Pumpkin roll cake with cream cheese filling is a favorite fall dessert among our kids.
In fact, they insist on making this pumpkin roll every Thanksgiving because making this pumpkin cake is as much fun as eating it.
This roll cake serves 12 people at a total cost of about $10 and has just 179 calories per serving. And so I ask you, what’s not to love about this easy pumpkin roll cake recipe?!
Pumpkin Roll Cake
There have always been pumpkins in my life, which I think made me a lucky boy growing up and a lucky middle-age man today.
I have so many fun memories of planting pumpkin seeds in my mom’s huge farm garden.
Nurturing them as they grew from the vine and then watching them magically transform into everything from Jack-O-Lanterns to my mom’s pumpkin pie and to eventually to unheard-of things like my pumpkin pizza.
Now, I have a small boatload of kids myself.
I use the term kids lightly because the twins who are the youngest, are almost 14-years old.
Soon they won’t be kids anymore, but they all enjoy cooking, and baking, and this pumpkin roll is one of their favorites.
In fact, they ask to make this pumpkin cake every fall season, and we often serve it as a Thanksgiving dessert too.
How to Make a Roll Cake
Rolling a cake requires some practice and finesse, but it also adds an element of fun to the recipe, which is part of the reasons that kids enjoy making this pumpkin roll.
Rolling a cake requires some practice and finesse, but it also adds an element of fun to the recipe, which is part of the reasons that kids enjoy making this pumpkin roll.
1. Spread the cake batter into a baking sheet lined with parchment paper.
- Bake for 12-15 minutes in a pre-heated oven at 375°.
- The cake is done with it is light and springy to the touch.
- It is better to err on the side of less time in the oven rather than more time in the oven. I’ve tossed out more than one roll cake because I baked it too long and was unable to roll the cardboard-like cake.
- Allow to the pumpkin cake to cool for five minutes.
2. Invert cake onto a kitchen towel that is dusted with powdered sugar.
- Gently peel the parchment paper off the cake
- If you have some crispy edges, simply trim them off with a paring knife.
- The cake has to be soft and pliable to roll well.
- Roll the pumpkin cake in the towel, jelly roll-style.
3. Place the towel-wrapped roll cake on a wire rack and allow it to cool completely.
- It is critical that the cake is completely cooled before unrolling.
4. When the cake is completely cool, unroll it and spread the cream cheese filling on evenly on top of the pumpkin cake.
- Leave a border of at least ½ an inch.
- Reroll the cake, starting at one end.
Admittedly, I’ve never used a pumpkin from the garden or market for anything other than carving it for Halloween.
In fairness, this is probably the second or third time I’ve ever made pumpkin-anything in the kitchen.
My previous experience with pumpkin recipes was pumpkin pie, probably my favorite pie in the world.
How to Store a Roll Cake
If you are making this pumpkin roll a day or two in advance, put it in an air-tight container and refrigerate until you are ready to serve it.
- You can freeze a roll cake for up to three months in your freezer with good results.
- Use kitchen wrap for an air-tight seal before freezing.
- Allow it to thaw in the refrigerator overnight before serving it.
I suppose that using the real thing is a goal that I will consider for some future creation.
My mom always used pumpkins out of her big garden on our farm; to be sure there were always plenty to be picked.
I’m still a sucker for convenience in the kitchen, especially when trying something new and unfamiliar to me.
The work is a bit less, and the risk seems a bit lower as well.
This was a fun pumpkin cake to put together, similar to our Buche de Noel (Christmas log), another cake roll recipe of ours.
This pumpkin roll is fun, it’s great looking, and it was a hit among everyone who tried it. Give this easy pumpkin roll a try; it’s a sure bet to please!
More Roll Cakes for You
If you’re looking for my favorie pumpkin cake recipe, take a look at our Slow Cooker Sticky Caramel Pumpkin Cake.
- Make it in just two hours, using your crock-pot!
If you’ve tried this Pumpkin Roll or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!
Pumpkin Roll Cake
Ingredients
for the cake
- 3 eggs separated
- 1 cup sugar divided
- ⅔ cup canned pumpkin
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
for the filling
- 1 package 8 ounces cream cheese, softened
- 2 tablespoons butter softened
- 1 cup confectioners' sugar
- ¾ teaspoon vanilla extract
- Additional confectioners' sugar optional
Instructions
- Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add ½ 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 sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently 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 parchment 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 ½ in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.
Nutrition
Updated from our original pumpkin roll recipe of October 7, 2013
Sam says
My first time rolling a cake and it came out perfectly. My husband who goes to the gym 5x a week and doesn’t eat a lot of sweets ate almost the whole roll in one sitting.
Dan from Platter Talk says
Sam, both you and your husband are my newest heroes! Congrats on rolling your first cake and be sure and take a look at our Yule log and our red velvet roll cake; I think you’ll love them both!!
