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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 Nov. 01, 2012 by cpscoot

I use Parchment Paper instead of waxed (releases easier) and add in more spices... a little less butter (filling fluffs more) - OTHERWISE... this is so YUM!!! everyone LOVES it!!!

Reviewed on Oct. 29, 2012 by KHB78

I made this for dessert this evening & it turned out GREAT! The cake is light & fluffy, and filling is also light and fluffy. This is definitely going to be a huge hit for the upcoming holidays!

Reviewed on Oct. 28, 2012 by Jpcase

I would make again, but add more spices. This recipe needs more than just cinnamon.

Reviewed on Oct. 26, 2012 by marjie53

Made this recipe for a party at work. I followed the recipe exactly. It was delicious and several people asked for the recipe. They even requested that I make it again for our Thanksgiving party.

Reviewed on Oct. 12, 2012 by mariahramey

Followed this recipe exactly and it turned out excellent! My family and friends asked me to make it again. My husband declared this should be served each year for Thanksgiving! I'm making it tonight for a get family together. Great Recipe!

Reviewed on Oct. 08, 2012 by Buckeye_baker

I made this for a co-worker of mine and she absolutely loved it. She is demanding more. So, I will make more of it!

Reviewed on Oct. 08, 2012 by mayo1948

This recipe has a few more steps than others, but it is worth it. My cake is not as thick as many of the pictures I see, but, is quite delicious.

A Favorite of my grandchildren.

Reviewed on Oct. 08, 2012 by kylachlan

This is very good. Made it for Thanksgiving Dinner and everyone loved it.

Reviewed on Jul. 26, 2012 by kshea

This is really good. I add a little more cinnmon and some orange juice.

Reviewed on Feb. 12, 2012 by momof29

We've been making this one for years. We have had no complaints from the troops!

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