Pumpkin Roll Cake is an easy and delicious pumpkin cake with a cream cheese filling. It tastes just like a classic pumpkin roll but in cake form!
As you all know I love the fall season because we have months with pumpkin flavored desserts. I truly love pumpkin flavored anything! I was searching through my recipes, shopping for a dessert to make, when a lightbulb above my head turned on. That is the moment this Pumpkin Roll Cake was born.
Roll out the red carpet for this cake because it is a winner! This recipe is an easier take on a traditional pumpkin roll with just as much flavor. Two thick layers of pumpkin cake with a creamy center of homemade cream cheese filling. This is the perfect dessert to serve for the entire fall and winter season.
Serve this with a warm cup of hot cocoa and a little whipped cream on top of both. That right there, my friends, is what makes the happiest season of all! I also like to save a piece of Pumpkin Roll Cake to have with my morning coffee. *insert chef’s kiss* This will become your favorite way to wake up on a crisp fall morning.
CAN I SUBSTITUTE A BOXED CAKE MIX?
Yes, a boxed pumpkin spiced cake mix can be substituted.
HOW MANY SERVINGS DOES THIS MAKE?
This recipe yields 12 perfect slices of cake.
WHAT DO I SERVE WITH THE CAKE?
Serve with whipped cream, ice cream, or both!
ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE FALL DESSERTS!
Pumpkin Rolls – A soft pumpkin flavored cake wrapped around a sweet cream cheese center.
Caramel Apple Sheet Cake – Delicious cinnamon apple sheet cake with a warm caramel glaze.
Pumpkin Torte – A tiered pumpkin cake layered with whipped cream and topped with caramel and toffee pieces.
Pumpkin Cobbler – A warm and rich pumpkin cake dessert best served with a scoop of vanilla ice cream.
Pumpkin Roll Cake
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
- 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.
FOR 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
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
Oh how I LOVE pumpkin rolls. Gotta try this…soon! Thanks! =)
Just made this! So,so good! Going in my recipe file.
Oh yum, this sounds delicious! And love your photos, by the way
Thank you 🙂
Hi! I plan to try your recipe this week for my brother’s birthday. If I were to use a metal baking pan, would I need to adjust anything?
I have been serching for the print recioe button for over10 min. & it isn’t there. Now i have two choices, forget it, or cooy it out. That is tital frustration. Don’t really have the time.
I’m talking about the Pumpkin Roll Cake.
The print button is in the recipe card. Top left. It’s a gray button that says PRINT. 🙂
This recipe looks so good but some of the recipe directions are cut off within the recipe “frame”. Also, the PRINT button is not showing. You’d responded to someone else that it was a gray button on the recipe card, but unfortunately it’s not there. Hopefully you’re able to fix these minor issues so I can make this… thank you!
Hi Tami. It’s so weird because I can see the grey Print button. I went ahead and updated the recipe card, so hopefully you can print with no problems. 🙂 The print button is right under the photo in the new card.
It shows up now and the recipe is complete. Thank you so much!
Holly I made this yesterday and what a Awesome cake it was so easy . It was the perfect cake for getting you in the fall mood. Thank you for all your great recipes.
It definitely is the perfect fall cake 🙂 So happy you enjoyed it!
I have never made a bad recipe from you. I love everything i have tried as does my family. I am a forever fan!
Thanks holly!
Thank you so much Joy! 🙂 xo
Made this tonight. It was so good and easy. Best pumpkin dessert!