Mom’s Pumpkin Roll with Cream Cheese Filling

I put off making my mom’s tried-and-true pumpkin roll recipe for months. I think I was waiting for the thousand miles between us to disappear and for her to magically show up in my kitchen to walk me through this bad boy. But, with Thanksgiving around the corner and Mom still a thousand miles away, I finally mustered up the courage to tackle it.

Since then, I’ve found a little trick that makes it easier: I lift the cake right out of the pan on its parchment while it’s still hot and roll it in that same parchment. At first, I used parchment AND a tea towel, but the towel wasn’t necessary. Rolling it hot is what helps keep it from cracking. Mom’s version also includes lemon juice, ginger, and nutmeg.

And, you know what? It wasn’t the rolled-up beast I remembered from high school cooking class. It was more like a gentle giant. My husband could hardly wait for me to finish taking my thirty pictures, and with help from our four kids, it didn’t last long on the plate. The best pumpkin roll recipe I know is my mom’s!

Why You’ll Love This Pumpkin Rolls Recipe

• Make it ahead: Have dessert ready before the holiday rush.
• Holiday-worthy: That cream cheese swirl looks so pretty on the Thanksgiving dessert table.
• Freezes well: Save a wrapped roll for another gathering.
• No towel needed: The parchment it bakes on works for rolling, too.
• A family favorite: My husband and four kids made quick work of this one!

Tea Towel Vs. Parchment Paper

What Is a Pumpkin Roll?

A pumpkin roll is a spiced pumpkin sponge cake rolled around a creamy cream cheese filling. Sliced into swirls and dusted with powdered sugar, it’s a classic dessert for fall and Thanksgiving.

Pumpkin Roll Ingredients

You’ll find the full ingredient amounts in the recipe card below. Use pure canned pumpkin rather than pumpkin pie filling.

Equipment Needed

• A 10×15-inch jelly roll pan
• Parchment paper
• Mixer
• Offset spatula
• Optional thin, lint-free tea towel for Mom’s old-fashioned method

How to Make a Pumpkin Roll

Step 1: Preheat the oven to 375°F. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment.

Step 2: Beat the eggs on high for 2 to 3 minutes. Gradually add the granulated sugar, pumpkin, and lemon juice.

Step 3: In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir the dry ingredients into the wet ingredients and mix well.

Step 4: Spread the batter evenly into the prepared pan. Top with chopped walnuts, if using. Bake for 15 minutes, until a toothpick inserted in the center comes out clean.

Step 5: While the cake is still hot, lift it out of the pan by the parchment and generously dust the top with powdered sugar. Starting at a short end, roll the cake up tightly in that same parchment. Let it cool completely.

Step 6: While the cake cools, beat the powdered sugar, softened cream cheese, softened butter, and vanilla until smooth.

Step 7: Gently unroll the cooled cake and spread the filling evenly across it.

Step 8: Roll the cake back up, peeling away the parchment as you go. Place seam-side down on a serving plate, dust with more powdered sugar, slice, and serve.

How to Roll a Pumpkin Roll Without Cracking

Roll the cake while it’s still hot and pliable. I lift it from the pan using the parchment it baked on, dust the top with powdered sugar, and roll from a short end with the parchment still underneath.

Let the cake cool completely in its rolled shape before adding the filling. Then unroll it gently, spread on the filling, and roll it back up while peeling away the parchment. Don’t force the cooled cake flat.

How Mom’s Recipe Compares to Libby’s Pumpkin Roll Recipe

If you’re familiar with Libby’s pumpkin roll recipe, Mom’s has a few ingredient and method differences. Libby’s uses baking soda along with baking powder, cinnamon and cloves, a little more butter in the filling, and a towel for rolling. Mom’s skips the baking soda and cloves and adds lemon juice, ginger, and nutmeg. She always used a towel, but I now roll hers in parchment. I haven’t made Libby’s version, so this is a comparison of the recipes rather than a taste comparison.

Melissa’s Tips for an Easy Pumpkin Roll Recipe

• Roll it hot: Roll the cake as soon as it comes out of the oven, while it’s still pliable.
• Use parchment: Bake and roll on the same parchment to make the process easier.
• Don’t overbake: Check for doneness with a toothpick; overbaking can dry out the cake and make it harder to roll.
• Soften the filling ingredients: Softened cream cheese and butter help the filling beat smooth.
• Wrap tightly: Plastic wrap helps the finished pumpkin roll hold its shape in the refrigerator.
• Freshen it up: Add another dusting of powdered sugar before serving.

How to Store and Freeze a Pumpkin Roll

Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for up to 5 days.

To freeze, wrap it in plastic wrap, then add foil or place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and add a fresh dusting of powdered sugar before serving.

More Pumpkin Recipes You’ll Love

• Pumpkin Dump Cake
• Slow Cooker Pumpkin Cake
• Pumpkin Pie Souffle
• No-Bake Pumpkin Protein Balls
• Planning your holiday menu? Find more ideas in my Thanksgiving Dinner Recipes.

~Melissa – KidFriendlyThingsToDo.Com

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