Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Easy pumpkin roll is the perfect fall dessert. After making it many times, I’ve discovered the trick to a perfect roll every time. The crispy edges and soft, spiced pumpkin center will make your house smell like fall. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Za’atar Roasted Chickpeas with Lemon Zest and Easy Baked Cinnamon Banana Fritters with Honey Drizzle.
Why This Easy Spiced Pumpkin Roll with Cream Cheese Frosting Is Pure Comfort
- Crispy edges and soft, spiced pumpkin center
- Better than store-bought
- Impress guests with this show-stopping dessert
- Easy to make with simple ingredients
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
- Sugar
- Flour
- Baking powder
- Salt
- Spices
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Salt
- Optional: Powdered sugar
- Optional: Walnuts
📝 Ingredient Notes
- Pumpkin puree: Make sure to use pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- Stand mixer — Makes batter smooth and lump-free → See on Amazon
- Baking sheet — Ensures even baking → See on Amazon
How to Make Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Prepare the batter: Beat eggs and sugar until thick. Add pumpkin puree and mix well. In another bowl, combine dry ingredients. Gradually add dry ingredients to wet ingredients.
- Bake the cake: Spread batter onto a greased baking sheet. Bake at 375°F (190°C) for 15 minutes. Let it cool.
- Prepare the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Spread onto cooled cake.
- Roll the cake: Carefully roll the cake from the short end. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar and garnish with walnuts before serving.
Cook's Tips for Perfect Easy Spiced Pumpkin Roll with Cream Cheese Frosting
- Common mistake and fix: Avoid overbaking to prevent the cake from becoming dry. Check it at 15 minutes and use a toothpick to test for doneness.
- Pro tip: For easier rolling, dust a clean kitchen towel with powdered sugar before placing the cake on it.
- Pro tip: Make sure your cream cheese is at room temperature for a smooth frosting.
Storing & Reheating Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: The cake can be made a day ahead and stored in the fridge.
Freezing Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: For a lighter version, use low-fat cream cheese and skip the walnuts.
- Best substitution: Applesauce can be substituted for pumpkin puree in a 1:1 ratio.
- Make-ahead: The cake can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry. It will still taste delicious!
Want to level up this recipe?
Pumpkin puree — Canned pumpkin puree ensures consistent results and saves time. → Check price on Amazon
Easy Spiced Pumpkin Roll with Cream Cheese Frosting
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Spices
Seasonings
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Salt
Optional Toppings
- Powdered sugar
- Walnuts
Instructions
- Prepare the batter: Beat eggs and sugar until thick. Add pumpkin puree and mix well. In another bowl, combine dry ingredients. Gradually add dry ingredients to wet ingredients.
- Bake the cake: Spread batter onto a greased baking sheet. Bake at 375°F (190°C) for 15 minutes. Let it cool.
- Prepare the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Spread onto cooled cake.
- Roll the cake: Carefully roll the cake from the short end. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar and garnish with walnuts before serving.
Notes
- Chef tip: For a lighter version, use low-fat cream cheese and skip the walnuts.
- Best substitution: Applesauce can be substituted for pumpkin puree in a 1:1 ratio.
- Make-ahead: The cake can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry. It will still taste delicious!
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make ahead: The cake can be made a day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 100mg
- Cholesterol: 50mg
- 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, the cake can be made a day ahead and stored in the fridge. The frosting can also be made ahead and stored in the fridge.
Cracking can occur if the cake is rolled too tightly or if it's not cooled enough. To prevent this, make sure the cake is cooled completely before rolling and roll it gently.
Yes, the cake can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
Applesauce can be substituted for pumpkin puree in a 1:1 ratio.
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!
