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Pumpkin Roll Cake Recipe


Makes: Makes about 16 servings.
Skill Level: None

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Step 1

For the cake, preheat oven to 375ºF. Line base of 11 x 17 in. jelly roll pan with parchment paper; set aside.

Step 2

In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

Step 3

In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold in. Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.

Step 4

Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.

Step 5

For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.

Step 6

Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.

Step 7

Cover and refrigerate 2-3 hours or until ready to serve.

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Ingredients

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all-purpose flour

3/4 cup all-purpose flour

pumpkin pie spice

2 teaspoons pumpkin pie spice

baking powder

1 teaspoon baking powder

eggs

4 eggs (, separated)

granulated sugar

1 cup granulated sugar (, divided)

canned pumpkin

2/3 cup canned pumpkin ((not pumpkin pie filling))

lemon juice

1 tablespoon lemon juice

ground pecans

1/2 cup ground pecans

Filling & Icing

Filling & Icing

cream cheese

1 package (8 ounces) cream cheese (, softened)

white chocolate

4 squares (1 ounce each) white chocolate (, melted)

caramel ice cream topping

1/3 cup caramel ice cream topping

thawed, frozen whipped topping

6 cups thawed, frozen whipped topping

pecan halves

pecan halves

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Pumpkin Roll Cake is rated 4.788888888888889 out of 5 by 90.
Rated 4 out of 5 by from This was delicious! The cake part was very light and fluffy. Watch it while it bakes - I cooked for less than the recommended time, and mine was still a bit overdone. That left it a bit dry, the only reason I didn't give it five stars. The icing, however, was very easy and tasted awesome. There was lots of it, too. This was my first jelly-roll style cake, and it was not nearly as difficult as I thought it would be. I followed the directions and had no problems. In fact, this was the first cake I ever made that turned out looking like the picture! Overall, it was very tasty, not so difficult, and looked quite impressive. I would recommend it.
Date published: 2010-11-28
Rated 5 out of 5 by from This Roll was easy to make. It tasted wonderful. My Family realy liked it. We are thinking about making them for our bake sale for the church. I really recommmend this recipe for anyone. My mother is the president of our churchs ladies aide. She said she would give this to them to try. I used to work in a bakery and just let me tell you, this is better then some of there stuff they sell. Going back to making the roll, I never made anything like this before. Some peaple have told me I should chop the nuts up really fine and put it in the filling. Maybe I will try that, but I thin that but be a bad idea. I think that would be to many nuts. Iam thinking about making more and freezing them.
Date published: 2010-12-01
Rated 4 out of 5 by from The cake receipe is delicious! I like to add just a few more pecans to the batter than the receipe calls for. Be sure not to overbake the cake or it will become too hard to roll. Rolling the cake is the most difficult aspect of this project. I found it easier to cut the long edges off of the cake before rolling. Use plenty of powder sugar on the dish towel before you transfer the cake-this will prevent the dish towel from sticking to the cake. The icing is very good, but you get a richer cream cheese flavor if you reduce the whipped cream by two cups. This will still leave you with plenty of icing to fill, cover, and decorate the cake. Overall - Very nice receipe! I liked it very much and will be making them for family gifts at Christmas time.
Date published: 2010-11-30
Rated 5 out of 5 by from Pumpkin roll cake was very easy to do , need to keep practicing rolling the roll.Great for the holidays for the boss , office or even a gift for teachers. Most ingredients are things we have in the cupboard. When you take out the jelly pan with the pumpkin cake still warm ,sprinlkle some powder sugar on a clean dishtowel . This will keep the cake from sticking onto the dishtowel.Keep the cream cheese mixture at room tempture so you can easily fill the roll and the cover with plastic wrap and keep in refrigerator for about 2hrs. or until ready to serve.
Date published: 2010-12-01
Rated 5 out of 5 by from Pumpkin Rolls give the illusion of being hard to make, but really they are quite simple. I use this recipe and make 3-4 pumpkin rolls as gifts around the holidays. Another idea on the topping is to omit either the chocolate or the caramel and have just one flavor, or if you are a purist, use no flavoring in the filling and let the pumpkin stand out!
Date published: 2010-12-01
Rated 5 out of 5 by from My family loved this recipe, it was a new twist on an old favorite! My other recipe does not call for the white chocolate or to be iced. The pecan halves mae an elegant touch also. Very easy to do, looks like you worked much harder than you did!! In fact I made 2, one for home and one for the neighbors! I plan on making 2 more this week to share with friends. I normally make several and freeze them with the other recipe, I am thinking you could do that, by freezing solid before you wrap it up. Then un wrap it while still frozen.
Date published: 2010-11-30
Rated 5 out of 5 by from my mom for most of her life has been a pumpkin pie fan, but when she had my first cake from scratch and pumpkin roll for that fact, she has been converted. however my family is not a huge fan of cool whips, and such, so i made the first one with 1/3rd of the amount and it was Delicious and i even made it with half of the amount, and it turned out great too. I didn't decorate the outside and had enough to do filling for two roll cakes. its so easy, i cleaned as i went to the following step, it worked out great. i serve a slice with a dollop of the filling on the side and sprinkle pecan halves, it looks fancy and if the person loves more filling topping than its great and for those who don't they can chose not to use it. it makes everyone happy... I love this site. and I am excited to make more.
Date published: 2011-10-06
Rated 5 out of 5 by from I have made a pumpkin roll cake every Thanksgiving, Christmas, & New years Holiday celebration for many years. My youngest son would be very disappointed if it was not one of our holiday desserts! He always sneaks the leftovers (if there are any) home with him! My recipe is slightly differnt for the filling & I do not ice the roll, I simply dust with powdered sugar.
Date published: 2011-11-03
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