If you love a pumpkin roll, you’ll love this Pumpkin Roll Cake! It tastes just like a pumpkin roll but its easier to make and no rolling required!

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As the leaves turn and the air fills with the scent of cinnamon and nutmeg, nothing says “fall” quite like a Pumpkin Roll Cake. With its soft, spiced pumpkin sponge topped with a tangy, creamy filling, this cake offers a little slice of autumn Heaven in every bite!

Whether you’re setting a warm welcome at a Thanksgiving table, bringing treats to a Halloween party, or simply sharing a slice with friends at the end of a crisp fall day, this cake fits the occasion perfectly. It’s the kind of dessert that gets attention wherever it goes.

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The best part? Despite how impressive it looks, it’s surprisingly easy to make at home. You’ll love how the cozy spices pair with the creamy filling, creating a balance that feels festive without being overly sweet.

This is the type of cake that actually tastes better the next day, so pumpkin roll cake is a make ahead marvel for easy breezy entertaining.

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What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

Stand mixer or electric hand mixer
10×15 baking dish, or similar size- you could also use a bundt cake pan or make cupcakes
Pumpkin Purée: The star of the show! Make sure to use pure pumpkin purée—not pumpkin pie filling—for that natural, earthy sweetness.
Unsalted Butter: Gives the cake an extra layer of moisture
Cinnamon: Cinnamon adds warmth.
All-Purpose Flour: The backbone of our cake. Gives the cake a tender, light sponge.
Granulated Sugar: Sweetens the cake. Just the right amount ensures the cake is rich but lets the tangy filling stand out.
Eggs: Makes the cake airy and holds it together.
Baking Powder & Baking Soda: The secret to a perfect rise.
Cream Cheese: The rich, creamy base for icing. Its slightly tangy flavor is the perfect contrast to the sweet, spiced cake, creating a balanced bite every time.
Powdered Sugar: Adds sweetness to the cream cheese filling while keeping it smooth and spreadable. It leaves a velvety finish without any grittiness.
Vanilla Extract: Just a dash brings out the natural flavors in the cream cheese filling.

How to make it

Prep: Preheat oven to 350°F. Grease a 10×15 or similar size baking dish.

Mix the batter: Add the eggs, sugar, melted butter and pumpkin to a large bowl and mix together using a stand mixer or electric hand mixer until well combined , 2-3 minutes.

In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.

Add half of the dry ingredients to the pumpkin mixture and mix until combined. Add the remaining flour and mix together.

Pour the batter into the prepared baking dish.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely. The cake can be refrigerated to cool faster.

Prepare the icing. To a mixing bowl add the softened butter and cream cheese. Cream together using a mixer until smooth. Add the vanilla and the powdered sugar and little at a time, beating in between adding the powdered sugar, until smooth.

When the cake is completely cooled, evenly spread the icing over top and cut into slices. Ensure the cake is completely cooled or the icing will melt into the cake.

Refrigerate leftovers.

This can be prepared the day before serving. You can choose to frost the cake and refrigerate, or frost just before serving.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

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