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Favorite Pumpkin Cake Roll

 Favorite Pumpkin Cake Roll
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
10 ServingsPrep: 30 min. Bake: 15 min. + freezing

Ingredients

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup King Arthur Unbleached 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.

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Favorite Pumpkin Cake Roll (continued)

Directions (continued)

  • 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.