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Pumpkin Roll with Cream Cheese Frosting Recipe

Pumpkin Roll with Cream Cheese Frosting Recipe

Ingredients

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs

For the Frosting:

  • 8 oz package of cream cheese, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter

Directions

1

Pre-heat oven to 375. Mix flour, salt, baking powder, pumpkin pie spice, and set aside.

2

Mix sugar and eggs for a good five minutes. Add pumpkin and mix in the dry ingredients.

3

Pour batter into a 10x15x1 inch jelly roll pan lined with parchment paper.

4

Spread evenly and bake at 375 degrees for 14 minutes.

5

Cream together all the cream cheese frosting ingredients using a hand mixer.

6

Immediately after cake is done baking, slip it out of the jelly roll pan (still on parchment) and flatten the sides of the paper.

7

Tightly and carefully roll it up while it's still hot on the parchment paper. Let cool. Once cool, unroll and unwrap from the parchment paper and spread frosting while it is flat.

8

Carefully roll it back up and sprinkle with a little bit of powdered sugar on top. I also cut off the ends a little to make the edges look neater.

pumpkin roll with cream cheese frosting recipe on a serving platter

In the mood for fall baking?

It’s the season for pumpkin everything, and this classic pumpkin roll with cream cheese frosting recipe quenches that sweet craving!  I was always intimidated by the rolling and frosting part, but this pumpkin roll is surprisingly easy to make at home!

pumpkin roll with cream cheese frosting recipe on a serving platter in a jelly roll pan prior to baking


Pumpkin Roll with Cream Cheese Frosting Recipe

Pumpkin cake rolled up with homemade cream cheese frosting, for a stunning and delicious fall dessert!

Ingredients

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs

For the Frosting:

  • 8 oz package of cream cheese, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter

Directions

1

Pre-heat oven to 375. Mix flour, salt, baking powder, pumpkin pie spice, and set aside.

2

Mix sugar and eggs for a good five minutes. Add pumpkin and mix in the dry ingredients.

3

Pour batter into a 10x15x1 inch jelly roll pan lined with parchment paper.

4

Spread evenly and bake at 375 degrees for 14 minutes.

5

Cream together all the cream cheese frosting ingredients using a hand mixer.

6

Immediately after cake is done baking, slip it out of the jelly roll pan (still on parchment) and flatten the sides of the paper.

7

Tightly and carefully roll it up while it's still hot on the parchment paper. Let cool. Once cool, unroll and unwrap from the parchment paper and spread frosting while it is flat.

8

Carefully roll it back up and sprinkle with a little bit of powdered sugar on top. I also cut off the ends a little to make the edges look neater.


How to frost a pumpkin roll with cream cheese for this recipe

I promise the “rolling” step is simple!

I had no issues getting this to work. I love the parchment paper trick! It worked great the first try. Grab a cup of coffee and enjoy this moist, creamy, pumpkin treat! 🙂

pumpkin roll with cream cheese frosting recipe rolled up and sliced for serving

This was so DELICIOUS!

It looks fancy, but it’s so easy to make. Have you ever made a pumpkin roll? Do you have any other tips? I hope you enjoy!


Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.


Join The Discussion

Comments 33

  1. Tina

    YUM!

  2. Emily

    My mother makes a delicious pumpkin roll and adds chopped nuts, great taste and pretty outer edge! Yumm!

    • Renee

      I also add nuts. Just chop them and sprinkle onto batter before baking. Once I tried nuts I’ve never gone back to plain.

    • marge

      If you sprinkle chopped roasted nuts(pecans or walnuts work best)on the parchment before baking it works well.

  3. Natalie

    Can you use fresh pumpkin?? I cooked a pumpkin the other day and aM looking for recipes!!! TIA

    • Olivia

      Yes you can use fresh pumpkin. I made a pumpkin roll last year with fresh pumpkin and it turned out great. It’s sometimes more watery than canned pumpkin but maybe you can strain it through cheesecloth or maybe just use a little less. I honestly didn’t have much problems.

