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Favorite Pumpkin Cake Roll Recipe

Favorite Pumpkin Cake Roll Recipe

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 YIELD:10 servings

Ingredients

  • 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
  • FILLING:
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional

Directions

  • 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.

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

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MY REVIEW
Reviewed Nov. 26, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 30, 2015

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

MY REVIEW
Reviewed Dec. 26, 2014

"I took it to a Thanksgiving banquet at church. It was a hit."

MY REVIEW
Reviewed Dec. 24, 2014

"I love this dessert it is one of my favs"

MY REVIEW
Reviewed Dec. 24, 2014

"Was so scared to make this - never did a roll before. Did add more spice to the cream (used a pumpkin pie spice blend through the entire recipe). Made four like recommended; so glad I did. They taste so good glad to have more, and very handy to have something so yummy ready in the freezer for unexpected company. Pull it out; wait a few minutes; dust with powder sugar; slice and serve - truly a perfect sweet treat :-) Will make again - from family response every holiday season from now on :-)"

MY REVIEW
Reviewed Nov. 30, 2014

"I have used this recipe now for 3 yrs, to take to both my family Thanksgiving, my family Christmas, and also my boyfriend's family Thanksgiving and family Christmas. It's a hit every year, my kids love it. My boyfriends mother told me she tried Buskins pumpkin roll and it just wasn't as good as "mine." I used to feel like it took so long to make, but now I have it down & it truly takes about 45 mins. I follow recipe exactly as it is, it needs NO changes. I put it in the fridge afterwards to let it moisten up. I've never used the freezer. There's no reason to try any other pumpkin roll recipe b/c this is amazing, for sure."

MY REVIEW
Reviewed Nov. 27, 2014

"This was a big hit at our thanksgiving dinner!! And it was fairly simple to make."

MY REVIEW
Reviewed Nov. 26, 2014

"Very Good! Thanks so much!!"

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."

MY REVIEW
Reviewed Nov. 28, 2013

"Delicious every time I make it. One of the family favorites!!"

MY REVIEW
Reviewed Nov. 25, 2013

"I just made this for the first time. Easy for a beginner. After reading other comments, I added my homemade pumpkin pie spice mix instead of the cinnamon."

MY REVIEW
Reviewed Nov. 24, 2013

"This was super yummy.

I added pumpkin pie spices to it (cinnamon, nutmeg, clove, ginger, and allspice), about the same amount I add to my pumpkin pie, and I added just a little bit of cinnamon to the filling."

MY REVIEW
Reviewed Oct. 8, 2013

"This was good. It needed more spice for our taste. It's the first one I've made with whipped egg whites, I don't know that it made a big difference though for that extra step."

MY REVIEW
Reviewed Oct. 8, 2013

"This was good. First one I've tried with whipped egg whites. It needed more spice for me though."

MY REVIEW
Reviewed Oct. 6, 2013

"maple syrup in place of the vanilla is wonderful also !"

MY REVIEW
Reviewed Sep. 29, 2013

"WONDERFUL TREAT FOR FAMILY AND SUPER GIFT ROSEMARY RENAUD, GLENVILLE, NEW YORK"

MY REVIEW
Reviewed Sep. 13, 2013

"I added 1/2 tsp. Cinnamon to the filling. Amazing!"

MY REVIEW
Reviewed Apr. 7, 2013

"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."

MY REVIEW
Reviewed Apr. 5, 2013

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

MY REVIEW
Reviewed Feb. 7, 2013

"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."

MY REVIEW
Reviewed Dec. 24, 2012

"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."

MY REVIEW
Reviewed Dec. 22, 2012

"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"

MY REVIEW
Reviewed Dec. 15, 2012

"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."

MY REVIEW
Reviewed Dec. 11, 2012

"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."

MY REVIEW
Reviewed Nov. 23, 2012

"Everyone at Thanksgiving loved this! This is delicious!"

MY REVIEW
Reviewed Nov. 21, 2012

"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."

MY REVIEW
Reviewed Nov. 1, 2012

"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!!!"

