Pumpkin Cake Roll

This Pumpkin Cake Roll with Cream Cheese Frosting is much easier to make than it looks! Featuring a springy, spiced pumpkin cake filled with sweet cream cheese frosting, it’s the perfect dessert to impress during any season.

I don’t know who needs to hear this, but it is absolutely acceptable to make pumpkin desserts in March.

You will not be smitten (smited? smote?) by the wrath of fifteen angry pagan gods.

You will not have to go to jail without passing GO and collecting $200.

What you will do is ascend to the highest form of dessert nirvana known to humankind, a place where Starbucks pumpkin spice lattes are brewed all year round.

Case in point: this week, I made our favorite Pumpkin Cake Roll (yes, it’s 80 degrees and sunny in California) and I swear you could hear pumpkin spice snobs across the globe sniffing hopefully at the unexpected aroma of cinnamon and cloves wafting through our home. Not only is this cake packed with the perfect blend of spices: it’s also springy to the touch, with a light, spongy texture that sets it apart from most other cakes. The warm pumpkin blend is also balanced by a smooth, sweet cream cheese filling that takes just 30 seconds to whip up.

Best of all, this elegant dessert is insanely easy to make, so if it’s your first time tackling a cake roll, this is the perfect place to start! I first stumbled across this popular recipe through Libby’s (which has 700+ near-5-star reviews) and was extremely impressed by how quickly everything came together. This cake should take you about an hour to make from frosting to finish, so you can even pop out a cake roll before bedtime tonight if you’re feeling extra motivated!

Bottom line: pumpkin any time of year is a win. Go be a winner. Go make this pumpkin roll cake and devour it, like, yesterday.