The first chilly evening of October always brings a certain magic into my kitchen. I had just returned from a walk around the neighborhood with my husband, admiring the golden leaves that crunched beneath our feet.

The air smelled faintly of woodsmoke, and by the time we got home, I craved something sweet, warm, and spiced. As soon as I stepped inside, the orange glow of the setting sun spilled across the counter where I had placed a small pumpkin from our garden. It practically begged to be turned into something delightful.

I thought back to a crisp autumn evening years ago when I baked my very first pumpkin roll for my children after a long day of raking leaves. Their little faces lit up when I sliced through that soft, spiraled cake revealing the creamy center. That memory lingered, nudging me to pull out the mixing bowls again.

Baking a pumpkin roll has always felt like a quiet ritual to me—the hum of the mixer, the scent of cinnamon filling the house, the anticipation of that first slice. I love how it’s both festive and comforting, a dessert that never fails to impress but still feels homemade and approachable.

This time, I wanted to bake one to share with my grandchildren, who would be stopping by the next day. As I sifted the flour and spices, I could hear the laughter of my family filling the house in my mind, even before they arrived. That’s the beauty of this recipe, it carries warmth and connection with it, as if every swirl of frosting tells a story.

Short Description

This cozy pumpkin roll features a tender spiced sponge cake rolled up with silky cream cheese frosting. Perfect for autumn gatherings or holiday desserts, it’s soft, moist, and lightly sweet with a beautiful swirl that makes every slice irresistible.

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
Large mixing bowls
Electric mixer
Wire cooling rack
Clean kitchen towel
Rubber spatula

Cooking Instructions

Step 1: Prepare the Pan
Preheat 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.

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 eggs and sugar on high speed until thick, pale, and slightly fluffy, about 5 minutes.

Step 4: Add Pumpkin and Vanilla
Gently fold in the pumpkin puree and vanilla extract until smooth.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the pumpkin mixture, folding carefully until just combined. Do not overmix to keep the cake light and tender.

Step 6: Bake the Cake
Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes or until the cake springs back when gently touched.

Step 7: Roll the Cake
While still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and carefully peel away the parchment paper. Starting from the short end, roll the cake and towel together into a spiral. Place on a wire rack to cool completely.

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

Step 9: Fill and Roll Again
Once the cake is completely cooled, gently unroll it and spread the cream cheese frosting evenly over the surface. Roll the cake back up, this time without the towel, keeping the spiral tight.

Step 10: Chill and Serve
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with additional powdered sugar just before serving.

Why You’ll Love This Recipe

Moist and Tender: The cake stays soft and never dries out.

Richly Spiced: Cinnamon, nutmeg, and cloves give it that classic autumn flavor.

Velvety Frosting: The cream cheese layer adds a tangy, sweet balance.

Elegant Yet Easy: Looks bakery-worthy but is simple enough for home bakers.

Perfect for Holidays: A standout dessert for Thanksgiving, Christmas, or cozy fall dinners.

Mistakes to Avoid & Solutions

Overbaking the Cake: Overbaking makes it dry and harder to roll. Bake only until it springs back when touched.

Not Rolling While Warm: Rolling the cake while it’s warm prevents cracks later.

Overmixing the Batter: Stir gently once you add the dry ingredients to avoid tough texture.

Skipping the Cooling Step: Frosting a warm cake causes it to melt and seep out.

Uneven Spreading of Batter: Take a moment to spread the batter evenly in the pan for a uniform roll.

Serving and Pairing Suggestions

Serve chilled slices with a light dusting of powdered sugar for a simple, elegant finish.

Pair with a mug of hot chai, pumpkin spice latte, or black coffee for a cozy afternoon treat.

Add a dollop of whipped cream or a drizzle of caramel sauce for a more decadent presentation.

Great for holiday dessert tables or as a sweet gift wrapped in parchment paper and tied with twine.

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, freeze the whole roll (wrapped in plastic and foil) for up to 2 months. Thaw overnight in the fridge before serving.

Avoid reheating, as it’s best served chilled or at room temperature to keep the frosting smooth.

FAQs

Why did my pumpkin roll crack when I rolled it?
Usually it’s because the cake wasn’t rolled while still warm. Always roll it fresh out of the oven.
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until smooth and drain excess moisture so the cake isn’t too wet.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar and ensure the cake’s top is also lightly dusted.
Can I make the frosting ahead of time?
Absolutely. Prepare it a day in advance, store in the fridge, and bring to room temperature before spreading.
What’s the best way to get a neat swirl?
Roll the cake gently but firmly and make sure to spread the frosting evenly, avoiding overfilling near the edges.

Tips & Tricks

Use room-temperature eggs for better volume when beating with sugar.

Sift powdered sugar over the towel generously—this is key for easy release.

A serrated knife works best for cutting neat slices without squishing the roll.

Let the frosted roll chill at least an hour for cleaner slices and enhanced flavor.

If freezing, wrap it tightly to prevent freezer burn and preserve its texture.

Recipe Variations

Maple Cream Cheese Frosting: Replace 1 tablespoon of powdered sugar with pure maple syrup for a warm, autumnal flavor.

Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the frosting before rolling for added texture.

Spiced Cocoa Roll: Add 1 tablespoon of cocoa powder to the cake batter for a chocolatey twist that pairs beautifully with pumpkin.

Ginger-Spice Roll: Mix ½ teaspoon ground ginger into the dry ingredients for a slightly zesty bite.

Cranberry Swirl: Add ¼ cup finely chopped dried cranberries into the frosting for festive color and a tart note.

Final Thoughts

This pumpkin roll always feels like more than just dessert. It’s a tradition that makes the kitchen smell like autumn and fills the table with a sense of celebration. I love how each step invites you to slow down—rolling the warm cake, spreading the creamy frosting, dusting it with powdered sugar like the first snow of the season.

Sharing a slice with loved ones on a crisp fall day makes it all worthwhile. I especially enjoy watching my grandchildren’s eyes widen when they see the beautiful swirl inside. The taste is everything I adore about autumn: cozy spices, soft cake, and a hint of tang from the cream cheese.

It’s the kind of dessert that turns a regular evening into a little celebration, and every bite feels like a gentle reminder of how comforting home baking can be. I hope this recipe finds a place at your table this season, bringing warmth and a touch of sweetness to your gatherings.

Pumpkin Roll With Cream Cheese Frosting

Sandra Myers

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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 it with parchment paper, then grease and lightly flour the paper.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, beat eggs and sugar on high speed until thick, pale, and slightly fluffy, about 5 minutes. Gently fold in pumpkin puree and vanilla until smooth.
Gradually fold the dry ingredients into the pumpkin mixture just until combined. Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
While warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment. Starting from the short end, roll the cake and towel together into a spiral. Place on a wire rack to cool completely.
For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
When the cake is fully cooled, gently unroll it and spread the frosting evenly over the surface. Roll the cake back up without the towel, keeping the spiral tight.
Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with more powdered sugar just before serving.