Pumpkin Roll Cake

Total Time:
2 hr 10 min
35 min
1 hr 10 min
25 min

12 servings

  • Cake:
  • 3/4 cup cake flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground allspice
  • 6 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup golden brown sugar, packed
  • 2/3 cup canned pumpkin, packed
  • 1/8 teaspoon salt
  • Powdered sugar
  • Filling:
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons dark rum
  • 1 cup whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 6 tablespoons plus 1/2 cup English toffee pieces for garnish
  • Additional powdered sugar, for garnish
  • 1 1/2 cups purchased caramel sauce, warmed, for garnish

For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

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4.5 47
This is amazing! item not reviewed by moderator and published
I haven't made a jelly roll since I was about twelve. When I made it then I didn't know anything, so naturally it was a disaster. I have been wary since, even though I'm a better baker now. This was SO easy! I mean, it sounded hard, but it really isn't. I made this for my father's birthday and everyone loved it. I don't really like pumpkin, so I only sort of liked it. I added a few more spices (some chai and nutmeg) and I think I ended up w/a bit more batter than I should have, but it was fine....even though it baked unevenly (stupid slanted oven) and cracked down the middle where it was too thick (I turned that side down, lovely on the other side) I also didn't use the filling recipe but instead did a cream cheese one, mainly because my family doesn't drink and I didn't want to bother with the gelatin. But all in all it was very spongy like a jelly roll should be and it made a great tasting and beautiful dessert. I recommend it! (No fifth star only because I don't like pumpkin ;) item not reviewed by moderator and published
This roll was delicious, but I had a question. When I put the gelatin and rum in the whipped cream it was stringy. Can you tell me how to rectify this problem? Otherwise it was so good !!! Didn't have any left. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
fab cake recipe, very easy, was gone in about ten minutes, didn't bother with the rum/gelatin thing just whipped some heavy cream, vanilla instead of rum so it was kid friendly and not having english toffee I pounded a couple of Heath candy bars. If you don't use gelatin, fill, reroll and pop into the freezer so the cream stays firm until you are ready to serve, warm caramel is definitely the last step item not reviewed by moderator and published
I did not think it hard to make at all..I always try to find something different to bring to the holiday table..my family rolls their eyes but this year....They cleaned the plate! item not reviewed by moderator and published
Have made this the past 3 years for thanksgiving, and seriously try this out it tastes amazing and the only hard parts are rolling the cake and making the rum/gelatin mixture. Everyone urges me to make this every year because it is a hit!!! P.S. definately wait till the last minute to put on the caramel sauce/powdered sugar/toffee because it tastes better and looks better that way. P.S.S. The rum evaporates quickly so make sure to have some extra on hand to add to it. item not reviewed by moderator and published
awesome i loved it! item not reviewed by moderator and published
Delicious! I made this for Thanksgiving this year and it was my first time contributing to the big meal. Everyone was so impressed and I was urged to make it every year to replace the normal pumpkin pie. I think next time I may try it with more filling. It seemed to spread a little too thin on some areas. I also will have to make two next year. One barely made it through the 9 people at the table. item not reviewed by moderator and published
I'm going to try to make the pumlin roll cake this year. It looks FANASTIC! Wish me like. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond