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Pumpkin Roll

Total Time

Prep: 30 min. Bake: 15 min. + freezing


10 servings

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois


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


  1. 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.
  2. 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. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  3. Bake at 375° until cake springs back when lightly touched, 12-15 minutes. 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, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.

Pumpkin Roll Tips

What are some variations of this pumpkin roll recipe?

Jazz up your pumpkin roll by swirling some of your favorite jams or preserves into the filling for a decorative and extra flavorful effect. We suggest apricot preserves, blackberry jam, apple butter, even a bit of maple syrup to go with the autumnal flavor. Sprinkle the top of the roll with some toasted pecans, almonds, or mini chocolate chips.

Why does my pumpkin roll crack?

The key to keeping your cake roll from cracking is moisture. If you overbake your cake and it is too dry, it is more likely to crack as you roll it. Likewise, if you don’t roll it up in the towel while it’s still quite warm, the cake will dry slightly and won’t “train” properly to spiral. Once you remove it from the oven, roll your cake in the towel as soon as possible, letting it absorb steam and moisture as it cools completely in the towel. This process keeps the cake pliant. Find out more about how to make a cake roll!

How do you store this pumpkin roll?

Pumpkin rolls usually last for one to three days, kept tightly wrapped or in an airtight, lidded container in your refrigerator. If you would like to freeze your pumpkin roll, wrap it tightly and keep in the freezer for up to two or three months. Let it thaw completely before slicing and serving.

Can I make this pumpkin roll ahead of time?

Certainly! Cake rolls can be made within one to two days of serving, and kept tightly wrapped or covered in your refrigerator. If you are making your cake roll on the day you want to serve it, remember to budget in 30 minutes for cooling.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 slice: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.