Not only is this pumpkin roll my all time favorite fall recipe, it is also a family tradition. My cousin Jenni makes this cake for Thanksgiving every year and the first time I tried it I thought it was the most delicious cake ever. I probably ate at least 3 slices. My mom has made it countless times since then. Waaayyy better than pumpkin pie in my opinion.
It is definitely fall here in Chicago. Actually it’s been 80 degrees, but it sure looks like fall. The leaves have changed colors and lots have fallen into piles on the ground. It’s time to carve pumpkins, bake pumpkin seeds and eat pumpkin cake.
This dessert impresses as much as it pleases so it’s a great option to bring to a Halloween party, or wait until Thanksgiving and bring it then. The rolling technique is easy, but it looks sort of complicated. It’s okay to let people think only the most talented of bakers could successfully bake this cake.
Here’s what you’ll need
Whisk together flour, baking powder, baking soda, salt, cinnamon and cloves
Beat together eggs and sugar
Line a jelly roll pan with parchment paper, grease and flour it. Sprinkle powdered sugar on a clean kitchen towel
Add the pumpkin
Slowly add the dry mixture
Spread the batter evenly, filling the whole jelly roll pan
While the cake bakes, start the cream cheese frosting
Cake looks done
Pull the cake out of the pan and place on the kitchen towel
Carefully remove the parchment paper
Roll the cake and the towel up starting with the narrow end
Set it on a wire rack and let it cool completely
Unroll the cake and spread the cream cheese frosting
That’s my favorite part so I piled it on! Now roll it back up the same way you did before…minus the towel
Let it sit in the fridge for awhile then sprinkle with powdered sugar before serving
This cake always reminds me of Thanksgiving. I love it!
For the Cake:
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin (we used Libby’s)
For the Cream Cheese Filling:
- 1 8 oz package cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tbsp butter or margarine, softened
- 1 tsp vanilla extract
- powdered sugar, for sprinkling on top roll
- Preheat oven to 375 degrees F. Grease a 15×10-inch jelly-roll pan and line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it doesn’t stick
- Whisk together flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar. Beat in pumpkin. Gradually add in flour mixture and mix until just combined. Spread evenly into prepared pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- For the filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.