Favorite Pumpkin Cake Roll Recipe

5 110 130
Favorite Pumpkin Cake Roll Recipe
Favorite Pumpkin Cake Roll Recipe photo by Taste of Home
Publisher Photo

Favorite Pumpkin Cake Roll Recipe

Read Reviews
5 110 130
Publisher Photo
This pumpkin roll cake 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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing

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

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

Nutritional Facts

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

  • 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
  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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Reviews forFavorite Pumpkin Cake Roll

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Amber User ID: 9331139 278094
Reviewed Nov. 21, 2017

"My mom can make this"

MY REVIEW
Amber User ID: 9327107 277894
Reviewed Nov. 17, 2017

"I love it"

MY REVIEW
Ambre User ID: 9313555 277551
Reviewed Nov. 10, 2017

"My family really likes this recipe, with a few exceptions. We make 2 batches and modify the batter with nutmeg and ginger, also we made the filling with 3/4 the amount of cream cheese. Helps taste the cake more."

MY REVIEW
CSCan User ID: 5324506 150224
Reviewed Oct. 14, 2017

"My mom made this lots when I was growing up. She would often put a layer of softened ice cream in it then freeze it. It was something that always looked hard to me! I got brave and decided to make it for my family. It really isn't that hard. I followed the recipe exactly and it worked out great! I'll be making this some more!"

MY REVIEW
mjlouk User ID: 1712085 275991
Reviewed Oct. 8, 2017

"Really yummy! It wasn't too difficult to make and I was really happy with how well it turned out."

MY REVIEW
Amber User ID: 9241410 274946
Reviewed Oct. 6, 2017

"My family loves this pumpkin roll! Delicious and very easy to make!"

MY REVIEW
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!"

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

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

MY REVIEW
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:
https://www.tasteofhome.com/recipes/pumpkin-cake-with-caramel-sauce"

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

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

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