A few autumns ago, on the morning of my son’s 12th birthday, the sky was still wrapped in a soft mist and the neighborhood smelled faintly of damp leaves. I wanted to surprise him with something more special than the usual chocolate cake. He’d recently discovered he loved anything with pumpkin after trying a muffin at a school bake sale. That morning, while the rest of the house still slept, I tiptoed into the kitchen, tied my old sunflower-print apron, and pulled out a can of pumpkin puree that had been sitting in the pantry for weeks.
The quiet hours before sunrise are my favorite—just me, the hum of the oven warming up, and the promise of something sweet coming together. I remember whisking the eggs until they turned pale and fluffy, feeling a little thrill as the batter smoothed out into a golden ribbon. Our family dog, Bailey, watched from his usual spot by the window, nose twitching at the cinnamon and nutmeg in the air.
When the cake came out perfectly tender and I rolled it in a towel dusted with powdered sugar, I felt almost giddy. I spread the cream cheese frosting generously, making sure to tuck some extra along the edges for my birthday boy.
By the time the sun peeked over the rooftops, the pumpkin roll was cooling on the counter, looking like something from an old-fashioned bakery. That cake didn’t just mark another birthday; it became a little family tradition we look forward to every fall.
Short Description
This cozy pumpkin roll features a soft, spiced sponge cake filled with a rich, tangy cream cheese frosting. It’s perfect for holidays, birthdays, or any autumn gathering, and it looks as impressive as it tastes.
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
- Two mixing bowls (one large, one small)
- Electric mixer or stand mixer
- Rubber spatula
- Clean kitchen towel
- Wire cooling rack
Cooking Instructions
Step 1: Prep the Pan and Oven
Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, then grease and lightly flour the paper to keep the cake from sticking.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until thick, pale, and slightly frothy.
Step 4: Add Pumpkin and Vanilla
Gently fold in the pumpkin puree and vanilla extract until fully combined.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the pumpkin mixture, mixing carefully just until the batter is smooth. Avoid overmixing to keep the cake light and fluffy.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan, spreading it to the edges. Bake for 13–15 minutes or until the cake springs back lightly when touched in the center.
Step 7: Roll the Cake While Warm
Dust a clean kitchen towel generously with powdered sugar. While the cake is still warm, loosen the edges, invert it onto the towel, and peel off the parchment paper. Starting at the short end, roll the cake up gently with the towel inside. Place the rolled cake on a wire rack and let it cool completely.
Step 8: Make the Frosting
Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and creamy.
Step 9: Fill and Finish the Roll
Unroll the cooled cake carefully and spread the frosting evenly across the surface. Roll it back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing and serving.
Why You’ll Love This Recipe
Perfectly Spiced: Cinnamon, nutmeg, and cloves bring cozy autumn warmth to every bite.
Smooth and Tangy Filling: The cream cheese frosting balances the sweetness with a creamy, slightly tangy finish.
Easy Yet Impressive: Despite its bakery-style look, this recipe is approachable for home bakers.
Make-Ahead Friendly: The roll tastes even better after chilling, making it great for parties and busy schedules.
Family Favorite: Kids love the soft, sweet cake while adults appreciate the sophisticated flavor of the spices.
Mistakes to Avoid & Solutions
Overbaking the Cake: Overbaking makes it dry and harder to roll. Check at the 13-minute mark; it’s done when it springs back to a gentle touch.
Skipping the Towel Dusting: Without enough powdered sugar on the towel, the cake can stick and tear. Be generous with the dusting.
Rolling a Cooled Cake: Always roll it while warm so it keeps its shape without cracking.
Too Much Frosting Near the Edges: Overfilling the edges makes the frosting spill out when rolled. Keep frosting about ½ inch away from the sides.
Rushing the Chill Time: Refrigeration firms up the frosting and makes slicing cleaner. Don’t skip the hour in the fridge.
Serving and Pairing Suggestions
Slice into neat 1-inch pieces and serve on a dessert platter dusted lightly with powdered sugar.
Pair with hot apple cider, black coffee, or a chai latte for a cozy treat.
Dress it up with a drizzle of caramel sauce or a dollop of whipped cream for special occasions.
Serve as a festive centerpiece for holiday brunches, birthdays, or tea parties.
Storage and Reheating Tips
Store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap the roll in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not microwave to reheat; serve chilled or let it sit at room temperature for 20–30 minutes to soften slightly.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just make sure to roast and puree it until smooth and drain excess liquid for the right consistency.
2. What if I don’t have a jelly roll pan?
Use a 9×13-inch pan but spread the batter thinner and adjust the baking time to prevent overcooking.
3. How do I prevent cracks when rolling?
Roll the cake while warm and avoid overbaking, as a dry cake is more prone to cracking.
4. Can I make the frosting ahead of time?
Absolutely, store it in the refrigerator for up to 2 days. Let it soften slightly at room temperature before spreading.
5. Is it okay to skip the towel step?
The towel is essential for shaping and preventing sticking, so it’s best not to skip it.
Tips & Tricks
Beat the eggs and sugar long enough for a light, airy sponge that rolls easily.
Use parchment paper with an overhang for easy cake removal from the pan.
Chill the rolled cake for at least an hour before slicing for clean, even cuts.
Wipe your knife with a warm, damp cloth between slices for bakery-style presentation.
Recipe Variations
Chocolate Swirl Pumpkin Roll: Add 2 tablespoons of cocoa powder to half the batter and swirl before baking for a marbled look.
Maple Cream Cheese Frosting: Replace half the vanilla extract in the frosting with pure maple syrup for a richer, autumn flavor.
Nutty Pumpkin Roll: Sprinkle chopped toasted pecans or walnuts over the frosting before rolling for added crunch and depth.
Ginger-Spiced Pumpkin Roll: Add ½ teaspoon ground ginger to the dry ingredients for a warm, slightly zesty twist.
Final Thoughts
The morning I baked that first pumpkin roll for my son’s birthday taught me that sometimes the simplest recipes create the most lasting memories. I’ve made it many times since, each one marking some small celebration—a neighbor dropping by for tea, my husband’s late-night sweet tooth, a weekend picnic in the park.
Every time I dust the towel with powdered sugar and start that first roll, I still feel a bit of the same excitement as I did that misty autumn morning. It’s become more than a dessert in our home; it’s a reminder of the warmth we create when we share food made with care.
Pumpkin Roll With Cream Cheese Frosting
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
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment, then grease and lightly flour the paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Beat eggs and sugar on high speed for 5 minutes until thick and pale. Fold in pumpkin puree and vanilla.
- Gently fold dry ingredients into the pumpkin mixture just until smooth.
- Spread batter evenly in the pan and bake 13–15 minutes until the center springs back.
- Dust a clean towel with powdered sugar. Invert the warm cake onto it, peel off parchment, and roll up from the short end with the towel inside. Cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla until creamy.
- Unroll cooled cake, spread frosting evenly, roll back up without the towel, wrap in plastic, and chill at least 1 hour before slicing.
