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A delicious pumpkin cake filled with sweet cream cheese icing and rolled into a log for easy slicing and serving.


Cake Ingredients

  • 1 cup sugar
  • 1 tsp baking soda
  • 3/4 cup flour
  • 2/3 cup pure pumpkin puree
  • 3 eggs
  • 1/2 tsp. cinnamon

Filling Ingredients

  • 8 oz. block cream cheese softened
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 2 tbsp. butter softened


Preheat oven to 375°F.

  1. Mix the cake ingredients together until well blended.
  2. On a standard rimmed cookie sheet or jelly roll pan, place wax paper over the entire pan. Spray the wax paper with non-stick cooking spray on the bottom and the sides, making sure to cover the whole surface area.
  3. Pour the cake batter mixture into the pan and spread evenly. Bake 15 minutes or until golden brown.
  4. In the mean-time, mix ingredients for the filling until creamy and set aside.
  5. Open a tea towel and sprinkle powdered sugar onto the surface and set aside.
  6. Remove the cake from the oven, and carefully flip the pan on top of the tea towel, so that the cake is now laying with the wax paper facing upward.
  7. Carefully remove the wax paper from the warm cake. Roll the cake and tea towel starting at the short end and roll until the other end has been reached.
  8. Let the cake cool in the rolled position for 15-20 minutes.
  9. Unroll & spread the filling on top of the cake. Spread the filling about an inch from the edges of the cake.
  10. Carefully re-roll the cake and filling to make your pumpkin roll.
  11. Let cool completely before eating.

Recipe Notes

Recipe courtesy of Old World Garden Farms