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


  • 3 large 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
  • 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: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.


  1. Line a 15x10x1-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

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mariufig User ID: 1146398 263207
Reviewed Mar. 8, 2017

"We loved this roll!!! Even the girls that are somewhat picky loved it! I have baked it several times and always receive many compliments!"

Victoria User ID: 8971901 257026
Reviewed Nov. 20, 2016

"I make this every year for Thanksgiving it is a hit..Really good...."

sstetzel User ID: 158954 253750
Reviewed Sep. 6, 2016

"Hi SimplyLizz,

You'd be better off with a recipe designed to be 9 x 13 cake. Try this one instead:"

SimplyLizz User ID: 8924836 253557
Reviewed Sep. 2, 2016

"Can I bake this as a ordinary cake ? Someone help me"

Gailardith User ID: 8274299 238181
Reviewed Nov. 26, 2015

"Made it hurriedly Thanksgiving morning to take to friends for Thanksgiving dessert and it came out perfect. V. Nice."

cafe07 User ID: 8636826 238075
Reviewed Nov. 25, 2015

"I have been baking this roll for over 5 years now and it is absolutely the best roll ever. It is become a tradition in my family."

hottoddy24 User ID: 8610244 237018
Reviewed Nov. 9, 2015

"I'm getting ready to make and was wondering doesn't the cake roll break up when you unroll to put in filling? I'm giving this a 5 already because I like anything pumpkin and am sure this will taste great."

essbee User ID: 8583899 235494
Reviewed Oct. 23, 2015

"I was intimidated by the recipe at first, because it looked complicated and like it could go wrong easily. But I followed the steps exactly and the pumpkin roll turned out perfect - beautiful and delicious! So happy I made this recipe, it's fantastic."

SaltandPeppy User ID: 5584102 235370
Reviewed Oct. 21, 2015

"This didn't impress me. I've been making pumpkin rolls for years using this recipe. There is no need to separate the eggs and beat anything in separate bowls. Just throw all the ingredients into one bowl and mix. It's that easy. And the texture is a lot better... No holes in the batter. Also, I use an entire tsp. of salt."

chefheidi18 User ID: 8210724 233790
Reviewed Sep. 30, 2015

"This is really good. I love the towel idea. It helps a lot."

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