Pumpkin Roll Cake

Pumpkin Roll Cake is a moist pumpkin cake swirled with cream cheese filling. An easy fall dessert that tastes like a classic pumpkin roll.

As you all know by now, 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, and I’m so thrilled to share it with you.

Roll out the red carpet for this pumpkin 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.

PUMPKIN ROLL CAKE

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.

Find my expert tips on how to make homemade pumpkin roll cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Pumpkin Roll Cake Recipe:

• Easy-To-Make: No need to fuss with rolling a traditional pumpkin roll—this cake has the same great flavor with less effort.
• Perfectly Spiced: Warm cinnamon and pumpkin pie spice pair beautifully with rich pumpkin puree for that cozy fall taste everyone craves.
• Creamy Filling: The smooth cream cheese swirl adds just the right amount of tangy sweetness to balance the spiced cake.
• Moist and Tender Cake: With pumpkin puree, butter, and a touch of milk, this cake bakes up soft, flavorful, and never dry.
• Ultimate Fall Party Dessert: Whether you serve it at Thanksgiving, a fall gathering, or as a weeknight treat, it’s guaranteed to impress.

Ingredients

Pumpkin Cake

• 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

For The Pumpkin Cake

Preheat oven to 350° F. Spray a 9×13-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 the pumpkin mixture and stir until combined. Pour 2/3 of the pumpkin batter into the prepared baking dish.

For The Cream Cheese Filling

In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, 1/4 cup sugar, and a teaspoon of vanilla. Continue to beat until smooth and combined.

Spread cream cheese filling evenly over the pumpkin batter in the pan. Spoon the remaining pumpkin batter over the 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 a toothpick inserted in the center comes out clean. Cool the cake before slicing. Serve each slice with a dollop of whipped cream, if desired. Enjoy!

Servings

This recipe yields 12 perfect slices of cake.

Storage and Reheating

Store Pumpkin Roll Cake covered in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 2 months. Thaw frozen cake in the fridge overnight before serving. Enjoy it chilled, at room temperature, or gently reheat individual slices in the microwave for 10–15 seconds for a just-baked taste. For the best flavor, serve with a dollop of whipped cream.

Holly’s Tips for The Best Pumpkin Roll Cake:

• Soften Ingredients Properly: Let butter and cream cheese come to room temperature before mixing. This ensures a smooth batter and creamy filling without lumps.
• Don’t Overmix The Batter: After adding the dry ingredients, stir just until combined. Overmixing can make the cake dense instead of soft and tender.
• Create A Perfect Swirl: Drag a knife lightly through the batter in a figure-eight pattern for an even marbled effect. Avoid over-swirling or the layers will blend too much.
• Check For Doneness Early: Ovens vary, so start checking the cake at 30 minutes. A toothpick inserted in the center should come out clean or with just a few crumbs.
• Cool Completely Before Slicing: This helps the cream cheese filling set and keeps the cake from falling apart when cut.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my soft Pumpkin Rolls a try.

Looking for easy fall baked goods? My Pumpkin Cinnamon Rolls are the best flavors of autumn in a bite.

In the mood for a warm fall treat? My Pumpkin Cobbler never disappoints when served with a scoop of vanilla ice cream.

Looking for something extra creamy? My Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and rich cheesecake on a graham cracker crust.

Looking for something to serve at a holiday party? My Pumpkin Torte is a tiered pumpkin cake layered with whipped cream, topped with caramel and toffee pieces.

Have you made this Pumpkin Roll Cake recipe? 🎃
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinRollCake #PumpkinDesserts #LifeInTheLofthouse

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