Pumpkin roll cake combines tender pumpkin cake with a generous swirl of cream cheese filling for a classic dessert full of Fall flavor.


Combine sugar, flour, baking soda, pumpkin spice, and salt. Add in the wet ingredients. Mix until just combined!


Pour the batter onto the prepared baking sheet and spread it into an even layer. Bake for  12-15 minutes.


Lay a clean tea towel/kitchen towel out and dust generously with powdered sugar.


When the cake has finished baking immediately turn it out onto the towel and remove parchment paper.


Starting at the shorter end, use the towel to roll the cake tightly into a log. Let the cake cool fully while wrapped in the towel, about 60 mins.


Beat the powdered sugar, cream cheese, butter, heavy cream, and vanilla until smooth and well combined.


Carefully unroll the cake and spread with an even layer of cream cheese frosting.


Roll the cake back up and transfer to a serving plate. Cover with plastic wrap and place in refrigerator until ready to serve.


When ready to serve, unwrap the pumpkin roll, dust with powdered sugar, slice, and serve.

Serve & enjoy!

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