Pumpkin Cake Roll Recipe

Pumpkin Cake Roll RecipePhoto by: Taste of Home Pumpkin Cake Roll Recipe Rating 5

“This 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,” says Erica Berchtold of Freeport, Illinois. TIP: “It's in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time.”

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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

Taste of Home

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Reviews for Pumpkin Cake Roll (27)

Pumpkin Cake Roll Recipe

Pumpkin Cake Roll

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Feb. 12, 2012 by momof29

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


Reviewed on Jan. 14, 2012 by mishfish

This was the first pumpkin roll I tried- my husband loves them. It turned out perfect and was pretty easy.


Reviewed on Dec. 16, 2011 by lizabake

This cake always gets rave reviews. The filling is a bit sweet for me; I like the tang of the cream cheese to be a little more prominent. Next time I will reduce the sugar by a half cup or so.


Reviewed on Dec. 04, 2011 by zimmb

I made this twice now and no hint of cracking, and not dry at all, I did freeze them overnight. Plan to make about 20 more for friends and neighbors for Christmas.


Reviewed on Nov. 27, 2011 by bettiebmc

Everytime I make this I get great raves. My grandsons loved it during the Thanksgiving Holidays.


Reviewed on Nov. 25, 2011 by bereitbach

I have made several pumpkin cake rolls, but this is the best recipe I have ever used. Much easier to work with than previous recipes I have had. I tried rolling it in a dampened towel to prevent the roll from sticking. It didn't stick, but it also didn't allow the powdered sugar to stay on either. I think I will try wax paper next time as suggested by other reviewers. Still, this turned out the best of any I have ever made!


Reviewed on Nov. 23, 2011 by eviecolon

It is definitely an easy recipe, I got to make it with my daughter. I made it for thanksgiving to give my sister-in-law at her dinner party. Ivelise Colon Morrisville, NC


Reviewed on Nov. 20, 2011 by dwvwilliams

My family loves the taste of this cake but I have tried making it several different ways, it always breaks! It tastes great but what am I doing wrong?!


Reviewed on Nov. 17, 2011 by JenS42

I made this for the first time last Friday and have made it 2 more times since--it's been less than a week! Family, friends, co-workers all LUV it


Reviewed on Nov. 15, 2011 by cookinfanatic25

Even though this is a fun and easy recipe to make, I had a hard time assembling it and the frosting did not turn out right. I am disappointed about that part but other than that am pleased. I will keep trying other similar recipes.

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