Cakes/ Halloween & Autumn

Pumpkin Cake Roll

Pumpkin Cake Roll – Deliciously moist and fluffy cake roll that is loaded with pumpkin and warm spices, and is filled with a whipped cream cheese filling. The BEST pumpkin cake roll!

Pumpkin Cake Roll

I originally published this pumpkin cake roll recipe back in September 2015, but today I bring you an updated version. I’ve totally revamped the recipe and photos, and I’ve included a video.

Seriously, this might be the BEST pumpkin cake roll I’ve ever made and tried. In my opinion of course. 🙂 

This cake roll is moist and so fluffy. It’s loaded with pumpkin and warm, autumn spices, and it’s filled with a homemade whipped cream cheese filling. You’re gonna love it! ♥

Pumpkin Cake Roll

How to make Pumpkin Cake Roll

Ingredients you’ll need:

  • Large eggs: You’ll need 4, with the yolk and whites separated.
  • Caster/granulated sugar
  • Vanilla extract
  • Greek-style yogurt
  • Pumpkin puree
  • Cake flour: See my recipe notes below on how to make your own cake flour!
  • Baking soda
  • Ground cinnamon, nutmeg, and cloves
  • Salt

For the filling, you’ll need:

  • Heavy/double cream
  • Cream cheese
  • Icing/powdered sugar
  • Vanilla extract

To make this cake roll, whip the egg whites until stiff peaks form, and set aside.

Whisk together the egg yolks and sugar until pale and thick, then mix in the vanilla, yogurt, and pumpkin.

Add the flour, baking soda, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.

Pour the batter into the prepared pan, and spread out evenly. Give the pan a gentle shake to even out the batter. Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Allow the cake to cool for 5 minutes.

Invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the filling, whip the heavy cream until it starts to thicken. Add the cream cheese, icing sugar, and vanilla and whip to stiff peaks.

Unroll the cooled cake, peel off the paper, then spread the whipped cream evenly over the cake. Re-roll without the tea towel, then cover and refrigerate for at least 1 hour. Dust with icing sugar, then slice and serve!

Scroll down for the FULL printable recipe. 🙂

Pumpkin Cake Roll

This Pumpkin Cake Roll is:

  • incredibly moist and fluffy
  • super quick and easy to make
  • loaded with pumpkin and warm spices
  • filled with an irresistible whipped cream cheese filling
  • perfect for Halloween or Christmas!

How long will this cake roll last? Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze this cake roll? Cake roll, with filling, freezes well for up to 2 – 3 months. Thaw overnight in the fridge before slicing and serving.

Now, who wants a slice? ↓

Pumpkin Cake Roll

Pumpkin Cake Roll

More pumpkin recipes to try!

Enjoy! 🙂

Post originally published in September 2015. Recipe and photos updated in October 2018.

 

5 from 3 votes
Pumpkin Cake Roll
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yields: 10 - 12 slices
Calories: 263 kcal
Deliciously moist and fluffy cake roll that is loaded with pumpkin and warm spices, and is filled with a whipped cream cheese filling. The BEST pumpkin cake roll!
Print
Ingredients
For the Cake
  • 4 large eggs separated, room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek-style yogurt 60g
  • 2/3 cup pumpkin puree 150g
  • 1 and 1/4 cups cake flour* 125g
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
For the Filling
  • 1 cup heavy cream 240ml
  • 1/2 cup cream cheese 115g, softened
  • 1/2 cup icing/powdered sugar 60g
  • 1 teaspoon vanilla extract
Instructions
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  2. Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
  3. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Mix in the vanilla, yogurt and pumpkin. Add the flour, baking soda, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.

  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 10 - 15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.

  5. Invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leave the parchment paper on and roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the cream cheese, icing sugar, and vanilla and whip to stiff peaks.

  2. Unroll the cake, peel off the paper, then spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

Notes

Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.

*Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.

Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.

Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

Pumpkin Cake Roll - Deliciously moist and fluffy cake roll that is loaded with pumpkin and warm spices, and is filled with a whipped cream cheese filling. The BEST pumpkin cake roll! #pumpkin #cake #recipe #autumn #fallrecipes

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29 Comments

  • Reply
    Amanda
    20th September 2015 at 2:15 pm

    I love roulades! Like you say, they always look impressive and people think you’ve taken forever on them. This one looks positively scrumptious!

