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Pumpkin Cake Roll
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Pumpkin Cake Roll

Pumpkin Cake Roll is everyones favorite fall dessert. This moist pumpkin cake is filled with a cream cheese filing and delicious pumpkin spices.
Prep Time30 mins
Cook Time15 mins
Course: Dessert
Servings: 10
Author: Jill


Cake 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
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/8 teaspoon salt

Filling Ingredients:

  • 8 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract



  • 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 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.
  • In a separate bowl, combine the flour, baking soda, cinnamon and salt. Fold into pumpkin mixture.
  • Spread into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
  • 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.
  • Remove from the freezer 15 minutes before cutting.


May be frozen for up to 3 months.