The best pumpkin roulade EVER!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A traditional pumpkin roulade, perfect for any holiday dinner!
  • Cake:
  • 1c canned pumpkin
  • 1c sugar
  • 2 eggs
  • 2 egg whites
  • 1 c plus 2 T all-purpose flour
  • ¼ t salt
  • 1½ t baking soda
  • 1½ t cinnamon
  • Filling:
  • 1 c cream cheese (room temp)
  • 2 T butter (room temp)
  • 1 t vanilla extract
  • ¾ c powdered sugar
  1. Preheat your oven to 375 degrees. While the oven is heating up, prep your pan. This recipe calls for using a 13"X20" cookie sheet with at least ½ in lip. I just use my turkey roasting pan. Spray with non stick spray and then line with wax paper and spray again.
  2. Mix the pumpkin, sugar, eggs and egg whites. Beat at medium speed for 3 min, then add the dry ingredients and mix well.
  3. Pour it into the pan and you will have to spread it around since it's such a thin cake. Bake for 12-14 min. When done, let cool for a few minutes in the pan and then invert onto a clean kitchen towel while still warm and peel off your wax paper.
  4. To flip it, I like to take it out of the pan by holding the wax paper and then place it on a large towel, and then place another towel on top and flip it that way.
  5. Now, while it's warm, roll the cake up IN THE TOWEL and let cool completely, seam side down. I usually put it in the fridge.
  6. When you are ready to make the filling, be sure that your cream cheese and butter are at room temp.
  7. In your mixer, mix the filling ingredients well until they are light and fluffy, at least 4 minutes. Unroll your cake and pour the filling in the middle. Spread around, keeping a larger amount in the center.
  8. Then, roll your cake up with the filling inside. You may need to redistribute the filling as you roll.
  9. When it's rolled up, wrap in plastic wrap and let chill over night or at least for a few hours, seam side down. After cooling, cut serve and enjoy!
Recipe by Our Three Peas at