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The classic pumpkin roll takes finesse to get it just right. Learn all the tips for this fall showstopper here.
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The Classic Pumpkin Roll Recipe

This classic pumpkin roll recipe is simple: a spiced sheet cake and a simple cream cheese filling.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 369kcal
Author Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 369kcal