My mom is known for her pumpkin roll. Every holiday season we would have a list of people that would hint that they would love a little drop off. I didn’t like it. First, it had cream cheese. I had not yet discovered that cream cheese is made in heaven and a special gift from above. Second it had nuts. See the cream cheese comment. And third, it was rolled up. What a weird way to eat cake! Now I’ve wised up, but I couldn’t help but take things to the next level and make this pumpkin roll white chocolate cake.
Cade and I stayed up after the girls went to bed to make it for our Bertolli dinner party the next day. It is so much fun cooking with him. We don’t at all get in each other’s way, and it’s like we’ve been chef and sous chef our whole lives. It’s a ton of fun.
I had the idea after seeing a chocolate cake rolled up and I thought it was going to be the biggest headache and it turned out to be crazy simple. And if you know me at all you know that I DO NOT make cake at all. The family doesn’t really eat it as much as brownies and cookies and it never turns out, but this one was perfection. The only issue was not doing enough powdered sugar on the parchment paper but that’s user error.
And while I fully admit that it’s not very pretty I decided to post it anyway for a few reasons. Number one, guess what, even food bloggers make things ugly. Number two, if it tastes good who cares if your guests think it looks like someone’s garbage. And number 3, seriously, it’s delicious. It’s not at all as rich as you might assume and even the pumpkin haters will like it as it’s really not that pumpkin-y. Yeah, not a word, but stick with me.
Just make sugar you powder sugar the parchment well. With the long side against your belly, cut the cake in thirds, and make sure you measure that or you’ll have uneven layers. That’s it. There’s really nothing else I have to prep you about. We rolled the first two pieces together and then stood it up on the cake stand. From there we just picked up whole thirds and wrapped it around the cake so it wouldn’t be too difficult trying to do it all at once. Oh, and one cake we left flat and the other we cooled like a normal pumpkin roll just to help it roll tightly for the center. Just like this video shows. The end. Go make it. Forget the holiday pie and get on this!
Wait, I lied, make sure you keep the cake wrapped in saran wrap or it dries out very quickly. ok, now go!
How Long Will Pumpkin Roll Keep?
Pumpking roll will keep for several days in the refrigerator.
Pumpkin roll should be tightly wrapped in plastic wrap so it will not dry out.
Can Pumpkin Roll Be Frozen?
Wrap pumpkin roll tightly in plastic wrap, sealing the edges well.
Store in the freezer for up to 1 month.
To serve, allow the pumpkin roll to thaw at room temperature for about an hour, then slice and serve.
Can You Use Fresh Pumpkin for Pumpkin Roll?
Yes, you can use fresh pumpkin for pumpkin roll, pumpkin pie, and most other things that call for pumpkin puree.
Just cook the pumpkin, scoop out the meat and puree in the blender.
Pumpkin Roll White Chocolate Cake
Pumpkin Roll White Chocolate Cake
For the cake
- 6 eggs, large
- 2 cups sugar
- 1 1/3 cup pumpkin puree
- 2 tsp. lemon juice
- 1 1/2 cup flour
- 2 tsp. baking powder
- 4 tsp. cinnamon
- 2 tsp. ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
For the Filling
- 8 oz. cream cheese (room temp.)
- 1 1/4 cup marshmallow cream
- 1/2 tsp. vanilla
- 1 cup powdered sugar
- 1 package white chocolate instant pudding (3.4 ounces)
- 2 tablespoons milk if needed
- 3 ounces white chocolate (baking not chocolate chips)
- 2 tablespoons butter
- dash of milk if needed
- Preheat the oven to 375.
- In the bowl of a standing mixer, beat the eggs for 5 minutes on medium speed.
- Slowly mix in the sugar, pumpkin and lemon juice.
- In a small bowl, whisk together the dry ingredients and then add to the pumpkin mixture.
- Prepare two 12×18″ cookie sheets with parchment paper and spray with nonstick spray.
- Spread the batter into both pans.
- Bake at 375 for 15 minutes or until lightly browned. Don’t overcook.
- Meanwhile, lay out a large dish towel and sprinkle heavily with powdered sugar.
- Set another towel nearby.
- Sprinkle a cutting board heavily with powdered sugar.
- Remove the cakes from the oven.
- Invert on powdered sugar towel.
- Roll up in towel and cool.
- Invert the other cake on the cutting board, sprinkle a little powdered sugar on top and cover with a towel.
- Once both cakes have cooled completely, with the long side next to you (think hamburger style like cutting paper) cut each cake in thirds.
- Spread the filling on each piece evenly.
- Take one of the thirds from the rolled up cake and roll it back up.
- Next, stick it on another third and roll it up.
- Stand the roll on a cake stand.
- Pick up the remaining third and wrap it around the cake.
- Move on to the cake that was left flat and repeat with those pieces until the entire cake is done.
- Sprinkle with a little extra powdered sugar if you’d like and drizzle the white chocolate around the top.
For the filling
- In the bowl of the standing mixer, beat the cream cheese and marshmallow cream until smooth.
- Add the remaining ingredients and beat until smooth.
- In a microwave safe dish, melt the butter and chocolate in 20 second intervals until smooth.
Yield: 6-8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 738 Calories
- Total Fat: 20.5g
- Cholesterol: 180.9mg
- Carbohydrates: 130.8g
- Fiber: 3.1g
- Sugar: 96.3g
- Protein: 10.6g