Saturday, October 20, 2012

Pumpkin Cake Roll

I am all about pumpkin right now. I really love the flavor that it gives to desserts, or in the french toast a couple weeks ago. I decided to put it in a cake roll this time. Phil and I went over to his parents house for dinner last night and I said I would bring dessert. I have made a cake roll before but it wasn't near as good as this one. I tried a red velvet one a while ago.  It is kind of a scary dessert to make because the cake can easily crack in the rolling process. I learned last time that you do not want to let it rest to long because it starts to dry out and it will crack. I also put this one in the freezer over night and it just changed the way the cake came out. It was awesome. It was super moist and it held together really nice. Everyone loved it!

Pumpkin Cake Roll
Taste of Home

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

1 8oz package cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners sugar
3/4 teaspoon vanilla extract

Preheat oven to 375.

Line a 15 x 10 x 1 baking pan with waxed paper. Grease paper and set aside.

In a large bowl beat egg yolks on high until thick. Gradually add 1/2 cup sugar and pumpkin. Beat on high until sugar is almost dissolved.

In a separate bowl beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.

Combine flour, baking soda, cinnamon and salt. Gently fold into pumpkin mixture.

Spread into prepared pan.

Bake for 12-15 minutes until cake springs back.

Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peal off wax paper. Roll up cake in the towel jelly roll style starting with short side. Cool completely.

In a small bowl beat the cream cheese, butter, confectioners sugar and vanilla until smooth.

Unroll cake and spread with filling evenly within 1/2 inch of edge. Roll up cake again.

Cover and freeze until firm.

Remove from freezer 15 minutes before cutting.

Print Recipe

This recipe is linked on:  Foodie Friends Friday,  Foodie Friday, Full Plate ThursdayLink it up ThursdayCreative ThursdayFantastic Thursday,Show and Tell SaturdayStrut Your Stuff SaturdayFoodie FridayKitchen Fun with my 3 SonsWeekend Potluck, Mix it Up MondaysMelt in your Mouth MondaysOn the Menu Monday,  Makin You Crave Monday Tempt My Tummy TuesdayTotally Tasty TuesdaysTasty Tuesday PartyTalent Show Tuesdays , Wednesday Extravaganza


  1. Holy cow, YUM! I am obsessed with pumpkin everything! This looks awesome.

  2. Great tips on not getting the cake to crack. Looks beautiful and pumpkin is one of my favorite flavors for the season. Thanks again for sharing on Foodie Friends Friday!

  3. Cake roll is something classic here, but I've never had pumpkin cake roll
    It looks GREAT

  4. I can't put in words how much I love what I see here! I need to make this as soon as possible. Thanks for sharing at FFF.
    Your co-host Jutta

  5. We LOVE Pumpkin Roll, I make it every Christmas. Thanks for stopping by A Girls Gotta Nest, I am now a new follower.

    Enjoy the reast of your weekend!

  6. I can't get enough pumpkin either... roll me up in this and I'll eat my way out. Thanks for sharing your cake on foodie friday.

  7. I've always wanted to make this roll, thanks for the recipe!

  8. Thanks for all the comments everyone, I appreciate it!

  9. I love pumpkin! Thanks this Pumpkin Roll is beautiful! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  10. Gosh, this looks delicious!
    I would love to have you share this or any other of your recipes at Wednesday Extravaganza - my Foodie Link Party! Here is the link:

    Can't wait to see you there!

  11. Oh my goodness this is wonderful! I hope you will share it at my blog hop. yum! xo