Welcome to the delicious world of fall baking! If you’ve been searching for a dessert that perfectly captures the essence of autumn, your search ends here with this Pumpkin Roll with Cream Cheese Frosting recipe. Whether you’re a fan of pumpkin spice or simply love indulging in seasonal treats, this dessert will soon become a favorite in your kitchen. The soft, spiced pumpkin cake, wrapped around a rich and tangy cream cheese frosting, is pure bliss in every bite. Get ready to savor the warm, comforting flavors of fall!
Why You’ll Fall in Love with This Pumpkin Roll Recipe
There’s something truly comforting about baking a homemade Pumpkin Roll with Cream Cheese Frosting. This dessert is a holiday staple, especially during Thanksgiving and Christmas. The spiced pumpkin cake and velvety cream cheese frosting combine for a perfectly balanced sweetness that is sure to delight. It’s not just delicious—this dessert is a visual treat, too, with its elegant swirl of cake and frosting.
Best of all, this recipe is easier to make than it looks. With just a few simple steps, you’ll create a show-stopping dessert that’s soft, flavorful, and perfect for any occasion. So, let’s get started!
Ingredients for Pumpkin Roll with Cream Cheese Frosting
To make this delectable treat, here’s what you’ll need:
For the Pumpkin Roll:
- 3/4 cup all-purpose flour – Provides structure to the cake.
- 1/2 teaspoon baking powder – Ensures the cake rises nicely.
- 1/2 teaspoon baking soda – Helps with leavening for a soft texture.
- 1/2 teaspoon ground cinnamon – Adds warmth and spice.
- 1/2 teaspoon ground ginger – Subtle heat to balance sweetness.
- 1/4 teaspoon ground nutmeg – Aromatic and earthy sweetness.
- 1/4 teaspoon ground cloves – Bold, spicy flavor.
- 1/4 teaspoon salt – Enhances the overall flavor.
- 3 large eggs – Adds richness and structure.
- 1 cup granulated sugar – Sweetens the cake and helps with browning.
- 2/3 cup canned pumpkin puree – The star of the dessert, adding moisture and flavor.
- 1 teaspoon vanilla extract – Brings depth to the cake’s flavor.
- 1 cup powdered sugar – Used for dusting the cake and rolling.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – Creamy base with tangy richness.
- 1 cup powdered sugar – Sweetens and thickens the frosting.
- 6 tablespoons unsalted butter, softened – Adds a smooth and rich texture.
- 1 teaspoon vanilla extract – Enhances the sweetness of the frosting.
How to Make Pumpkin Roll with Cream Cheese Frosting
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, making sure the sides are also greased. This ensures the cake will release easily once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. These spices will bring out the warm, comforting flavors that make this cake so irresistible.
Step 3: Prepare Wet Ingredients
In a separate bowl, beat the eggs and granulated sugar until thick and pale. This creates a light, airy cake base. Add the pumpkin puree and vanilla extract, mixing just until combined.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix, as this can make the cake dense. The batter should be smooth but light.
Step 5: Bake the Cake
Spread the batter evenly in your prepared jelly roll pan, ensuring it reaches all the edges. Bake for 13-15 minutes, or until the cake springs back when lightly touched. You want the cake to stay soft and spongy.
Step 6: Roll the Cake
After baking, carefully remove the cake from the oven and transfer it to a flat surface. While the cake is still warm, dust it with powdered sugar and cover it with a clean kitchen towel. Gently roll the cake with the towel, starting from the short end. Let it cool completely in this rolled shape to avoid cracking.
Step 7: Prepare the Cream Cheese Frosting
While the cake cools, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. The frosting should be thick enough to hold its shape but soft enough to spread easily.
Step 8: Fill and Roll the Cake
Once the cake has cooled, carefully unroll it. Spread the cream cheese frosting evenly over the surface, leaving a small border around the edges to prevent it from spilling out when rolled. Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate.
Step 9: Chill and Serve
Let the cake chill for at least an hour before slicing. This allows the frosting to firm up and makes the cake easier to cut into neat, beautiful slices.
Tips for the Perfect Pumpkin Roll
Tip 1: Roll the Cake While Warm
Rolling the cake while it’s still warm is key to preventing cracks. The cake is more pliable at this stage, making it easier to shape.
Tip 2: Let the Cake Cool Completely Before Frosting
To avoid melting the frosting, ensure the cake is fully cooled before applying the cream cheese layer.
Tip 3: Refrigerate Before Slicing
For clean, professional-looking slices, refrigerate the pumpkin roll for at least an hour before cutting. This firms up the cake and frosting, making it easier to slice without smearing.
Pro Tips for Success
For the best flavor, use freshly ground spices. Fresh cinnamon, nutmeg, and ginger will elevate the taste of your pumpkin roll. Also, make sure your cream cheese and butter are at room temperature before making the frosting to ensure a smooth, lump-free consistency.
Serving Suggestions
This Pumpkin Roll with Cream Cheese Frosting is perfect for fall gatherings or a cozy night in. Serve it with a hot cup of coffee or tea to enhance the flavors. For an extra festive touch, dust the top with powdered sugar or garnish with chopped nuts for a bit of crunch.
Nutritional Information (Per Serving)
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 1g
- Sugar: 32g
- Vitamin A: 90% DV
- Calcium: 6% DV
Storage and Leftovers
To store your pumpkin roll, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you want to freeze it, wrap it first in plastic wrap, then in aluminum foil, and it will keep for up to 1 month. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQs)
Can I Make the Pumpkin Roll in Advance?
Yes! You can make the pumpkin roll a day or two ahead of time. Just store it in the refrigerator until you’re ready to serve.
Can I Use Fresh Pumpkin Puree?
Absolutely. If you’re using fresh pumpkin puree, make sure it’s well-drained to avoid adding extra moisture to the cake.
How Do I Prevent My Cake from Cracking?
To prevent cracks, roll the cake while it’s still warm. Also, avoid overbaking, as a dry cake is more likely to crack.
Can I Freeze the Pumpkin Roll?
Yes, the pumpkin roll freezes well. Just be sure to wrap it tightly to prevent freezer burn, and it will last for up to a month.
Conclusion
This Pumpkin Roll with Cream Cheese Frosting is a must-try fall dessert. The combination of spiced pumpkin cake and tangy cream cheese frosting is simply irresistible. Whether you’re preparing for a holiday gathering or just want to enjoy the cozy flavors of autumn, this recipe will not disappoint. Give it a try and share the joy of this delicious dessert with your loved ones!