Pumpkin Roll Cake
Prep time
Cook time
Total time
An easy and delicious pumpkin cake with a cream cheese layer. It tastes just like a pumpkin roll!
  • 6 Tablespoons butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 (15 oz.) can pumpkin puree
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  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 ⅔ of the pumpkin batter into prepared baking dish.
  1. In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, ¼ 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 whip cream, if desired. Enjoy!
Store leftovers covered in fridge for up to 3 days.
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/pumpkin-roll-cake/