Pumpkin Roll with Cream Cheese Frosting

This Pumpkin Roll with Cream Cheese Frosting is a classic fall dessert that never disappoints. It features a light, tender pumpkin cake rolled up with a luscious cream cheese filling, creating beautiful swirls of flavor in every bite. Not only is it delicious, but it also makes an impressive presentation at gatherings or holiday dinners. Despite its elegant appearance, this dessert is easy to make, and the combination of warm pumpkin spices and creamy frosting makes it a perfect treat for the season.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For the Pumpkin Cake

• 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 nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, and grease the paper with non-stick cooking spray.

Step 2: Prepare the Pumpkin Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 3-4 minutes. Add the pumpkin puree and vanilla extract, and beat until combined.
3. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges.
2. Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

1. While the cake is still hot, carefully turn it out onto a clean kitchen towel generously dusted with powdered sugar.
2. Gently peel off the parchment paper, and starting from the short end, roll the cake up in the towel. Let it cool completely on a wire rack.

Step 5: Prepare the Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

Step 6: Fill and Roll the Cake

1. Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface, leaving a small border around the edges.
2. Gently re-roll the cake (without the towel) and place it seam-side down on a serving platter.

Step 7: Chill and Serve

1. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
2. Dust with powdered sugar before slicing for an elegant presentation.

Cook Notes & Tips

• Rolling the Cake: Rolling the cake while it’s hot helps prevent cracking. Make sure to dust the kitchen towel with plenty of powdered sugar to avoid sticking.
• Cooling Time: Let the cake cool completely before filling it with the frosting. If the cake is warm, the frosting will melt and create a mess.
• Cutting: Use a sharp, serrated knife to slice the roll for clean cuts.

Variations

• Nutty Pumpkin Roll: Add 1/2 cup of chopped pecans or walnuts to the cake batter for a bit of crunch.
• Spiced Cream Cheese Frosting: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the cream cheese frosting for extra warmth and spice.
• Maple Cream Cheese Frosting: Substitute 2 tablespoons of the powdered sugar with pure maple syrup for a delicious maple flavor.

Frequently Asked Questions (FAQs)

1. Can I Make This Pumpkin Roll Ahead of Time?

Yes! This pumpkin roll can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve.

2. How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the pumpkin roll for up to 3 months.

3. Can I Freeze the Pumpkin Roll?

Absolutely. Once the pumpkin roll is fully assembled and chilled, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.

4. What Can I Serve with Pumpkin Roll?

This dessert pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of coffee or spiced tea also complements the flavors beautifully.

This Pumpkin Roll with Cream Cheese Frosting is a festive and classic fall dessert that’s perfect for sharing with friends and family. With its tender, spiced pumpkin cake and rich cream cheese filling, it’s sure to be a hit at any gathering. Don’t let the rolling process intimidate you—with a little practice, you’ll find it’s easier than it seems, and the impressive results are well worth the effort.

Happy baking!