Thanksgiving Pumpkin Roll

412 calories 9 G protein 43 G carbs 1 G fiber

Thanksgiving Pumpkin Roll

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup cake flour (not self-rising)

  • teaspoons ground cinnamon

  • teaspoons ground ginger

  • ½

    teaspoon salt

  • 6

    large eggs, separated

  • cup granulated sugar

  • cup (packed) light brown sugar

  • cup canned pure pumpkin puree

  • (8 oz.) packages cream cheese, at room temperature

  • ¾

    cup confectioners' sugar, plus more for dusting

  • 3

    tablespoons unsalted butter, at room temperature

  • 1

    tablespoon maple syrup

  • 1

    teaspoon vanilla extract


Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper. Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt. With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients. With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes. Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool. Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.


Facebook Conversations