Pumpkin Cake Roll
Pumpkin Cake Roll | Probably the most popular dessert next to the pumpkin pie. In less then an hour you can have this cake ready for the freezer. YES! This pumpkin dessert can and should be frozen! That’s good news. This cake roll can be frozen for up to 3 months. Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
How to Make Pumpkin Cake Roll
FOR A DETAILED LOOK….WATCH MY VIDEO “HOW TO MAKE A CAKE ROLL”!
NEW…NEW…NEW…Included in the recipe card is a QR Code for the Pumpkin Cake Roll Recipe Video. Scan the code, print out the recipe and watch the video while you make the cake.
Pumpkin Cake Roll
Yield:
Serves 10
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients
For the Cake:
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
For the Filling:
- 8 ounce cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- additional confectioners' sugar, optional
Instructions
For the Cake:
- Preheat oven to 375 degrees.
- Spray a 16x12x1-inch baking pan with non stick cooking spray, line with parchment paper and spray on top of the paper with non stick cooking spray; set aside.
- In a large mixing bowl, beat egg yolks on high speed until thick and lemon colored (about 4 minutes).
- Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- Transfer to a small bowl; clean the large mixing bowl, add egg whites and beat until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
- Fold egg yolk mixture into egg whites.
- Whisk together the flour, baking soda, cinnamon and salt; use a sieve and sprinkle over the egg whites mixture.
- Fold the flour mixture into the egg whites mixture; pour onto prepared pan, use an offset spatula and evenly spread out the batter.
- Bake for 12-15 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Use the offset spatula to loosen the cake from the pan.
- Turn cake onto a kitchen towel dusted with confectioners' sugar.
- Gently peel off parchment paper.
- Roll up cake in the towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
For the Filling:
- In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2-inch of edges.
- Roll up again.
- Cover and freeze until firm.
Open the camera on your phone, hover over this code to gain access to a step by step video. A drop down will appear at the top of your phone screen, click the drop down.
Notes
NOTE: Can be frozen for up to 3 months.
- Remove from the freezer 15 minutes before cutting.
- Dust with confectioners' sugar if desired.
MORE CAKE ROLL RECIPES
- RED VELVET CAKE ROLL
- CARAMEL BANANA CAKE ROLL
- STRAWBERRY MALLOW CAKE ROLL
- APPLE PIE CAKE ROLL
- LEMON CREME CAKE ROLL
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This looks amazing, thanks for sharing… Pinned!
I make these every November and December. Huge hit with the family. My inlaws request them constantly. Great post, you actually gave me a few pointers I needed to make it easier next time around. Thank you for sharing.
Looks perfect for fall and Thanksgiving dessert table. ……. andi
I’m drooling! I love pumpkin and that filling….oh mylanta! Thanks for sharing at Church Supper. Have a blessed week & come back soon!
It’s been years since I made this dessert. I must make it again–it’s a classic. Thanks for sharing–have a great week.
For some reason, I’ve always been nervous of doing a cake roll, but you make it look so easy! That needs to be my goal this winter, for sure! I love the pumpkin, cream cheese combination…
Your pumpkin roll looks DELICIOUS!!!!!!!! This is one of my absolute favorite desserts! Looks wonderful!
I make these every year..some with chopped pecans..this recipe is a little different from mine.i may try this to compare
Hi Brenda, Good Luck! This recipe is a winner! 🙂
Never made pumpkin rolls but do like them. This looks delicious and easy to make so I am going to make my own for the Thanksgiving and Christmas season. Thank you!
That’s awesome Bonnie! Good Luck! 🙂
Going to try this today, thank you. Have made a lot of jelly rolls but never tried the gentle folding.
If you’ve made a jelly roll then this should be a snap Ann. 🙂
My nine year old daughter requested this for her birthday cake. We made it together, great instructions! It was easy and fun to do together. Thank you!
Thanks Jen!