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–+ servings
sliced pumpkin cake roll with a white buttercream in the center.
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5 from 5 votes

Mima's Pumpkin Roll Recipe

Mima's Pumpkin roll is a family favorite recipe. Make this cake roll large or make three mini pumpkin rolls that are perfect for giving!
Prep Time20 minutes
Cook Time15 minutes
Cooling Time2 hours
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8

Ingredients

For the Cake:

  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup (93g) all purpose flour

For the Filling:

  • 4 ounces (113g) cream cheese room temperature
  • 4 tablespoons (57g) unsalted butter softened
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with Reynold’s Wrap spray with nonstick cooking spray for easy removal.
  • Beat eggs at high speed for 4 minutes, or until the eggs are thick and dark yellow and foamy. Mix in sugar until combined. Add pumpkin puree, lemon juice, baking powder, spices, and salt, mix until combined, then slowly mix in the flour, scraping the sides of the bowl as needed.
  • Place cake batter in prepared pan and spread into an even layer. Bake for 11-15 minutes or until it somewhat bounces back when you lightly press it (and the top of the cake doesn’t stick to your fingers). A toothpick will come out clean.
  • While the cake is in the oven, lay out a sheet of parchment paper. Remove the hot cake from the oven and immediately flip it over (careful not to burn yourself) and remove the pan and foil.
  • If you want to make three small cake rolls: slice the cake into three equal pieces. Leave it on the parchment paper.
  • Roll up the cake using the parchment paper. Let sit at room temperature to cool, about 2-3 hours.
  • Make the filling: beat cream cheese and butter until creamy, then mix in powdered sugar one cup at a time. Add the vanilla and mix until smooth and frosting is spreadable.
  • Assemble the cake: carefully unroll the cake from the parchment paper. It may crack, but that’s okay, just be gentle.
  • Add equal amounts of frosting to each section of cake. Roll up each cake roll. Wrap in plastic wrap and chill until ready to serve. For serving, dust with powdered sugar.
  • You can make this as one large roll or three small ones.
  • Store in refrigerator for up to 3 days or wrap well in plastic wrap and freeze for up to one month.

Video

Notes

  • The cake will bounce back when touched when it's done.
  • Make sure to beat the eggs the full time - the eggs should get thick and yellow and foamy.
  • Store the cake in the refrigerator or freeze it, wrapped well in plastic wrap or in an airtight container.
  • If the cake cracks, make extra frosting and frost the outside and no one will know!

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 174mg | Potassium: 117mg | Sugar: 44g | Vitamin A: 2860IU | Vitamin C: 0.9mg | Calcium: 45mg | Iron: 1mg

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