Oh ma God! This is pumpkin roll cake and it is epic. In this part of the world, at this time of the year, pumpkins are in fashion. They are everywhere: on door steps, in grocery stores, in pies and in… cakes! I have to confess, the only thing I ever did with pumpkin in my life is manage to chew the boiled one.

Then I came here and saw pumpkins being used in cooking so many things. I joined the pumpkin party and started experimenting. I have made pumpkin bread, pumpkin chocolate chip bread and this pumpkin roll cake which is absolutely delicious.


The pumpkin flavour in the cake is not overpowering. It starts off with a thin sponge which is then filled with a cream cheese mixture.

Here are the players in the game.


Flour, pumpkin puree, baking powder, baking soda, salt, sugar, pumpkin pie spice, vanilla extract and some eggs, which I forgot to photograph at the same time with the other team players. Blame it on mommy brain.


The first thing you need to do is preheat your oven to 350 degrees F then line a baking tray with parchment paper and spray with non-stick cooking spray or if you are old fashioned like me, rub some vegetable oil on the parchment paper.


Put the flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl.


Now mix all of that together then keep aside. In another bowl, put in the sugar, eggs and vanilla.


Beat the hell out of it until the mixture is thick. I used an electric mixer for this.


Now add in pumpkin puree to the egg mixture and mix well. Then you combine the flour mixture with the egg mixture.


Mix all of that into a batter. Aint she pretty?


Spread the batter onto prepared pan, making sure it is even.


Bake for about 13 to 15 minutes until the cake springs back up when touched. This cake doesn’t take long to be ready. I repeat, it doesn’t take long. So please don’t go far from your oven. Check it after about 13 minutes.


Immediately roll the cake carefully together with the parchment paper and set aside. If you do not use a parchment paper you could roll with a clean kitchen towel. Note that if you do not roll it as soon as it is out of the oven, it will get cold fast and will be hard to manipulate into a roll.


Now let’s talk about that delicious cream cheese filling I told you about! Dump some cream cheese, butter, confectioner’s sugar and vanilla extract into a bowl. The butter and cream cheese should be at room temperature so they can be mixed easily.


Mix ’em all up. You could also use an electric mixer for this.


Now unroll your cake and spread the filling all over it. Oh baby!


Roll it once again and wrap in a plastic wrap.


Refrigerate for up to an hour before serving. Yum yum!




Pumpkin Roll Cake
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

This pumpkin cake is filled with a cream cheese filling that is absolutely delicious. It takes a bit of time but it is totally worth it!

Course: Dessert
Servings: 10 servings
Calories: 264 kcal
Author: Precious Nkeih
  • 3/4 cup flour
  • 2/3 cup pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter
  • 8 ounces cream cheese
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Line a baking tray with parchment paper and grease with vegetable oil or spray with non-stick cooking spray.

  2. In a bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice.

  3. In another bowl, beat together the eggs and sugar until thick.

  4. Add in pumpkin puree and mix to combine.

  5. Add in flour mixture and mix well.

  6. Spread the batter into greased pan, making sure the top is leveled.

  7. Bake for about 15 minutes until the top of the cake springs back when touched.

  8. Immediately roll the cake together with the parchment paper lining the baking pan. Allow on a rack to cool.

  9. Combine ingredients for filling in a bowl and mix together util smooth. The cream cheese and butter should be at room temperature so they are soft enough to mix.

  10. Carefully unroll the cake and remove the parchment paper. 

  11. Spread the filling evenly on the cake. 

  12. Roll the cake again and keep in the fridge for up to an hour before serving.

Recipe Notes

If you can't find pumpkin pie spice, use cinnamon powder and/or ground nutmeg.

You could make pumpkin puree at home by cutting the pumpkin, scooping out the seeds, roasting for about one hour in an oven the scooping out the pulp and blending to a pulp. If this is too much for you, simply purchase pure pumpkin puree in a can from the grocery store.

If you want the cake very sweet, double the sugar measurements in both the batter and the frosting.

If you make this deliciousness please tag a photo on Instagram @preciouscore. I’ll love to see!pre-signature-pro


  1. I’ll try this, though I use to see my aunt putting the cream after removing the cake from the over and roll at once then put in the freezer! Nice writeup?

    • Thanks dear!
      I think the filling will melt away if you place it straight on a hot cake.
      But you said she puts it immediately in the freezer so maybe that’s another way of doing it.

  2. It looks so delicious. Is the pumpkin puree raw ground pumpkin?

  3. This is nice and I won’t mind someone sowing it into my life cos my baking sucks.
    Precious I don’t know what’s been happening to my comments o, dey just dey rapture anyhow.

  4. Pumpkins are way to go for this season! Never thought of pumpkin cake before! Will be making some Belgian pumpkin soup one of these days. That looks absolutely yummy! Enjoy sis

  5. Nice madam. When off from class and I am not blogging. I run down here. Cooking is an art. Kisses to ya

  6. Looks nice. You make it seem way easy. Well done, ma’m!

  7. You have a way of making these cooking experiments look easy and making one want to try these things. Welldone ma! And this looks really yummy!

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  9. awesome Ma

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  12. Hi Pre,
    i’ve hated pumpkin all my life but this is tempting enough fro me to give it a shot. Fingers crossed

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