This spiced pumpkin cake with sweet cream cheese filling is a great dessert for the holiday season.


3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin
1 teaspoon pure vanilla extract


1 pkg. (8 ounces) cream cheese, at room temperature
6 Tablespoons butter, softened
1 teaspoon pure vanilla extract
1 cup powdered sugar, sifted


  1. Preheat the oven to 350 degrees F. Grease a jelly roll pan (15 x 10”) and then line with parchment paper. Grease and flour parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
  3. In a separate bowl mix the eggs, sugar, vanilla, and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined.
  4. Spread the batter evenly in the prepared jelly roll pan.
  5. Bake for 13-15 minutes until a toothpick inserted in the center comes out clean or when cake springs back when touched.
  6. Immediately remove from pan with the parchment paper. Starting at one of the short ends, slowly roll the cake with the parchment paper, all the way up. Place the rolled cake on a wire rack and allow to cool completely.
  7. Meanwhile, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is smooth and creamy.
  8. Once the cake roll is cooled completely, unroll it very carefully. Gently remove the parchment paper. Spread the filling in an even layer over the cake.
  9. Re-roll the cake. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  10. Dust the top with powdered sugar, if desired.

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