Keeping with my pumpkin obsession, I have been so excited to give this recipe an update for you all. I originally shared this recipe in 2014, and the pictures were in desperate need of an update. It still remains one of my favorite pumpkin desserts. You just can’t beat a classic pumpkin roll recipe, and this one has a trick for making the process easier then ever.
I know many people avoid making pumpkin rolls because the process seems tricky. This method, however, is easy and completely fool-proof! Most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar. Then you’re supposed to roll the cake up in the towel. Honestly, this method has always been a dusty, powdered-sugary MESS for me. Not to mention that you end up with a sticky mess of a rag when it’s done.
Guys, there is such a BETTER and EASIER way! Parchment paper is the trick! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool. Then unroll it and spread with cream cheese frosting.
How to make a homemade pumpkin roll:
When the cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper. This method is SOO much easier then turning it out onto a towel and praying that it doesn’t crack, or stick to the towel.
Does the pumpkin roll need to be refrigerated?
To make a pumpkin roll ahead of time:
This cake roll can be prepared completely and refrigerated for 1-2 days before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to 1 day, before frosting. Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!
Can I freeze a pumpkin roll?
Yes, you can freeze a pumpkin roll! Freeze your pumpkin roll by first preparing the cake roll completely, with the frosting. Freeze it for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
Consider trying these pumpkin recipes:
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin chocolate chip cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Bread with Brown Butter Maple Glaze
- Pumpkin Cream Cheese Muffins
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
- 8 ounces cream cheese , softened
- 2 Tablespoons butter , softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar , plus more for dusting
Preheat the oven to 350 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
Spread the batter evenly in the prepared pan.
- Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
Store in the fridge, covered, for up to three days.
For more pumpkin treats, click here!
Instructions for making ahead and freezing are listed above in the post.
Adapted from Mel's Kitchen Cafe
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.