Pumpkin Cake Roll With Cream Cheese Filling

pumpkin cake roll
Diana Rattray
  • Total: 60 mins
  • Prep: 45 mins
  • Cook: 15 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
412 Calories
25g Fat
43g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 412
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 50%
Cholesterol 129mg 43%
Sodium 296mg 13%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 8%
Protein 7g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This irresistible, top-rated, pumpkin spice–flavored cake roll is filled with a scrumptious cream cheese filling. It's among the most popular pumpkin recipes, and one taste will tell you why.

Individual slices keep well in the freezer; bring some out when friends and family stop by. This is the perfect fall or winter holiday cake.


  • For the Pumpkin Cake:
  • Oil or shortening (for greasing pan)
  • 3/4 cup all-purpose flour, plus more for pan
  • Powdered sugar, for rolling and dusting
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (canned or homemade)
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon salt
  • Optional: 1 cup chopped pecans
  • For the Filling:
  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Steps to Make It

Pumpkin Cake

  1. Gather the ingredients.

  2. Heat the oven to 350 F (180 C/Gas 4). Grease a 10-by-15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. Grease and flour the waxed paper.

  3. Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with powdered sugar. Set aside.

  4. In a large mixing bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar; beat until thick and light yellow in color, about 4 to 5 minutes.

  5.  Add the pumpkin puree and lemon juice and beat on low speed until blended.

  6. In a separate bowl, combine the 3/4 cup flour, baking powder, spices, and salt.

  7. Fold the dry ingredients to the egg mixture.

  8. Spread batter into the prepared jelly roll pan. If desired, sprinkle the chopped pecans over the batter.

  9. Bake in the preheated oven for 12 to 15 minutes. The cake will spring back when touched lightly with a finger. Remove the cake from the oven and immediately turn out onto the powder sugar dusted tea towel.

  10. Carefully remove the waxed or parchment paper from the cake.

  11. Starting at the 10-inch side, roll up the warm cake, towel and all. Set aside.

Cream Cheese Filling

  1. While the cake is cooling in the towel, prepare the cream cheese filling. Gather the ingredients.

  2. Beat together cream cheese and butter until fluffy.

  3. Gradually beat in the sifted powdered sugar and vanilla. Continue beating until the mixture is smooth.

  4. Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake.

  5. Roll up the cake—without the towel—and wrap it in plastic wrap. Cover and chill for at least 1 hour before serving.

  6. When you're ready to serve the cake, dust the top with powdered sugar. Slice the cake into 1-inch-thick pieces. Keep leftover slices refrigerated.



The pumpkin roll freezes well. Wrap the whole cake or individual slices in plastic wrap and then put in a heavy-duty freezer bag. Freeze for up to 3 months.