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Pumpkin Roll

Total Time

Prep: 30 min. Bake: 15 min. + freezing

Makes

10 servings

This pumpkin roll recipe 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. —Erica Berchtold, Freeport, Illinois

Ingredients

  • 3 large eggs, separated, room temperature
  • 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 1/2 cup 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° until cake springs back when lightly touched, 12-15 minutes. 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, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
Pumpkin Roll Tips

How can you keep your pumpkin roll from cracking?

Cracks are the bane of all cake rolls, but they aren’t inevitable! Just like all cake recipes, there are tips and tricks you can utilize to make the perfect cake. The most important thing you can do to prevent cracks is to roll the sponge cake while it’s still hot out of the oven. The heat and moisture still in the cake will help keep the sponge intact. Another cause of cracks is if your cake is overbaked. Timing is key—since the cake layer is so thin, you have to remove it from the oven just as it’s done. Learn more about how to make a cake roll without cracks.

How can you make this pumpkin roll recipe your own?

Jazz up your pumpkin roll by swirling some of your favorite jams or preserves into the filling for a decorative and extra flavorful effect. We suggest apricot preserves, blackberry jam, apple butter, even a bit of maple syrup to go with the autumnal flavor. Sprinkle the top of the roll with some toasted pecans, almonds, or mini chocolate chips.

How should you store your pumpkin roll?

Like many cakes, leftover pumpkin roll can be stored for a number of days without sacrificing any quality. If wrapped well and refrigerated, this cake can be stored up to 4, maybe 5 days. You can also make this pumpkin roll recipe ahead of time and freeze it. First, wrap the assembled cake in plastic wrap or parchment paper, and then in foil. You can then freeze it up to 3 months. To use, let the cake roll thaw, unwrapped, in the refrigerator. Learn more about how to store cakes.

Can you make your pumpkin roll ahead of time?

A lot of cake rolls have a delicate filling of whipped cream or mousse. Cake rolls with these types of fillings can only be made up to 24 hours ahead of time because after that, the filling starts to collapse and makes the cake soggy. But this pumpkin roll recipe has a cream cheese filling, so you can make it days ahead of time without having to worry about it falling apart. However, if you get stuck and didn’t get to make your cake ahead of time, be sure to budget in at least 30 minutes for the cake to cool and "harden" into the roll shape.

James Schend, Taste of Home Deputy Culinary Editor and Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

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