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Pumpkin Roll White Chocolate Cake

Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

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.

Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

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.

Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

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.

Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

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.

Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

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

Raised in the Kitchen - Carrian Cheney

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Dessert for a holiday party? No problem. Try this easy pumpkin roll white chocolate cake recipe! ohsweetbasil.com

Pumpkin Roll White Chocolate Cake

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 -8 servings


For the cake

  • 6 eggs large
  • 2 cups sugar
  • 1 1/3 cup pumpkin puree
  • 2 teaspoon lemon juice
  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 4 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon salt

For the Filling

  • 8 oz. cream cheese room temp.
  • 1 1/4 cup marshmallow cream
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 package white chocolate instant pudding 3.4 ounces
  • 2 tablespoons milk if needed

White chocolate

  • 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 12x18" 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.

White chocolate

  • In a microwave safe dish, melt the butter and chocolate in 20 second intervals until smooth.


store covered, in the refrigerator
Nutrition Facts
Pumpkin Roll White Chocolate Cake
Amount Per Serving (1 g)
Calories 865 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 215mg72%
Sodium 620mg27%
Potassium 454mg13%
Carbohydrates 150g50%
Fiber 3g13%
Sugar 115g128%
Protein 13g26%
Vitamin A 9352IU187%
Vitamin C 3mg4%
Calcium 189mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Things You Should STOP Doing When Grilling!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I make pumpkin rolls and thought i would give this one a try , it looked pretty and the filling was good i did fold in some cool whip and that lightened it up . The cake part was a little tough to us. The one i make has egg whites beaten and fold in and it is light and not tough , i did fallow the recipe all but adding some cool whip to filling.

    • Reply
    • Oh how was that with the cool whip? Did it separate at all? Sounds like a great idea to me and I’ll have to try your egg white version!

      • Reply
      • No the cool whip will not separate it will lighten it up . I won the QVC COOKBOOK CONTEST with a caramel carrot cake recipe i created and i used cool whip folded into the frosting i made. I have a recipe for a pumpkin roll that you may like to try . let me know and i will post it for you.

      • Oh that would be wonderful!! Occasionally cool whip separates whereas fresh whipped cream hold a little better but if we can do a shortcut in this then yay!! Can’t wait to try your recipe.

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    I made the red velvet roll cake in the video. I did not put cool whip in the filling. Just the cream cheese and the pudding.

    • Reply
  • Oh my gosh! I don’t know how I missed this!! I think it’s beautiful and holy cow it sounds good!

    • Reply
  • Looks beautiful! …sure wish there was a tutorial with this one, though! 🙂 Did you slice it like you would a layer cake? I’m going to try it!

    • Reply
    • Hi Sonja,
      Did you watch the video link in the post? The cake is baked flat in cookie sheets and then you’re just cutting it into three fat rectangles.

      • Reply
      • I must be blind or something! I looked very carefully several times and do not see a link in this post. Could you be so sweet as to post it to me? Thanks!

      • Thank you!

      • I sent the link! 🙂

  • This. Is. Awesome!!

    • Reply
  • You just made my day. This is so yummy looking I will have to try this during the holidays and winter months

    • Reply
    • Yay! I hope you love it!

      • Reply
  • Looks good. But your prep time says 10 minutes? How could anyone possibly do all that work in 10 minutes? PLEASE be more up front with your prep times.

    • Reply
    • Hi Kathryn,
      I guess I’m a quick prep, it truly did only take me 10 minutes to do it. Obviously baking time is not included in the prep, but that’s all it took me. I try to keep my kitchen organized in a way that ingredients and dishes are quick and easy to grab and it isn’t a very big space so I’m not running all over for things. 🙂

      • Reply
  • This is one stunning cake! The white chocolate and pumpkin sound fabulous together. Well done!

    • Reply
    • Thanks, Jen!! It was so delicious!

      • Reply
    • Thank you Annie!

      • Reply

4 Things You Should STOP Doing When Grilling!