Pumpkin Roll Cake Zoom

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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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

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 4.8 out of 5 by 90.
Rated 5 out of 5 by from I made this for Thanksgiving and it was a hit!!! Very light and the creamy frosting was just right..
Date published: 2012-11-25
Rated 5 out of 5 by from Have made it twice in the past week and everyone loves it! Easy to make (first time I've made a roll cake). I found the filling is easier to work with if the topping is somewhat thawed than totally thawed...I was able to frost the cake easier with a somewhat firmer topping.
Date published: 2012-11-19
Rated 4 out of 5 by from The cream cheese-Cool Whip concoction used as filling/frosting in this recipe is awesome! I use it as filling or frosting in a lot of different cupcake recipes.
Date published: 2012-10-28
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