Pumpkin Roll with Cream Cheese Frosting is an autumn classic that combines the warm, comforting flavor of pumpkin with the tangy sweetness of cream cheese. This dessert has its origins in the Swiss roll or jelly roll, a type of roulade. It’s a wonderful way to celebrate the fall season and impress your guests with its elegant presentation. The pumpkin adds a festive touch and it’s a lovely treat for holiday gatherings or a cozy family dinner.
Pumpkin Roll pairs beautifully with a cup of hot spiced tea or coffee. For a more indulgent serving suggestion, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh fruit like strawberries or raspberries can also offer a refreshing balance to the rich flavors.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Directions
Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease and lightly flour the parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, beat eggs and granulated sugar until thick and fluffy. Add in the pumpkin puree and vanilla extract, beating until well combined.
Gently fold in the dry ingredients into the wet mixture until just blended.
Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
Immediately turn the cake out onto a large, clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together. Cool completely on a wire rack.
In a medium bowl, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, unroll it carefully. Spread the cream cheese frosting evenly over the cake. Roll the cake back up without the towel.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour before serving. Dust with powdered sugar before slicing, if desired.
