Save on Pinterest

Favorite Pumpkin Cake Roll

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. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. —Erica Berchtold, Freeport, Illinois
  • Total Time
    Prep: 30 min. Bake: 15 min. + freezing
  • Makes
    10 servings

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

  • 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° 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.
  • 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.



Test Kitchen tips
  • Add extra flavor to the already-delicious filling. Swirl in apricot preserves, blackberry jam or even apple butter.
  • Here's how to keep your pumpkin cake roll from breaking apart. (Hint: Work fast!)
  • If you’re making this cake the day of your party, be sure to budget in at least 30 minutes for cooling.
  • Nutrition Facts
    1 slice: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • Jennifer
      Oct 30, 2020

      Very good cake, but it's tame in flavor - I double the cinnamon and then add a teaspoon of pumpkin pie spice into the cake mix. I also add spices into the frosting. If you like mild flavors, keep as is (I just personally love deep flavors so I add extra) the cake freezes and keeps very well. Added this recipe to my keeper's list

    • Rhonda
      Sep 29, 2020

      My girl friend use to make these for my christmas gift I love them.

    • lvarner
      Sep 2, 2020

      Turned out great and just like the pumpkin cake roll so many people know and love. Excellent fall and holiday dessert!

    • peggyk14439
      Feb 27, 2020

      This was so easy and sooo good! Will be using this one all the time.

    • caglaser
      Nov 29, 2019

      Everyone loved this one. It's a keeper

    • Vicushe
      Nov 22, 2019

      I've been making this recipe for so many years, it's the only one I use. A must try, you will be hooked along with everyone else.

    • dublinlab
      Nov 10, 2019

      This desert was so quick and easy to whip together. Everything needed is always in the house. It looks beautiful too. I'll make this again and again. Janet. VFE

    • bake4all
      Jan 3, 2018

      Absolutely delicious !

    • Amber
      Nov 28, 2017

      I love it

    • Amber
      Nov 21, 2017

      My mom can make this