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5 from 6 votes

Pumpkin Cake Roll Recipe

Soft, flexible pumpkin cake rolled with a smooth cream cheese filling. This is a classic fall dessert that looks impressive but is simple to make once you know the process.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: bread rolls, cake roll, pumpkin
Servings: 10
Author: Lyubomira L

Ingredients

For Prep:

  • Powdered sugar for dusting
  • Clean kitchen towel or parchment paper
  • Oil spray

Pumpkin Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 3 large eggs room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling

Cream Cheese Filling:

  • 8 oz 226 g cream cheese, softened
  • 1 cup powdered sugar sifted
  • 6 tbsp unsalted butter softened
  • 2 tsp vanilla extract

Instructions

Pumpkin Cake Roll

  • Preheat oven to 375°F (190°C).
  • Line a 9×13-inch pan with parchment, lightly grease and flour.
  • Generously dust a clean towel or parchment with powdered sugar.
  • This prevents sticking when rolling.
  • In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
  • In another bowl, beat eggs and sugar until thick and pale.
  • Mix in pumpkin puree.
  • Fold in dry ingredients just until combined.
  • Do not overmix.
  • Spread batter evenly in the pan.
  • Bake 13–15 minutes, until the top springs back.
  • Immediately invert onto prepared surface.
  • Remove parchment and roll the cake while still warm from the short side.
  • Let cool completely (about 1 hour).

Cream Cheese Filling

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

Assemble

  • Carefully unroll the cooled cake.
  • Spread filling evenly, leaving a small border.
  • Roll back up gently. Wrap and refrigerate for at least 1 hour.
  • Slice and serve.

Video

Notes

  • Rolling while warm prevents cracking
  • Do not overbake - dry cake will crack
  • Leave a border when spreading filling to avoid overflow
  • Chill before slicing for clean cuts
  • A larger pan (10×15-inch) can be used for a thinner roll

Nutrition

Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 202mg | Potassium: 87mg | Sugar: 20g | Vitamin A: 2825IU | Vitamin C: 0.7mg | Calcium: 27mg | Iron: 0.9mg
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