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pumpkin roll cake with cream cheese filling

Easy Pumpkin Roll Cake Recipe

This Easy Pumpkin Roll Cake Recipe is a festive fall dessert featuring a soft, spiced pumpkin sponge cake rolled around a sweet, creamy cream cheese filling. Light, moist, and full of cozy pumpkin flavor, it’s a show-stopping treat that’s surprisingly simple to make. Perfect for Thanksgiving, holidays, or anytime you crave a classic autumn dessert!
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Prep Time 10 minutes
Cook Time 15 minutes
Refrigerate 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 310 kcal

Ingredients
  

For the cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

For the filling:

  • 8 oz cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional:

  • 1/2 cup chopped pecans or walnuts to sprinkle on top before baking
  • Powdered sugar for dusting

Instructions  

1. Preheat and prepare the pan

  • Heat your oven to 375°F (190°C).
  • Line a 15×10-inch jelly roll pan with parchment paper. Leave a bit hanging over the edges to help lift the cake later.
  • Grease the paper lightly or use nonstick spray.

2. Mix the dry ingredients

  • In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3. Mix the wet ingredients

  • In a large bowl, beat the eggs and sugar with a whisk or mixer until the mixture turns pale and thick.
  • Add the pumpkin puree and vanilla extract. Stir until smooth.

4. Combine and pour

  • Gently fold the dry ingredients into the wet mixture.
  • Pour the batter into the pan and spread evenly with a spatula.
  • If using nuts, sprinkle them over the top.

5. Bake

  • Bake for 13–15 minutes, or until the cake springs back when touched.
  • Don’t overbake or it may dry out.

6. Roll the cake

  • Lay a clean kitchen towel on the counter and dust it with powdered sugar.
  • Turn the hot cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) from the short side.
  • Let it cool completely on a wire rack.

7. Make the filling

  • Beat cream cheese, butter, powdered sugar, and vanilla together until smooth.

8. Fill and roll again

  • Once the cake is cool, unroll it gently.
  • Spread the filling evenly over the cake.
  • Roll it up again, this time without the towel.
  • Wrap in plastic wrap and chill for at least one hour.

9. Slice and serve

  • Before serving, dust the top with powdered sugar.
  • Use a sharp knife to cut clean slices.

Video

Notes

📝 Notes

  • Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
  • Beat the eggs well to give the cake its light, sponge-like structure.
  • Line the jelly roll pan with parchment paper for easy rolling and removal.
  • Roll the cake while warm in a clean towel dusted with powdered sugar to prevent sticking.
  • Let the cake cool completely before adding the cream cheese filling to avoid melting.
  • Add a pinch of nutmeg or cloves for extra autumn spice depth.
  • Wrap the finished roll tightly in plastic wrap and chill for at least 1 hour before slicing.
  • Store leftovers in the refrigerator up to 4 days; freeze up to 2 months for longer storage.

🍽️ Nutrition Facts (Per Serving)

Calories: ~310 kcal  
Carbohydrates: 36 g  
Fiber: 2 g  
Sugars: 28 g  
Protein: 5 g  
Fat: 16 g  
Saturated Fat: 9 g  
Cholesterol: 85 mg  
Sodium: 210 mg  
Potassium: 160 mg  
Calcium: 60 mg  
Iron: 1 mg
Keyword Easy Pumpkin Roll Cake Recipe