Pumpkin Roll Cake Recipe

Pumpkin Roll tastes like the perfect fall day! This classic recipe is updated with a cream cheese-white chocolate-caramel filling and is surprising easy to make!
Makes: About 16 servings
Skill Level: None

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Step 1

For the cake, preheat oven to 375ºF. Line base of 10-1/2 x 15-1/2-in. jelly roll pan with parchment paper; set aside.

Step 2

In food processor, pulse pecans until finely ground. Set aside.

Step 3

In medium bowl, sift together flour, pumpkin pie spice, baking powder and salt. 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 4

In separate bowl, beat egg whites until frothy with electric mixer on medium speed. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form.

Step 5

Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.

Step 6

Bake 18-22 minutes or until center springs back when touched. 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 7

For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer on medium speed. Gently stir in whipped topping.

Step 8

To fill cake, gently unroll cake. Spread about 1/3 the icing evenly over surface. Gently re-roll cake. Trim off ends of roll using serrated knife. Spatula ice outside of cake with remaining cream cheese mixture and sprinkle with pecans, if using.

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chopped pecans

1/2 cup chopped pecans (plus more for garnish)

all-purpose flour

3/4 cup all-purpose flour

pumpkin pie spice

2 teaspoons pumpkin pie spice

baking powder

1 teaspoon baking powder


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

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

2 packages thawed, frozen whipped topping (8 oz. each)


1/2 teaspoon salt




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