Pumpkin Cake Roll

A Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling just may be the perfect fall pumpkin dessert. I’m no expert at making cake rolls. In fact, this was my first. But I was very pleased with how it turned out and will be making many more in my future.

Pumpkin Roll with a creamy filling.

 

I did tons of research before making this Pumpkin Cake Roll and found that the ingredients and quantities used in most recipes are virtually identical. There’s some variation in spices and the filling, but for the actual cake batter there’s not a whole lot of difference. Obviously there’s a lot of science that’s involved in producing a cake that has just the right texture and sponginess so that it doesn’t crack when it rolls.

Pumpkin Roll with a creamy filling

Cake Rolls may look intimidating to make, but they are actually pretty simple. Really the only step to look out for is rolling the cake up in a towel. For best results, do not use a terry cloth type towel. Use a smooth cotton towel like the ones made out of old flour sacks. Also, sprinkle the towel with plenty of powered sugar. An ample amount of sugar really helps keep the cake from sticking to the towel.

Homemade Pumpkin Cake Roll with a creamy filling.

I added some finely chopped pecans to the batter, but you can leave them out if you want to go nutless. To the cream cheese filling, I added some whipped topping to lighten it up a bit. The texture, not the calories 😉

Pumpkin Cake Roll is a wonderful dessert to make in advance for the busy holidays. You can even freeze it. Once it has been chilled, it’s super easy to cut into pretty slices for everyone to enjoy.

Pumpkin Cake Roll with a creamy filling.

 

Pumpkin Roll with a creamy filling.
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Pumpkin Cake Roll
Prep Time
1 hrs 30 mins
Cook Time
15 mins
Total Time
1 hrs 45 mins
 

Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling makes a wonderful holiday dessert. Much easier to make than you think.

Course: Dessert
Cuisine: American
Servings: 10
Calories: 395 kcal
Author: Christin Mahrlig
Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pumpkin pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • powdered sugar
Filling
  • 1 (8-ounce) package cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup prepared whipped topping
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Garnish: whipped cream
Instructions
  1. Spray a 15X10X1-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Spray parchment with cooking spray with flour (or use butter to grease it and then flour).
  2. Preheat oven to 375 degrees.
  3. In a bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
  4. Using an electric mixer beat eggs at high speed until thick and pale. Slowly add 1 cup sugar. Beat for 5 minutes.
  5. Using a rubber spatula fold in pumpkin and lemon juice.
  6. Fold in flour mixture and pecans and pour batter into prepared pan. As you pour, spread the batter to all corners of the pan. If you dump it all in the middle, it will be harder to spread it evenly.
  7. Bake for 12 to 15 minutes.
  8. Lay a clean cloth towel on the counter. Sprinkle a good amount of powdered sugar on the towel. (The sugar will help keep the cake from sticking to the towel.)
  9. After you remove cake from oven, immediately loosen the edges from the pan and flip it over onto towel.
  10. Starting at narrow end, roll the cake and towel up together. Place seam side down on a wire rack to cool for about 1 hour.
  11. Beat cream cheese and butter at high speed until smooth. Gradually add powdered sugar. Beat in whipped topping, vanilla, and salt.
  12. Carefully unroll cake, spread with cream cheese mixture, and reroll without towel. Place on a serving plate seam side down and chill until ready to serve.
Nutrition Facts
Pumpkin Cake Roll
Amount Per Serving
Calories 395
* Percent Daily Values are based on a 2000 calorie diet.

 

19 thoughts on “Pumpkin Cake Roll

  1. Made this today for someone who was looking for a good pumpkin roll. Well, I’ve made cake rolls before, but not this type. So, here’s what I can tell you. It turned out awesome. The cream cheese filling turned beyond incredible. The cake had a great taste to it. I will give you one hint though, that will make rolling the cake, much easier. Bake it in parchment paper. Leave it on the paper, let it cool for about 20 minutes, then roll it, while still in the parchment paper. Let cool for a couple of hours. I did make the filling, then placed it in the fridge until I needed it. This also worked out great for the cake. When you’re ready to fill it, very gently unroll the cake, still leaving the parchment paper on it, put in the filling, and, as you re-roll it up, slowly remove the parchment paper. Transfer to a plate, sprinkle with powdered sugar and you’re done. Make sure to keep it in the fridge.

    One more thing, I was little confused by what they meant on using, “prepared whipped topping”. So, what I used was Dream Whip. It’s in the baking isle, in a box. A small box has 2 packets in it and a large box will have 4 packets in it. I used 1 packet with 1/2 cup of cold milk and 1 teaspoon of vanilla flavoring/extract. Mixed until very creamy and stiff. Put that into a bowl, whip the cream cheese and butter as directed then added in the whipped topping as called for in the recipe. Using the Dream Whip worked perfect.

    I hope this helps anyone who decides to try this. It’ easy. It doesn’t take much time. It taste great. Have fun making it.

  2. I always shy away from roll cakes because they do seem so intimidating, but perhaps I will brave it and try yours! I do love it as a gorgeous Thanksgiving dessert, and I’ll definitely go find a flour-sack-like towel ASAP. 😀 Very cool recipe, Christin!

  3. Christin – your pumpkin cake roll looks spectacular! And that cream cheese filling – yum! I have tried and failed miserably at making a rolled cake -Last year I tried making a yule log and it looked like a folded blanket! No lie! – thanks so much for the tip on using a smooth towel instead of a terry cloth one – I need to try that this year.

  4. I can’t believe this is your first cake roll – it looks gorgeous and perfect! I’m intimidated to try making a cake roll too so I loved all the tips you gave here! I loved that you added pecans in the batter and that cream filling looks so irresistible!

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