I do apologize for the crickets that have been on here for quite some time. We finally wrapped up our busy season for 2014 weddings and I’m so delighted to have some much-needed down time.

The temperatures are slowly dropping, the sunsets are coming earlier, and the holidays are going to be right around the corner. I definitely notice an increase in my desire to be in the kitchen this time of year!

And first on our list- a spiced pumpkin cake roll. Many of you have requested a high altitude-friendly recipe for pumpkin cake rolls, and here it is. Cake rolls couldn’t be more easy to make, and they’re great for entertaining because they’re a spongy, light cake, with creamy filling that has a unique presentation all its own.

The author of this original recipe, the brilliant Rebecca Rather, recommends dressing the cake roll up  with toasted pecans, caramel sauce, and a drizzle of melted dark and white chocolate.

Left as is or dressed up, no one can resist these classic flavors of pumpkin, spice, and cream cheese.









How to make this high altitude adjusted recipe:

Pumpkin Cake Roll
Adapted from The Pastry Queen by Rebecca Rather

5.0 from 1 reviews
Pumpkin Cake Roll
Recipe type: High Altitude Baking
  • CAKE:
  • 4 eggs, separated
  • ¼ cup firmly packed light brown sugar
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup canned pumpkin
  • ¼ cup granulated sugar
  • 1 (8 oz) package cream cheese, at room temperature
  • 1⅓ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • 1 tablespoon canned pumpkin (optional)
  • ½ cup heavy cream
  1. To make the cake: Preheat your oven to 350 F.
  2. Cover the bottom of a 12 x 17" rimmed baking pan with parchment paper and lightly coat with baking spray.
  3. Using a mixer fitted with the whisk attachment, beat the egg yolks on medium speed for about 2 minutes, until thick and frothy.
  4. Add the brown sugar and beat until the mixture is thick and forms slow ribbons when the whisk is lifted from the bowl.
  5. In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices.
  6. Add the dry ingredients to the egg yolk mixture ⅓ at a time, beating at medium speed until incorporated.
  7. Add the pumpkin and mix on low speed until combined.
  8. Pour the egg whites into a clean bowl and whip on high speed, adding the sugar a little at time, until medium peaks form.
  9. Fold the egg whites gently into the batter.
  10. Spread the batter into the prepared pan and smooth carefully.
  11. Bake for 12-15 minutes, until the cake is golden brown on top and springs back when lightly touched.
  12. Let the cake cool for 15 minutes.
  13. For the filling: While the cake is baking, place the cream cheese in the bowl of an electric mixer and beat the cream cheese with the paddle attachment until smooth.
  14. Add the powdered sugar, vanilla, and spices and beat until combined.
  15. In a separate bowl, whip the heavy cream until stiff peaks form.
  16. Fold the whipped cream gently into the cream cheese mixture.
  17. To assemble the cake: remove the cake from the pan without removing the parchment paper. Top the cake with the filling.
  18. Begin peeling the cake away from the parchment paper as you roll it up, starting at the short end closest to you.
  19. When the cake is completely rolled up, set it on a serving plate or wrap it well and refrigerate for up to 2 days.

Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking powder to 2 teaspoons and the baking soda to 2 teaspoons. Baking times may vary slightly.

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