Festive Pumpkin Roll Cake with Cream Cheese Frosting
Indulge in the flavors of fall with this delightful pumpkin roll cake. This beautiful jelly roll style cake features a fluffy pumpkin base infused with warm spices and is wrapped around a luscious cream cheese frosting. Perfect for gatherings, celebrations, or a cozy family dessert, this cake is simple to make and even more enjoyable to eat. With its stunning presentation and irresistible taste, it’s bound to become a seasonal favorite. Share this scrumptious treat with family and friends, and celebrate the essence of autumn!
N/A
Servings
239
Calories
13
Ingredients
Ingredients
All-purpose flour
3/4 cup (sifted)
Pumpkin pie spice
2 teaspoons
Baking powder
1 teaspoon
Eggs
4 (separated)
Granulated sugar
1 cup (divided)
Canned pumpkin
2/3 cup
Lemon juice
1 tablespoon
Ground pecans
1/2 cup
Cream cheese
1 (8 ounce) package (softened)
White chocolate baking squares
4 (1 ounce each) (melted)
Caramel ice cream topping
1/3 cup
Thawed frozen whipped topping
6 cups
Pecan halves
as needed
Instructions
1
Preheat your oven to 375°F (190°C). Line the base of an 11 x 17 inch jelly roll pan with parchment paper and set aside.
2
In a medium bowl, sift together the all-purpose flour, pumpkin pie spice, and baking powder. Set this mixture aside for later use.
3
In a large mixing bowl, beat the egg yolks using an electric mixer until they're frothy. Gradually add 1/2 cup of granulated sugar, continuing to beat for 3-5 minutes until well combined and slightly thickened.
4
Mix in the canned pumpkin and the previously prepared flour mixture, stirring until smooth and thoroughly combined.
5
In another clean bowl, use the electric mixer to beat the egg whites until they are frothy. Add in the lemon juice and beat further for 2 minutes. Gradually add in the remaining 1/2 cup of sugar and continue to beat until soft peaks form.
6
Sprinkle the ground pecans over the whipped egg whites and gently fold them in. Next, slowly fold in the pumpkin yolk mixture until both mixtures are well combined and evenly mixed.
7
Carefully spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 20-25 minutes, until the cake springs back when lightly touched.
8
Once baked, remove the cake from the oven and gently loosen the edges from the pan. Turn the cake out onto a cooling rack lined with a clean kitchen towel. Let it cool for 3-5 minutes before carefully removing the parchment paper.
9
Starting at one of the short edges, roll up the cake using the kitchen towel inside. Transfer the rolled cake to a cooling rack and allow it to cool completely.
10
For the frosting, in a large bowl, beat together the softened cream cheese, melted white chocolate, and caramel topping using an electric mixer until smooth and creamy. Gently fold in the thawed whipped topping until well combined.
11
Once the cake is cool, carefully unroll it. Spread about 1/3 of the frosting evenly over the surface of the cake. Gently re-roll the cake without the kitchen towel and trim the ends using a serrated knife.
12
Transfer the rolled cake to a serving platter and use a spatula to frost the outside with the remaining cream cheese frosting. Decorate the cake by arranging alternating rows of pecan halves and icing shells using a star piping tip (like tip #21).
13
Cover the cake with plastic wrap and refrigerate for 2-3 hours, or until you're ready to serve.
Nutrition Information
13g
Fat
29g
Carbs
1.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Festive Pumpkin Roll Cake?
It is a jelly roll style cake featuring a fluffy pumpkin base infused with warm spices, wrapped around a luscious cream cheese frosting.
What temperature should I preheat my oven to for this recipe?
The oven should be preheated to 375°F (190°C).
What size pan is required for the pumpkin roll?
You should use an 11 x 17 inch jelly roll pan.
How should I prepare the jelly roll pan?
Line the base of the pan with parchment paper before adding the batter.
Which dry ingredients need to be sifted together?
Sift together 3/4 cup of all-purpose flour, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of baking powder.
How long should I beat the egg yolks?
Beat the egg yolks until frothy, then gradually add 1/2 cup sugar and continue beating for 3-5 minutes until thickened.
When do I add the canned pumpkin?
Mix the canned pumpkin into the beaten egg yolk and sugar mixture along with the prepared flour mixture.
How do I prepare the egg whites for the batter?
Beat the egg whites until frothy, add lemon juice, beat for 2 minutes, then gradually add the remaining 1/2 cup of sugar until soft peaks form.
What is the purpose of adding lemon juice to the egg whites?
Lemon juice helps stabilize the egg whites as they are beaten to form soft peaks.
Are there nuts included in the pumpkin roll batter?
Yes, 1/2 cup of ground pecans are folded into the whipped egg whites.
How long does the pumpkin cake bake?
The cake should bake for 20-25 minutes.
How can I tell if the pumpkin cake is fully cooked?
The cake is done when it springs back after being lightly touched.
What is the immediate step after taking the cake out of the oven?
Gently loosen the edges from the pan and turn the cake out onto a cooling rack lined with a clean kitchen towel.
How long should the cake cool before I remove the parchment paper?
Allow the cake to cool for 3-5 minutes before carefully removing the parchment paper.
How do I roll the pumpkin cake?
Starting at one of the short edges, roll up the cake while it is still warm using the kitchen towel inside the roll.
What ingredients are used for the cream cheese frosting?
The frosting consists of softened cream cheese, melted white chocolate, caramel topping, and thawed whipped topping.
How is the white chocolate prepared for the frosting?
Four 1-ounce squares of white chocolate should be melted before being beaten into the cream cheese.
How much whipped topping is needed for the recipe?
You will need 6 cups of thawed frozen whipped topping.
When is the best time to unroll the cake for filling?
Unroll the cake only after it has cooled completely.
How much frosting should be spread inside the roll?
Spread about 1/3 of the frosting evenly over the surface of the unrolled cake.
How do I achieve a neat look on the ends of the cake?
After re-rolling the cake with the frosting, use a serrated knife to trim the ends.
How is the outside of the pumpkin roll decorated?
Frost the outside with the remaining frosting and decorate with alternating rows of pecan halves and icing shells.
Which piping tip is recommended for the icing decorations?
A star piping tip, such as tip #21, is recommended for creating icing shells.
How long should the cake be refrigerated before serving?
Cover the cake with plastic wrap and refrigerate for 2-3 hours.
What are the calories per serving for this cake?
Each serving contains approximately 239 calories.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many carbohydrates are in a serving of this pumpkin roll?
Each serving contains 29 grams of carbohydrates.
Is this a high-protein dessert?
No, it is considered a low protein dessert with 1.4 grams of protein per serving.
What kind of pumpkin is used in this recipe?
The recipe calls for 2/3 cup of canned pumpkin.
What holiday is this recipe especially suitable for?
This cake is perfect for Thanksgiving and other autumn celebrations.