Name: The Best Pumpkin Roll
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 12
Cuisine: American
Ingredients: 5 eggs, separated; 2/3 cup sugar, divided; 1/3 cup canned pumpkin; 1 teaspoon cinnamon; 2/3 cup cake flour; 1/4 teaspoon salt; 1 teaspoon baking soda; 3 tablespoon melted butter; powdered sugar; 1 cup butter; 3 cups powdered sugar; 1 teaspoon coconut extract; 1 tablespoon of heavy cream; 1 cup toasted coconut; pinch of salt; Powdered sugar

Jump to Recipe

There are pumpkin rolls, and then there is THIS pumpkin roll recipe! This cake has a soft pumpkin flavored sponge cake that wraps around the creamiest coconut filling. You will never want another pumpkin roll recipe again!

When I was a young bride, I spent lots of time and effort trying to make my husband’s favorite foods. He told me early on that he didn’t like spinach, so I avoided all foods with spinach. He didn’t like things too spicy, so I always kept the heat in check. He loved a good steak, so I spent time researching how to make the perfect steak. I catered to his tastes because I loved him.

Then kids came along. I found myself switching my focus from my husband to my three little foodies. I never served anything spicy or with cheese (my daughter is not a cheese eater, strange right?). I only served the basic vegetables; broccoli, carrots, and green beans because that’s what the kids preferred and we ate lots of pasta because it was their favorite.

How To Make This Pumpkin Roll Cake

STEP ONE – Preheat the oven and spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.

STEP TWO – In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar, pumpkin, and cinnamon.

STEP THREE – In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in the yolk mixture.

STEP FOUR – Combine dry ingredients. Fold dry ingredients, followed by the melted butter.

STEP FIVE – Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing the cake from the oven, immediately sprinkle the cake with powdered sugar. Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with the towel, starting with the long end. Let the cake cool completely.

STEP SIX – Prepare the buttercream by creaming butter in a mixer until light and fluffy. Slowly beat in powdered sugar one cup at a time. Add extract and heavy cream and salt. Mix just until buttercream is smooth. Fold in coconut. Unroll cake and spread the buttercream, reroll cake and refrigerate until ready to serve.

Can Pumpkin Rolls Be Frozen?

Yes, pumpkin rolls actually freeze really nicely. To freeze your pumpkin roll, prepare the recipe as directed. Roll the cake up tightly and cover in plastic wrap and then in foil (I like to double wrap cakes to keep them from drying out). Freeze your pumpkin roll for up to 1 month. Thaw the cake completely in the refrigerator.

How Long Will My Pumpkin Roll Keep?

I prefer to store my pumpkin roll in the refrigerator. The buttercream does allow for the cake to be left out a little longer than the cream cheese filling, however, it will get very soft. Store your cake for up to 4 days in the refrigerator. I recommend letting the cake come to room temperature before serving.

Pumpkin Roll Recipe Tips

Be sure to beat your egg white until thick and glossy. You’ll know when they are ready by lifting your whisk out of the bowl. If your egg whites rise up straight and do not fold over, they are ready.
The batter will be thick. It will look too thin to spread. Do your best to cover the jelly roll pan. The cake will be thin when it comes out of the oven.
You know your cake is ready if it springs back when lightly touched. Make sure you coat the cake with powdered sugar as well as the towel, this will keep the towel from sticking to the cake as you unroll it.
It is best to roll your cake when it is still warm. If the cake begins to cool it will crack when it is rolled.
You can roll the cake, starting with the short end, the cake will be thicker.
Do not overbake your cake, an overbaked cake can crack once rolled.
Substitute 1/2 cup of softened cream cheese for half of the butter if you still want a cream cheese filling.
To toast coconut, arrange coconut in an even layer on a baking sheet. Bake for 15-20 minutes in a 300-degree oven, stirring every 5 minutes to prevent burning.
For a clean look, trim the ends before serving.

Easy Pumpkin Desserts

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