Pumpkin Cake Roll

Probably the most popular dessert next to the pumpkin pie.  In less then an hour you can have this Pumpkin Cake Roll dessert ready for the freezer.  YES! This dessert can and should be frozen!  That’s good news.  This cake can be frozen for up to 3 months.  Use a 29 ounce can of pumpkin and make four of these cakes at a time.  That way you have a quick dessert for unexpected guests.

Pumpkin Cake Roll - Lady Behind The Curtain

The reason I say this cake SHOULD be frozen is because it makes cutting it into pretty slices so much easier.  The filling won’t get smeared down the sides.

First fill the prepared pan with the cake batter.

Pumpkin Cake Roll - Lady Behind The Curtain

Dust a kitchen towel with confectioners’ sugar.

Pumpkin Cake Roll - Lady Behind The Curtain

Turn cake onto the prepared towel.

Pumpkin Cake Roll - Lady Behind The Curtain

Roll the cake with the towel and cool completely ( this will help with the next step of rolling the towel with the filling); unroll the cake.

Pumpkin Cake Roll - Lady Behind The Curtain

Spread on the filling.

Pumpkin Cake Roll - Lady Behind The Curtain Pumpkin Cake Roll - Lady Behind The Curtain

Roll the cake back up and place in the freezer.

Pumpkin Cake Roll - Lady Behind The Curtain


Pumpkin Cake Roll

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 10

Pumpkin Cake Roll

Keep extra in the freezer!


    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


    For the Cake:
  1. Preheat oven to 375 degrees.
  2. Line a 15-inch x 1-inch baking pan with waxed paper; spray with non stick cooking spray and set aside.
  3. In a large bowl, beat egg yolks on high speed until thick and lemon colored.
  4. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  5. In a small bowl, beat egg whites until soft peaks form.
  6. Gradually add remaining sugar, beating until stiff peaks form.
  7. Fold into egg yolk mixture.
  8. Combine the flour, baking soda, cinnamon and salt: gently fold into pumpkin mixture. spread into prepared pan.
  9. Bake for 12-15 minutes or until cake springs back when lightly touched.
  10. Cool for 5 minutes.
  11. Turn cake onto a kitchen towel dusted with confectioners' sugar.
  12. 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.
  13. For the Filling:
  14. 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.
  15. Roll up again.
  16. Cover and freeze until firm. NOTE: Maybe frozen for up to 3 months.
  17. Remove from the freezer 15 minutes before cutting.
  18. Dust with confectioners' sugar if desired.


This recipe is from Taste of Home


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Pumpkin Cake Roll — 7 Comments

  1. 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.

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