Table of Contents
Luscious Pumpkin Roll with Cream Cheese Frosting The Ultimate Fall Treat!
Introduction: The Perfect Fall Dessert
Did you know that pumpkin-flavored food and beverage sales surge by over 30% every autumn? It’s no wonder everyone is searching for the ultimate pumpkin roll with cream cheese frosting to capture that cozy seasonal magic. Welcome to the world of delightful autumn flavors! If you’ve been searching for the perfect fall dessert, look no further than this Pumpkin Roll with Cream Cheese Frosting recipe. Whether you’re a pumpkin spice enthusiast or a lover of classic holiday treats, this recipe will surely become a staple in your dessert repertoire. The soft, spiced pumpkin cake paired with the rich and creamy frosting is a match made in heaven. Get ready to indulge in the cozy flavors of fall with every bite!
This iconic dessert isn’t just a treat; it’s a centerpiece. Its stunning spiral design, bursting with warm cinnamon and nutmeg, is guaranteed to impress at any gathering. While it looks like it came from a professional bakery, I promise you, with my detailed guide, it’s completely achievable in your own kitchen. Let’s dive into creating this luscious masterpiece.
Ingredients List
Gather these simple ingredients for a flawless pumpkin roll. Using room-temperature ingredients is key for a smooth, lump-free batter and frosting.
For the Pumpkin Sponge Cake:
- 3/4 cup all-purpose flour: The backbone of our cake, providing structure. For a lighter texture, sift it first.
- 1 teaspoon baking powder: Our leavening agent for that perfect, airy rise.
- 2 teaspoons ground cinnamon: The quintessential warm spice, offering a sweet, woody aroma.
- 1 teaspoon ground ginger: Adds a slightly sharp, peppery kick that complements the pumpkin beautifully.
- 1/2 teaspoon ground nutmeg: A little goes a long way! It provides a warm, nutty, and sweet flavor note.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 3 large eggs, room temperature: They bind the batter and give the cake its signature sponge-like texture.
- 1 cup granulated sugar: Sweetens the cake and helps create a tender crumb.
- 2/3 cup pure pumpkin puree (not pie filling): The star of the show! Look for a deep orange, thick puree for the most vibrant flavor and color. Substitution: You can use homemade pureed butternut squash for a similar texture.
- 1 teaspoon pure vanilla extract: The aromatic finish that rounds out all the flavors.
- Powdered sugar, for dusting: Crucial for preventing the cake from sticking to the towel when rolling.
For the Cream Cheese Frosting:
- 1 (8-ounce) package full-fat cream cheese, softened: Full-fat is non-negotiable for a rich, stable, and spreadable frosting. It should be as soft as room-temperature butter.
- 1 cup powdered sugar, sifted: Sifting prevents a gritty texture and ensures a silky-smooth filling.
- 6 tablespoons unsalted butter, softened: Adds richness and helps the frosting hold its shape.
- 1 teaspoon pure vanilla extract: Adds a lovely depth to the creamy frosting.
- Pinch of salt: Cuts the sweetness and makes the cream cheese flavor pop.
Timing
Compared to many layered cakes that can take hours of active work, this pumpkin roll is surprisingly efficient. The active prep and bake time is under 40 minutes! The majority of the “total time” is hands-off chilling, which is essential for a clean slice. This makes it an ideal make-ahead dessert for stress-free entertaining.
A stunning slice of our homemade Pumpkin Roll, revealing the perfect swirl of spiced cake and creamy frosting.
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
First, preheat your oven to 375°F (190°C). This slightly higher temperature helps the cake set quickly and maintain its flexibility. Line a standard 15×10-inch jelly roll pan with parchment paper, letting the paper overhang slightly on the short ends for easy removal. Lightly grease the parchment paper and the exposed sides of the pan with butter or non-stick spray. This is your insurance policy against sticking!
Step 2: Make the Pumpkin Cake Batter
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set this fragrant dry mixture aside. In a large bowl, beat the eggs and granulated sugar on high speed with a hand mixer or stand mixer for 3-4 minutes. You’re looking for a pale yellow, thick, and ribbon-like consistency. This step incorporates air, which is vital for the cake’s sponge texture. Gently fold in the pumpkin puree and vanilla extract until just combined. Now, add the dry ingredients to the wet in two batches, folding gently with a spatula after each addition until no streaks of flour remain. Be careful not to overmix, as this can deflate the batter and lead to a tough cake.
Step 3: Bake and Roll the Cake
Pour and spread the batter evenly into your prepared pan, reaching all corners. Bake for 13-15 minutes. The cake is done when the top springs back lightly to the touch. While it bakes, lay a clean, thin kitchen towel (not terry cloth) on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at one short end, use the towel to gently but firmly roll the cake into a log, rolling the towel inside it. Let it cool completely rolled up on a wire rack. This “training roll” is the secret to a crack-free final spiral.
Step 4: Prepare the Cream Cheese Frosting
While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt. Beat on low initially to incorporate the sugar, then increase to high and beat for another 1-2 minutes until light and fluffy. Avoid overbeating, as it can make the frosting too soft.
Step 5: Assemble the Pumpkin Roll
Once the cake is completely cool (this is crucial—warm cake will melt the frosting!), carefully unroll it onto a flat surface. It will lie flat with a slight curl. Spread the cream cheese frosting evenly over the entire surface, leaving a small border at one of the short ends to prevent squeezing out. Using the towel to guide you, gently re-roll the cake, this time without the towel inside. Don’t worry if it cracks a little; the frosting will hold it together.
Step 6: Chill and Slice
Place the seam side down on a platter or baking sheet. Wrap the entire roll tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling step sets the frosting, firms up the cake, and makes slicing clean and easy. Before serving, you can dust the top with a little more powdered sugar or cinnamon for a beautiful finish. Use a sharp, serrated knife to slice into 1-inch pieces, wiping the blade clean between cuts for perfect presentation.
Nutritional Information
Nutritional values are approximate per slice (based on 10 slices).
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 4g
Healthier Alternatives
You can enjoy this fall classic with a lighter touch using these simple swaps that don’t sacrifice flavor:
- Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier taste.
- Sugar: Reduce granulated sugar in the cake to 3/4 cup. In the frosting, use a monk fruit or erythritol-based powdered sugar substitute.
- Fat: Use Neufchâtel cheese (1/3 less fat) instead of full-fat cream cheese. For the butter in the frosting, try a whipped butter or a plant-based alternative.
- Eggs: For a cholesterol-free option, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Note: this may slightly change the sponge texture.
Serving Suggestions
This pumpkin roll is spectacular on its own, but you can elevate it into a full dessert experience:
- Serve each slice with a dollop of freshly whipped cream and a sprinkle of toasted pecans or walnuts for a delightful crunch.
- Drizzle with a warm caramel or salted caramel sauce just before serving for a decadent touch.
- Pair with a scoop of vanilla bean ice cream or cinnamon ice cream for the ultimate à la mode treat.
- For a festive brunch, serve alongside a hot cup of spiced chai, pumpkin spice latte, or strong coffee.
Common Mistakes
- Using Cold Ingredients: Cold eggs and cream cheese won’t incorporate properly, leading to a dense cake and lumpy frosting. Plan ahead for room temperature.
