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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    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 ;)
    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.
    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
    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!
    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.
    awesome i loved it!
    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.
    I'm going to try to make the pumlin roll cake this year. It looks FANASTIC! Wish me like.
    my mouth is watering! i want to make this so bad.looks so good!!!!!!!!!!!!!!!!!!!
    Looks great. Looking forward to trying it, and you know if Paula made it, its bound to be good..
    I loved it so much that I wanted to make it year round. Using the the basic recipe except substituting banana for the pumpkin and vanilla for the pumpkin cake spices. The only other modification was to slightly increase the amount of flour because the banana is not as solid as the pumpkin. Everything else was identical. Both version are insatiable, my kids keep asking for it. :)
    Don't get me wrong I love pumpkin pie, but its kinda boring!!! This is a great take on holiday dessert but non-traditional and makes you happy inside!!! It takes a little bit of work but its worth it!!
    I made 2 of these for Thanksgiving-one to bring to my relatives and one to keep. I got so many compliments and requests to make this again. My boyfriend liked it so much that he asked me to make one for his birthday a couple of weeks later. It was really simple to make-I used a disposable aluminum cookie sheet for one of them and a cookie sheet for the other. Both came out great. I also used a dinner napkin instead of a kitchen towel to roll then in after baking because the napkin was the perfect size and has no pattern. Since it is not as porous, it also peeled off easier than the kitchen towel when cooled. I also used parchment paper instead of waxed paper the 2nd time and that worked well. The thought of wax on the cake from the waxed paper...yuk. I forgot to add the nuts but I didn't even miss them. The cake does not have a really strong pumpkin taste- it is just delicious. Very "fancy" looking presentation, too. I would wait until right before serving it to take it out of the frig, slice up the log, sugar it with the powdered sugar, stagger the slices on a serving platter and listen to the raves!
    This is a wonderful dessert for the holidays. My family is not big on pumpkin anything, but when they tried this, they became fans! I substituted the toffee for pecans.
    This was my first time with any kind of rolling cake, and the details you gave were perfect.

    I am a star, and bringing a star dessert to Thanksgiving dinner.

    Thank you.

    Mary Ann
    I think that Paula made the best cake. I loved how she made it and how she
    put the cak together step by step. I love watching her show all the time.
    I love when she has her son Jamie and her grandson Jack on the


    Sincerely yours,
    Annette Kaplan
    I make this recipe every year by family's request. I follow the cake recipe as she states and it always comes out perfect. For the filling, I use her cream cheese frosting recipe for her pumpkin bar recipe so that I can freeze these. These have become a tradition in my family!
    I make pumpkin roll every year for all of my family. Its always a big hit. This recipe has way to many eggs you only need 1. I make a cream cheese filling that is to die for. I will stick to my own recipe for sure...
    I liked the idea behind this recipe but it wasnt as good as I thought it would be. My family is pumpkinholics so we love all things pumpkin and it just didn't do it for us. We love Paulas Gooey Pumpkin Cakes now those are some good eats right there.
    I followed the recipe exactly, it was complicated and not worth the effort. The cake part was good and very flavorful but the filling was way too sweet. With the caramel topping, the toffee, and the whipping cream it was like taking a giant bite of sugar.
    thankyou after many years of searching i found my fav recepie i tasted this recepie once and i thought it was so delicious yet i couldnt find it when i made it the way it says it was good but i think its better with cream cheese i recomended it
    this was such a good dessert!!!!
    1. Very very easy to make.
    2. Slight undercook makes rolling easy with no cracks in the cake.
    3. Filling in the recipe does not have substantial texture to stand up to the texture of the cake even after cooling and setting.
    4. Find an alternative cream cheese filling recipe and use that, it will thicken better, hold up to the cake, and provide much needed tang to the taste.
    5. DO NOT COOL RUM GELATIN MIX. You will not be able to mix it in if you elect the listed filling. Simply allow the rum/gelatin mix to cool slightly and mix in to the filling while still slightly warm.

    Overall a quick recipe that seems like a lite version of the standard pumpkin roll, but with the same calories as if you used cream cheese. Just use the cream cheese frosting and you'll have a winner.
    it was delicious, a little hard to fold over, but besides that, if i ever have all the ingredients in my kitchen, i better put my apron on!
    The filling was excellent, the cake, eh, it was kind of spongy but it did have good flavor. The toffee was a nice crunch in the middle. The problem here is, leftovers are TERRIBLE. If you arent planning on eating the whole thing, throw it away. You have to refrigerate it because of the uncooked cream in the middle, and out of the fridge it tastes horrible.
    This was a hit at Thanksgiving. This recipe was simple but the taste was rich and decadent.
    I know some reviewers thought there should be less filling, and more cake. I agree with you there. I hate to do this, but I do happen to have a better recipe. sorry:) This cake comes out a bit thinner, so it does multiple rolls, rather than one. it is moist and delicious. the cream cheese really makes it. DO NOT OMIT THIS!!!

    Pumpkin Roll Recipe
    Makes 16 servings
    3eggs 1 cup sugar 2/3 cup pumpkins canned 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 cup powdered sugar
    2 3-ounce packages cream cheese softened
    1/4 cup margarine softened 1 cup powdered sugar 1/2 teaspoon vanilla extract
    Preheat oven to 350 degrees F. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10?15-inch jelly-roll pan with wax paper, and grease paper. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.
    Prepare Filling: Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half. Wrap each roll in plastic wrap.
    My husband made this for Thanksgiving and everyone totally loved it. Nobody missed the pumpkin pie. He crushed almond roca for the toffee and it was awesome.
    You are my hero...I love pumpkin everthing I would love to learn some of your secrets please.
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    Thanksgiving Desserts: Pies and Beyond