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–+ servings
pieces of pumpkin cake roll cut out and dusted with powdered sugar

Pumpkin Cake Roll

5 from 1 vote
Created by Mariam Ezzeddine
This Pumpkin Cake Roll is so easy to make and so delicious! A delicious pumpkin flavored cake with a creamy cream cheese filling, you are going to love this twist on the classic cake roll. This pumpkin roll is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients

For the Pumpkin Cake:

  • ¾ cup all-purpose flour sifter
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • ¼ tsp salt
  • 1 cup sugar
  • 3 whole eggs
  • 1 tsp vanilla
  • ⅔ cup pumpkin puree

For the Cream Cheese Icing:

  • 1 8 oz. block cream cheese softened
  • 1 stick unsalted butter softened
  • 1 tsp vanilla extract
  • 3 cups powdered sugar

Instructions

For the Pumpkin Cake:

  • Preheat your oven to 350F. Line a jelly roll (15x10) pan with parchment paper. Be sure to leave an overhang on the sides in order to make it easier to remove from the pan.
  • In a large bowl combine the flour, baking soda, pumpkin spice, and salt. Whisk until free of lumps.
  • In a medium bowl combine the sugar, eggs, vanilla, and pumpkin puree until smooth
  • Fold the dry ingredients into the wet ingredients until just combined.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake the cake for 15 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and immediately lift the parchment paper out of the pan and onto a flat surface.
  • While the cake is still hot, begin to slowly roll the cake, starting at one of the short ends. Roll the cake and parchment all the way up and allow it to cool completely like this.
  • While the cake is cooling prepare your frosting.

For the Cream Cheese Icing:

  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter until it is very soft and creamy.
  • Add the vanilla and half of the powdered sugar and beat until fully combined and smooth.
  • Add the rest of the powdered sugar and beat for 5-6 minutes or until the buttercream is fluffy.

For the Assembly:

  • Once the cake is cooled carefully unroll it and spread the icing over the top in an even layer.
  • Roll the cake back up without the parchment paper.
  • Place in the fridge for one hour before slicing.
  • When ready to serve dust the top with powdered sugar and slice into even portions.

Notes

  • Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your cream cheese filling will not come out rich and creamy without full fat cream cheese.
  • The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese.
  • Pumpkin spice is a generally a blend of ground cinnamon, nutmeg, ginger, cloves, and all spice, it can be found at your local grocery’s store spice aisle. 
  • You’ll have to roll your cake quickly once your cake is out of the oven. The longer you wait, the harder it will be to roll it and the more likely it will tear when you roll it.
  • Measure flour right to prevent the cake from being dry.

Nutrition

Calories: 342kcal | Carbohydrates: 65g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 172mg | Potassium: 51mg | Fiber: 1g | Sugar: 56g | Vitamin A: 2827IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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