Pumpkin Cake Roll
My daughter and I love this recipe: it always turns out perfectly moist and flavorful- it freezes great (seriously, I always make at least one to keep on hand for when we need a dessert and I have no time) and keeps for a nice long time in the fridge too, rolled up in plastic wrap (if for some reason you don’t devour it right away). *tip: I almost always double this recipe! One to eat and one for the freezer; also, if you bake your own pumpkin you’ll for sure have more than just one roll’s worth of pulp.
Servings Prep Time
1roll 20minutes
Cook Time Passive Time
12-15minutes 1hour
Servings Prep Time
1roll 20minutes
Cook Time Passive Time
12-15minutes 1hour
Ingredients
Cake Roll
Cream Cheese Filling
Instructions
  1. Preheat the oven to 375F. Prepare a 15″x10″ baking pan (or other cookie sheet of closest size) by lining it with parchment paper and greasing it.
  2. Combine the dry ingredients (flour, cinnamon, baking soda, and salt) in a bowl, whisk, and set aside.
  3. Beat the egg yolks on high speed with stand or hand mixer until they are thick and lemon colored.
  4. Slowly, add half of the sugar and the pumpkin mash. Once incorporated, beat on high until sugar is almost dissolved.
  5. In another bowl, beat the egg whites until soft peaks form; beat in remaining sugar and continue until stiff peaks form.
  6. Fold egg yolk mixture into egg whites, then fold in dry ingredients. Be gentle—you want to keep as much volume as possible!
  7. Spread batter gently into baking pan. Bake for 12-15 minutes.
  8. Cool for 5 minutes, then turn the cake onto a kitchen towel dusted with powdered sugar. Make sure one end of the towel sticks out beyond the cake. Peel off parchment paper. Sprinkle the cake lightly with powdered sugar.
  9. Roll up cake in the towel starting with the short side that has the extra towel length (fold the towel over the cake, and begin to roll from there). Let the cake cool completely on a wire rack.
  10. While cake is cooling, make the filling: add all ingredients to the mixer (cream cheese, butter, powdered sugar, vanilla) and beat until smooth.
  11. Unroll cake, spread filling evenly to 1/2 inch of edges. Roll up. May be frozen up to three months. To serve, slice after thawing. May dust with powdered sugar prior to serving.
Recipe Notes

How to prepare fresh pumpkin

Cut top from pumpkin. Scrape out the membrane and seeds. Cut pumpkin into large pieces and place on a baking sheet. Bake about 45 minutes at 350°F. Let cool until able to handle comfortably. Scrape the soft pulp from rind. Pulse the pulp in a food processor until fully puréed or pass through a sieve to achieve same result.

Choose a small, sweet variety (a 2 to 4 pound “sugar” or “pie” pumpkin); the larger a pumpkin is the stringier it is! Read more about choosing a pumpkin here!