Pumpkin Cream Cheese Roll

Yesterday my 5-year-old son Truman walked into the living room holding up a giant knife: “Mom, can you kill someone with a chef’s knife?”
“Yes Truman.”
“Like, if you poke them in the heart with it really hard, they’ll die?”
“Yes”
“Oh.” And then he just walked away. Looking contemplative.

I think I’ll sleep with the door locked tonight.

What is it with little boys and the killing?? No joke, on one of Truman’s first days of kindergarten this year, I asked him if he made any friends, and he told me that there was one boy at recess that he talked to.

“Oh yeah, what did you talk about?” (mumble mumble) “Sorry, what?” “Just like, violence and stuff.” Oh dear.

Well, assuming there are no homicides in our family this week, I’m SUPER excited for the upcoming Thanksgiving festivities! What is your favorite part? Turkey? potatoes? rolls? I’m all about the DESSERT. Specifically this Pumpkin Roll recipe.

You will love this fun Pumpkin Roll Cake

Does your family have a favorite pumpkin roll recipe? It was never a thing in my family, we are much too obsessed with pie. But I can see how a pumpkin roll brings on the holiday cheer. They are just so cute all rolled up and swirly! They really add a lot visually to a Thanksgiving spread.

But on top of that they are DELICIOUS. There is a reason everyone is obsessed with pumpkin-cream-cheese combos this time of year (see these Pumpkin Cream Cheese Muffins). It’s because pumpkin and cream cheese is an amazing combination. And the best part about this pumpkin roll recipe is that I used a LOT OF FROSTING. So there really is no bite of cake left behind, always my mantra when it comes to the best cake. Who wants to eat dry cake?

Honestly though, this cake is pretty amazing even without the frosting. I love pumpkin spice flavors, and I added all the best ones to this cake. Cinnamon, ginger, cloves, nutmeg, cardamom, oh my! The cake is so flavorful and has the best light and fluffy texture.

Pumpkin Roll Recipe Ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

For the cake:

For the cream cheese frosting:

How to make a Pumpkin Roll

Here’s a quick overview of how to make this pumpkin roll. Scroll down to the recipe card below for full ingredients and instructions!

To make the cake: 

1. Preheat your oven and line a jelly roll pan with parchment paper. Spray the paper and sides of the pan well with nonstick spray.
2. Beat eggs until pale and bubbly. Add sugar and beat well, then add pumpkin and beat well. Add lemon juice and vanilla, then beat until combined
3. In a small bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and cardamom.
4. Add the flour mixture and beat until very well combined, scraping the sides of the bowl.
5. Pour the batter into the prepared pan and smooth to the edges.
6. Bake at 375 for 13-15 minutes. Insert a toothpick in the center of the cake. If it comes out with no batter on it, the cake is done. Clear a work space on your counter. Have a bowl of powdered sugar ready to go.
7. Within one minute of taking the cake out of the oven, sprinkle the entire top of the cake with plenty of powdered sugar. Fold the edge of the parchment paper that is hanging out of the short end of the cake over the cake. Start rolling up the cake on the short end, rolling the parchment paper. 
8. Once your cake is completely rolled up, wrap the whole thing in plastic wrap so that it doesn’t dry out, then let it cool for 1-2 hours. 

To make the cream cheese frosting:

1. Soften your cream cheese and butter, then add to a large bowl or stand mixer and beat until smooth.
2. Add powdered sugar and beat together, then add another cup of powdered sugar and beat well.
3. Add vanilla, lemon juice, and kosher salt, then add another 1/2 cup powdered sugar and beat well. 
4. Adjust salt, lemon juice, and vanilla to taste as desired. Cover and store in the fridge until you are ready to frost the cake. 

To assemble the pumpkin roll:

1. When your cake is cool, unroll completely and frost the entire inside of the cake, right ot the edges.
2. Carefully roll up your cake again, without the parchment paper. Wrap it in plastic wrap again and chill for 1-3 hours until completely cool.

Tips on how to roll a Pumpkin Roll with Cream Cheese

Making a pumpkin roll recipe might seem intimidating because of the rolling process. You mean you want me to bake a cake and roll it up into a spiral without it cracking and crumbling into bits?? Yes, and it’s really not hard. There are just a couple rules to follow:

• Roll it up when it is HOT. Like, within 1 minute of pulling out of the oven, you might burn the tips of your fingers, HOT. You know how the very edges of a cake get that crispy edge as they cool? You need to roll your cake BEFORE that edge gets too crispy. That’s why it’s important not to over bake.
• Use lots of powdered sugar while rolling so that the cake doesn’t stick to itself.
• Don’t rush your cooling and chilling times. The cake needs to be completely cooled once you roll it up. And once you unroll it, add the cream cheese frosting, and roll up again, it needs to be chilled before slicing.

