Pumpkin Cake Roll

Pumpkin Cake Roll – Deliciously moist and fluffy cake roll that is loaded with pumpkin and warm spices, and is filled with a whipped cream cheese filling. The BEST pumpkin cake roll!

Pumpkin Cake Roll

I originally published this pumpkin cake roll recipe back in September 2015, but today I bring you an updated version. I’ve totally revamped the recipe and photos, and I’ve included a video.

Seriously, this might be the BEST Pumpkin Cake Roll I’ve ever made and tried. In my opinion of course. 🙂 

This cake roll is moist and so fluffy. It’s loaded with pumpkin and warm, autumn spices, and it’s filled with a homemade whipped cream cheese filling. You’re gonna love it! ♥

How to make Pumpkin Cake Roll

To make this cake roll, whip the egg whites until stiff peaks form, and set aside.

Whisk together the egg yolks and sugar until pale and thick, then mix in the vanilla, yogurt, and pumpkin.

Add the flour, baking soda, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.

Pour the batter into the prepared pan, and spread out evenly. Give the pan a gentle shake to even out the batter. Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Allow the cake to cool for 5 minutes.

Invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the filling, whip the heavy cream until it starts to thicken. Add the cream cheese, icing sugar, and vanilla and whip to stiff peaks.

Unroll the cooled cake, peel off the paper, then spread the whipped cream evenly over the cake. Re-roll without the tea towel, then cover and refrigerate for at least 1 hour. Dust with icing sugar, then slice and serve!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How long will this cake roll last? Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze this cake roll? Cake roll, with filling, freezes well for up to 2 – 3 months. Thaw overnight in the fridge before slicing and serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Now, who wants a slice? ↓

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Originally Published: September, 2015 | Updated: October 2018

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Pumpkin Cake Roll

Yield: 10 - 12 slices

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Deliciously moist and fluffy cake roll that is loaded with pumpkin and warm spices, and is filled with a whipped cream cheese filling. The BEST pumpkin cake roll!

Print

Ingredients

For the Cake

• 4 large eggs, separated, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Greek-style yogurt
• 2/3 cup (150g) pumpkin puree
• 1 and 1/4 cups (125g) cake flour*
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

For the Filling

• 1 cup (240ml) heavy cream
• 1/2 cup (115g) cream cheese, softened
• 1/2 cup (60g) icing/powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the Cake

1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
2. Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
3. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Mix in the vanilla, yogurt and pumpkin. Add the flour, baking soda, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
4. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 10 - 15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.
5. Invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leave the parchment paper on and roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling

1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the cream cheese, icing sugar, and vanilla and whip to stiff peaks.
2. Unroll the cake, peel off the paper, then spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

Notes

Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.

*Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.

Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.

Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.

Nutrition Information:

Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 236Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 223mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