Favorite Pumpkin Cake Roll Recipe
Favorite Pumpkin Cake Roll Recipe photo by Taste of Home

Favorite 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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pumpkin Cake Roll in Quick Cooking September/October 2005, p48

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.

Reviews for Favorite Pumpkin Cake Roll

AVERAGE RATING
   (111)
RATING DISTRIBUTION
5 Star
 (98)
4 Star
 (8)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Oct. 24, 2014

"My children declared this the best cake ever. Even my 12-mo-old devoured it. I substituted honey for the butter in the frosting and it gave a nice little hint of honey."

MY REVIEW
Reviewed Oct. 12, 2014

"This is excellent! I am a seasoned cook and baker. This is one of the best pumpkin rolls I have ever eaten. Easy to do, the egg whites do the trick!"

MY REVIEW
Reviewed Sep. 29, 2014

"This is the best pumpkin roll recipe I have used to date, my husband absolutely loves it! The cake is fluffy and creamy, and the cream cheese filling is not too sweet. I'm sticking with this recipe for sure, I don't like pumpkin flavored things but I really enjoyed this one!"

MY REVIEW
Reviewed Jan. 2, 2014

"first time I have made this ever. it is the best everyone loved it!!"

MY REVIEW
Reviewed Dec. 18, 2013

"I have made this recipe every year for christmas and thanksgiving for 7 years. My brother asks me every year to make sure i am making it. Great recipe and very moist."

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