That’s about it! If you follow these rules you will have an amazing crack free pumpkin roll cake. Most pumpkin roll recipes call for removing the cake from the pan, placing it on a tea towel that is well-dusted with powdered sugar, and rolling with the towel. You can certainly do it that way, but it sounded like a huge pain in the neck to me.

I decided to roll the cake in the parchment paper that I baked it on. It worked great. I recommend sprinkling with powdered sugar before rolling so that it unrolls easier. (I didn’t use any, and I had to be very careful.)

Why is my Pumpkin Roll Sticky?

Your pumpkin roll can get sticky if condensation forms on it. We’re sprinkling it with plenty of powdered sugar immediately after it comes out of the oven to prevent condensation from forming. It’s also important to line your pan with parchment paper so that the cake doesn’t get stuck to the pan while it’s baking.

Making a Pumpkin Cake Roll in advance

You can make a pumpkin roll 1-2 days before serving it and it will still be fresh and delicious. Alternatively, you can make, wrap, and freeze the pumpkin roll for 2-3 months.

How to serve a Pumpkin Cream Cheese Roll

Pumpkin roll can be served as soon as it’s been completely chilled. Cut it into 12 slices and serve it with extra powdered sugar sprinkled on top if you want. I like it with a glass of milk. 

Pumpkin Roll variations

I love this pumpkin roll exactly like this, but here are some more ideas to make it your own. 

• If you’re not a fan of cream cheese frosting, you can substitute vanilla buttercream. 
• Sweet tooth? Drizzle caramel or chocolate sauce on top of each slice (or the entire pumpkin roll) just before serving.
• Mix toffee bits into the cream cheese frosting for a sweet crunch. 
• Chop pecans or walnuts and add some to the cream cheese frosting. 
• If you don’t have cardamom, you can omit it – I love the flavor of cardamom in spiced baked goods but it’s not 100% necessary.

Pumpkin Roll Recipe tips for success

Feeling intimidated? I know, this seems like origami, but with cake. I too thought this way until I learned the (not-so-secret) secrets to making a cake roll. Here we go:

• Use canned pumpkin, NOT pumpkin pie filling. Pumpkin pie filling has spices and sugar added – and we’re going to add the perfect amount of each on our own. Just check the can to make sure that it includes only pureed pumpkin and no additional ingredients if the front of the can seems unclear. 
• Sprinkle the cake with powdered sugar as soon as it comes out of the oven. This helps the cake stay dry, not sticky, as you’re rolling it up. 
• Make sure that you have parchment paper to line your jelly roll pan. Parchment is very non-stick. Do not use wax paper. Do not use a tea towel. This is the way. 
• Fit the parchment to your pan. You’re cutting a piece long enough that it overhangs by a couple inches on each end (the short sides). Then use your fingers to press the paper into the corners. That way, when you pour the batter in, it’ll go into the corners as much as possible (don’t expect perfection, we’re just doing the best we can).

How to store a Pumpkin Cream Cheese Roll

The cake should be stored covered in the fridge (that cream cheese frosting could leak out or get weird on the counter). It will be good for several days (if it actually lasts that long).

Can you freeze a Pumpkin Roll?

Yes! You can freeze a pumpkin roll, tightly wrapped, for 2-3 months. Let it defrost in the fridge when you are ready to serve it.

Have you guys got your Thanksgiving menus all worked out? I’m so excited! I’ll be making this Sparkling Christmas Slush Drink (perfect for adults and kids), my Aunt Shirley’s Famous Creamy Mashed Potatoes, and my trusty Sage Butter Roasted Turkey. It never fails! Oh and please, for the love, make this Make Ahead Turkey Gravy TODAY so that you don’t have to be madly whisking out cornstarch lumps when your guests are at the table. It’s on my to-do list this weekend!

Enjoy this time spent with your family! Happy Thanksgiving prep weekend!

More pumpkin recipes that you are going to love!

• Easy Pumpkin Dump Cake << So simple and delicious!
• Pumpkin Cream Cheese Muffins << same flavors as today’s recipe, but in muffin form! SO good.
• Double Layer Pumpkin Cheesecake << perfect dessert for Thanksgiving!
• Easy Pumpkin Pie Cake << it doesn’t get any easier than this. It’s delicious with vanilla ice cream!
• No Bake Pumpkin Cheesecake with Pecan-Graham Crumble << No-bake means in my tummy faster!
• Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) << Chocolate + Pumpkin = Awesome
• Pumpkin Creme Pies (Whoopie Pies!) from She Wears Many Hats
• Pumpkin Pie Dessert Lasagna from Cookie Rookie
• Pumpkin Brownies from Love from the Oven