Anne says
This does look amazing and I am getting ready to try it now; however, correct me if I’m wrong, but since when has waxed paper been oven safe? To the best of my knowledge it is not and never has been as the heat melts the wax and it has potential to catch on fire this is why they make parchment paper which is made from silicone and is heat resistant. Please correct this so the people who aren’t aware of this fact don’t burn their house down. Thank you😊
Dan from Platter Talk says
Good pick-up, Anne! We corrected the recipe card to say parchment paper, as described in the text of the post above. Thanks for pointing out this error. And, by all means, try this pumpkin cake roll; it’s a fall favorite with our family!
Claudia says
It says parchment paper in the recipe
Char Hollingsworth says
I just made this recipe and I used waxed paper with no issues.
Cooks Recipe Collection says
Love your pumpkin cake roll! It looks both comforting and elegant!
Karly says
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
Dan from Platter Talk says
Thanks, Karly! We loved the party.
Deb @ Cooking on the Front Burner says
Thanks for linking with us at Best of the Weekend – I’ll be featuring your recipe tomorrow night on my blog!
Dan from Platter Talk says
Thanks, Deb!
Kayla says
Oh wow, this just looks so delicious! I love all the cream 🙂
Dan from Platter Talk says
Thanks, Kayla. It’s great tasting too 🙂
Kelly says
This made me smile! My grandma used to make this and I LOVED it. Thanks so much for sharing at the party and bringing back some sweet memories, Dan! I need to give this a whirl myself one day. Hugs!!
Dan from Platter Talk says
Thanks for the party and of course the kind comments!
Nettie Moore says
Hi Dan! Your delicious Pumpkin Roll has been featured at our Simple Supper Tuesday Linky Party at Moore or Less Cooking Blog! http://mooreorlesscooking.com/2014/10/06/simple-supper-tuesday-linky-party-30/ Nettie
Dan from Platter Talk says
Nettie – Great to hear from you, especially this! Thanks much!!
Made From Pinterest says
I love Pumpkin Cake Rolls! I am so looking forward to making this recipe! It looks soooo delicious!
Dan from Platter Talk says
I think you will love it!
Lois Christensen says
I love pumpkin cake rolls but have yet to try one on my own. Thanks for sharing your recipe with Foodie Friends Friday! Your recipe was chosen as a host favorite and will be featured on Daily Dish Magazine tomorrow!
Dan from Platter Talk says
Lois, this was our first pumpkin cake as well. Between the pumpkin (which I love,) the fact that it was made in a slow cooker, and the end result became a joyfully moist cake, this recipe becomes a celebration of all those tings. Thanks so much for your comments and of course by honoring us in the Daily Dish.
The Ninja Baker says
“G’day” from the Ninja Baker at Ninja Baking.com…Yes, I like to bake…And replicating your scrumptious looking pumpkin cake roll could be a challenge! I’ve made cake rolls before but needed to cover up cracks with ganache…But practice makes perfect, right? P.s. Nice to meet another Laura Ingalls Wilder fan =)
Jessica @ Sweet Menu says
Gorgeous pumpkin roll! It looks perfect!
Dan from Platter Talk says
tasted that way as well 🙂 Thanks for the comments!
MB @ Bourbon and Brown Sugar says
Such a lovely cake! So nice to have discovered your blog on the Weekend Re-Treat Link Party 🙂
Carole says
Hi Dan, this is a great treat! How about adding it to the Food on Friday: Holiday Treats collection over at Carole’s Chatter? Cheers
Rachel @{i love} my disorganized life says
Your Pumpkin Cake Roll has left me speechless! Wishing this was smell-a-vision! {or better yet, taste-a-vision!} Thanks for sharing at Wednesday Whatsits link party!
Dan from Platter Talk says
Thanks so much; wish I could put its warm, fall aroma on the site!
Diane Roark says
Oh MY!! I am in love with this Pumpkin Roll! It looks so moist and amazing! Thanks so much for featuring it on Wonderful Wednesday blog hop. I am featuring it tonight on all my social medias.
Blessings,
Diane Roark
Dan from Platter Talk says
Thank you for the great comments, Diane. Our whole family enjoyed this pumpkin treat!
Tracy @ OurSimpleHomestead says
My grandmother made these every holiday and I forgot about them! Thanks for bringing back a sweet memory for me!
Dan from Platter Talk says
Tracy, Family memories from food are among the best. So glad to hear from you.
Julie Corbisiero says
Hi Dan, this looks so good and I bet is delicious! I saw it on wednesday roundup.
Julie
Dan from Platter Talk says
Julie,
Thanks for stopping by! This is a fun recipe all around, and the kids absolutely love it! Happy holidays to you!
Ashley @ Wishes and Dishes says
Shared this on my Facebook page!!
Dan from Platter Talk says
Ashley,
Thank you for the share! Hope your weekend is wonderful, and of course, delicious!!
Fiesta Saurus Rex says
I just baked this roll tonight! I had a little bit of issue when pre-rolling it though – cracked apart apon the roll. Is there any suggestions you could offer? I did find I had to bake it a bit longer then mentioned to get it the ‘bounce’ back against my test – maybe I cooked it too long?
(I will still say this is AMAZINGLY delicious!)
