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Pumpkin Cake Roll Recipe

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This pumpkin cake roll is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time. —Erica Berchtold, Freeport, Illinois

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Pumpkin Cake Roll Recipe

Prep: 30 min. Bake: 15 min. + freezing

Yield: 10 Servings

30 15 45

Ingredients

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

Nutritional Facts 1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Cake Roll in Quick Cooking September/October 2005, p48

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Reviews for Pumpkin Cake Roll

Pumpkin Cake Roll

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Reviewed on Apr. 07, 2013 by East_Coast_Girl

I made this cake roll to take to an Easter dinner we were invited to. It disappeared in a flash. Many compliments and requests for the recipe. A new favorite. The only changes I made were adding vanilla to the cake batter and doubling the amount of cinnamon.

Reviewed on Apr. 05, 2013 by karli1013

This was really good, and surprisingly easy! I made two and in one of them I put cinnamon in the filling which was good.

Reviewed on Feb. 07, 2013 by rrfrey21

This was a lot of work to make but soooo worth it! The whole family raved about this. They all thought it was strange idea for a cake, but they changed their mind as soon as they could smell it in the oven! Great recipe, thanks.

Reviewed on Jan. 27, 2013 by alenaann

So good! Going to make this a lot. Family loved it!

Reviewed on Dec. 24, 2012 by Jan4429

This cake roll was yummy. I didn't separate the eggs and it worked just fine. I also added some nutmeg to the cinnamon to bring out more flavor. Will make it again soon.

Reviewed on Dec. 22, 2012 by mapete8

I make this every year at Christmas time. My husband loves it and requests it every year. Love the combination of pumpkin and cream cheese

Reviewed on Dec. 15, 2012 by fishrgal

This was fabulous! Couldn't stop eating it! I may use ice cream next time instead of the cream cheese and powdered sugar, roll it up and freeze. What a great dessert that would be also.

Reviewed on Dec. 11, 2012 by turbogoddess

I made this for the ladies in the front office of my daughter's school. It got rave reviews. It is super easy to make also. One of my go to recipes now.

Reviewed on Nov. 23, 2012 by Tomcatlover

Everyone at Thanksgiving loved this! This is delicious!

Reviewed on Nov. 21, 2012 by marcyskitchen

It's a little bit time consuming but well worth it!!! I usually make a double batch (8) at a time for gifts to family and friends they all just love it.

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