Classic Pumpkin Roll Cake
You know how some foods are just so nostalgic for some reason?! This classic pumpkin roll cake is one of those for me. In my mind it is just the epitome of fall and family togetherness! We would always get so excited whenever my mom made it, and it seemed like it disappeared in a blink.. it's that good! The funny thing is, it took me forever of being on my own to attempt making one by myself! Which is really weird for someone who loves baking and pumpkin roll cakes as much as I do! I think something about the rolling just had me subconsciously intimidated?! Needless to say, I'm so glad I got over my fear because you guys, it is so easy to do!
Not to mention... so freaking delicious! I also love bringing this to parties and get togethers because it definitely feels fancy and it is beautiful to display!
Just to help demonstrate how truly easy it is to make, I put together a little picture tutorial to go with the instructions, for those of you who are visual learners like me! You ready?!
Classic Pumpkin Roll Cake
Video
Ingredients
For the Cake
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- ¾ cup flour
- ½ teaspoon baking powder
- ½ tsp baking soda
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon salt
- 1 cup chopped walnuts
- ¼ cup powdered sugar to spread on the towel
For the Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoon butter softened
- 1 teaspoon vanilla extract
- additional powdered sugar for garnish
Instructions
For the Cake
- Preheat oven to 375. Grease a jelly roll pan, then line with wax paper and grease and flour your wax paper.
- Beat eggs and sugar in a large bowl or mixer until it begins to thicken. Then beat in pumpkin puree.
- Gradually add in dry ingredients and stir to combine. Spread evenly into your jelly roll pan and top with nuts, if desired.
- Bake for 11 to 13 minutes, or until the top of your cake bounces back up when touched. While cake is baking spread powdered sugar generously over a clean dry dish towel (you may need more than ¼ cup to ensure cake doesn't stick to the towel). When cake is done, immediately turn onto your powdered sugar towel. Gently peel off the wax paper backing and roll up the cake and towel together. Set aside to cool.
For the Filling
- Beat together all ingredients until smooth.
- When cake is mostly cool (you just don't want it hot enough to melt the frosting, but it can still be a little warm) carefully unroll cake and cover evenly with cream cheese filling. Gently re-roll your cake. Wrap rolled cake in plastic wrap and refrigerate until ready to serve (at least an hour).
- Use a powdered sugar shaker to garnish your cake before serving, if desired.
Notes
Nutrition
I promise you, if I can make it so can you, and this pumpkin roll cake is DEFINITELY worth making! I hope you guys love it as much as we do! Happy fall friends!
You'll also love our Pumpkin Streusel Muffins.
xo,
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This pumpkin roll cake was so simple to make! It is a family favorite!
This was a hit at book club last night! Everyone loved it and it was so easy to make!
Yay! So glad you loved it!
This pumpkin roll is a must at your holiday parties! It is so soft, creamy, & delicious!! I look forward the making it every year!!
one of my favorite classic recipes -- delicious!
OMG I love everything about this! My family went crazy over it!
The BEST holiday dessert!
Love all the pumpkin! This roll looks so good and easy! Can't wait to make
Oh my! Hold me back!
this is one of my very favorite pumpkin recipes!
Mine too! You can't beat cream cheese frosting!
Looks simple and delicious!