Our Favorite Pumpkin Roll Cake

Prep Time
Cook Time
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"I find this recipe to be Divine! Have made it for the Holidays, Thanksgiving and Christmas and it's one of the favorites that all enjoy. Source: Paula Dean."

Original recipe yields 15 servings


  • Serving Size: 1 (91.6 g)
  • Calories 211.1
  • Total Fat - 8.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 98.5 mg
  • Sodium - 135.9 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 18.8 g
  • Protein - 5.7 g
  • Calcium - 32.7 mg
  • Iron - 1 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

For the Cake

Step 1

Preheat the oven to 375 °F.

Step 2

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

Step 3

Sift the flour, cinnamon, ginger and allspice into a small bowl.

Step 4

In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until very thick.

Step 5

Add the pumpkin to the egg mixture and combine at a low speed until incorporated.

Step 6

Add the dry ingredients and beat at a low speed until mixed.

Step 7

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.

Step 8

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.

Step 9

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

Step 10

(Refer to Note below)

Step 11

Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool.

Step 12

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

Step 13

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.

Step 14

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.

Step 15

To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

NOTE: Sometimes, I have doubled the filling to be able to frost the outside of the roll as well. If I do this, I frost shortly before guests arrive because it's whipped cream and doesn't hold up as well as regular frosting (depending on how hot the house gets). I sprinkle with a little cinnamon and the toffee bits over the frosting. It's up to you what you want to do.

Tips & Variations

No special items needed.