Pumpkin Roll Cake

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Pumpkin Roll Cake Pumpkin Roll Cake

Difficulty: Moderate

Ingredients Add to grocery list


3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar


1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish





For the cake: Preheat the oven to 375 degrees F.

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

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. 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.

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. 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: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. 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, 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. 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. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

Show: Paula's Home Cooking/Paula Deen and Friends cookbook
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Reader Comments:


I love your show and I watch it every day and your sons show all so. iam going to make your Mississippi mud cake.

By barbara richards on April 12, 2013


I like pumpkin rolls and this looks good for the holiday. We have to cut WAY back from some things that happened, but we will be fine. In repsonse to the question about cake flour it is just like bread flour and regular flour in that you can find them all in the grocery store. I find them all at our local Safeway Store. They don't carry mucn. Sometimes I just use all purpose flour instead.

By jeannie hutchins on November 09, 2012


Love this recipe of pumpkin Roll cake than you Paula your the greatest you have that specail technique of a wonderful talent which I Love Thank you!!!****************

By Dixie Crabtree on October 24, 2012


Hi Paula!! I watch you all the time when i can catch you. I try to follow your recipies to the tee.But i have a problem, What is cake flour?The recipie calls for all purpose flour and cake flour. for the old fashion cup cakes. i wish there was a part of your show that could show people like me wjat cake flour and maybe a few other things that we don't know. Well, you are to busy too answeer these emails, but i hope someone can. Thank you so much for your shows. God Bless You . lcorl.

By Lois Corl on January 25, 2012


Thank you so much for this recipe Ms.paula. I love your show very much. I made this cake for one Thanksgiving & my family liked it very much. So I am going to try again this year too : )

By Anonymous on November 15, 2011


This is the first pumpkin roll recipe i've ever tried and it was so amazing that i will be making it for the Holiday!

By Priscilla Spurling on October 20, 2011


hi i love your receipes but when i print they seem to cover the bottom part were you have the list of short cuts prints over that is this normal? thanks hope to here back

By ana isabel silva on February 14, 2011


My boyfriend made this for our gourmet Thanksgiving - the one where we make the fun recipes we love - and this was our dessert. Knock. Your. Socks. Off. Good!

By Anonymous on December 05, 2010


I'm not a big pumpkin fan but this pumpkin roll cake is so GOOD. The pumpkin flavor is not over powering, it's like a gingerbread pumpkin roll I love it.

By Anonymous on November 26, 2010


A friend of mine use to make this recipe years ago (without the toffee) and I just loved it. I have been trying for a long time to find this recipe. Thank you Paula for letting me find this delicious treat.

By Anonymous on November 17, 2010


i made this wonderful roll cake for thanksgiving, it went so fast i ended up having to make another one!!! keep doing what you're doin paula.

By Anonymous on June 13, 2010



By Anonymous on December 14, 2009


Delicious! This is the best pumpkin roll cake, the filling is great with the rum and toffee.

By sbardash on December 06, 2008

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