Pumpkin Rolls are the staple of fall comfort food. They are perfect for company, the Thanksgiving dessert table or a pumpkin flavored breakfast treat. Today, I want to share my mom’s Pumpkin Roll Recipe with Cream Cheese Filling so you can enjoy and share it with your loved ones…
Pumpkin Roll Recipe
I’ve been procrastinating on this pumpkin roll for months. I used my mom’s tried and true recipe to make this pumpkin roll. If only she were closer to bake it and let me take pictures. I think I was waiting for the thousand miles between us to merge, and have her magically appear in my kitchen to walk me through this bad boy. But, with Thanksgiving just around the corner, and my mom still a thousand miles away, I mustered up the courage to tackle this delicious, yet intimidating dessert.
If you are looking for pumpkin recipes then you might like Pumpkin Dump Cake, Slow Cooker Pumpkin Cake, and Pumpkin Souffle’ Recipe
And, you know what? It wasn’t so bad. There are a lot of different steps to this pumpkin roll, but it’s not the rolled-up beast I remember from high school cooking class. It’s more like a gentle giant. And, let me tell you, my husband couldn’t wait for me to take my thirty pictures before he tackled the roll himself. With the help of the four little ones, it didn’t last long on the plate
Fast forward a few years later, and it’s been a while since I first tackled my first pumpkin roll. I’ve had a lot more experience in the kitchen and have worked hard at making life (especially in the kitchen) less complicated. Do you want to know my new trick to making this recipe super easy? – replace the towel with parchment paper
If you like to bake and you love the holidays as much as I do then check out some of my other bread recipes, like…
Make Ahead and Freeze Crescent Rolls
Tips and Tricks for making and rolling Pumpkin Rolls…
- Instead of making the roll with an old fashioned kitchen towel, use parchment paper for an easier method
- Roll the sheet cake while it is still hot. The cake will be more pliable and will crack less if it is rolled while hot
- To store, roll it up tightly in plastic wrap. This will help the roll maintain it’s shape
- Jelly roll pans are basically a smaller version of a baking sheet
- A Jelly roll pan should be 15×10 or 8×12
- Pumpkin rolls last covered in the refrigerator for a few days or up to one month in the freezer
You’ll Need:
(printable recipe card below)
For the Cake Portion:
- 3 eggs
- 1 cup of granulated sugar
- 2/3 cup of canned pumpkin
- 1 tsp. of lemon juice
- 3/4 cup of flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. of ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 Tbsp. powdered sugar
- delicious but optional item: 1 cup of chopped walnuts
- Lint free thin towel – small kitchen towel will work
For The Filling Portion:
- 1 cup of powdered sugar
- 8 oz. softened cream cheese
- 4 Tbsp. of unsalted butter
- 1/2 tsp. vanilla extract
Now, Here’s the picture version:
- Preheat oven to 375 degrees
Cake:
- Beat eggs on high for 2 to 3 minutes
- Gradually add granulated sugar, pumpkin and lemon juice
- In a separate bowl…combine flour, baking powder, cinnamon, ginger and salt
- Stir the dry ingredients into the wet and mix well
- Grease a 10×15 inch jelly roll pan
- Line it with parchment paper
- Grease the parchment paper
- Spread the pumpkin mixture into the greased pan
- *Top with optional walnuts – if desired
- Bake for 15 minutes – Test for doneness with a toothpick – Insert it into the cake, if it comes out clean, you’re ready to move on
- Lay your towel out on your work surface
- pick up the cake leaving the parchment paper under it and lay it on the towel
- Sprinkle liberally with powdered sugar
- *tip for making this recipe super easy and virtually mess-free – replace the towel with parchment paper
- Start rolling the towel (or parchment paper) up in a tight roll, and onto the edge of the pumpkin cake
- Keep rolling until the pumpkin cake is completely rolled up into the towel (or parchment paper)
- Let set to cool completely
- Make your filling while it cools
Filling:
- Mix the powdered sugar, cream cheese, butter and vanilla until smooth
- When the cake roll has cooled, unroll and add the the filling mixture
- Smooth it out all the way across the cake
- Now, roll the cake up, peeling the waxed parchment paper and towel (or parchment paper) away from the outside as you slowly roll it up into a tight roll
- Place it down on parchment paper that has been sprinkled with powdered sugar
- Sprinkle the top generously with some more powdered sugar
Old World Delcious Pumpkin Roll Recipe
Equipment
- lint free kitchen towel (the old way) or parchment paper
Ingredients
For the Cake Portion
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pure pumpkin canned
- 1 tsp. lemon juice
- ¾ cup flour all-purpose
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. salt
- 2 Tbsp. powdered sugar
- 1 cup walnuts chopped (optianal ingredient)
For The Filling Portion
- 1 cup powdered sugar
- 8 oz. cream cheese softened
- 4 Tbsp. butter unsalted
- ½ tsp. vanilla extract
Instructions
- Preheat oven to 375 degrees
- Beat eggs on high for 2 to 3 minutes
- Gradually add granulated sugar, pumpkin and lemon juice
- In a separate bowl…combine flour, baking powder, cinnamon, ginger and salt
- Stir the dry ingredients into the wet and mix well
- Grease a 10×15 inch jelly roll pan
- Line it with waxed paper
- Grease the waxed paper
- Spread the pumpkin mixture into the greased pan
- Top with optional walnuts – if desired
- Bake for 15 minutes – Test for doneness with a toothpick – Insert it into the cake, if it comes out clean, you’re ready to move on
- Lay your towel (or parchment paper) out on your work surface
- pick up the cake leaving the parchment paper under it
- Start rolling the towel up in a tight roll, and onto the edge of the pumpkin cake
- Keep rolling until the pumpkin cake is completely rolled up into the towel
- Let set to cool completely
- Make your filling while it cools
- Mix the powdered sugar, cream cheese, butter and vanilla until smooth
- When the cake roll has cooled, unroll and add the the filling mixture
- Smooth it out all the way across the cake
- Now, roll the cake up, peeling the waxed paper and towel away from the outside as you slowly roll it up into a tight roll
- Place it down on waxed paper that has been sprinkled with powdered sugar
- Sprinkle with powdered sugar, and serve! Yippee! You’re Done!
Notes
Nutrition
~Melissa – KidFriendlyThingsToDo.Com