      • Natalie

        Thanks

    • marge

      Cook your pumpkin in the oven like acorn squash(split,poke and invert on baking sheet bake at 350-375 until pumpkin flesh is soft in the skin.depending on size 45 min or so. cooked like this the flesh will not be so watery. also can be canned for later use.may be frozen but may get slightly grainy when thawed.
      for previously cooked pumpkin that is too wet either: cook down o reduce or drain off water threw cheese cloth.

  4. Christa (@sissylyne)

    Right now Kroger has their Kroger brand prices half off. It’s in their ad. I stocked up on pumpkin pie spice. I go through a lot of that spice in November. Pumpkin rolls freeze well or so my family says. I don’t care for pumpkin rolls but I always get talked into making them.

  5. Sarah ann

    Do you think it would make well with gluten free flour?

    • Mark H

      Nope- can’t imagine it would still roll with GF flour. I’m gonna cut it in half and try making a big sandwich out of it 🙂

    • Bunny

      Sarah Ann…you can try baking this with a gluten free flour. King Arthur Flour makes a good GF flour. Once it’s baked, if you think it won’t roll nicely, simply layer “chunks” of the baked pumpkin cake in 4-6 parfait glasses along with the frosting and put whipped cream on top of each one. This is my foolproof method when I think something won’t roll up for me! It also looks very festive! 🙂

  6. Sarah

    I think you posted this recipe last year around the holidays and I want to tell you, it turned out wonderful for me!!! It was so much easier then I remeber the years before when I tried to make a pumpkin roll once and failed miserbly. This recipe worked so well for me that I made extras and froze them to give out as gifts to all the neighboors closer to the holiday 🙂 thank you!!

    • Tiffany

      I made this last year, too, and I agree–easy and delicious! It was a hit and gone in a flash! 🙂 Many thanks to Lina!!

  7. Amber Sikovsek

    OMG Im pregnant and I want this now!

  8. Christine

    I’ve made this exact same recipe many times and it is simply delicious. You can even cut the sugar down to 3/4 cup and it’s still sweet. A perfect fall dessert!

    • Christine

      You can also add chopped pecans like some suggested above. It’s delicious that way too!

  9. Amy

    I love these things!!

  10. Christie

    I love this with nuts! YUM! 🙂 thx Collin!

  11. Barb

    Love this, I’ve been waiting for a reason to use my new jelly roll pan, I’m going to make this tomorrow, yummy!!!

  12. Morgan

    Can you just use a cookie sheet if you don’t have a jelly roll pan??

    • Melanie

      The only reason it calls for “jelly roll pan” is that it needs to have sides. Actual “cookie sheets” don’t have a rim and it needs to have one. All my sheets are the same, old fashioned cookie sheets, with sides.

  13. Melanie

    I’ve been making pumpkin rolls for years. My recipe is slightly different, but basically the same. The big difference is that I’ve always rolled mine on a dish towel covered with powdered sugar. Usually, my cake doesn’t crack or split, but sometimes it does. I was thinking that maybe it’s the kind of dish towel. I wondered if I could just leave it on the paper but was afraid to try.

    Also, I use wax paper and I wonder if there’s really a difference from using parchment paper? Maybe it matters when rolling and unrolling on the paper.

  14. Susan

    I just made this! SO GOOD!

  15. terri

    What is pumpkin puree..does that come in a can?

    • angie

      It’s just canned pumpkin, but NOT pumpkin pie filling. The pie filling already has spices in it.

      • terri

        Thank you!

  16. Jenn

    Can you use canned pumpkin pie filling to replace the pumpkin purée AND pumpkin pie spice? 1 ingredient to replace 2?

    • Melanie

      Pumpkin Pie filling has more than just spices added. It’s a lot more fluid, like it has milk and eggs added too. You need to use the canned pumpkin/pumpkin puree

      • Jenn

        Thank you!! I LOVE pumpkin roll. I’m going to attempt this recipe this weekend.

  17. Amy Horine

    Can you use the premade cream cheese (in the tubs)icing for the filling?

  18. jerrigrunewald

    Taste is great with nuts and all but my cake cracked. I also noticed that my parchment paper under the cake seamed to have wrinkled, Did anyone else have this issue?

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