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Pumpkin Cake Roll

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Pumpkin Roll Cake Recipe
I have a very long-standing relationship with pumpkins.  Along with trains, puppies, and I suppose other baby farm animals, I have had an admiration and love of pumpkins for almost as long as I can remember.  Perhaps it was planting them in our garden as a kid and then harvesting them for my mom’s pumpkin pie, or for the purpose of lighting up the front steps of our farmhouse as a freaky-looking jack-o-lantern.  For a few years I was determined to grow the largest pumpkin possible, inspired by Laura Ingalls Wilder’s tale of milk-fed pumpkins.  (My heaviest pumpkin only maxed out at around 40 lbs, far short of the 400 pounder that landed my childhood friend Paula on the Kathy and Regis show some 20 years ago.)  Whatever the reason, and there are many, I will always have a strong affinity for the friendly pumpkin.  A couple of days ago, I found yet another way to enjoy this old friend of mine – in the form of a pumpkin cake roll.

How to make a pumpkin roll cake recipe.

When it comes to working in the kitchen, over a hot stove or in and out of a hot oven, I strive to be a purist.  I’m a big fan and proponent of making things from scratch and knowing exactly what is going into a recipe and not having to wonder what is coming out of a boxed mix or a synthetically enhanced can or jar of something.  For this pumpkin cake roll I took somewhat of a departure from that orientation and used a can of pumpkin puree.

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Try this delicious pumpkin roll cake recipe today.

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 this fall standard was pumpkin pie, probably my favorite pie in the world.

This pumpkin roll cake recipe is perfect for home or for a special get-together.

I suppose that procuring and 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 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 treat to put together, reminiscent to me of putting together a Buche de Noel (Christmas log), something I did pretty often as a youth helping my chef-sister in some of the kitchens that she oversaw.

Rolling a cake requires some practice and finesse but it also adds an intangible element of fun to the recipe.  I have yet to procure pumpkin puree from the real source, as opposed to a user-friendly and convenient can.  Rest assured though, it will happen.  In the mean time I am spending a little time re-acquainting myself with this old friend.  This seasonal recipe is fun, its great looking, and it was a hit among everyone who tried it.  Give it a try, it’s a sure bet to please!

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Pumpkin Roll Cake Recipe

Wonderful autumn treat, adapted from Taste of Home
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Dan from Platter Talk

Ingredients

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 ground cinnamon
  • 1/8 teaspoon salt

for the filling

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

Instructions

  1. Line a 15-in. x 10-in. x 1-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.
  2. 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.
  3. 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.
  4. 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. 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.
This Pumpkin Roll Cake Recipe is a fun and festive fall dessert that your kids will love to help you make. It's a great autumn treat and perfect for home, school, work or chuch!


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Comments

  1. 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.

    Reply

  6. 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!

    Reply

  10. 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!

    Reply

  13. 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!

    Reply

    • 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!

      Reply

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    Reply

  16. 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!)

    Reply

    • 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!

      Reply

  20. 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

    Reply

  25. “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 =)

    Reply

  26. 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!

    Reply

    • 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.

      Reply

  29. 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!!

    Reply

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