old fashioned pumpkin roll recipe

Written ByJenny Smyth Posted on
old fashioned pumpkin roll recipe
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The Best old fashioned pumpkin roll recipe

I’ve been making this old fashioned pumpkin roll recipe for years, and it’s still a favorite in our household. The combination of the moist pumpkin cake and the sweet, spiced cream cheese filling is a match made in heaven.

My kids love helping me make it, and it’s a great way to get them involved in the kitchen. I’ve served this at countless family gatherings and potlucks, and it’s always a hit.

The best part is that it’s relatively easy to make, even for a beginner baker like me. I use fresh pumpkin puree for the best flavor, and I like to add a hint of spice with cinnamon and nutmeg.

The result is a delicious dessert that’s perfect for any occasion. Whether you’re looking for a special treat or just a comforting dessert, this old fashioned pumpkin roll recipe is sure to satisfy.

It’s also a great way to use up fresh pumpkin if you have some on hand. My kids love helping me make the roll, and it’s a fun project for them to be involved in.

We like to serve it at room temperature, but you can also refrigerate it for up to 3 days or freeze it for later use. Either way, it’s sure to be a hit with your family and friends.

Old Fashioned Pumpkin Roll

Old Fashioned Pumpkin Roll

4.9 from 1311 votes

A classic pumpkin roll with a creamy filling, perfect for fall gatherings. This rolled cake features warm spices and a smooth cream cheese center.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins plus cooling
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup powdered sugar for rolling

For the Filling

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the long sides for easy removal.
3Lightly grease the parchment paper with cooking spray.
4In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
5In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3 minutes.
6Beat in the pumpkin puree and vanilla extract until combined.
7Fold the dry ingredients into the pumpkin mixture with a rubber spatula just until no streaks of flour remain.
8Spread the batter evenly into the prepared pan, smoothing the top.
9Bake for 13 to 15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
10While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
11As soon as the cake comes out of the oven, run a knife around the edges to loosen it.
12Invert the hot cake onto the prepared towel and carefully peel off the parchment paper.
13Starting at one short end, roll the cake and towel together into a tight log.
14Place the rolled cake seam-side down on a wire rack and let it cool completely, about 1 hour.
15This step sets the spiral shape.
16For the filling, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy.
17Add the vanilla extract and gradually beat in the powdered sugar until the mixture is light and fluffy, about 2 minutes.
18Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-inch border on the short ends.
19Re-roll the cake gently without the towel, using the filling as a guide.
20Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

🔧Equipment

15×10-inch jelly-roll pan
Parchment paper
Electric mixer
Rubber spatula
Clean kitchen towel
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 39g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For a neater slice, use a sharp serrated knife and wipe it clean between cuts. The roll can be made a day ahead and kept refrigerated.

Watch Video Of How Old Fashioned Pumpkin Roll Works

This old fashioned pumpkin roll recipe is always a good idea for any occasion, whether you’re hosting a family gathering or just want a delicious dessert to enjoy on its own. It’s easy to make and can be served at room temperature or chilled.

I like to serve it with a dollop of whipped cream or vanilla ice cream on top. This recipe is perfect for fall gatherings, holiday parties, or just a quick dessert after dinner.

❓ Frequently Asked Questions About Old Fashioned Pumpkin Roll

What type of pumpkin should I use?

The best type of pumpkin to use for this recipe is sugar pie pumpkin or baking pumpkin. It has a sweeter flavor than other types of pumpkin and is perfect for baking.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with gluten-free flour blend.

How do I store leftover pumpkin roll?

You can store leftover pumpkin roll in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

Can I make this recipe ahead of time?

You can make the cake ahead of time and store it in an airtight container in the refrigerator for up to 2 days before assembling the roll.

What is the best way to serve this recipe?

The best way to serve this recipe is at room temperature or slightly chilled.

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