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Homemade Pumpkin Roll Cake Recipe

You will absolutely love how easy it is to make this classic pumpkin roll cake recipe that is stuffed up with a sweet cream cheese filling.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10
Calories: 389 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 4 eggs
  • 1 1/3 cup sugar
  • 1 cup pumpkin puree
  • 2 teaspoon vanilla extract
  • 1/3 cup powdered sugar
For the Cream Cheese Filling:
  • 12 oz softened cream cheese
  • 1 stick softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.
  4. Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula.
  5. Bake the cake in the oven at 350° for 15 to 17 minutes or until the top is lightly browned. It should be cooked but soft.
  6. While the cake is baking generously sift powdered sugar onto a large clean kitchen towel.
  7. When the cake is done baking invert it right onto the kitchen towel and then immediately roll it up.
  8. Cool the cake completely on a cooling rack to room temperature, which takes about 2 hours.
  9. While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
  10. Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
  11. Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
  12. Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
  13. Slice and serve.

Notes

  • Chef Notes:
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  •  
  • Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.
  • How to Store: Wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.
  • Feel free to make the cream cheese filling sweeter if you’d like.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 62g (21%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 103mg (34%) Sodium 277mg (12%) Potassium 165mg (5%) Fiber 1g (4%) Sugar 50g (100%) Vitamin A 4365IU (87%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 62g 21%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 103mg 34%
Sodium 277mg 12%
Potassium 165mg 4%
Fiber 1g 4%
Sugar 50g 100%
Vitamin A 4365IU 87%
Vitamin C 1mg 1%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.