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+ servings

Homemade Pumpkin Roll Cake Recipe

You will absolutely love how easy it is to make this classic pumpkin roll cake recipe that is stuffed up with a sweet cream cheese filling.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Servings 10
Calories 389kcal


For the Cake:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 4 eggs
  • 1 1/3 cup sugar
  • 1 cup pumpkin puree
  • 2 teaspoon vanilla extract
  • 1/3 cup powdered sugar

For the Cream Cheese Filling:

  • 12 oz softened cream cheese
  • 1 stick softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar


  • 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 or until the top is lightly browned. It should be cooked but soft.
  • 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, which takes about 2 hours.
  • While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
  • Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
  • Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
  • Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
  • Slice and serve.


Chef Notes:
  • Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.
  • How to Store: Wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.
  • Feel free to make the cream cheese filling sweeter if you’d like.


Calories: 389kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 277mg | Potassium: 165mg | Fiber: 1g | Sugar: 50g | Vitamin A: 4365IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg