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Pumpkin Roll Cake

An easy and delicious pumpkin cake with a cream cheese layer. It tastes just like a pumpkin roll!

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

Ingredients

  • 6 Tablespoons salted butter softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 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 large egg
  • 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
    Cup of Yum
  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

  • Store leftover cake covered in fridge for up to 3 days.