This Pumpkin Roll with Maple Cream Cheese Frosting Will Ruin Store-Bought Desserts Forever (In the Best Way)

You know those desserts that look like they came from a fancy bakery but secretly took less effort than your morning coffee? This is that. A soft, spiced pumpkin cake rolled around silky maple-kissed cream cheese frosting—tight swirl, zero cracks, maximum flex.

Make it once and watch it disappear at family gatherings faster than you can say “who took a second slice?” It’s festive, it’s forgiving, and it’s the kind of recipe that makes you look like you know what you’re doing (even if you’re winging it).

The Secret Behind This Recipe

A great pumpkin roll lives and dies on texture control. The cake needs to be thin, moist, and flexible—so it can roll without crumbling—and the frosting needs enough structure to hold a swirl without oozing. That’s why this recipe uses pumpkin puree for moisture, oil for tenderness, and cake flour for a fine crumb.

We also add maple syrup to the frosting, but balance it with powdered sugar to keep it firm. The final trick? Roll the cake while it’s warm in a towel dusted with powdered sugar.

It trains the cake to keep that iconic spiral.

Ingredients

• For the pumpkin cake:
  • 3/4 cup (90g) cake flour (or 3/4 cup AP flour minus 1.5 tbsp, plus 1.5 tbsp cornstarch)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (60ml) neutral oil (canola or grapeseed)
  • 1 teaspoon vanilla extract
  • 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
  • Powdered sugar, for dusting towel
• For the maple cream cheese frosting:
  • 8 oz (225g) full-fat cream cheese, cold but workable
  • 6 tablespoons (85g) unsalted butter, slightly softened
  • 1/4 cup (60ml) pure maple syrup
  • 1 1/2 to 2 cups (180–240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
• Optional garnishes:
  • Extra powdered sugar for dusting
  • Chopped toasted pecans or walnuts
  • Maple drizzle

Let’s Get Cooking – Instructions

1. Prep your stage. Heat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, leaving overhang on the long sides. Lightly grease the parchment.
2. Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

   Keep it airy.

3. Whip eggs and sugar. In a large bowl, beat eggs and granulated sugar with a hand mixer for 3–4 minutes until pale and thick. Think ribbons, not soup.
4. Add oil, vanilla, and pumpkin. Mix in oil and vanilla, then fold in pumpkin puree until smooth. Don’t overmix—just combine.
5. Fold dry into wet. Sift the dry mixture over the batter and fold gently until no streaks remain.

   The batter should be light.

6. Spread and bake. Pour into the pan and smooth evenly to the edges. Bake 11–13 minutes until the top springs back when touched and a toothpick comes out clean. Do not overbake, unless you like cracks (you don’t).
7. Roll while warm. Lay a clean kitchen towel on the counter and dust generously with powdered sugar.

   Invert the hot cake onto the towel, peel off parchment, then immediately roll the cake and towel up from a short side. Cool on a rack 45–60 minutes until just barely warm.

8. Make frosting. Beat cream cheese and butter until smooth. Add maple syrup, vanilla, and salt.

   Mix in powdered sugar gradually until thick, spreadable, and glossy. You want sturdy but creamy.

9. Unroll and fill. Gently unroll the cooled cake. Spread frosting evenly, leaving a 1/2-inch border at the far edge to prevent squeeze-out.
10. Roll it up (for real this time). Re-roll the cake (without the towel), snug but not tight.

    Wrap in plastic and chill at least 1 hour to set the swirl.

11. Finish and serve. Dust with powdered sugar, add nuts if using, slice with a hot, clean serrated knife. Serve slightly chilled or at cool room temp.

Preservation Guide

• Chill: Store the roll tightly wrapped in the fridge for up to 4 days. The flavor actually improves on day two—pumpkin and maple become best friends.
• Freeze: Wrap the whole roll (or slices) in plastic, then foil.

  Freeze up to 2 months. Thaw overnight in the fridge still wrapped to prevent condensation mush.

• Make-ahead: Bake and pre-roll the cake (in towel), cool, then wrap and refrigerate up to 24 hours before filling. Frosting can be made 2 days ahead; re-whip before spreading.

Why This is Good for You

• Pumpkin brings beta-carotene and fiber, which your eyes and digestion will thank you for.

  Dessert with benefits? Yes, please.

• Maple syrup offers minerals like manganese and zinc—still sugar, but with a tiny nutritional hat tip.
• Reasonable portions pack flavor without needing a slab. The spices satisfy quickly, so a slice hits the spot.
• Lower oil, higher moisture from pumpkin means tender texture without heavy butter in the cake itself.

Avoid These Mistakes

• Skipping the warm roll. If you don’t roll the cake while warm, it will crack later.

  Physics, not drama.

• Overbaking. Just 1–2 minutes too long = dry and brittle. Start checking at 10 minutes. Trust the spring test.
• Runny frosting. Too much maple or not enough powdered sugar equals slip-and-slide filling.

  Aim for thick peaks that still spread.

• Rolling too tight. You’re making a roulade, not wringing laundry. Gentle, firm pressure keeps the spiral even.
• Forgetting the border. Leave that 1/2-inch frosting-free edge, or the filling will bail out the back.
• Cutting warm. Warm cake plus soft frosting equals smears. Chill first, then slice with a hot serrated knife, wiping between cuts.

  Pro move.

Different Ways to Make This

• Pecan crunch: Sprinkle 1/2 cup finely chopped toasted pecans over the frosting before rolling.
• Brown butter frosting: Swap butter for browned butter (cooled solid) for a nutty maple vibe. Unreal depth.
• Maple latte twist: Add 1 teaspoon espresso powder to the frosting and a pinch of cardamom to the cake spices.
• Gluten-free: Use a quality 1:1 gluten-free baking blend and add 1 tablespoon milk to the batter if it seems thick.
• Lighter frosting: Replace 1/3 of the cream cheese with Greek yogurt, and increase powdered sugar slightly to maintain structure.
• Dairy-free: Use dairy-free cream cheese and vegan butter; add an extra 2–3 tablespoons powdered sugar to stabilize.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but roast and puree it until very smooth, then strain excess liquid. You want a thick puree—too watery and the cake will be gummy.

Why did my cake crack?

It was either overbaked, too cool before rolling, or rolled too tightly.

Next time, bake just until springy, roll while warm in a sugared towel, and go gentle on the pressure.

How do I prevent the frosting from squeezing out?

Make the frosting thick, leave a border at the far edge, and chill the roll before slicing. Also, don’t overfill; you may not need every last spoonful (I know, tragic).

What if I don’t have a jelly roll pan?

Use a rimmed baking sheet close to 10×15 inches. If your pan is larger, confine the batter with a parchment “dam” to keep the thickness consistent.

Can I reduce the sugar?

In the cake, you can drop 2–3 tablespoons without drama.

In the frosting, sugar adds structure, so if you cut it, compensate by chilling longer or adding 1–2 teaspoons cornstarch.

How far in advance can I make it?

Up to 2 days ahead is ideal. The flavors meld and the slices get cleaner. Keep it wrapped and chilled, and dust with powdered sugar right before serving.

The Bottom Line

This Pumpkin Roll with Maple Cream Cheese Frosting punches way above its weight: bakery looks, cozy spice, and that maple tang that feels like a hug and a high-five.

Master the warm roll, keep the frosting sturdy, and you’ve got a showstopper that’s easier than it looks. Bring it to the next gathering and watch everyone suddenly “need the recipe.” FYI: that person can absolutely be you.