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The BEST Pumpkin Roll Cake Recipe

The BEST Pumpkin Roll Cake is everything you want in a fall dessert: moist, spiced cake wrapped around a creamy filling. Beautiful, delicious, and surprisingly easy—this classic treat deserves a spot at your table every year.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings 10

Ingredients
  

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla extract
  • Powdered sugar for dusting towel and garnish

For the Filling:

  • 8 oz cream cheese softened
  • 1 cup powdered sugar sifted
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper.
  • In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
  • In a large bowl, beat eggs and sugar until thick and light. Mix in pumpkin and vanilla.
  • Fold in dry ingredients until just combined.
  • Pour batter into prepared pan and spread evenly. Bake for 13–15 minutes, until the top springs back when touched.
  • While the cake bakes, lay a clean kitchen towel flat and sprinkle generously with powdered sugar.
  • Immediately after baking, loosen edges of cake and turn it out onto the prepared towel. Peel off parchment. Roll the cake and towel together, starting from the short end. Cool completely.
  • For the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  • Carefully unroll the cake, spread filling evenly, and re-roll without the towel.
  • Wrap in plastic wrap and chill at least 1 hour before slicing.
  • Dust with powdered sugar before serving.

Notes

  • Roll the cake while warm to prevent cracking.
  • Use a thin layer of filling to keep the roll tight.
  • Don’t overbake—keep the cake soft and pliable.
  • Store in the fridge for up to 5 days or freeze for up to 1 month.