Homemade Pumpkin Roll Recipe

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I have been wanting to share this pumpkin roll recipe with you for years. You may have seen it called a jelly roll cake or something similar. Mark and I had been married about 10 years when a woman in the neighborhood made one of these for a church party.

Of course, I asked for the recipe, it was so yummy! And I wasn’t the only one that wanted it. What I love about this recipe is that I always have the ingredients in the pantry.

I have made this recipe for years whenever fall comes around. It has pumpkin, spices, and cream cheese all wrapped up in one jelly roll! What’s not to love, right?

Are you like me when you go to a neighborhood function or church party, you love to see homemade treats? If I have a choice between something homemade or store-bought, I will usually always go for the homemade ones.

Pumpkin Roll Recipe

What Is A Cake Roll?

If you have never heard of a cake roll, I get it. It’s basically a sheet cake made in a cookie sheet. The size I used was the typical size: 18 inches by 13 inches by 1-inch.

It’s thinner than a cake made in a 9 by 13-inch pan. The thicker size cake would be too hard to roll.

The cake roll is filled with a cream cheese filling, or in some cases just whipped cream. I prefer the cream cheese filling because I can keep it cold in the refrigerator and serve it the next day, or the day after that. The whipping cream type would have to be served immediately or it would become a soggy mess.

Step 1 Pumpkin Roll

Start by beating your eggs for 5 minutes with a hand mixer, set to high. Gradually add in sugar. Fold in pumpkin and lemon juice.

Step 2 Pumpkin Roll

In a separate mixing bowl whisk together all of your dry ingredients, except your powdered sugar.

Step 3 Pumpkin Roll

Fold your pumpkin mixture into your flour mixture until well combined. 

Step 4 Pumpkin Roll

Line a large baking sheet (15x10x1 is best) with wax paper and grease paper well. Pour batter on to the baking sheet and smooth out evenly. Bake at 375 degrees for 12 minutes until baked through. Cookie Sheet

Baked Cake

Layout a clean dry towel and cover it with powdered sugar to keep the cake from sticking to the towel. Lay baked cake out on the towel, wax paper facing up. Roll the cake and towel up together and let cool completely. Waxed Paper

Once the cake is cooled, roll back out, and remove wax paper. Spread cream cheese mixture (recipe below) evenly on the cake. Roll it back up tightly. Cut ends off evenly. Refrigerate for a half-hour (wrapped in wax paper.) Serve and enjoy! 

Sliced Cake

Pumpkin Roll

Pumpkin Roll Recipe

Pumpkin Cake Roll by Food Storage Moms
Prep Time
45 mins
Cook Time
12 mins
Total Time
57 mins
 
Course: Dessert
Cuisine: American
Servings: 8 people
Ingredients
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup 100% pumpkin (not pie)
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
Pumpkin Roll Filling
  • 1 cup powdered sugar
  • 8 -ounces cream cheese (softened)
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla
Instructions
Pumpkin Cake Roll
  1. Start by beating your eggs for 5 minutes with a hand mixer, set to high. 
    Gradually add in sugar. Fold in pumpkin and lemon juice. 
    In a separate mixing bowl whisk together all of your dry ingredients except your powdered sugar. 
    Fold your pumpkin mixture into your flour mixture until well combined. 
    Line a large baking sheet (15x10x1 is best) with wax paper and grease paper well. 
    Pour batter on to the baking sheet and smooth out evenly. 
    Bake at 375 degrees for 12 minutes until baked through. 
    Layout a clean dry towel and cover it with powdered sugar to keep the cake from sticking to the towel. 
    Lay baked cake out on to towel, wax paper facing up. 
    Roll the cake and towel up together and let cool completely. 

Pumpkin Cake Roll Filling
  1. In a mixing bowl mix together your one cup of powdered sugar, cream cheese, butter, and vanilla. Beat with mixer until completely smooth. 
    Once the cake is cooled, roll back out, and remove wax paper. 
    Spread cream cheese mixture evenly on the cake. 
    Roll it back up tightly. Cut ends off evenly. 
    Refrigerate for a half-hour (wrapped in wax paper.) 
    Serve and enjoy! 

Why Does My Cake Roll Crack?

I always recommend you roll the warm cake in the towel immediately after it is baked. It is more likely to crack if you try to roll the cake when it is cooled. The moisture and heat will keep the cake crack free. Just giving you a heads up here.

Final Word

Can you believe how easy this pumpkin roll cake is to make? Please let me know if you have a made jelly roll cake. I have seen them in different flavors, served at different parties.

Life is so good when you have a homemade dessert, right? Thanks for being prepared for the unexpected. May God bless this world, Linda

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