    • Reply
      Marsha
      20th September 2015 at 2:16 pm

      Thanks, Amanda!

  • Reply
    Tori Gabriel
    20th September 2015 at 10:09 pm

    One thing I really miss about living in the States is pumpkin. I’m British and we don’t really do pumpkin over here. They appear in shops for about a week at Halloween but that’s it. No pumpkin soup, no pumpkin pie….I miss it!

    • Reply
      Marsha
      21st September 2015 at 8:38 am

      I’m British too, and I order the pumpkin puree from Amazon! 🙂

  • Reply
    Jaime
    20th September 2015 at 10:11 pm

    These are seriously one of my favorite pumpkin treats but I don’t know why I am so nervous to make them! LOL

    • Reply
      Marsha
      21st September 2015 at 8:37 am

      Thanks Jaime! I was nervous, but it was so easy to roll! 🙂

  • Reply
    Leisel
    20th September 2015 at 10:14 pm

    Augh. Looking at this makes me so ridiculously jealous of your rolling skills. You don’t even know. One day I’ll ace the ‘perfect roll’. One day.

    • Reply
      Marsha
      21st September 2015 at 8:35 am

      Thanks, Leisel! Keep practicing! 🙂

  • Reply
    Julie
    20th September 2015 at 10:26 pm

    Marsha, this looks amazing! It’s so reassuring to know that they’re not so hard to make. I will definitely try this this fall!

    • Reply
      Marsha
      21st September 2015 at 8:34 am

      Thank you, Julie! 🙂

  • Reply
    Ann @ Cooking Maniac
    20th September 2015 at 11:19 pm

    I love pumpkin season!!! I need this in my life ASAP! 🙂

    • Reply
      Marsha
      21st September 2015 at 8:32 am

      Thanks, Ann! 🙂

  • Reply
    Eileen Kelly
    21st September 2015 at 4:14 am

    Marsha, Marsha, Marsha – you must get that all the time – but I just couldn’t resisr!! I absolutely love pumpkin, this recipe and your blog! I will be makig this for the family – thanks for sharing!

    • Reply
      Marsha
      21st September 2015 at 8:29 am

      Thanks, Eileen! Lovely words 🙂

  • Reply
    Shelby @ Go Eat and Repeat
    21st September 2015 at 12:33 pm

    You know what’s funny is that I was JUST thinking about how good a pumpkin roll would be! Now you’re making me really hungry!

    • Reply
      Marsha
      21st September 2015 at 12:34 pm

      Haha it was good too, Shelby! 🙂

  • Reply
    Pragati // Simple Medicine
    21st September 2015 at 2:20 pm

    This looks amazing! I love the presentation and that it looks hard than it is – I should make this for Thanksgiving 🙂

    • Reply
      Marsha
      21st September 2015 at 9:01 pm

      Thank you, Pragati! 🙂

  • Reply
    Sara
    21st September 2015 at 10:02 pm

    Pumpkin rolls are one of my favorite fall desserts! And like you, my favorite desserts are the ones that look impressive but are a cinch to make!

    • Reply
      Marsha
      21st September 2015 at 10:07 pm

      Thanks, Sara! 🙂

  • Reply
    Leticia | Thee Limited Edition
    21st September 2015 at 11:51 pm

    My goal is to make one of these this year! Thanks for the recipe!! 🙂

    • Reply
      Marsha
      22nd September 2015 at 8:11 am

      Go for it! 😀

  • Reply
    The Hungry Mum
    4th October 2015 at 10:53 am

    I am in love! Pumpkin roulade must taste heavenly 🙂 Pretty photos, too.

    • Reply
      Marsha
      4th October 2015 at 11:51 am

      Thanks so much! 🙂

  • Reply
    kushi
    6th October 2015 at 10:24 pm

    I love pumpkin season and this looks amazing. Going to try this out soon 🙂

    • Reply
      Marsha
      7th October 2015 at 8:29 am

      Thanks, Kushi! I hope you enjoy! 🙂

  • Reply
    Shannon
    8th October 2015 at 1:41 pm

    This looks great – thanks for letting me share in my pumpkin roundup that goes live tomorrow!

    • Reply
      Marsha
      8th October 2015 at 2:23 pm

      Thanks, Shannon! You’re very welcome 🙂

  • Reply
    Karly
    20th October 2018 at 11:46 pm

    This cake roll looks amazing!

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