Pumpkin Roll Cake is an easy fall dessert made with simple ingredients and a handy cake mix shortcut. With a quick bake and plenty of pumpkin spice and cozy fall flavor, this soft, creamy roll is an impressive dessert that’s surprisingly easy to make.
Whether you’re serving chicken pot pie soup or a hearty Crockpot roast beef, this dessert is the best way to end dinner.
Holly’s Recipe Highlights: Pumpkin Roll Cake
- Flavor: Soft, warmly spiced pumpkin cake with a light, creamy filling of cream cheese and whipped topping.
- Why Make It: Cake mix simplifies the recipe by replacing several dry ingredients, making prep quick and measuring minimal.
- Tools: A 15×10-inch jelly-roll pan, parchment paper, a hand mixer, and a clean, lint-free kitchen towel.
Total Time: 45 Mins Servings: 8 Cooking Method: Oven
Ingredient Notes
- Eggs: Beating the eggs first adds air, giving the thin cake the structure and flexibility needed for easy rolling.
- Pumpkin Puree: Use 100% canned pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
- Yellow Cake Mix: Yellow cake mix is the shortcut ingredient that replaces several traditional cake ingredients. White cake mix also works and still lets the pumpkin spice flavor shine.
- Pumpkin Pie Spice: Pumpkin pie spice brings together cinnamon, ginger, nutmeg, and other warm, cozy fall flavors in one convenient blend.
- Powdered Sugar: Generously dust the towel with powdered sugar to prevent the warm cake from sticking as you roll it.
- Cream Cheese: Soften the cream cheese before mixing for a smooth, lump-free filling, and use block-style cream cheese for the richest flavor.
- Whipped Topping: Thawed whipped topping lightens the cream cheese into a fluffy, smooth filling that spreads easily.
How to Make Pumpkin Roll Cake
- Beat eggs, mix in pumpkin, then stir in cake mix and pumpkin pie spice.
- Spread in the prepared jelly-roll pan and bake (full recipe below).
- Once baked, turn the cake onto a powdered-sugar-dusted towel and roll it up.
- Cool, unroll, and spread with the cream cheese filling.
- Roll it back up, frost with the remaining filling, chill, and slice.
Storing Pumpkin Roll Cake
- Refrigerate: Make ahead and cover tightly or place in an airtight container in the refrigerator. Chilling helps firm the filling and makes slicing easier. Store for up to 5 days and keep cut ends covered to prevent the cake from drying out.
- Freeze: Wrap the whole cake or individual portions tightly in plastic wrap, followed by foil or a freezer-safe container. Freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator. For a firmer, almost frozen dessert, let slices soften only slightly before serving.
Easy Fall Desserts
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Pumpkin Roll Cake
This easy Pumpkin Roll Cake combines pumpkin, warm spices, and a creamy whipped cream cheese filling in every impressive spiral slice
Equipment
Ingredients
- 3 eggs
- ⅔ cup canned pumpkin puree
- 1⅔ cups yellow cake mix or white cake mix, about ½ box
- 2 teaspoons pumpkin pie spice
- 2 tablespoons powdered sugar
Cream Cheese Icing
- 4 ounces cream cheese
- 2 cups whipped topping
Instructions
- Preheat the oven to 350°F. Line a jelly-roll pan (15 x 10-inch) with parchment paper and grease with baking spray or butter.
- With a hand mixer, beat eggs on high speed for 2 minutes, mix in pumpkin, and blend until combined.
- Mix cake mix and pumpkin spice seasoning into egg mixture. Blend until fully incorporated.
- Pour batter onto prepared baking sheet and spread evenly to cover entire pan.
- Bake for 9 to 10 minutes, or until a toothpick comes out clean.
- Layout out a kitchen towel and dust liberally with powdered sugar. Flip cake onto the towel and remove the parchment paper.
- While cake is still hot, carefully roll the cake and towel together, being gentle so it doesn't break.
Cream Cheese Icing
- Beat cream cheese until fluffy and add the cool whip, mix until smooth and combined.
Assembly
- Carefully unroll the cake once it is fully cooled. Spread ⅔ of the cream cheese filling over the surface of the cake and re-roll it. Place open-end down.
- Ice the outside with the remaining icing and lightly dust with cinnamon.
Notes
- Bring cream cheese to room temperature for easier blending.
- Refrigerate pumpkin roll cake for up to 5 days.
- Wrap cake tightly and freeze for up to 3 months. It is delicious served cold.
Nutrition Information
Calories: 301kcal | Carbohydrates: 50g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 446mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3503IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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