Classic Pumpkin Roll

Name: Classic Pumpkin Roll
Total time: 900 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 3/4 cup AP flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 tsp ground allspice; 1/8 tsp ground cloves; 2/3 cup canned pumpkin puree; 3 large eggs; 1 cup sugar; 1 tsp vanilla extract; 8 oz cream cheese, softened; 4 T butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 powdered sugar for dusting; 1 tea towel for shaping

Maggie Conlon @WarsawNan

Orlando, FL

I love a homemade pumpkin roll, but had never made one myself until this one. My niece, Liz, always made me one for my birthday; then I moved out of state, and no more. 😢 Was really craving it lately, so at 75 y/o I'm making my first ever pumpkin roll.

#CookpadApron2026
Week #31

Maggie Conlon @WarsawNan

Orlando, FL

#CookpadApron2026
Week #31

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Ingredients

15 minutes

8-10 servings

FOR THE CAKE:
3/4 cupAP flour
1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
1 tspground cinnamon
1 tspground nutmeg
1/4 tspground ginger
1/2 tspground allspice
1/8 tspground cloves
2/3 cupcanned pumpkin puree
3large eggs
1 cupsugar
1 tspvanilla extract
FOR THE FILLING:
8 ozcream cheese, softened
4 Tbutter, softened
1 cuppowdered sugar
1 tspvanilla extract
OTHER:
1powdered sugar for dusting
1tea towel for shaping

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Steps

15 minutes

1

Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper with butter to prevent sticking.
2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In a larger bowl, whisk the eggs and sugar together well. Add the pumpkin puree and vanilla extract, mixing until smooth.
3

Gradually fold the dry ingredients into the wet until just combined; don’t overmix. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for about 13–15 minutes, or until the cake springs back lightly when touched in the center.
4

While the cake is baking, lay out a clean tea towel. Dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the towel. Peel off the parchment paper.
5

Starting at the short end, roll the warm cake up in the towel. Let it cool completely, a couple hours, on a wire rack.
6

While the cake cools, make the filling by beating together all filling ingredients until smooth and creamy. When the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake (without the towel this time).
7

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to set. Just before serving, dust with powdered sugar, slice and serve.
8

Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper with butter to prevent sticking.
9

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In a larger bowl, whisk the eggs and sugar together well. Add the pumpkin puree and vanilla extract, mixing until smooth.
10

Gradually fold the dry ingredients into the wet until just combined; don’t overmix. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for about 13–15 minutes, or until the cake springs back lightly when touched in the center.
11

While the cake is baking, lay out a clean tea towel. Dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the towel. Peel off the parchment paper.
12

Starting at the short end, roll the warm cake up in the towel. Let it cool completely, a couple hours, on a wire rack.
13

While the cake cools, make the filling by beating together all filling ingredients until smooth and creamy. When the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake (without the towel this time).
14

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to set. Just before serving, dust with powdered sugar, slice and serve.

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Maggie Conlon @WarsawNan

on October 27, 2026 16:49

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.