Go Back
Pumpkin Roll Cake Recipe
Ash Tyrrell

Pumpkin Roll Cake Recipe

I made this pumpkin roll cake last weekend, and my kitchen smelled like autumn for hours. The cake came out soft, springy, and full of warm cinnamon and pumpkin spice. I rolled it while it was still hot, and that one step kept it from cracking. The cream cheese filling is smooth, tangy, and just sweet enough.
Print Recipe Pin Recipe
Total Time 1 hour 55 minutes
Ingredients Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour: gives the cake enough structure to roll without tearing.
  • 1/2 teaspoon salt: balances the sweetness and sharpens the spice.
  • 1 teaspoon baking soda: lifts the batter so the cake stays light.
  • 1 teaspoon ground cinnamon: adds cozy warmth; use a fresh jar for stronger flavor.
  • 1 teaspoon pumpkin pie spice: brings that classic fall flavor in one scoop.
  • 1 cup granulated sugar: sweetens the cake and keeps it moist.
  • 3 large eggs: bind the batter and give the sponge its bounce.
  • 2/3 cup canned pumpkin: adds moisture and color; use plain pumpkin not pie filling.
  • 1 teaspoon vanilla extract: rounds out the spices with a soft sweet note.
  • 8 ounces cream cheese softened: the creamy base; block-style cream cheese whips up thicker than tub-style.
  • 2 tablespoons butter softened: makes the filling richer and silkier.
  • 1 teaspoon vanilla extract: gives the filling a smooth bakery-style flavor.
  • 1 cup powdered sugar plus more for dusting: sweetens the filling and finishes the top

Method
 

  1. Heat your oven to 350°F. Grease the jelly roll pan with nonstick spray, then line it with parchment. Leave about an inch hanging over the two long sides, then grease the parchment too.
  2. Add the flour, salt, baking soda, cinnamon, and pumpkin pie spice to a large bowl. Whisk them well until the spices are spread through the flour. This keeps every bite evenly flavored.
  3. In a separate bowl, combine the eggs, sugar, vanilla, and canned pumpkin. Stir until the mixture looks smooth and glossy. It should be a bright orange batter with no streaks of egg.
  4. Pour the dry mixture into the wet mixture. Stir only until you see no dry flour left. Spread the batter evenly across the pan, getting it into the corners.
  5. Bake for 12 to 15 minutes. The cake is ready when a toothpick in the center comes out clean. Ovens run differently, so start checking early.
  6. As soon as it comes out, lift the cake and parchment onto a heat-safe surface. Starting at a short end, roll the cake and parchment together. Let it cool completely on a wire rack.
  7. While the cake cools, add the cream cheese, butter, vanilla, and powdered sugar to a bowl. Beat with an electric mixer until the filling is fluffy and smooth. It should look light and spread easily.
  8. Gently unroll the cooled cake. Spread the filling evenly, leaving a 1-inch border around the edges. Roll it back up without the parchment this time.
  9. Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the filling so the slices stay neat. Dust with powdered sugar and slice.

Notes

  • I always roll the cake while it is hot. This trains the cake into shape, and I get far fewer cracks.
  • I slide a clean kitchen towel under the cake before rolling. It protects my hands from the heat.
  • I set the rolled cake on a wire rack, not a flat counter. The air flow keeps the bottom from sweating.
  • I unroll the cooled cake slowly and gently. Rushing is the quickest way to get a split.
  • I check the cake a minute or two early. A thin sponge dries out fast once it is overbaked.
  • I soften the cream cheese fully before mixing. That way the filling turns out smooth, with no lumps.