A sweet creamy mixture rolled up into pumpkin cake makes a heavenly and surprisingly easy to make Fall dessert!
Old Fashioned Pumpkin Roll Recipe
I fell into the same trap most people who work from home fall into – the ‘wear the same thing every day’ trap. Which I have absolutely no excuse for because my closet is bulging with clothes. I loooove clothes! I feel really good when I love what I am wearing, so I am constantly trying to refresh my closet!
I recently had enough with my laziness and spontaneously purged a ton of clothes that either didn’t fit or I didn’t feel good in. I gave myself one second per piece of clothing I was questioning. If I didn’t love it or it didn’t give me a mood boost, then it went to Goodwill.
I had a pile of ‘I have no idea’ left, so I have been going through it wearing something I wasn’t sure about every day. If at the end of the day I didn’t love it, it got donated. I cannot put into words how great it feels to not be wearing the same thing every day, feeling like I have it together, and still be comfortable! I get dressed now feeling ready to slay the day and it feels good!
Purge something this week, especially since the holidays are on the horizon. You will feel great! When you are done, sit down and relax with a slice of the delicious Pumpkin Roll my Grandma perfected for you. Some recipes call for using parchment paper to roll the cake up in – don’t waste your time. Use a generously powder sugared towel instead.
If you are planning a Thanksgiving gathering, you might also want to make some Mini Pumpkin Cheesecakes, some Pumpkin Bread, and a Pumpkin Pecan Cobbler, too!
What You’ll Need for the Roll:
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 tsp Vanilla
- 3/4 cup Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
And the Cream Cheese Filling:
- 8 oz Cream Cheese, Softened
- 4 tbsp Butter, Softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
How to Make a Pumpkin Roll
- Preheat oven to 375 degrees. Line a 10 x 15 pan with parchment paper. Spray the paper with non-stick spray and set aside.
- In a large bowl, beat 3 eggs. Beat in 1 cup sugar, 2/3 cup pumpkin puree, and 1/2 tsp vanilla. Add in 3/4 cup flour, 1 tsp baking powder, and 2 tsp pumpkin pie spice. Mix until well combined.
- Pour batter onto prepared pan and spread evenly.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven.
- Place cake onto generously powder sugared towel. Gently roll up with the towel. Let cool for 2 hours.
- When the cake is cooled to room temperature, slowly and gently unravel and remove the towel.
- Make the filling by beating together 8 oz softened cream cheese, 4 tbsp softened butter, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth and creamy.
- Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in the refrigerator until chilled.
- Slice into pieces and serve.
More Pumpkin Recipes:
- Pumpkin Cheesecake Bars
- Mini Pumpkin Cheesecakes
- Pumpkin Cake
- Pumpkin Cheesecake Crescent Muffins
- Cranberry Pumpkin Cake
- Pumpkin Bread
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
- 3-Ingredient Pumpkin Muffins
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Baked Pumpkin Cinnamon Sugar Donuts
- Pumpkin French Toast
Pumpkin Roll
Pumpkin Roll, a sweet creamy mixture rolled up into pumpkin cake makes a heavenly and surprisingly easy to make Fall dessert!
Ingredients
Cake Roll
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 tsp Vanilla
- 3/4 cup Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
Cream Cheese Filling
- 8 oz Cream Cheese, Softened
- 4 tbsp Butter, Softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 375 degrees. Line a 10 x 15 pan with parchment paper. Spray the paper with non-stick spray and set aside.
- In a large bowl, beat eggs. Beat in sugar, pumpkin puree, and vanilla. Add in flour, baking powder, and pumpkin pie spice. Mix until well combined.
- Pour batter onto prepared pan and spread evenly.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven.
- Place cake onto generously powder sugared towel. Gently roll up with the towel. Let cool for 2 hours.
- When the cake is cooled to room temperature, slowly and gently unravel and remove the towel.
- Make the filling by beating together softened cream cheese, softened butter, powdered sugar, and vanilla. Mix until smooth and creamy.
- Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in the refrigerator until chilled.
- Slice into pieces and serve.
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