Sunday, October 18, 2009

Pumpkin Roll Cake

This is one of many pumpkin recipes I've been trying lately and definitely one of the best! I'm not gonna lie to you... The very first time I tried to roll the pumpkin wasn't very successful. Even though it tasted great, it didn't look wonderful. But my second attempt succeeded, thank goodness. The first time, I baked too short. Well, I baked for as long as the recipe said but I should've checked if it was really done. So please make sure that the roll is baked thoroughly before cooling - otherwise the roll will stick to your towel hideously... it won't be very pretty... Don't panic! I'm sure you will do great! Everyone makes mistakes and they surely learn from their mistakes.... (hopefully) and I learned my lesson from my first mistake and baked a little while longer and the second pumpkin roll turned out both beautiful and delicious.

Pumpkin Roll Cake (adapted from All Recipes)
Printable Recipe


  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts (optional)
  • confectioners' sugar for dusting

  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
  3. Bake at 375 degrees F (190 degrees C) for 15-18 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.


  1. Great cake for the holiday. Looks so temptingly delicious. Thanks for posting and thanks for the tips.

  2. You have inspired me! I do have a similar recipe, and the only time I cooked it I made the same mistake as you and it was undercooked.I am taking food to a friends tomorrow, and this is what I will make for dessert!

  3. I am madly in love with pumpkin roll. I've never made it before, but this is on my must make list for this year. I bet it was delicious!!

  4. Beautiful. Looks like a fabulous recipe for the holidays. Thanks for the post

  5. I made an Angel Food cake roll awhile back, and even though making rolls requires a tad more work then say, cookies, it's soo worth it, and I love pumpkin so this would be fab!

  6. CaSaundraLeigh -

    Angel food cake roll? I will have to look that recipe up. Is it on your blog? I agree. Making rolls is slightly harder than cookies but definitely worth it. :)

  7. Joy-
    I hope this recipe worked out well for you. And hopefully this time, it wasn't undercooked. :)

  8. Chris-

    Thanks for taking the time to leave a comment. Thanks for visiting my blog!

  9. I love vegetables in it a moist lovely texture......a healthier dessert too. It looks so good!

  10. MaryMoh-
    Pumpkin is absolutely one of my favorite fall ingredients. You can probably tell. I've been posting a lot of pumpkin recipes lately. :) Thanks for checking in!