The Classic Pumpkin Roll Recipe
The classic pumpkin roll is like the Holy Holiday Grail. Some of us can do it, and some feel like they’re always searching for its secrets. Well here’s my secret: whether your a master or not it doesn’t matter. And making it perfect doesn’t matter. It just tastes so good, you’ll be working your own kind of magic.
Let’s start out by discussing what not to do.
- Do not take this thing seriously. It’s rolled up cake. If you crack it, who cares? (I say this because I cracked two this weekend and pieced them together on a prayer and went with it.) If you get too committed to the baking cause, a pumpkin roll will threaten to take your soul.
- Do not over bake this. The center will look a little wet when you get it out of the oven–don’t doubt me. Just take it out and go with it. If you cook it too long it will fall apart when you roll it. Then, you’ll need to go back to #1 again.
- Do not fail to grease and flour your pan. It will stick. You’ll be mad. And we’ll have to, well, visit #1 again.
Seriously though, the joy of a pumpkin roll is palpable. Put one on a holiday table and people start going “Oh man! I love these things!” And it will disappear no matter what. Follow the classic pumpkin roll recipe I have listed here to the baking minute, then roll your up cake while it’s still very warm into a clean dish towel and let it cool completely.
Make your frosting, unroll the cake (gently) and spread it with the cream cheese filling. Roll it back up without the towel (because that would just be stupid and gross) and wrap it in plastic wrap. Chill it overnight so it can get all soft and gooey and it’s ready to eat.
The Classic Pumpkin Roll Recipe
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- For the filling:
- 1 cup powdered sugar
- 1 8- ounce package cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- Preheat the oven to 350.
- In a medium bowl, beat the eggs until lighter in color, about 4 minutes.
- Add the sugar and beat to combine.
- Add the pumpkin and lemon juice and beat to combine.
- In a separate bowl, sift together the flour, baking soda, salt and pumpkin pie spice.
- Add to the wet ingredients and beat until just mixed.
- Pour into a well-greased jellyroll pan or cookie sheet with sides (about 11x15 inches or so).
- Bake 15 minutes, OR until a toothpick in the thickest section comes out clean. Don't over bake it.
- Turn the hot cake out onto a clean kitchen towel dusted with powdered sugar and roll it all up--towel and all.
- Let the cake sit until completely cool. This may take a couple of hours.
- In the mean time, beat the powdered sugar, cream cheese, butter and vanilla together to make the filling and set aside.
- When the cake is cool, unroll the towel and spread the inside of the cake with the filling, up to about a 1/2 inch from the sides.
- Re-roll the cake without the towel and wrap in plastic wrap. Allow to chill in the fridge for a couple of hours before serving.
A classic sweet treat.
We have a campground called Raccoon Holler in Jefferson, North Carolina. I’ve never been to it but pass by the sign on our way to the mountains. Your funny story made me think of that. I don’t hardly picture you and your family as toothless, and on a farm…not without shoes or boots.
I’m interested in the Comfort in 1 series. You bloggers will knock this one out of the park!
This pumpkin roll recipe sounds delicious. It’s something I always figured was too difficult to tackle but not surprised at all that you can do it!! I’m pinning it anyway in case I ever get up the nerve to try it!
Well, you definitely taught me something today. I had NO IDEA a mama raccoon is called a sow and her babies are kittens. Huh. I’ll have to pull out that random knowledge at some point soon. 🙂
And then this cake. Oh my goodness, Rachel. This looks unfairly delicious, and I’m jealous that you have a cake roll recipe that actually works. Because the last few times I’ve tried to make one, I’ve failed spectacularly. So, basically, that just means I’m going to have to make this roll of yours while it’s still pumpkin season. Easy peasy!
Hey–you can’t ever say I’m full of useless information. I think knowing that a racoon is a sow is very useful. If you live in a shack made out of sticks in the boonies somewhere. 🙂
And yes you can make a cake roll. The key is to not over bake it. I mean BARELY bake it. Just until it’s not gooey. That way it stays soft, and don’t make it too thick or too thin. If necessary, line the pan with parchment and leave it hanging over the edges so you can just lift it out. Easy peasy.
Forget pumpkin pie – This is my all-time absolute favorite pumpkin dessert. Pinned!
I think it’s mine too Anne. I love these things!
Hi Rachel – I haven’t popped in for awhile and your pictures and stories are great! I’ve been going back and reading some of your previous posts and you are a hoot girlfriend! Great job and this roll looks fantastic!
Thank you Kathi! I’ve missed chatting with you. I hope you are well!