A great alternative to pumpkin pie! Very elegant and very easy to make. The cream cheese, butter and dark rum frosting is to die for.

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  • Course Cakes
  • Cuisine American
  • Keyword Baked, Family Reunion, Special Dinner, Thanksgiving, Winter
Servings Prep Time Cook Time
10 people 45 minutes
Passive Time Total Time
15minutes 1 hr
Servings Prep Time Cook Time
10 people 45 minutes
Passive Time Total Time
15minutes 1 hr
Degree of Difficulty
  • 3/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 3 large eggs separated
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2/3 cup canned pumpkin unseasoned
  • 1 cup walnuts chopped (optional)
  • 2 tbspn dark rum
  • 1 pkg. (8 oz.) cream cheese softened
  • 1 cup sifted powdered sugar
  • 6 tbspn butter or margarine softened
  • 1 tsp vanilla extract
  • powdered sugar for dusting
Caramel Sauce
  • 1/3 cup sugar
  • 1 tsp water
  • 1/2 cup whipping cream
Servings: people
  1. Preheat oven to 375° F.
  2. Line a 15 x 10-inch jelly-roll pan with parchment paper.
  3. Beat egg yolks and sugar in large mixer bowl until the batter is thick and forms a ribbon when the mixers are lifted.
  4. Combine flour, cinnamon, ginger, allspice, brown sugar and salt in small bowl and slowly add the dry ingredients to the egg mixture. Continue to beat until the batter is quite thick.
  5. Add pumpkin puree, this should not be pumpkin pie filling, it should be just plain cooked and canned pumpkin.
  6. Beat mixture with pumpkin puree until the pumpkin is completely blended and the batter is smooth.
  7. In a larger mixing bowl, beat egg whites until they form peaks.
  8. Gently fold the beaten egg whites into the cake batter until evenly combined.
  9. Pour batter into prepared cookie sheet and bake for 13 to 15 minutes or until top of cake bounces back when touched.
  10. Allow cake to cool for 5-7 minutes or until the cake is cool enough to touch, then starting at one end, roll the cake, parchment paper and all, into a roll and set aside until it's completely cool.
  1. Bring cream cheese and butter to room temperature.
  2. Combine cream cheese, rum, 1 cup powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Set aside.
  1. Carefully unroll cake, removing paper.
  2. Spread filling on unrolled cake to within an inch of the edge.
  3. Then roll up the cake again.
  4. Wrap in cling wrap until ready to serve. Dust with powdered sugar before serving.

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