Pumpkin Roll | Torta de Abobora

This easy Pumpkin Roll will be your go to dessert for fall and a great alternative to the same old Pumpkin Pie you make at Thanksgiving. You can substitute the filling in the recipe with your favorites such as vanilla or chocolate pudding.


5 eggs separated

1 and 1/2 cups flour

1 teaspoon baking powder

Pinch of salt

1 cup sugar

1 cup canned pumpkin

1 teaspoon cinnamon

1/4 teaspoon nutmeg


1  (8 ounce) package of cream cheese

4 tablespoons butter (soft)

1 cup powdered  sugar

1 teaspoon vanilla


Preheat oven to 350 F.

Beat the egg yolks with 1/2 of the sugar until lemony colored. Mix the flour, baking powder,  cinnamon, and nutmeg in a small bowl and mix. Add the flour mix and the pumpkin to the eggs and mix for a few minutes.

In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff peaks form. Fold into the batter.

Grease a jelly roll pan with margarine and line with parchment paper. Grease the parchment paper and then pour the batter into the pan. Spread the batter evenly with a spatula and shake the pan gently from side to side to even out the batter

Cook for about 12-15 minutes or until a toothpick comes out clean. Be careful not to overcook the cake or it will crack.

Place a clean white towel on the counter and sprinkle with a thin layer of regular sugar. Flip the cake onto the towel, remove parchment paper, and begin rolling the cake with the towel. Let the cake cook for at least 20 – 30 minutes.

While the cake cools make the filling by combining all ingredients and mixing well.

When cake is cool cut off the crusty edges and spread the filling in a thin layer over the cake. Roll the cake with the filling inside and cover with saran wrap until ready to serve in slices.






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