Description
A deliciously moist Pumpkin Roll Cake featuring a spiced pumpkin base layered with a smooth, creamy cream cheese filling. This autumn-inspired dessert is swirled for a beautiful marble effect and baked to perfection, making it a perfect treat for fall gatherings or holiday celebrations.
Ingredients
Scale
Pumpkin Cake
- 6 Tablespoons salted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass baking pan with non-stick spray and set it aside to prepare your batter.
- Make the Pumpkin Cake Batter. In a large bowl, cream together the softened butter and 1 ½ cups of sugar until fluffy. Beat in the eggs one at a time, then add the pumpkin puree, milk, and 1 teaspoon vanilla extract, mixing well to combine.
- Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Mix Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until combined without overmixing.
- Layer Pumpkin Batter in Pan. Pour about two-thirds of the pumpkin batter evenly into the prepared baking pan.
- Prepare Cream Cheese Filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the egg, 1/4 cup sugar, and 1 teaspoon vanilla extract, and continue beating until the mixture is smooth and well combined.
- Add Cream Cheese Layer. Spread the cream cheese filling evenly over the pumpkin batter layer in the pan.
- Top with Remaining Pumpkin Batter. Spoon the remaining pumpkin batter over the cream cheese filling and smooth it out into an even layer. Using a knife, swirl the layers gently by tracing the knife around the pan, creating a beautiful marbled effect.
- Bake the Cake. Place the pan into the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve. Allow the cake to cool completely before slicing. Serve each slice with a dollop of whipped cream if desired. Enjoy your delicious pumpkin roll cake!
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and a smooth batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Use pumpkin puree, not canned pumpkin pie filling, which contains added spices and sugars.
- The marbling swirl technique enhances both the look and flavor of the cake — do it gently to avoid mixing the layers completely.
- Allow the cake to cool fully for neat slices and to allow the cream cheese filling to set.
- For extra flavor, serve with whipped cream or a dusting of powdered sugar.
