Favorite Pumpkin Cake Roll Recipe
- 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
- 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.
1 slice: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.
Reviews for Favorite Pumpkin Cake Roll
"We loved this roll!!! Even the girls that are somewhat picky loved it! I have baked it several times and always receive many compliments!"
"I make this every year for Thanksgiving it is a hit..Really good...."
"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."
"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."
"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."
"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."
"This is really good. I love the towel idea. It helps a lot."
"I took it to a Thanksgiving banquet at church. It was a hit."
"I love this dessert it is one of my favs"
"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 :-)"
"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."
"Very Good! Thanks so much!!"
"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."
"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!"
"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!"
"first time I have made this ever. it is the best everyone loved it!!"
"Delicious every time I make it. One of the family favorites!!"
"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."
"This was good. First one I've tried with whipped egg whites. It needed more spice for me though."
"maple syrup in place of the vanilla is wonderful also !"
"WONDERFUL TREAT FOR FAMILY AND SUPER GIFT ROSEMARY RENAUD, GLENVILLE, NEW YORK"
"I added 1/2 tsp. Cinnamon to the filling. Amazing!"
"This was really good, and surprisingly easy! I made two and in one of them I put cinnamon in the filling which was good."
"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."
"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."
"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"
"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."
"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."
"Everyone at Thanksgiving loved this! This is delicious!"
"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."
"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!!!"
"I would make again, but add more spices. This recipe needs more than just cinnamon."
"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."
"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!"
"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!"
"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."
"This is really good. I add a little more cinnmon and some orange juice."
"We've been making this one for years. We have had no complaints from the troops!"
"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."
"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."
"Everytime I make this I get great raves. My grandsons loved it during the Thanksgiving Holidays."
"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 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?!"
"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"
"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."
"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 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:))))"
"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!"
"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 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!"
"Just like my recipe except I sprinkle about a 1/4 cup of chopped pecans on the batter prior to baking"
"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!"
"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."
"Yes the freeze well!"
"This is the BEST recipes. Oh my. This is the one my husband always asks for."
"I made this a couple years ago and everyone loved it and wants it again and again."
"Absolutely fabulous recipe"
"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!"
"the cake is very difficult to work with. I tried it on 6 different attempts."
"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"
"it needs the high altitude recipe though :("
"I don't know. Why don't I like this as much as others? It's just okay to me."
"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!"
"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."
"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."
"So easy and so very good!"
"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."
"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."
"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 whole family loved this cake roll. I now have a good desert to take to all the holiday dinners we go to."
"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."
"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"
"I found it a little challanging to make but well worth the time. My husband would like one in the frig at all times"
"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"
"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."
"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."
"The suggestion in the magazine of pureeing 2 medium ripe bananas to get 2/3 cup puree to replace the pumpkin was equally good."
"Very easy to make, and delicious to eat."
"Thought it sounded difficult, but wasn't bad at all. My family loved it and we will make a double batch for Thanksgiving. Excellent!!"
"excellent--make a double batch"
"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!"
"This recipe is a sure hit! I added cocco to the powdered sugar and chocolate mini chips to the cream filling. Sooo good!"
"Although i didnt do the powdered sugar on the ouside this was GREAT!! It was just the right touch to a family dinner!!"
"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."
"A+ recipe. Thought it would be harder than described but it wasn't. A little messy with the powdered sugar towel. Definitely make again!"
"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"
"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."
"pumpkin roll ---dessert"