Dan from Platter Talk says
Hello, and thanks for giving this a try and leaving your questions and comments! Cake rolls can take a little practice, no question about it. It sounds to me like you are correct in guessing that perhaps you left it in the oven a couple of minutes longer than is optimal. To roll a cake, you want it to be ever so slightly under-baked to facilitate pliability when rolling. I am talking only a matter of a minute or so from when you would normally take it out of the oven. Because of carry-over cooking, the heat that is contained within the cake will “carry over” (outside of the oven) and effectively finish baking the cake to an acceptable level of completeness. I hope you will give it another shot, and I’m happy you were happy with the flavor of this wonderful and fun treat!
David Dial says
Dan, these Pumpkin Cake Rolls look absolutely amazing. They will definitely have to be added to my Fall baking list. Thanks for sharing!
Dan from Platter Talk says
David,
Great to hear from you. Give this one a try, I think you’ll find it’s a keeper!!
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Pete Smith says
Hi Dan,
I am going to give this a try, it looks really delicious and easy to make. We are in the UK and looking for american ideas for our fall theme party. I am sure our american neighbours will enjoy this!
Dan from Platter Talk says
Pete,
I hope you do give this a try, especially if you enjoy pumpkin desserts which are very popular fall treats. Thank you very much for reading this blog and taking the time to leave a comment. I loved hearing from you!
Georgia | The Comfort of Cooking says
Dan, this cake roll looks irresistibly soft, moist and delicious! Such a perfect fall dessert!
Dan from Platter Talk says
Georgia,
I wish you could have tried some! Thanks for comments!!
Angela Gilmore says
This looks so wonderful. I’ve never made a cake roll and this may be the one that forces me to try.
Dan from Platter Talk says
Angela,
Don’t wait any longer, give it a shot!! Thanks for the comments, and best of luck with your first cake roll!
Shashi Charles says
Dan – this cake roll is FANTASTIC!!!
There’s no harm in a little canned pumpkin puree right? I have found it works really well in scones/muffins …and …looks like it worked FANTASTICALLY well for your cake!
The cream cheese filling has got me drooling!
I have got to try making this – unless you wanna send one my way 😉
Thanks so much for sharing this recipe!
Dan from Platter Talk says
Shashi,
Thank you for the comments, this is too good not to try!
Jenn @ Once Upon a Tier says
This is one of the best looking pumpkin rolls I have seen! I bet it tasted even better than it looks!
Dan from Platter Talk says
Jenn,
Thanks for the comments – the boys just asked me tonight if there was any left. The answer of course was, not!
Milk and Honey says
I REALLY must try this. It looks gorgeous.
Dan from Platter Talk says
I hope you do try this, I think you will love it. Thanks for the comments!!
Spicie Foodie says
I love everything pumpkin and your cake roll is something that would become a favorite. Thanks for sharing this great recipe and your love for pumpkins.:)
Dan from Platter Talk says
Thanks for the comments; I’m almost thinking we need a Pumpkin Admiration Society! I appreciate hearing from you!
Stacy | Wicked Good Kitchen says
Love this post, Dan! I, too, adore pumpkins and the Fall season, and enjoyed reading where your love of pumpkins stems from. Your Pumpkin Cake Roll looks moist and scrumptious! Thanks ever so much for sharing and have a fabulous week!
Dan from Platter Talk says
Stacy,
So happy you are a fellow-Pumpkinite! I’ve just always loved them! Thanks for the wonderful comments and wishing you a great week as well!
Ashley @ Wishes and Dishes says
Can to come look at this once I saw it on your facebook page! This is so cool! I’ve always said I will make a cake roll someday but was always afraid it wouldn’t turn out good and “pretty” like yours!
Dan from Platter Talk says
Ashley,
Cake rolls are fun, I think! I’ve had to scrap a couple of them, in years past, along the way but I always say, “Practice makes Delicious!” Thanks for the great comments, I love them!
Marie Matter says
What a pretty cake!
Dan from Platter Talk says
Marie,
Thanks for the comments. This became an instant favor among our whole family!
Anna and Liz Recipes says
Hey Dan, I ‘ve been dying to make this pumpkin roll for the longest time. Thank you for showing me how to make this. You’re the best!!
Dan from Platter Talk says
Ladies,
Thanks for dropping by – I really appreciate hearing from you. This was really pretty painless to make and honestly, everyone loved it.
Patty Anderson says
I should point out that it is on my blogger site: http://pattyandersonsblog.blogspot.com
and the title of the blog is Cooking On A Budget.
Dan from Platter Talk says
Patty,
Thanks for the link!!
Patty Anderson says
Dan I am hosting a link party of sorts and the theme is Celebrating Food Memories. Would you care to link up a favorite recipe from childhood or one that you make over and over again? You use the link tool to post the link and add a photo. The pumpkins roll looks heavenly.
Dan from Platter Talk says
Patty,
I will do my best to add something, thank you for the invite!!
Donna says
If you bake pumpkins first until fork tender, you can easily puree them. Just thought I’d let you know.