Classic Pumpkin Roll Recipe
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Today, I am sharing a classic pumpkin recipe: a pumpkin roll. The recipe happens to come from a friend of mine. She even taught a class once to a bunch of us ladies on how to make it. She makes these pumpkin rolls each year to give as gifts to friends and neighbors for Christmas.
I did ask her if she had ever frozen the pumpkin roll. She said she had not, but others who have received these yummy rolls have and said they work fine in the freezer.
Don’t let the lovely look of this dessert fool you. It may look fancy, but it is really easy to make as long as you have the right equipment. You will need a 10×15-inch cookie sheet, parchment paper, and a light cotton kitchen towel, like a flour sack towel. This is what I use. As long as you have those items, this is simple.
The cake has a yummy sponge-like consistency. Since it is really thin, it only takes 12-15 minutes to cook. Then, it gets filled with a delicious cream cheese filling. The filling is made from cream cheese, vanilla, powdered sugar, and a little butter. This is a recipe that will become one that you just have to make every year. Pumpkin and cream cheese—you can’t go wrong.
Ingredients to Make Classic Pumpkin Roll Recipe
- SUGAR
- EGGS
- ALL-PURPOSE FLOUR
- BAKING SODA
- GROUND CINNAMON
- PUMPKIN PUREE
- BUTTER
- CREAM CHEESE
- VANILLA
- POWDERED SUGAR
How to Make Best Pumpkin Roll
Combine all the ingredients for the pumpkin roll batter in a large bowl. Stir until fully incorporated and smooth.
Line a 10×15-inch jelly roll pan with parchment paper, ensuring the parchment extends beyond the edges of the pan. This will make it easier to remove the cake once baked. Spread the mixture evenly onto the prepared pan, reaching the corners of the sheet.
Bake the pumpkin roll at 375°F preheated oven for 12-15 minutes. Watch the edges—if they start to darken too much, remove the cake from the oven sooner. When done, the cake should feel spongy to the touch, not dry or overbaked.
Prepare the Roll
Lay a clean kitchen towel flat on your counter and generously dust it with powder sugar. Carefully flip the baked cake onto the towel and remove the parchment paper from the back of the cake.
While the cake is still warm, gently roll it up jelly-roll style, starting from the short end, using the towel to help guide the roll. Let the rolled cake rest and cool for about 10 minutes. This step ensures the cake holds its rolled shape and prevents cracking later.
While the cake cools, beat the filling ingredients together with a mixer until smooth and creamy. Unroll the cooled cake from the towel and evenly spread the cream cheese filling over the surface. Once filled, carefully roll the cake back up (this time without the towel) into its final for
Wrap the rolled pumpkin cake tightly in foil and refrigerate for 1-2 hours to allow it to set. When ready to serve, slice it into pieces and enjoy your perfectly rolled pumpkin dessert! This pumpkin roll will impress with its creamy filling and soft, spiced pumpkin cake!
Frequently Asked Questions
How do I prevent my pumpkin roll from cracking?
To avoid cracking, make sure to roll the cake while it’s still warm and pliable. Rolling it in a powdered sugar-coated towel as soon as it comes out of the oven helps the cake set in its rolled shape, preventing cracks when unrolled to add the filling.
Can I make the pumpkin roll ahead of time?
Yes, pumpkin rolls can be made in advance. After rolling with the filling, wrap the roll in foil or plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the roll for up to 3 months and thaw it in the fridge overnight before serving.
Why is my pumpkin roll sticky after baking?
The top of the pumpkin roll may feel slightly sticky due to moisture. To combat this, be generous with the powdered sugar when flipping the cake onto the towel. This will help absorb excess moisture and prevent the cake from sticking to the towel.
Can I freeze a pumpkin roll?
Absolutely! Pumpkin rolls freeze very well. Simply wrap the roll tightly in plastic wrap and then aluminum foil before freezing. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator when ready to enjoy.
What can I use as a substitute for cream cheese in the filling?
If you prefer not to use cream cheese, you can substitute it with mascarpone cheese or even whipped cream. These alternatives will give the filling a slightly different texture but still complement the pumpkin flavor nicely.
FOR MORE RECIPES LIKE THIS, TRY:
Pumpkin Roll
Real Mom Kitchen
Ingredients
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ⅔ cup pumpkin puree
Cream Cheese Filling:
- 8 oz cream cheese softened (reduced fat work fine)
- 1 Tbsp vanilla
- 1 cup powdered sugar
- 2 Tbsp butter softened
Instructions
- Mix together all ingredients.
- Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
- Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
- Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
- Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
- Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
- While cake cools mix filling ingredients.
- Mix filling ingredients with a mixer until smooth.
- Unroll cake from towel and spread with filling
- Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
- Cut into slices and serve.
Nutrition
This recipe was first posted in December 2009.
