Homemade Pumpkin Roll Cake

You will absolutely love how easy it is to make this classic pumpkin roll cake -stuffed up with a sweet cream cheese filling.

It’s a great, easy to prepare dessert, and obviously, with pumpkin flavors, it’s seasonal and festive as well.


– all-purpose flour – baking soda – baking powder – ground cinnamon – ground nutmeg – sea salt – eggs

Preheat the oven to 350°. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.

Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula. Bake the cake in the oven at 350° for 15 to 17 minutes.

While the cake is baking generously sift powdered sugar onto a large clean kitchen towel. When the cake is done baking invert it right onto the kitchen towel and then immediately roll it up.

Cool the cake completely on a cooling rack to room temperature. While  the cake is cooling, add the cream cheese, butter, and vanilla extract  to a stand mixer with the paddle attachment and whip.

Swipe up for full recipe!