Pumpkin Roll Cake Recipe

Name: Pumpkin Roll Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 4 eggs (, separated); 1 cup granulated sugar (, divided); 2/3 cup canned pumpkin; 1 tablespoon lemon juice; 1/2 cup ground pecans; icing, ingredients; 1 (8 ounce) package cream cheese (, softened); 4 white chocolate baking squares (1 ounce each, , melted); 1/3 cup caramel ice cream topping; 6 cups thawed frozen whipped topping; pecan halves

Servings: persons

3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 eggs (, separated)
1 cup granulated sugar (, divided)
2/3 cup canned pumpkin
1 tablespoon lemon juice
1/2 cup ground pecans
icing, ingredients
1 (8 ounce) package cream cheese (, softened)
4 white chocolate baking squares (1 ounce each, , melted)
1/3 cup caramel ice cream topping
6 cups thawed frozen whipped topping
pecan halves

1
For the cake, preheat oven to 375u00b0F. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
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.
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 inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
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.
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.
6
Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
7
Cover and refrigerate 2-3 hours or until ready to serve.

1215

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 4 eggs (, separated), and more.

Yes, Pumpkin Roll Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!