Old Fashioned Pumpkin Roll Recipe

Homemade pumpkin roll dusted with powdered sugar, with a cream cheese swirl visible at the cut end.

5 from 1 vote

My mom’s old fashioned pumpkin roll recipe with warm spices and a creamy cream cheese filling. A classic fall dessert made easier with my parchment paper rolling trick.

Prep Time30

Active Time15

Total Time45

Course: Dessert

Cuisine: American

Yield: servings

Calories: 333cal

Author: Melissa

Equipment

lint free kitchen towel (the old way) or parchment paper

Materials

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°F.
Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the parchment.
Beat the eggs on high for 2 to 3 minutes.
Gradually add the granulated sugar, pumpkin, and lemon juice.
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.
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.
While the cake is still hot, lift it out of the pan by the parchment and sprinkle the top generously with powdered sugar.
Starting at a short end, roll the hot cake up tightly in the parchment. Let it cool completely.
While the cake cools, beat the powdered sugar, cream cheese, butter, and vanilla until smooth.
Gently unroll the cooled cake and spread the filling evenly across it.
Roll the cake back up, peeling the parchment away as you go.
Place seam-side down on a serving plate, dust with more powdered sugar, slice, and serve.

Notes

Old-fashioned method: Instead of parchment, turn the hot cake out onto a thin, lint-free tea towel dusted with powdered sugar and roll the cake up in the towel. This is how my mom always made it.
Storage: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 5 days. To freeze, wrap in plastic wrap, then foil or a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with fresh powdered sugar before serving.

nutrition facts are only an estimate

Nutrition