Cakes and Cupcakes

Pumpkin Whipped Cream Roll

To start off our Treatsgiving, we decided to make a Pumpkin Cake Roll with Whipped Cream Filling. Let’s get this holiday started!




  • 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract

Whipped Cream Filling:

  • 1 1/2 cups heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract


  1. Start by heating your oven to 375 F. Then line your 12 x 17 inch pan with parchment paper.
  2. Start by combining together your flour, baking soda, baking powder, pumpkin pie spice, salt, and ground cinnamon. Set aside.


3. Then in a separate bowl, mix together your butter and sugar on medium-high for 3-5 minutes. The size should be 3 times bigger from the beginning.

4. In a separate small bowl mix together your pumpkin and vanilla extract. Then add this to your egg mixture in four sections.


5. Then add your flour mixture in 3 sections. Fold it in with a spatula.

6. Then pour it into your pan and tap out the air bubbles. Place in the oven, and bake for 12-15 minutes until springy.


7. Once baked, use a towel to roll up. Be very gentle when rolling; cracking and tearing and is very likely. Let cool until finished.


8. While cooling, it’s time to whip up the whipping cream. 😉

9. All you need to do is add all the ingredients in one bowl, then whip them together on high for a few minutes.

10. Once the cake is cooled, gently unroll it, and smooth on the whipped cream with a spatula. Then, carefully, roll it back up and garnish with powdered sugar.


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