MY REVIEW
Reviewed Oct. 29, 2012

"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!"

MY REVIEW
Reviewed Oct. 28, 2012

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

MY REVIEW
Reviewed Oct. 26, 2012

"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."

MY REVIEW
Reviewed Oct. 12, 2012

"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!"

MY REVIEW
Reviewed Oct. 8, 2012

"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!"

MY REVIEW
Reviewed Oct. 8, 2012

"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."

MY REVIEW
Reviewed Oct. 8, 2012

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

MY REVIEW
Reviewed Jul. 26, 2012

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

MY REVIEW
Reviewed Feb. 12, 2012

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

MY REVIEW
Reviewed Dec. 16, 2011

"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."

MY REVIEW
Reviewed Dec. 4, 2011

"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."

MY REVIEW
Reviewed Nov. 27, 2011

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

MY REVIEW
Reviewed Nov. 25, 2011

"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!"

MY REVIEW
Reviewed Nov. 23, 2011

"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"

MY REVIEW
Reviewed Nov. 20, 2011

"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?!"

MY REVIEW
Reviewed Nov. 17, 2011

"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"

MY REVIEW
Reviewed Nov. 15, 2011

"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."

MY REVIEW
Reviewed Nov. 13, 2011

"This is DELICIOUS. Best when served at room temperature. I will be making this at Christmas again...every year!!! Turns out just like the picture."

MY REVIEW
Reviewed Nov. 6, 2011

"my 7 year old daughter practically made this herself. it is simple quick and absolutely yummy. i also used wax to roll it up instead of a towel and it worked wonderfully:))))"

MY REVIEW
Reviewed Nov. 6, 2011

"I use this recipe every Fall. I add 1/4C orange juice, l/4t. nutmeg, and 1/4t. ginger, and increase cinnamon to 1t. I also add 1t. orange zest to filling. When spreading the cake into the pan I make the edges thicker so it won't cook to hard. I also make 2 days ahead then it's not dry. I also use parchment paper. No problems with this cake, it's great!"

MY REVIEW
Reviewed Oct. 31, 2011

"It's also the recipe i use and I never separate the eggs, it works fine.

In spite of another reviewer saying it's difficult and hard to work with, I've never had a problem, I think it's one of the easiest cakes I've ever made. I use parchment paper in place of a towel to roll it up, it's wider than waxed paper and so works well for me."

MY REVIEW
Reviewed Oct. 30, 2011

"My recipe is similar. I use parchment paper instead of wax paper or towels. Tried all three and parchment is the best. I make at least 4 at a time and freeze. Family and friends want this as birthday cake!"

MY REVIEW
Reviewed Oct. 29, 2011

"Just like my recipe except I sprinkle about a 1/4 cup of chopped pecans on the batter prior to baking"

MY REVIEW
Reviewed Oct. 29, 2011

"I have made this for the past several years and it is not difficult to work with. #1 Do NOT overbake it, bake just until it is done and springs back to the touch. #2 As soon as it is out of the oven sprinkle w/pwdr sugar, flip it and roll immediately, do not let it cool first. Yes, read the directions, it can and should be frozen after you fill it and roll it. If you serve it immediately it seems a bit dry but freeze it first for a few hours or better yet, make it a day or more ahead of time, freeze it and it is extremely moist...freezing it fixes the dryness. It's awesome!"

MY REVIEW
Reviewed Oct. 29, 2011

"I have made about 25 of these every year for the past 30 years. They are given as gifts and eaten all through Thanksgiving and Christmas. I have it down so that I have an assembly line. I have one in the oven, one in a pan ready to go in the oven, one ready to go in a pan and another half of one ready to be mixed:). I also beath the eggs all together without separating, and it works great. I get 5 pumpkin rolls out of a 29 oz can. This year I'm going to try rolling in wax paper instead of towels as suggested by another reviewers. It sounds like a great idea."

MY REVIEW
Reviewed Oct. 28, 2011

"Yes the freeze well!"

MY REVIEW
Reviewed Oct. 28, 2011

"This is the BEST recipes. Oh my. This is the one my husband always asks for."

