Pumpkin Roll

One of my closest friends is a complete pumpkin freak. (Don’t lie Courtney, everyone knows its true) I am working on several pumpkin recipes to dedicate to her this fall season. Here is your first recipe Courtney, thank you for your constant support and love! I miss you.


This is one of my all time favorites, a pumpkin roll. When I was growing up, my mom would buy these each fall, normally from walmart of publix. When I moved to Tallahassee, I bought a few pumpkin roll before deciding to try my hand at the making my own. It may seem like a daunting task, but pumpkins rolls are really quite easy to make. It does take a little time, so I’d be sure to do this on a lazy saturday!



  • 3/4 cup Flour
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 2/3 cup pumpkin puree


  • 1 8oz package cream cheese
  • 6 tablespoons room temperature butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


I start each recipe with all ingredients out on the counter. As I use them and no longer need them I put them away, I have always found that this is the easiest way to remember each item and stay organized.


Preheat your oven to 375 degrees and prepare your pan before doing anything else. Once the cake batter is done, you will want to get it right in the oven. If it sits out for too long, it gets a weird film which is sticky and makes it a pain in the ass to roll . That being said, grab a 14″ x 10″ jelly roll pan (this is a necessity) and line it with parchment paper. *Pro-Tip* spray the bottom of your pan with a little cooking spray to help the parchment paper line the pan. Keep at least an inch of paper on either side of the pan so you can easily pull the cake out of the pan after baking.

Start by measuring your flour, baking powder, baking soda, salt and spices into a bowl. I personally like to sift the dry ingredients together because it gives my cake a smoother texture, if you don’t have a sifter, you can whisk these ingredients together .

Set the dry ingredients aside and get yourself another bowl.

Whisk your room temperature eggs and sugar until you get a creamy consistency. Add the pumpkin and vanilla to the egg and sugar, and whisk well.

The wet ingredients will be very thin and should have a few bubbles once it is mixed completely.


Now grab your dry ingredients and dump them right into the pumpkin mixture.


Whisk the ingredients together thoroughly, be sure there are no chunks of flour in your batter.


Pour the cake batter into your prelined jelly pan. It will not look like you have nearly enough cake batter to fill the pan. Do not panic. This is a very thin cake, you will have to spread it out the best you can to cover the entirety of the pan.


I suggest using a spatula to spread it as evenly as possible then, shake the pan from side to side and  gently drop it n the counter a few times to help it spread evenly and remove any bubbles from the batter.


Pop the cake directly into the preheated oven on the center rack for 12 minutes.


You can tell the cake is done when your poke it with a clean fingertip and it springs back.


while the cake is still piping hot, remove it from the pan and roll it, parchment paper and all, and place the hot cake on a cooling rack at room temperature.


Once the cake comes down to room temperature (normally and hour or two), gently unroll and remove the parchment paper. Then roll the cake back up, cover it in plastic wrap and set it in the fridge for an hour.


While the cake is in the fridge, start putting the frosting together. I always put my butter and cream cheese out on the counter while im putting my cake batter together, so I can guarantee that its come to room temperature.


Add the room temperature butter and cream cheese to a bowl and whisk them together.

Add vanilla and whisk again.

After these ingredients are combined, add the powdered sugar and whisk until the mixture is smooth.

Place the filling in the fridge for 30 minutes to set while the cake finishes cooling. After the cake has cooled and the frosting has set, take them both out of the fridge and unroll your cake. Whisk the frosting a bit to help thin it out after being in the fridge. Frost the inside of the roll as evenly as possible, leaving a 1/2 inch to an inch on either side of the cake to prevent spillage.


Roll your cake back into a log, it should be pretty easy be careful not to make it too loose.

Cut both ends of the cake off and transfer to your serving tray.


Cover the roll in powdered sugar and loosely cover in plastic wrap. Place the cake in the fridge for at least 30 minutes, then serve. It goes best with a hot cup of coffee, or a nice warm cup of apple cider! Enjoy!

Let me know if you try this recipe or if you have any other tips or tricks for the perfect pumpkin roll!


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