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! ♥

Looking for more cake recipes? Check out my Perfect Pound Cake, Gingerbread Cake Roll, and my Carrot Layer Cake.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the cake:

• 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:

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

How to make Pumpkin Cake Roll

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!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Now, who wants a slice? ↓

More pumpkin recipes to try!

• Pumpkin Cream Cheese Muffins
• Pumpkin Gingerbread Truffles
• Cheesecake Stuffed Pumpkin Cookies
• The BEST Pumpkin Bread
• Pumpkin Chocolate Chip Bread

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: September, 2015 | Updated: October 2018