Pumpkin Roll Cake
User Reviews
5
Pumpkin Roll Cake
Description
The Pumpkin Roll Cake blends soft, spiced pumpkin cake layers with a creamy, smooth cream cheese filling. Using classic autumn ingredients like pumpkin puree, cinnamon, and pumpkin pie spices, this cake has a moist texture and warm flavors. Creamed butter and sugar create a fluffy batter that supports the rich puree. The cream cheese layer adds a slight tang and richness, balanced by sweetness from sugar and vanilla. After layering and lightly swirling the filling with cake batter, the entire cake is baked until set but tender.
Its presentation features a marbled top where the cream cheese filling peeks through the pumpkin batter, giving a rustic but inviting appearance. The cake is best cooled before serving to allow the layers to set fully and improve sliceability. It works well as a seasonal dessert or sweet treat with coffee. This cake can be refrigerated for a few days to maintain freshness.
The recipe includes practical tips: use pure pumpkin puree, not pie filling; a glass baking pan is recommended for even baking, and non-stick spray prevents sticking. Cooling the cake before slicing helps maintain its shape. Leftovers keep well in the refrigerator for up to three days, preserving the moist textures and blending the flavors further.
Ingredients
- 6 Tablespoons butter softened, salted
- 1 ½ cups granulated sugar
- 2 egg large
- 1 can (15 ounces) pumpkin not pumpkin pie filling, puree
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
CREAM CHEESE FILLING
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F. Spray a 9x13-inch glass baking pan with non-stick spray. Set aside.
- In a large bowl, cream butter and sugar together until fluffy. Add eggs, pumpkin, milk and vanilla. Mix to combine.
- In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin mixture and stir until combined. Pour 2/3 of the pumpkin batter into prepared baking dish.
CREAM CHEESE FILLING
- In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, 1/4 cup sugar and teaspoon vanilla. Continue to beat until smooth and combined.
- Spread cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining pumpkin batter over cream cheese layer and smooth out in an even layer. Using a knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake before slicing. Serve each slice with a dollop of whipped cream, if desired. Enjoy!
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the batter.
- Spraying the baking dish with non-stick spray prevents sticking and aids in easy removal.
- Cool the cake completely before slicing to maintain the swirl pattern and texture.
- Store leftover cake covered in the refrigerator for up to 3 days for best freshness.
User Reviews
Overall Rating
5
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