This pumpkin roll recipe is a pumpkin sponge cake rolled around cream cheese frosting, topped with more frosting & chopped pecans.

AP flour cinnamon ginger cloves nutmeg allspice egg white egg yolk light brown sugar pumpkin puree



unsalted butter cream cheese powdered sugar vanilla bean paste pecans


STEP 1: Combine flour, cinnamon, ginger, cloves, nutmeg & allspice & set aside. Beat egg whites & brown sugar until it forms a meringue. Add egg yolks & pumpkin & beat until combined.

STEP 2: Add in dry ingredients, 1 Tbsp at a time, mixing until fully incorporated. Pour the batter into a 12" x 19" sheet pan.

STEP 3: Bake the cake at 350F for 15 minutes. Remove from the oven & flip onto parchment paper.

STEP 4: Dust the cake with powdered sugar. While it is still warm, slowly roll the cake up from short end to short end. Allow it to cool completely.

STEP 5: Beat the butter & cream cheese for the frosting, then add in powdered sugar & vanilla & beat until the sugar is fully dissolved.

STEP 6: Unroll the cake & spread a layer of buttercream on top, then roll it back up. Refrigerate for at least an hour.

STEP 7: Frost the top of the cake with the rest of the frosting & top with chopped pecans. Refrigerate for another 30 minutes before serving.

Click the link below for the full recipe!