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This Cream Cheese Pumpkin Roll is perfect for an autumn gathering, whether it’s a potluck harvest dinner, family gathering, or even Thanksgiving. Tender and moist sponge cake rolled up in a whipped cream cheese frosting, it’s so delicious, you’ll be trying to come up with reasons to make this dessert.
Rolled cakes are often called Swiss Rolls, Swiss Logs, Cream Rolls, Roulades, or when made with pumpkin, simply a Pumpkin Roll. I made my first rolled cake several years ago when I baked a Christmas Yule Log and was amazed at how simple they were to prepare. My preconceived notions that a rolled cake was difficult to assemble was put to rest, and I’m here to encourage you to try your hand at one.
Once you’ve made one, you’ll be looking for more rolled cakes to try, such as a Yule Log or maybe a Strawberry Swiss Roll, which I plan to share this coming spring. Until then, I hope you will give this recipe a try.
More Holiday Cakes to Enjoy
Suggested Equipment for this Recipe
To make a rolled cake, you’ll need the following specialty tools:
- 10 x 15 Jelly Roll Pan
- Flour Sack Dish Towel or Parchment Paper
- Offset Spatula
So far, I’ve always baked my rolled cakes using a half sheet baking pan. Most recipes will encourage you to use a Jelly Roll Pan, and I’m sure that would be helpful. In fact, I have one in my Amazon Shopping Cart right now, but I am here to say that they can be made with a regular baking sheet. I’ve done it, and I have the photos to prove it right here. However, if you have a Jelly Roll Pan, or are willing to invest in one, I’m sure your rolled cakes will turn out fluffier and more full (because you’re working with a smaller pan.) Enough said.
You’ll also need a large flour sack dish towel and/or parchment/wax paper, and an offset spatula, which is helpful to slide under the cake when transferring to a platter. Everything else is basic baking tools.
Ingredients for Cream Cheese Pumpkin Roll
(See the full recipe at the bottom of this post.)
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- ginger
- cloves
- salt
- large eggs
- granulated sugar
- pumpkin puree
- vanilla extract
Cream Cheese Filling
- cream cheese, room temperature
- powdered sugar
- butter, room temperature
- vanilla extract
- more powdered sugar for dusting and for the towel
Instructions for Making this Recipe
Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Line a jelly roll pan (or baking sheet) with parchment paper. Spray the parchment paper with baking spray, for easier release of the cake.
If possible leave about an inch extra on each end or side for lifting the cake out of the pan.
Prepare the Sponge Cake
In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine.
Using a large mixing bowl with a whisk attachment, combine the large eggs and granulated sugar. Beat on high until it turns frothy and light color, about 3 minutes.
Add in the pumpkin puree and vanilla extract, mixing to combine.
Next, with a rubber spatula gradually fold in the flour mixture, until mixed in. Try not to overmix at this point.
Pour the batter into the prepared baking sheet and smooth out evenly with a spatula to the sides and corners.
Bake in preheated oven for 15-18 minutes. The cake will test done when it springs back at your touch.
Roll the Cake
While the cake bakes, place a piece of parchment paper (or wax paper) onto a clean kitchen towel. A flour sack towel works well for rolling. Sprinkle the paper with powdered sugar.
I have made this cake with just a towel, and I have to admit that while this option works well, it does leave quite a mess on the towel. For this reason alone, I like to line the towel with parchment paper or even wax paper. You could also use parchment paper with no towel, but I like the control that the towel offers in wrapping the cake.
Once the cake has finished baking, run an offset spatula around the cake edges to release any stuck on areas. Invert the warm cake onto the prepared towel/parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.
This might take 40-50 minutes for the cake to cool completely.
Prepare the Cream Cheese Frosting
While the cake cools, prepare the cream cheese filling. In a large mixing bowl, cream together the softened cream cheese and butter. Add in the powdered sugar, and vanilla extract. Blend until smooth and fluffy, about 2-3 minutes.
Assemble the Pumpkin Roll
When the cake is cool, carefully unroll and spread the cream cheese frosting evenly to the edges of the cake.
Roll back into a log, this time without the towel, and place seam side down on a platter. Cover with plastic wrap or aluminum foil and refrigerate for 45 -50 minutes.
Before serving, generously sprinkle the cake with powdered sugar.
You may also want to slice the ends of the cake so that the edges are nice and pretty. Go ahead and eat those slices! You want to make sure the cake tastes good, right? And if you have children, I’m sure they will want to test the cake, too.
This recipe will serve 8-10 people. Store cake in a covered container and refrigerate for up to 3 days.
View more Cake Recipes Here. Browse Pumpkin Recipes Here. See Desserts Here.
Cream Cheese Pumpkin Roll
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting (Filling)
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 4 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for dusting and for the towel
Instructions
- Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
- Line a jelly roll pan (or baking sheet) with parchment paper. Spray the parchment paper with baking spray, for easier release of the cake.
- (If possible leave an extra inch on each end or side for lifting the cake out of the pan.)
Prepare the Sponge Cake
- In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine.
- Using a large mixing bowl with whisk attachment, combine the large eggs and granulated sugar. Beat on high until frothy and light in color, about 3 minutes.
- Add in the pumpkin puree and vanilla extract, mixing to combine.
- Next, with a rubber spatula gradually fold in the flour mixture, a little at a time, until mixed in. Try not to overmix at this point.
- Pour the batter into the prepared baking sheet and smooth out evenly with a spatula to the sides and corners.
- Bake in preheated oven for 15-18 minutes. The cake will test done when it springs back at your touch.
Roll the Cake
- While the cake bakes, place a piece of parchment paper (or wax paper) onto a clean kitchen towel. A flour sack towel works well for rolling. Sprinkle the paper with powdered sugar.
- Once the cake has finished baking, remove from oven and run an offset spatula around the cake edges to release any stuck on areas.
- Invert the warm cake onto the prepared towel/parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely while rolled up, approximately 40-50 minutes.
Prepare Cream Cheese Frosting (Filling)
- While the cake cools, prepare the cream cheese filling. In a large mixing bowl, combine the softened cream cheese, powdered sugar, softened butter, and vanilla extract. Blend until smooth and fluffy, about 2-3 minutes.
Assemble the Pumpkin Roll
- When the cake is cool, carefully unroll and spread the cream cheese frosting evenly to the edges of the cake.
- Roll back into a log, this time without the towel, and place seam side down on a platter. Cover with plastic wrap or aluminum foil and refrigerate for 45-50 minutes.
- Before serving, generously sprinkle the cake with powdered sugar.
- You may also want to slice the ends of the cake so that the edges are nice and pretty.
- This recipe will serve 8-10 people. Store cake in a covered container and refrigerate for up to 3 days.
Notes
Nutrition
