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Pumpkin Roll Cake
5 from 12 votes

Pumpkin Roll Cake

The Pumpkin Roll Cake is a layered pumpkin-flavored cake with a smooth cream cheese filling swirled throughout. It combines classic fall spices with a moist pumpkin batter and a rich, tangy cream cheese layer, all baked in a glass pan. The cake features a marbled effect by swirling the filling and batter together before baking, producing a tender and flavorful dessert that showcases distinct pumpkin spice and creamy textures.

Prep Time
20 mins
Cook Time
30 mins
Servings: 12
Course: Dessert, Cake, Others
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat oven to 350° F. Spray a 9x13-inch glass baking pan with non-stick spray. Set aside.
  2. In a large bowl, cream butter and sugar together until fluffy. Add eggs, pumpkin, milk and vanilla. Mix to combine.
  3. 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
  1. 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.
  2. 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.
  3. 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.