Name: Classic Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 tablespoons Powdered Confectioners Sugar (for rolling); 3/4 cup All-Purpose Flour; 1/2 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Cloves; 1/4 teaspoon Salt; 3 Eggs; 1 cup Granulated Sugar; 2/3 cup Canned Pumpkin Purée; 8 ounces Cream Cheese, softened; 1 cup Powdered Confectioners Sugar; 6 tablespoons Unsalted Butter, softened; 1 teaspoon Vanilla Extract

Ingredients

3 tablespoons Powdered Confectioners Sugar, divided

3/4 cup All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1/4 teaspoon Salt

3 Eggs

1 cup Granulated Sugar

2/3 cup Canned Pumpkin Purée

8 ounces Cream Cheese, softened

1 cup Powdered Confectioners Sugar

6 tablespoons Unsalted Butter, softened

1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Grease a 13×18-inch half sheet pan and line it with parchment paper. Grease and lightly flour the parchment to prevent sticking.

Step 2: Sprinkle a thin, clean kitchen towel with 3 tablespoons of powdered sugar. This will help when rolling the cake later.

Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.

Step 4: In a larger bowl, beat the eggs and granulated sugar until the mixture is thick and pale yellow—this usually takes a few minutes with an electric mixer.

Step 5: Beat in the pumpkin purée, then gently fold in the dry ingredients until just combined.

Step 6: Spread the batter evenly into the prepared pan, smoothing the surface.

Step 7: Bake for 13-15 minutes, or until the cake springs back lightly when touched.

Step 8: As soon as the cake is out of the oven, loosen its edges and invert it onto the sugared towel. Carefully peel off the parchment paper.

Step 9: Starting at the narrow end, roll the cake and towel together into a tight spiral. Let it cool completely on a wire rack while rolled.

Step 10: To make the filling, beat the cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a bowl until smooth and creamy.

Step 11: Gently unroll the cooled cake and remove the towel.

Step 12: Spread the cream cheese filling evenly over the cake, then re-roll it carefully without the towel.

Step 13: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour before slicing.

Step 14: Before serving, sprinkle with a little powdered sugar if desired. Slice and enjoy your delightful pumpkin roll!

Tips & Variations

Use a well-greased and floured parchment paper to prevent the cake from sticking and tearing when rolling.

For extra flavor, add a pinch of nutmeg to the dry ingredients or swap cloves for allspice.

Ensure your cream cheese and butter are softened to make a smooth, lump-free filling.

Try substituting canned pumpkin purée with homemade purée for a fresh taste.

For a festive touch, add chopped toasted pecans or walnuts into the cream cheese filling.

Storage

Store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days. This helps maintain moisture and keeps the filling fresh. To serve, slice directly from the fridge—if preferred, let slices sit at room temperature for 10 minutes before enjoying. You can also freeze the rolled cake (without the cream cheese filling) for up to 1 month and fill it after thawing.

FAQs

Can I make the pumpkin roll ahead of time?

Yes, you can assemble the pumpkin roll a day in advance and refrigerate it overnight. This allows the flavors to meld and makes slicing easier.

What if my cake cracks when rolling?

Rolling the cake while it’s still warm with the towel helps prevent cracks. If cracks appear, simply hide them by placing the seam side down when rolling and slicing.