Easy Pumpkin Roll Cake: Fluffy Sponge Cake & Cream Cheese Filling

This homemade Pumpkin Roll Cake is so easy to make! It’s a light and fluffy pumpkin sponge cake wrapped around a smooth cream cheese filling. It looks fancy, but don’t worry about the presentation—it’s super simple to make up using our foolproof jelly roll method, and you can just use a regular baking sheet.

Pumpkin Roll CakePhoto byThyme of Season

Cake rolls are usually made in a 15x10-inch jelly-roll pan, but you can use a regular 13x18-inch baking sheet that most of us have. You can use either size, but you will get a thicker cake with the jelly-roll pan.

Ingredients you will need:

For the Pumpkin Cake-

• 1/4 cup powdered sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon fine salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 3/4 cup pumpkin puree

For the Cream Cheese Filling-

• 8 ounce package of cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 1/4 cups powdered sugar
• 2 teaspoon pure vanilla extract

RECIPE NOTES: If you refer a sweeter cream cheese filling, add an extra 1/4 cup of powdered sugar.

How to make Pumpkin Roll Cake:

Step 1: Preparation

Start by preheating your oven to 375°F. Use a 13x18-inch pan or cookie sheet or 15x10-inch jelly-roll pan, grease it with butter, and then line it with a big piece of parchment paper that extends up the sides. Grease and flour the parchment too!

Next, take a clean, thin kitchen towel and spread it out on your work surface, then sprinkle the top with 1/4 cup of powdered sugar.

Step 2: Make the Cake

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside for now.

In a larger bowl, use an electric mixer to beat the eggs and sugar on high for about 4-5 minutes until the mixture is light, fluffy, and thick. Then, add the pumpkin puree and mix on low until everything is well combined. Gradually add the flour mixture, mixing on low speed until there are no flour streaks left. Scrape down the sides of the bowl and give it a few more folds with a spatula.

Pour the batter into the prepared cake pan and bake for 12-14 minutes (13x18-inch pan) 14-16 minutes (15x10-inch jelly-roll pan), or until the top bounces back when you touch it. Once done, flip the cake onto the prepared towel and carefully remove the parchment paper. Starting from one end, gently roll the warm cake with the towel into a log shape. Place it seam-side down and let it cool completely on a wire rack for at least an hour or two.

Step 3: Make the Filling

In a larger bowl, or using your stand mixer, mix the cream cheese, butter, powdered sugar, and vanilla extract on medium speed until everything is well combined.

Increase to high speed and beat for about 2-3 minutes until it’s fluffy, making sure to scrape down the sides of the bowl as you go.

Step 4: Assemble the Cake

Once the cake has cooled down, then gently unroll it. Use an offset spatula and spread the cream cheese frosting smoothly across the top. Carefully roll the cake back up, using the towel to keep it tight. If you want it to look extra nice, trim the ends and sprinkle some powdered sugar on top and around the sides. Cut it into slices and enjoy! Makes about 10-12 slices.