This Pumpkin Roll Cake is an elegant fall or holiday dessert with a tender pumpkin sponge rolled around a silky cream cheese filling. It’s a beautiful centerpiece and easy to make when you follow the steps below.
Pumpkin season in the U.S. (roughly August through December) brings pumpkins into everything from décor to desserts. This pumpkin roll is a crowd-pleasing option that highlights pumpkin flavor without overpowering the cake. The thin, spongy cake surrounds a creamy filling for a classic flavor and lovely presentation.
I wasn’t always a pumpkin person, but after trying pumpkin in sweet and savory recipes I began experimenting. This roll is one of my favorites—light, spongy, and filled with a delicious cream cheese center.
Ingredients for Pumpkin Cake Roll
Gather the following ingredients:
All-purpose flour, pumpkin puree, baking powder, baking soda, salt, granulated sugar, pumpkin pie spice, vanilla extract, and eggs.
How To Make Pumpkin Roll Cake
- Preheat the oven to 350°F (180°C). Line a 9×13-inch baking sheet with parchment paper and grease or spray lightly.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a separate bowl, beat the eggs with the sugar and vanilla until thick and pale (an electric mixer works well).
- Fold the pumpkin puree into the egg mixture, then gently fold in the dry ingredients until combined to form a smooth batter.
- Spread the batter evenly into the prepared pan so the top is level.
- Bake 13–15 minutes, until the top springs back when touched. The cake bakes quickly, so check it at 13 minutes.
- As soon as the cake comes out of the oven, roll it up carefully with the parchment paper still in place and set aside to cool. Rolling while hot keeps the cake from cracking. If you didn’t use parchment, roll it in a clean kitchen towel.
How To Make The Cream Cheese Filling
Bring cream cheese and butter to room temperature so they mix smoothly. Beat together cream cheese, butter, confectioners’ (icing) sugar, and vanilla until smooth and creamy.
Use an electric mixer or a sturdy spatula to combine until the filling has a silky texture.
Finishing The Pumpkin Roll Cake
- Unroll the cooled cake carefully and peel away the parchment paper.
- Spread the cream cheese filling evenly across the cake, leaving a small margin at the edge to prevent filling from spilling when rolled.
- Roll the cake up again, this time without the parchment, and wrap it tightly in plastic wrap.
- Refrigerate for up to an hour to set before slicing and serving.
Chef’s Tip
If the roll cracks, dust it with powdered sugar or decorate with piped whipped cream or frosting to conceal imperfections and add visual appeal.
Frequently Asked Questions
How do I prevent my Pumpkin Roll Cake from cracking?
Roll the cake immediately after it comes out of the oven while it’s still flexible. Rolling hot prevents cracks.
Why is my Pumpkin Roll spongy?
Roll cakes are intentionally spongy so they can bend without breaking. If the cake is too thick it’s harder to roll and more likely to crack.
Does Pumpkin Roll need to be refrigerated?
Yes. After assembling, chill the roll at least one hour so flavors meld and the filling firms. Store the roll in the refrigerator in a covered container for up to five days.
Why is my Pumpkin Roll filling runny?
Let the cake cool to room temperature before spreading the filling. If the cake is still warm, the filling can melt and become runny.
More Delicious Fall Recipes
-
Pumpkin Chocolate Chip Pancakes -
Lentil Stew
-
African Peanut Stew (Mafe)
-
Homemade Apple Pie
If you make this Pumpkin Roll Cake, please consider leaving a star rating below.
Pumpkin Roll Cake
Ingredients
FOR THE CAKE
- 3/4 cup flour
- 2/3 cup pumpkin puree
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 eggs
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
FOR THE FILLING
- 6 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup icing (confectioners’) sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking sheet with parchment and grease lightly.
- Combine the flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl.
- Beat the eggs and sugar until thick. Add vanilla and mix well.
- Stir in the pumpkin puree, then fold in the dry ingredients until combined.
- Spread the batter in the prepared pan, level the top, and bake 13–15 minutes until the cake springs back.
- Immediately roll the hot cake in the parchment and set on a rack to cool. Rolling right away prevents cracks.
- For the filling, beat room-temperature cream cheese and butter with the confectioners’ sugar and vanilla until smooth.
- Unroll the cooled cake, remove the parchment, and spread the filling evenly.
- Roll the cake again, wrap tightly in plastic, and refrigerate for about an hour before serving.
Notes
Spices: If you don’t have pumpkin pie spice, use cinnamon and a pinch of nutmeg; you can also add ground cloves or ginger to taste.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Homemade puree works, or use canned pumpkin puree for convenience.
Sweetness: Adjust sugar to your preference—add a little more to the batter or filling if you prefer a sweeter cake.
Nutrition
Calories: 279 kcal | Carbs: 40 g | Protein: 3 g | Fat: 12 g
Additional Info
Course: Dessert
Cuisine: American
Calories: 279