5 from 48 votes
Pumpkin Cake Roll
The Pumpkin Cake Roll features a spiced pumpkin-flavored sponge cake that is baked, cooled, then rolled with a smooth cream cheese filling. It highlights warm spices including cinnamon, nutmeg, and cloves, balanced with a sweet yet lightly tangy cream cheese filling. The cake is baked to a tender yet structured texture to allow rolling without cracking, making it a festive dessert option.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
10
Calories:
283 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Cake Ingredients:
- 3 egg separated, room temperature, large
- 1 cup sugar divided
- 2/3 cup pumpkin canned
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon 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
Instructions
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 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.
- In a separate bowl, combine the flour, baking soda, nutmeg, cloves, 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.
Cup of Yum
Notes
- This cake roll can be frozen for up to three months, making it suitable for preparing ahead of time.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
78mg
(26%)
Sodium
248mg
(10%)
Potassium
95mg
(2%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
2988IU
(60%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 248mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 2988IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.