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, their measurements, 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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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
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Originally Published: September, 2015 | Updated: October 2018
Pumpkin Cake Roll
Ingredients
For the Cake
- 4 large eggs, separated, room temperature
- ¾ cup (150g) caster/granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60g) Greek-style yogurt
- ⅔ cup (150g) canned pumpkin puree
- 1 ¼ cups (156g) cake flour*
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Filling
- 1 cup (240ml) double/heavy cream
- ½ cup (115g) cream cheese, softened
- ½ cup (60g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10×15-inch cake roll pan, and line the base with parchment paper.
- Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
- 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.
- Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.
- 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
- 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.
- 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this on our snow day this afternoon. Its setting in the fridge at the mo. So easy to make and I’ve been scared all week to try it!! Hope the family enjoys it. I found the cream to not be as thick as I expected but we will see at supper!!
This cake roll looks amazing!
This looks great – thanks for letting me share in my pumpkin roundup that goes live tomorrow!
Thanks, Shannon! You’re very welcome 🙂
I love pumpkin season and this looks amazing. Going to try this out soon 🙂
Thanks, Kushi! I hope you enjoy! 🙂
I am in love! Pumpkin roulade must taste heavenly 🙂 Pretty photos, too.
Thanks so much! 🙂
My goal is to make one of these this year! Thanks for the recipe!! 🙂
Go for it! 😀
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!
Thanks, Sara! 🙂
This looks amazing! I love the presentation and that it looks hard than it is – I should make this for Thanksgiving 🙂
Thank you, Pragati! 🙂
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!
Haha it was good too, Shelby! 🙂
Marsha, Marsha, Marsha – you must get that all the time – but I just couldn’t resist!! I absolutely love pumpkin, this recipe and your blog! I will be making this for the family – thanks for sharing!
Thanks, Eileen! Lovely words 🙂
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!
Thank you, Julie! 🙂
I love pumpkin season!!! I need this in my life ASAP! 🙂
Thanks, Ann! 🙂
These are seriously one of my favorite pumpkin treats but I don’t know why I am so nervous to make them! LOL
Thanks Jaime! I was nervous, but it was so easy to roll! 🙂
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!
I’m British too, and I order the pumpkin puree from Amazon! 🙂
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.
Thanks, Leisel! Keep practicing! 🙂
I love roulades! Like you say, they always look impressive and people think you’ve taken forever on them. This one looks positively scrumptious!
Thanks, Amanda!