This Pumpkin Roll Cake recipe is easy to make! With a sweet, creamy filling rolled between a moist and delicious spiced pumpkin cake, it's a classic dessert everyone will love!
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.
Beat eggs on high speed with a hand mixer 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 9-10 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 icy cold.