food

Classic Pumpkin Roll


It’s officially fall! Although the 90 degree weather here in Florida doesn’t make it seem like fall, we have been stuffing our faces with everything pumpkin to make up for it. Pumpkin lattes, pumpkin oatmeal, pumpkin pancakes, and a family favorite – pumpkin rolls. The first time I made a pumpkin roll was when my husband was in bootcamp. I wanted to surprise him with something sweet on graduation day, and show off my newfound baking skills. I needed something that wasn’t too messy, had amazing pumpkin flavor, and wasn’t too difficult to achieve. I found a classic pumpkin roll recipe online and it has been our favorite fall dessert ever since.
The soft pumpkin cake, subtle powdered sugar sweetness, with a rich cream cheese filling is sure to satisfy your need for all things pumpkin. I have tried several variations over the years and nothing beats this classic recipe.
When cooking and baking, I make sure to grab the most wholesome ingredients I can find, especially when it comes to dairy. I don’t like things that are overly processed with ingredients I cannot pronounce. Whenever I find products with that Real California Milk Seal, I grab them without hesitation. Right now, Real California Milk is helping out family in need who were affected by Hurricane Irma and Harvey. Their new campaign, Spot The Seal, will donate $5 for every photo you post on social media featuring their seal. All you have to do is post the photo using the hashtag #SealsForGood. No purchase is necessary and this campaign will run through 12/31.
Classic Pumpkin Roll
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
15 minutes 90 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
15 minutes 90 minutes
Classic Pumpkin Roll
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
15 minutes 90 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
15 minutes 90 minutes
Ingredients
Cake
Filling
Servings: loaf
Instructions
Cake
  1. Preheat oven to 375° F.
  2. Grease 15 x 10-inch jelly-roll pan and then line with wax paper. Grease and flour wax paper.
  3. Sprinkle a kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl.
  5. Beat eggs and sugar in large bowl until thick. Add in the pumpkin. Stir in flour mixture.
  6. Spread evenly into prepared pan.
  7. Bake for 13 to 15 minutes or until top of cake springs back when touched.
  8. Immediately loosen cake and flip over onto prepared towel. Carefully peel off paper.
  9. Roll up the cake and towel together, starting with narrow end. Cool completely on a wire rack.
Filling
  1. Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in a bowl until smooth.
  2. Carefully unroll the cake and spread cream cheese mixture over the top of it.
  3. Reroll the cake and wrap in plastic wrap. Refrigerate at least one hour.
  4. Sprinkle with powdered sugar before serving, if desired.
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2 Comments

  • Reply
    Chanel
    September 27, 2017 at 8:23 pm

    I need to make this ASAP!! I am literally drooling over here!

    • Reply
      Kristen
      September 28, 2017 at 1:31 pm

      It’s so gooooood.

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