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Homemade Pumpkin Roll with Cream Cheese Frosting Recipe

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4.3 from 10 reviews

This Delicious Homemade Pumpkin Roll is a moist and tender spiced cake rolled around a luscious cream cheese frosting. Perfectly balanced with warm pumpkin pie spices and a sweet, creamy filling, this classic fall dessert is an impressive yet simple treat to make for gatherings or holidays.

Ingredients

Cake

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

For rolling the cake

  • 3/4 cup (90g) confectioners’ sugar

Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preparation: Read all instructions thoroughly before beginning to ensure smooth workflow, especially for rolling the cake right after baking.
  2. Preheat oven and prepare pan: Set oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter. Line the pan with parchment paper and grease the paper to create a very nonstick surface to help the cake release effortlessly.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until well combined.
  5. Combine batters: Pour the wet mixture into the dry ingredients and whisk until just combined, making sure no lumps remain.
  6. Bake the cake: Spread the batter evenly into the prepared pan, shaking it slightly to level the surface. Bake for 17–18 minutes until the cake springs back lightly when pressed.
  7. Roll the warm cake: While the cake bakes, prepare a clean kitchen towel and generously dust it with 3/4 cup confectioners’ sugar. Once out of the oven, immediately invert the cake onto the sugared towel, carefully peel off the parchment, and gently roll the cake up starting from the narrow end with the towel inside to shape it while warm.
  8. Cool the rolled cake: Allow the rolled cake to cool completely by refrigerating it for about 2 hours to set the shape.
  9. Prepare frosting: Let the cake sit at room temperature for a few minutes after removing from the fridge. Using a mixer, beat cream cheese for 1 minute on high speed until smooth. Add softened butter and beat until combined. Gradually add confectioners’ sugar and vanilla extract, beating on medium-high speed until creamy and well mixed.
  10. Frost and re-roll: Unroll the cooled cake gently, spread the cream cheese frosting evenly over the surface leaving a 1/2-inch border. Roll the cake tightly again but without the towel. Some frosting may escape at the edges—this is normal.
  11. Chill and serve: Wrap loosely with plastic wrap and refrigerate for 20 minutes to allow the frosting to set before slicing. Optionally dust the top with more confectioners’ sugar before serving.

Notes

  • Ensure eggs are at room temperature for best batter consistency.
  • Do not skip greasing parchment paper; it helps prevent the cake from sticking during rolling.
  • Roll the cake while warm to prevent cracks and aid flexibility.
  • Chilling the rolled cake before unrolling helps maintain shape and makes frosting easier to spread.
  • Use full-fat cream cheese for a richer, creamier frosting.
  • The pumpkin pie spice can be homemade with cinnamon, nutmeg, ginger, and cloves if preferred.

Find it online: https://cozyplatter.com/homemade-pumpkin-roll-with-cream-cheese-frosting-recipe/