This classic pumpkin roll is a classic holiday treat full of great pumpkin and spice flavor and filled with a tart cream cheese filling. It’s the perfect Fall dessert for any holiday or party!
My friend Erica has made pumpkin rolls for as long as I’ve known her. My friend Mareile admitted to making three of them in a span of 2 weeks. I’ve seen these rolls on countless blogs, magazines and cookbooks. But, I’ve never made one!
So, today, I ventured into the kitchen to try my hand at what seemed to be a simple, yet beautiful dessert!
The batter seemed simple enough. Beat eggs and sugar together (no oil or butter though), add the rest of the wet then fold in the dry. Basic, classic. Can’t go wrong with the techniques.
The pan to bake the roll is in is a 15.5in x 10.5in jelly roll pan. Basically, a jelly roll pan is a cookie sheet with taller sides so you can bake thin layers of cake in them. You can use this pan for cookies too, so it doesn’t have to sit unused until you make this roll. It’s a good investment piece to have in your kitchen.
I’m not a huge cream cheese fan, so I wasn’t sure I’d like this pumpkin roll too much. However, I decided to add a bit of cinnamon and vanilla to the filling to offset the tartness of the cream cheese and add a bit more flavor. I think the final product was a success!
The hardest part of this process was getting the cake out of the pan and rolling it. Maybe hard isn’t the right word. Challenging… scary… uneasy… maybe those are better words. I’d never just popped a large cake out of pan onto a towel and rolled it up before. I wasn’t sure how easy or difficult it would be.
You can see that my roll broke in a few places, so when I spread the filling there were holes and that’s why the cake roll isn’t perfect. That’s okay though… I still think it’s super pretty!
Surprisingly enough, with the right tools and prep… it was quite simple. Two big things that I really think helped… 1) the pan was lined and greased well so the cake came out easily and 2) I used a very thin dish towel to roll the cake. With those two things… I was sure to be successful!
If you’ve never made a pumpkin roll before, I’d suggest trying it. It was a lot less scary & and more fun than I thought!
UPDATE: A Java Cupcake reader made this recipe but converted it to metric measurements! Thanks Silvia Happy Bakery!