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+ servings
slice of pumpkin spice roll cake with cream cheese filling on white plate

Pumpkin Roll Cake

A moist spiced pumpkin sponge cake rolled around a creamy tangy cream cheese filling.
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Course: Dessert
Cuisine: American, Fall
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling: 2 hours
Total Time: 2 hours 35 minutes
Servings: 10 slices
Calories: 290kcal
Cost: approx. $10

Equipment

  • 1 Jelly-roll pan (15×10-inch)
  • - Parchment paper
  • 1 Mixer
  • - Mixing bowls
  • 1 Offset spatula
  • 1 Clean kitchen towel
  • 1 Wire rack
  • 1 Plastic wrap

Ingredients

Cake Batter

  • ¾ cup all-purpose flour sifted with leaveners & spices
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • cup pumpkin puree not pie mix
  • 1 teaspoon vanilla extract
  • powdered sugar (for dusting/rolling) to coat towel and prevent sticking

Filling

  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar for filling
  • salt pinch, optional, enhances flavor

Instructions

  • Preheat oven to 375°F (190°C). Line the jelly-roll pan with parchment and lightly grease.
  • Whisk together flour, baking powder & soda, salt, cinnamon, nutmeg, ginger, cloves.
  • Beat eggs and sugar until thick, pale, and ribbons form (about 3–5 minutes).
  • Mix in pumpkin puree and vanilla extract.
  • Gently fold dry mixture into wet until just combined; don’t overmix.
  • Spread batter evenly into prepared pan. Bake for 13–15 minutes until springy to the touch.
  • Immediately invert cake onto a clean towel dusted with powdered sugar; peel off parchment; roll the cake and towel from short side. Let cool completely.
  • Beat cream cheese and butter until smooth. Add powdered sugar, vanilla (and salt if using), beat until fluffy.
  • Carefully unroll cooled cake, spread filling evenly, leaving about 1-inch border.
  • Reroll the cake (without towel), wrap tightly in plastic, and refrigerate for at least 1–2 hours.
  • Slice and optionally dust with powdered sugar before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 250mg | Potassium: 130mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1.2mg