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A shot of the pumpkin roll cake, dusted with powdered sugar, with two slices overlapping on a platter.
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5 from 5 votes

Pumpkin Roll Cake

This easy Pumpkin Roll Cake features a moist and tender pumpkin-spice cake, wrapped around a homemade cream cheese filling.
Prep Time15 mins
Cook Time15 mins
Cooling and Frosting Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin roll, pumpkin roll recipe
Servings: 12
Calories: 229kcal


For the Pumpkin Cake:

  • 3 eggs
  • 1 cup granulated sugar
  • cup canned pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ½ cup chopped walnuts

For the Cream Cheese Filling:

  • 6 ounces cream cheese
  • 1 cup confectioners sugar, plus extra for rolling up the cake and dusting the finished roll
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract


  • Preheat oven to 375°F.
  • In a medium mixing bowl, beat the eggs for about 5 minutes. Gradually mix in the granulated sugar until the mixture becomes thick.
    Using a spatula, gradually stir in the pumpkin and the lemon juice.
  • In a separate bowl, combine the flour, cinnamon, baking powder, salt, and ground nutmeg; whisk until incorporated.
    With the spatula, mix the dry ingredients into the pumpkin mixture, until just combined. Add the chopped walnuts, and stir gently to combine. Do not overmix.
  • Grease a 15X10 inch jelly roll pan and line with parchment. Grease and flour the parchment paper. Carefully spread the pumpkin batter into the prepared pan.
  • Bake in the preheated oven for 15 minutes, or until the cake springs back when touched. Be careful not to overbake.
  • Remove from the oven, and immediately turn the cake out onto a linen towel dusted with confectioners sugar.
    Peel off the parchment paper, and gently roll the cake up in the towel. Allow to cool.
  • While the rolled-up cake is cooling, prepare the filling. In a mixing bowl, beat together the cream cheese, 1 cup of confectioners sugar, butter, and vanilla. Beat until light and fluffy.
  • Carefully unroll the cake. Spread the filling gently over the cake, leaving a 1-inch margin on each edge. Carefully re-roll the cake.
  • Cover and chill until ready to serve.
    Before serving, dust with additional powdered/confectioners sugar for garnish.


Calories: 229kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 228mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2488IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg