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Close-up of a pumpkin roll cake dusted with powdered sugar and filled with cream cheese frosting

Pumpkin Roll Cake with Luscious Cream Cheese Filling

Pumpkin Roll Cake with Luscious Cream Cheese Filling is a show-stopping fall dessert that’s as delightful to eat as it is beautiful to serve. With its moist, spiced pumpkin sponge and rich cream cheese swirl, this cake is perfect for autumn gatherings, holiday tables, or cozy coffee breaks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pumpkin Cake:
  • ¾  cup  all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 3 large eggs
  • 1 cup  granulated sugar
  • ⅔  cup  canned pumpkin purée not pumpkin pie filling
  • 1 tsp vanilla extract
For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
Optional for Serving:
  • Powdered sugar for dusting

Equipment

  • Jelly roll pan 10×15-inch or rimmed baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula
  • Sifter or fine mesh sieve
  • Clean kitchen towel for rolling the cake
  • Wire rack

Method
 

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper.
    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
    A bowl of flour surrounded by cinnamon sticks, ground cinnamon, ground nutmeg, and salt on a dark countertop with a metal whisk
  2. Make the Batter: In a large bowl, beat the eggs and granulated sugar on high speed for 2–3 minutes until thick and pale. Add the pumpkin purée and vanilla extract; mix until smooth. Gradually fold in the dry ingredients using a spatula, mixing until just combined.
    Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, or until the top springs back when gently touched.
    Glass bowl of bright yellow batter with a whisk on a wooden board, ready for baking
  3. Roll the Cake: While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar. When the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let it cool completely while rolled (about 45 minutes).
    Make the Filling: Beat the softened cream cheese and butter together until smooth. Add vanilla and powdered sugar; beat until creamy and lump-free.
    Glass bowl filled with thick cream cheese frosting being mixed with a wooden spatula
  4. Assemble the Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and wrap it in plastic wrap. Chill for at least 30 minutes to set.
    Serve: Dust with powdered sugar before slicing. Serve chilled or at room temperature.
    Unfinished pumpkin roll cake with cream cheese filling wrapped in plastic wrap on a countertop

Video

Notes

Nutrient Amount per Serving (1 Slice ~95g)
Calories 290
Carbohydrates 35g
Protein 4g
Fat 15g
Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.5g
Trans Fat 0g
Cholesterol 75mg
Sodium 180mg
Potassium 110mg
Fiber 1g
Sugar 25g
Vitamin A 5800 IU
Vitamin C 1mg
Calcium 40mg
Iron 1.2mg
 

Cooking Tips

  • Don’t overbake! A dry cake will crack when rolled.
  • Make sure the cake is rolled while it’s still hot – this prevents cracking later.
  • Chill before slicing to get clean, even pieces.
  • Use a serrated knife for best results when slicing the cake.
  • You can freeze the finished roll (wrapped tightly in plastic) for up to 2 months.