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!
Line the bottom of the pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking. Then, 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.
Allow the cake to cool completely, rolled up in the parchment paper. Then simply unroll it, smooth the filling over it, and roll it back up (without the parchment paper this time.) You’ll be left with a beautiful, simple, pumpkin roll and hardly any mess to clean up. #winning
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 cinnamon
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 2 tablespoon butter softened
- 1 teaspoon vanilla
- 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. Lightly grease the bottom and sides of the jelly roll pan.
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. Starting at one of the short ends, use your hands to gently roll the cake (and parchment paper!) all the way up. Allow it to cool completely.
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, and cut into slices.
Store in the fridge, covered, for up to three days.