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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Holly


  • 6 Tablespoons butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 15 oz. can pumpkin 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


  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla


  • 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.


  • 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 whip cream, if desired. Enjoy!


Store leftovers covered in fridge for up to 3 days.