MY REVIEW
Reviewed Oct. 23, 2011

"omg!!! This cake is so good. Only one thing I changed. Dont use a kitchen towel just use wax paper with the powdered sugar to roll its so much easier. Does anyone know if this cake can be frozen???"

MY REVIEW
Reviewed Oct. 21, 2011

"I made this a couple years ago and everyone loved it and wants it again and again."

MY REVIEW
Reviewed Oct. 20, 2011

"Absolutely fabulous recipe"

MY REVIEW
Reviewed Oct. 20, 2011

"I made this last night for my husband who loves pumpkin rolls. I thought he was about to die it was so good!! as long as you follow the directions you should have no problem making this, it was my first time making one and it was a huge hit with the hubby and co- workers! making another one tonight!"

MY REVIEW
Reviewed Oct. 16, 2011

"the cake is very difficult to work with. I tried it on 6 different attempts."

MY REVIEW
Reviewed Oct. 13, 2011

"I found I didn't have to separate the eggs yolks and whites...beat them all at once and then added the sugar...Then I folded in the pumpkin.....turned out very well"

MY REVIEW
Reviewed Oct. 2, 2011

"it needs the high altitude recipe though :("

MY REVIEW
Reviewed Jan. 11, 2011

"I don't know. Why don't I like this as much as others? It's just okay to me."

MY REVIEW
Reviewed Dec. 31, 2010

"I made this for Halloween and for Thanksgiving. Both times I put it in the freezer. I think it was better coming from the freezer than newly prepared. It was a hit!"

MY REVIEW
Reviewed Nov. 27, 2010

"Very yummy! Next time would add a bit more spices (nutmeg and such,) but still great! Only thing is the wax paper smoked and filled my kitchen with smoke! I would suggest using parchment paper if you have any.

This also would be great for a different season with a lemon flavor in the cream cheese filling."

MY REVIEW
Reviewed Nov. 26, 2010

"Made this for Thanksgiving dinner. I froze it for a couple of days and when it thawed out the top was a little wet. I let it sit for a few hours, then sprinkled with powdered sugar. The sugar melted immediately. When I make again I will just refrigerate for a few hours. The taste is really good...even though I don't care for pumpkin."

MY REVIEW
Reviewed Nov. 22, 2010

"So easy and so very good!"

MY REVIEW
Reviewed Nov. 22, 2010

"This was my first time making a pumpkin roll, i followed recipe exactly and they turned out fantastic, very delicious! I did do as they said and made 4 with a 29.5 oz can pumpkin. perfect."

MY REVIEW
Reviewed Nov. 17, 2010

"Everyone that tried this loved it! Even my husband and he's picky about his desserts. I will definitely be making this again and again."

MY REVIEW
Reviewed Nov. 10, 2010

"I could not get my egg whites to get stiff, I tried 2 times. Is it missing the cream of tarter to make it stiff?"

MY REVIEW
Reviewed Nov. 1, 2010

"Cake roll turned out great! Cake was very easy to work with. I used Pumpkin Pie mix instead-because I already had some open. Tasted great! Would definitely make this again!"

MY REVIEW
Reviewed Oct. 29, 2010

"My whole family loved this cake roll. I now have a good desert to take to all the holiday dinners we go to."

MY REVIEW
Reviewed Oct. 23, 2010

"Very Good. A moist texture, and the cream cheese frosting was delicious. Next time I thought of possibly adding a little pumpkin spice (like some nutmeg, etc.) since I like my spices a tad stronger and more varied than just cinnamon. Still excellent overall. TIP: Lightly flour the wax paper you wrap the pumpkin roll in before placing it in the freezer. This helps it to not stick as much."

MY REVIEW
Reviewed Oct. 19, 2010

"I have been making this recipe lots of years. The only thing I do differant is use 3/4 cups of pumpkin instead of 2/3 cups. It is much tastier. Give it a try.

beejay 4"

MY REVIEW
Reviewed Oct. 18, 2010

"This was a huge success at Thanksgiving dinner this year. Easy to make and definitely will make again!"

