My pumpkin roll cake recipe is one my best fall recipes! A light and fluffy pumpkin sheet cake rolls around an amazing cream cheese frosting. This fall dessert is a show stopper and perfect for a dinner party or company. I loved making this cream cheese pumpkin roll but you won’t believe what happened when I showed up to my party with it….
My family showed up for a party last weekend, but no one was there. Hmmmm. Did I write down the wrong date? Time? Location? Did they cancel and not tell us? I know we are quite overwhelming as a family because there are so many of us, but come on! I’m not quite sure what happened, but there was one positive result: we didn’t have to share this amazing pumpkin roll cake with anyone else! In fact, I think I’m headed to the fridge for a late night snack once I’ve finished this post…
There are quite a few variations you can try for this pumpkin roll cake recipe. If you like nuts, sprinkle some chopped toasted pecans over the frosting before you re-roll the cake. If you want a bigger roll with more layers, double the recipe, make two sheet pans then butt the short ends together and roll the two cakes together. Just be warned, it is a BIG pumpkin cake roll but maybe you like that kind of thing.
To make this amazing pumpkin roll cake recipe, you need to have a quality aluminum half sheet pan with sides. I know this looks a bit intimidating having to take a long, thin cake and then roll it up into this beauty, but trust me when I say it really couldn’t be more simple so don’t be afraid. Just follow the step by step instructions and you will be wondering why you have never made this before!
Looking for more amazing pumpkin recipes? Go grab my killer Peanut Butter Chocolate Chip Pumpkin Cookies recipe before you forget where you saw them!
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Pumpkin Roll Cake Recipe with Cream Cheese Frosting
Description
This cream cheese pumpkin roll makes a stunning fall dessert or perfect for Thanksgiving dinner as well.
Ingredients
Cake
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3/4 C flour
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1 C sugar
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1 tsp baking soda
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2 tsp pumpkin pie spice
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1 C pumpkin puree
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3 eggs
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1 tsp lemon juice
Frosting
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8 oz cream cheese, room temperature
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1/4 C butter, room temperature
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1 tsp vanilla
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1 C powdered sugar
- 1 C whipped cream or Cool Whip
Instructions
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Preheat oven to 375 degrees. Line a half sheet pan with parchment, wax paper or a silpat liner. Spray along the edges of pan with non-stick spray.
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In a medium bowl, whisk together the dry ingredients for the cake. Add the pumpkin, eggs and lemon juice. Mix until dry ingredients are incorporated. Pour into prepared pan and evenly distribute. Bake for 15 minutes.
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While cake is baking, generously dust a clean kitchen towel with powdered sugar. To make frosting, cream together the butter and cream cheese in a medium bowl until smooth then add the vanilla and powdered sugar. Beat well. Once this part is completely smooth, gently fold in the whipped cream.
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As soon as cake is baked, run a knife along the edges of the pan then invert cake onto the dusted kitchen towel. Remove pan liner from the cake, then roll up the cake beginning with one of the short ends. Allow to cool for 20 minutes.
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Unroll the cake and frost with the frosting. Reroll, wrap tightly in plastic wrap and store in the fridge. Cake is best if it can sit overnight in the fridge.
Nutrition
- Serving Size: 1/9th
- Calories: 366
- Sugar: 39g
- Sodium: 202mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 101mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole
This looks yummy – I’ll have to try it out this week. Did you ever find out what happened with the party? Wish you could have partied with us this weekend!
I was wanting a recipe for a pumpkin roll and found yours. what size of pan do you use? Can’t wait to make it
Hi Sharon! I use a half-sheet pan size, which is 13×18 inches