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–+ servings
Easy Creamy Pumpkin Roll Cake Recipe

Pumpkin Roll Cake

A perfectly swirled, spiced pumpkin dessert with a light cake base and creamy sweet filling. Ideal for fall feasts, family gatherings, and holiday celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 tsp vanilla extract
  • Powdered sugar for dusting
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 10x15 inch jelly roll pan
  • Parchment paper
  • electric mixer,
  • kitchen towel,

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt until evenly combined.
  3. In a separate large bowl, beat the sugar, pumpkin puree, eggs, and vanilla extract together until well combined using an electric mixer.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold the ingredients together.
  5. Pour the batter into the prepared jelly roll pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 12 minutes.
  7. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  8. Immediately invert the cake onto the prepared towel. Peel off the parchment paper. Roll the cake tightly in the towel and let it cool completely.
  9. Make the cream cheese filling by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beat until fluffy.
  10. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface of the cake.
  11. Reroll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to set the filling.
  12. Before serving, dust the Pumpkin Roll Cake with powdered sugar. Slice and serve chilled.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 4000IUVitamin C: 1mgCalcium: 60mgIron: 1.5mg

Notes

Can be customized with chocolate chips, pecans, or maple syrup. Suitable for vegan and gluten-free variations. Perfect for Thanksgiving and fall celebrations.
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