One of my favorite fall desserts has got to be this easy and delicious pumpkin roll! It is full of fall flavors and delicious spices. This pumpkin roll cake with cream cheese frosting is sure to be a crowd pleaser!

This pumpkin roll is very easy to make. It does not take a lot of active time to bake. The baked cake does need to be rolled up and cooled on a cooling rack for at least an hour before being frosted.

Make your cream cheese frosting after your cake has cooled. The frosting will be best if used immediately after being made. If you allow your frosting to sit for a while making it, be sure to mix the frosting again before use so it will be at its smoothest.

When you are frosting your pumpkin roll, start frosting at the smallest rolled end and spread out evenly from there. Leave about an inch at the outside of your pumpkin roll unfrosted. The reason for this is that when you re-roll your cake, you won’t have a bunch of your frosting leaking out the end.

Once you have frosted and re-rolled your pumpkin roll, cover and refrigerate for at least 1 hour before serving. This is so your cream cheese frosting has a chance to cool. If you want, you can sprinkle the outside of your pumpkin roll with powdered sugar right before serving.

This pumpkin roll is a delicious fall dessert to make for any reason! It’s sure to be a favorite in your home like it is in mine! Try it today and leave a comment to let me know what you think!

Pumpkin Roll

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• 1 10×15 jelly roll pan
• 1 Parchment Paper
• 1 Measuring Spoons
• 1 Measuring Cups
• 1 Electric Mixer
• 1 small bowl
• 1 Medium Bowl
• 1 thin kitchen towel
• 1 wire cooling rack

Ingredients

  

• 1/4 cup powdered sugar to sprinkle on kitchen towel

Pumpkin Roll Cake

• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 pinch salt
• 3 eggs
• 1 cup granulated sugar
• 2/3 cup 100% pure pumpkin

Cream Cheese Frosting

• 8 oz cream cheese, softened 1 block
• 1 cup sifted powdered sugar
• 6 tbsp butter, softened
• 1 tsp vanilla extract

Instructions

 

Pumpkin Roll

• Preheat oven to 375.
• Sprinkle 1/4 cup powdered sugar on thin kitchen towel.
• Grease baking pan, line with parchment paper, grease and flour parchment paper.
• Combine all dry ingredients in a small bowl and set aside.
• Add eggs and granulated sugar to a medium bowl and beat with mixer until thick and well combined.
• Beat in pumpkin puree.
• Stir in dry ingredients.
• Spread mixture evenly into prepared baking pan.
• Bake for 13-15 min or until top of cake springs back when touched.
• Immediately turn cake onto prepared towel. Carefully remove parchment paper. Roll up cake and towel together, starting from the narrow end.
• Cool on wire cooling rack.

Cream Cheese Frosting

• Combine all ingredients for the cream cheese frosting in a medium bowl.
• Beat with mixer on medium for about 2 min or until all ingredients are smooth.
• Carefully unroll cooled cake.
• Spread cake with frosting then re-roll cake.
• Cover and refrigerate for at least one hour before serving.
• Sprinkle with powdered sugar before serving (if desired).

Notes

• Make the frosting when you are ready to use, after cake has cooled for at least 1 hour on cooling rack.