Pumpkin Roll with Cream Cheese Frosting

Step 1: Prepare the Cake
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until thick and pale in color. Add the pumpkin puree and vanilla extract, mixing until combined.
Gradually fold the flour mixture into the pumpkin mixture until just combined.
Spread the batter evenly in the prepared pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting at one of the short ends, roll up the cake and towel together. Let it cool completely.
Step 2: Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese, butter, and vanilla extract until smooth and creamy.
Gradually add the powdered sugar, beating until well combined and smooth.
Step 3: Assemble the Pumpkin Roll
Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface.
Gently re-roll the cake without the towel, making sure to keep it tight but not too tight to avoid cracking.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
Step 4: Serve
Dust the pumpkin roll with powdered sugar before slicing.
Serve chilled or at room temperature for a festive and delicious dessert.

Cooking Tips & Notes
Rolling the Cake: Rolling the cake while it’s still warm helps prevent cracks. Be gentle when unrolling and re-rolling to maintain its shape.
Chill Time: Chilling the pumpkin roll before slicing helps the flavors meld and makes it easier to cut.

Parchment Paper: Make sure to line the jelly roll pan with parchment paper to prevent the cake from sticking.
Variations
Spiced Cream Cheese Filling: Add 1/4 teaspoon ground cinnamon to the cream cheese frosting for extra spice.
Nutty Addition: Sprinkle chopped pecans or walnuts over the cream cheese frosting before rolling for added crunch.
Maple Frosting: Substitute the vanilla extract in the frosting with maple extract for a unique fall twist.
Frequently Asked Questions (FAQs)
1. Can I Make This Pumpkin Roll Ahead of Time?
Yes! You can make the pumpkin roll up to 2 days in advance. Store it in the refrigerator, wrapped in plastic wrap, until ready to serve.

2. How Do I Store Leftovers?
Store any leftover pumpkin roll in an airtight container in the refrigerator for up to 5 days.

3. Can I Freeze Pumpkin Roll?
Yes, pumpkin roll freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

4. What Can I Serve with Pumpkin Roll?
This pumpkin roll is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

This Pumpkin Roll with Cream Cheese Frosting is a classic dessert that’s full of festive fall flavors. The light, spiced pumpkin cake paired with the creamy, tangy cream cheese filling makes it a dessert that’s hard to resist. It’s perfect for holiday gatherings, family dinners, or just a special fall treat. Give this recipe a try and enjoy a slice of this seasonal favorite!