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pumpkin roll with cream cheese frosting

Pumpkin Roll with Cream Cheese Frosting

Pumpkin Roll is light, airy, and creamy, loaded with warm fall flavors and spices, and filled with a delicious cream cheese frosting.
Course Dessert
Cuisine American
Keyword Pumpkin Roll, Pumpkin Roll with Cream Cheese Frosting
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 10 slices
Calories 303kcal
Author Catalina Castravet


Pumpkin Roll Cake:

  • 1/4 cup powdered sugar to sprinkle on the towel
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/2 cup brown sugar optional - use white if you don't have it on hand
  • 2/3 cup pure pumpkin puree NOT pumpkin pie filling

Cream cheese frosting:

  • 1 cup walnuts chopped - optional, also pecans can be used
  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract


  • Powdered sugar


  • Preheat oven to 375 degrees F.
  • Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Lightly grease and flour paper.
  • Lay a cotton kitchen towel on the counter and sprinkle it with a thin layer of 1/4 cup powdered sugar, or more if needed.
  • In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In a large bowl using an electric mixer, beat the eggs and sugar until thick and foamy.
  • Beat in the pumpkin puree.
  • Stir in the flour mixture into the egg mixture using a spatula, do NOT over mix.
  • Spread the batter evenly onto the prepared pan. Sprinkle with finely chopped nuts on top if using.


  • Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
  • Remove the pan from the oven and immediately loosen and turn the cake onto the prepared towel.
  • Carefully peel off the wax paper and roll up the cake and towel together, starting with a narrow end. Cool on wire rack.


  • In a large bowl, using an electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth.
  • If the frosting is too thin, add more powdered sugar, a little at a time.
  • Once the cake has cooled to room temperature, carefully unroll it.
  • Spread the cream cheese mixture over the cake and reroll it back.
  • Wrap the dessert in plastic wrap and refrigerate it for at least 1-2 hours.
  • Sprinkle with powdered sugar before serving.


Calories: 303kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 304mg | Potassium: 170mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2967IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg