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Pumpkin Roll Cake with Cream Cheese Frosting Recipe

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3.9 from 11 reviews

This Pumpkin Roll Cake is a moist, flavorful autumn dessert featuring a spiced pumpkin sponge cake rolled with a luscious cream cheese frosting. Perfect for fall celebrations and holidays, this recipe combines warm spices, pumpkin puree, and a creamy, tangy filling to create an impressive yet easy-to-make dessert that serves 8.

  • Total Time: 29 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp oil
  • 2/3 cup pumpkin puree
  • 3/4 cup walnuts, chopped (optional)

Cream Cheese Frosting

  • 12 oz cream cheese, room temperature (1 1/2 packs)
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Prepare the Pan: Line a 10”x15” jelly-roll pan with parchment paper to prevent sticking and make it easier to lift the cake later.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice into a large mixing bowl to evenly distribute the leavening and spices.
  3. Beat Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar using a hand mixer until the mixture is light, fluffy, and increased in volume. Then add the vanilla extract, oil, and pumpkin puree and mix until fully combined.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula until just combined to avoid deflating the batter. Fold in the chopped walnuts if using for added texture.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared pan and bake in a preheated oven at 375°F for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  6. Roll Cake While Warm: Immediately after baking, lift the cake out using the parchment paper and place it on a clean kitchen towel. Roll the cake up with the towel while still warm to form the roll shape and let it cool completely rolled up to prevent cracking.
  7. Make Cream Cheese Frosting: Beat the room temperature cream cheese and softened butter together until smooth and fluffy using a hand mixer or stand mixer. Add powdered sugar, vanilla extract, and pumpkin pie spice, then mix until creamy and well combined.
  8. Frost the Cake: Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface, taking care not to tear the cake.
  9. Re-roll and Chill: Gently roll the cake back up tightly without the towel. Wrap the roll in plastic wrap to hold its shape and refrigerate until firm, ideally for at least 1 hour.
  10. Serve: Before serving, dust the pumpkin roll lightly with powdered sugar for an attractive finish. Slice and enjoy!

Notes

  • If you don’t have pumpkin pie spice, you can substitute with a homemade mix of ground cinnamon, nutmeg, ginger, and cloves.
  • Make sure the cream cheese and butter are softened to room temperature for smooth frosting without lumps.
  • Rolling the cake while it is still warm is crucial to prevent cracks during rolling.
  • You can omit the walnuts for a nut-free version or substitute with pecans if preferred.
  • For easier slicing, chill the cake roll well before cutting.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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