This homemade Pumpkin Roll Cake is soft, spiced, and filled with a rich cream cheese filling. A classic fall dessert that looks impressive but is simple to make.
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Fall is made for Pumpkin Sheet Cake and other goodies like Apple Cider Muffins. The warm fall flavors of cinnamon, nutmeg, ginger, and cloves, pumpkin and apple will bring a smile to anyone’s face. This moist Pumpkin Cake Roll looks fancy enough for a holiday table at Thanksgiving, yet comes together easily with a few basic ingredients.
Why You Need to Make this Pumpkin Roll Cake
Who doesn’t love pumpkin goodies like this treat that is filled with warm spices and creamy filling?! I’m all about simple ingredients and a straightforward recipe. It is simple enough, even for new bakers to make.
This dessert is make-ahead friendly and stays nice and moist, even after chilling overnight! Always a holiday hit like my Pumpkin Pie Bites and this Pumpkin Pecan Cheesecake!
Let’s Gather The Ingredients
- All purpose flour: Make sure to spoon and level your flour.
- Baking powder, baking soda, and salt
- Spices-:ground ginger, nutmeg, and cloves to make homemade pumpkin spice
- Eggs: Room temperature is always recommended.
- Sugars: granulated sugar and confectioners’ sugar
- Butter: Salted or unsalted is fine.
- Vanilla extract: Adds a touch more sweetness.
- Pumpkin: You want to use pumpkin puree, not pumpkin pie filling.
- Softened cream cheese: Is the base to the cream cheese filling.
How To Make Pumpkin Roll Cake
- Step 1: In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
- Step 2: In a separate large bowl, add eggs and sugar. Use a hand mixer to beat until light and creamy. Add the pumpkin puree and vanilla, mixing just until combined.
- Step 3: Add pumpkin puree and vanilla extract to the large mixing bowl and mix with a mixer until just combined.
- Step 4: Working slowly, stir the dry ingredients into the wet ingredients. Mix until no streaks of flour remain. Avoid overmixing or the cake will not be tender.
- Step 5: Spray a jelly roll baking sheet with non-stick cooking spray, then line it with parchment paper, leaving a small overhang on the edges to make lifting easier later. Pour cake batter into the prepared pan.
- Step 6: Bake until the cake springs back lightly when you touch the top. Watch the cake as it nears the baking time, as ovens will vary.
- Step 7: Remove pan from the oven and use the parchment paper handles to lift the cake out. Roll from the short side into a tight log, keeping the paper inside. Let the cake cool.
- Step 8: In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the confectioners’ sugar and vanilla, mixing until light and fluffy.
- Step 9: Carefully unroll the cooled cake. Spread the filling evenly over the top of the cake. Re-roll the cake, this time without the sheet of parchment paper.
- Step 10: Wrap the rolled cake tightly in plastic wrap and refrigerate. Slice and dust with powdered sugar if desired before serving.
Recipe Tips
- Roll the cake while it’s hot. Once cooled, it will remember its shape and won’t roll without cracking.
- Cold cakes slice cleaner and hold their shape better.
- I find it easiest to spread filling with an offset spatula.
- Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or allow to sit at room temperature for 15- 20 minutes before serving.
- You can use 2 teaspoons of pumpkin pie spice instead of the spice mixture.
