while warm. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper, then roll up the cake (with the towel inside). Let cool completely.
  • Make the frosting. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  • Fill and roll again. Unroll the cooled cake and spread frosting evenly. Re-roll without the towel.
  • Chill and serve. Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.

Notes

Roll the cake while it’s still warm to prevent cracks.
You can prepare it up to 2 days ahead  it actually tastes better the next day!
For extra texture, sprinkle chopped nuts before rolling.
Store in the refrigerator for up to 4 days or freeze for 2 months.