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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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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Fall
Calories: 290
Ingredients Equipment Method Notes

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
  • ⅔ 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

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

Method
 

  1. Preheat oven to 375°F (190°C). Line the jelly-roll pan with parchment and lightly grease.
  2. Whisk together flour, baking powder & soda, salt, cinnamon, nutmeg, ginger, cloves.
  3. Beat eggs and sugar until thick, pale, and ribbons form (about 3–5 minutes).
  4. Mix in pumpkin puree and vanilla extract.
  5. Gently fold dry mixture into wet until just combined; don’t overmix.
  6. Spread batter evenly into prepared pan. Bake for 13–15 minutes until springy to the touch.
  7. 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.
  8. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla (and salt if using), beat until fluffy.
  9. Carefully unroll cooled cake, spread filling evenly, leaving about 1-inch border.
  10. Reroll the cake (without towel), wrap tightly in plastic, and refrigerate for at least 1–2 hours.
  11. Slice and optionally dust with powdered sugar before serving.

Notes

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