MY REVIEW
rnj
Reviewed Oct. 1, 2010

"I found it a little challanging to make but well worth the time. My husband would like one in the frig at all times"

MY REVIEW
Reviewed Oct. 1, 2010

"I usually make 2 rolls at a time, one we eat right away and the second I slice and wrap individually. When the sugar urge hits, I have a slice ready to eat in 10 minutes. Fantastic"

MY REVIEW
Reviewed Oct. 1, 2010

"This is a great recipe. It is a favorite of ours.

My mom puts ice cream in it instead of the traditional filling! That makes it a sure hit also."

MY REVIEW
Reviewed Sep. 2, 2010

"I would make this in a heartbeat if I could find pumpkin..due to that shortage in last years crop I have been unable to find any pumpkin in my entire area."

MY REVIEW
Reviewed Aug. 18, 2010

"The suggestion in the magazine of pureeing 2 medium ripe bananas to get 2/3 cup puree to replace the pumpkin was equally good."

MY REVIEW
Reviewed May. 14, 2010

"Very easy to make, and delicious to eat."

MY REVIEW
Reviewed Nov. 18, 2009

"Thought it sounded difficult, but wasn't bad at all. My family loved it and we will make a double batch for Thanksgiving. Excellent!!"

MY REVIEW
Reviewed Nov. 17, 2009

"excellent--make a double batch"

MY REVIEW
Reviewed Nov. 8, 2009

"At first, I was scared to make something like this as it sounded complicated.. but it wasn't! I brought it to a potluck and people are already asking me to make this again for the holidays. Thanks for this recipe!"

MY REVIEW
Reviewed Nov. 2, 2009

"I've been making this recipe for 15 years and told it is a "must have" for the Thanksgiving holiday dinner. The only difference in my recipe is to sprinkle 1 cup of chopped nuts on the batter before baking. It really adds to the taste. Penny - NJ"

MY REVIEW
Reviewed Oct. 16, 2009

"I love this recipe. It was really pretty easy to make and my husband loved it! It's a keeper and I will be serving this for Thanksgiving."

MY REVIEW
Reviewed Sep. 25, 2009

"This recipe is a sure hit! I added cocco to the powdered sugar and chocolate mini chips to the cream filling. Sooo good!"

MY REVIEW
Reviewed Feb. 13, 2009

"Although i didnt do the powdered sugar on the ouside this was GREAT!! It was just the right touch to a family dinner!!"

MY REVIEW
Reviewed Nov. 21, 2008

"As a member of Indiana extension homemaker of white county. We now bake 1000 pumpkin rolls over 3 days time. the first day is just cracking the 300 dozen eggs and putting them in buckets. And premeasuring all the dry ingredients. We also make all the icing on this day. 2nd. day is baking all day. We spray the pans line them with waxpaper, spray again..bake then turn the cakes out on new sheet of wax paper that has been sprinkled with powdered sugar. when cold we roll them up and put them in the frig, until the 3rd day when we unroll them ,spred the cream cheese icing on them clear to the edges, then roll them up and roll up again in a new sheet wax paper. then wrap in foil. This was our 5 yr. and we have gotten thing running smoothly. But really think if your doing one or a thousand use the wax paper instead of towels."

MY REVIEW
Reviewed Oct. 21, 2008

"A+ recipe. Thought it would be harder than described but it wasn't. A little messy with the powdered sugar towel. Definitely make again!"

MY REVIEW
Reviewed Oct. 19, 2008

"I tied to watch the video showing how to make a cake roll but it is defective -- the screen turns black when you hit to play button.

Please repair and post again.
Wanda"

MY REVIEW
Reviewed Oct. 2, 2008

"I made the cake, taste was great, but, the cake part was gummy, what caused this????"

MY REVIEW
Reviewed Sep. 19, 2008

"These last indefinitely in your freezer. I make huge quantities of these every year and sell them. They are a big hit. People like the fact that there isn't a lot of spices in them."

MY REVIEW
Reviewed Jan. 3, 2008

"pumpkin roll ---dessert"

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