Easy Creamy Pumpkin Roll Cake Recipe

If you're looking for a delightful treat this fall, this Easy Creamy Pumpkin Roll Cake Recipe is just the ticket! I remember the first time I made a pumpkin roll with my daughter, Lily. We had flour everywhere, and let's just say, the kitchen looked like a pumpkin patch exploded. But the deliciousness of that cake made it all worth it!

Why You’ll Love It

• It’s a classic fall dessert that combines pumpkin and spice perfectly.
• The creamy filling is a delightful surprise with every slice.
• It’s a fun project to make with family or friends, creating sweet memories.

Pure Comfort

There’s something about a Pumpkin Roll Cake that just feels like home. The warm spices and creamy filling wrap you in a cozy hug, making it perfect for gatherings or a quiet evening in.

What You Need

• 3 3 large eggs – Room temperature for better mixing.
• 1 1 cup granulated sugar – Can substitute with brown sugar for a richer flavor.
• 1 1 cup canned pumpkin puree – Not pumpkin pie filling; pure pumpkin only.
• 1 1 tsp vanilla extract – For added flavor.
• 1 1 cup all-purpose flour (120 g) – Sifted for lightness.
• 1 1 tsp baking powder – Helps the cake rise.
• 1 1 tsp baking soda – Works with the baking powder for fluffiness.
• 1 1 tsp ground cinnamon – Classic pumpkin spice flavor.
• 1/2 1/2 tsp ground nutmeg – Adds warmth and depth.
• 1/4 1/4 tsp salt – Enhances all the flavors.
• 8 8 oz cream cheese, softened – Can use Neufchâtel cheese for a lighter option.
• 1 1 cup powdered sugar – Adjust to taste for sweetness.
• 1/2 1/2 cup unsalted butter, softened – For a rich filling.
• 1 1 tsp vanilla extract – For the filling.

Time to Cook

Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make it a day in advance.

Steps to Make It

1. Preheat your oven to 375°F (190°C). This will ensure your cake bakes evenly and rises beautifully.
2. In a large mixing bowl, beat the eggs and sugar together until they’re light and fluffy, about 3 minutes. You want to see a pale yellow color forming.
3. Add the pumpkin puree and vanilla extract to the egg mixture, stirring until well combined. The mixture should be smooth and creamy.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to evenly distribute the dry ingredients.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix; you want it to be light and airy.
6. Line a jelly roll pan with parchment paper and pour the batter in, spreading it evenly. Bake for 15 minutes or until the cake springs back when lightly touched.
7. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent sticking.
8. Once the cake is done, immediately invert it onto the prepared towel and peel off the parchment paper. Roll the cake up with the towel starting from the short end. Let it cool completely.
9. In the meantime, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
10. Once the cake is cool, carefully unroll it, spread the cream cheese filling evenly, and roll it back up without the towel. Wrap it in plastic wrap and refrigerate for at least an hour before slicing.

Make It Perfect

• Make sure your eggs are at room temperature for the best results.
• Don’t skip the towel dusting; it makes rolling the cake easier.
• If you want a little extra flavor, add a pinch of cloves to the batter.

Mix It Up

• Try adding chopped nuts to the filling for some crunch.
• For a chocolate twist, swirl in some cocoa powder into the batter.

Perfect Partners

• Serve with whipped cream on top for an extra treat.
• Pair with a warm cup of spiced chai or coffee.

💡 For more recipes, follow me on Facebook and Pinterest.

FAQs

Conclusion

This Easy Creamy Pumpkin Roll Cake is sure to become a favorite in your home, just like it is in mine. With its delightful flavors and creamy filling, it’s perfect for any fall gathering or Thanksgiving dessert. Enjoy every slice!

Easy Creamy Pumpkin Roll Cake Recipe

This Easy Creamy Pumpkin Roll Cake is a delightful fall treat that combines pumpkin and spice in a light, fluffy cake filled with a smooth, creamy filling. It’s perfect for gatherings or a cozy evening at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• Mixing Bowl
• jelly roll pan
• Parchment Paper
• kitchen towel
• Mixer

Ingredients

  

Ingredients

• 3 large eggs eggs Room temperature for better mixing.
• 1 cup granulated sugar Can substitute with brown sugar for a richer flavor.
• 1 cup canned pumpkin puree Not pumpkin pie filling; pure pumpkin only.
• 1 tsp vanilla extract For added flavor.
• 1 cup all-purpose flour (120 g) – Sifted for lightness.
• 1 tsp baking powder Helps the cake rise.
• 1 tsp baking soda Works with the baking powder for fluffiness.
• 1 tsp ground cinnamon Classic pumpkin spice flavor.
• 1/2 tsp ground nutmeg Adds warmth and depth.
• 1/4 tsp salt Enhances all the flavors.
• 8 oz cream cheese Softened. Can use Neufchâtel cheese for a lighter option.
• 1 cup powdered sugar Adjust to taste for sweetness.
• 1/2 cup unsalted butter Softened – For a rich filling.
• 1 tsp vanilla extract For the filling.

Instructions

 

• Preheat your oven to 375°F (190°C). This will ensure your cake bakes evenly and rises beautifully.
• In a large mixing bowl, beat the eggs and sugar together until they’re light and fluffy, about 3 minutes. You want to see a pale yellow color forming.
• Add the pumpkin puree and vanilla extract to the egg mixture, stirring until well combined. The mixture should be smooth and creamy.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to evenly distribute the dry ingredients.
• Gradually fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix; you want it to be light and airy.
• Line a jelly roll pan with parchment paper and pour the batter in, spreading it evenly. Bake for 15 minutes or until the cake springs back when lightly touched.
• While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent sticking.
• Once the cake is done, immediately invert it onto the prepared towel and peel off the parchment paper. Roll the cake up with the towel starting from the short end. Let it cool completely.
• In the meantime, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
• Once the cake is cool, carefully unroll it, spread the cream cheese filling evenly, and roll it back up without the towel. Wrap it in plastic wrap and refrigerate for at least an hour before slicing.

Notes

Make sure your eggs are at room temperature for the best results. Don’t skip the towel dusting; it makes rolling the cake easier. If you want a little extra flavor, add a pinch of cloves to the batter.

Keyword Cake, cream cheese, dessert, Fall, holiday, Pumpkin