This pumpkin roll recipe produces a wonderful, classic flavor, combining pumpkin with the perfect spice mixture. This is a great recipe for the holidays or a very special family dessert.
It’s hard to beat the flavor of this homemade pumpkin roll. It’s the exact same recipe that’s been made in my family for over three generations.
It combines pumpkin, cream cheese, cinnamon, ginger, and nutmeg for a truly wonderful flavor that is perfect for a fall or winter dessert.
I serve it multiple times throughout the year, including during the holidays, and it’s always a huge hit with the whole family.
Make sure to bookmark or pin this recipe so you can add it to your regular pumpkin dessert rotation.
You will want to roll your pumpkin base just like a jelly roll. Then fill it and roll again.Pumpkin Roll Tip
Save this recipe for later: Pumpkin cake with cream cheese frosting
How to Make a Homemade Pumpkin Roll from Scratch
I always enjoy making these old family recipes. It fills my home with a wonderful aroma and the flavor transports me back to when I was young.
While it’s not the quickest recipe around, you just can’t get this level of flavor using shortcuts. So when I want to serve a special and delicious pumpkin roll, this is always the one I make.
Prep time is right around fifteen minutes and bake time is an additional fifteen. You will need two mixing bowls, a mixer, and a jelly roll pan.
Another option: Quick pumpkin roll
Like most old fashioned recipes, this one doesn’t take any shortcuts, and that includes the ingredients. It may seem like a long list, but each and every one of these ingredients is needed to achieve the best flavor.
- Granulated Sugar
- Pumpkin Puree
- Lemon Juice
- All-Purpose Flour
- Baking Powder
- Powdered Sugar
- Cream Cheese
- Vanilla Extract
Pumpkin: Only use pumpkin puree for this recipe. Pumpkin pie filling has spices already added and we don’t want that! You can use canned pumpkin puree or make your own.
Spices: The secret to achieving that old fashioned pumpkin roll flavor is using the right spice mixture. Cinnamon, nutmeg, and ginger produce an absolutely wonderful flavor that pairs perfectly with the rest of our ingredients.
Cream Cheese: Regular fat, block style cream cheese should be used. Whipped cream cheese will not produce the right texture and we need that fat content for our filling to blend properly.
Lemon Juice: I see so many recipes skipping the lemon juice, but that’s a big mistake. This provides our pumpkin roll the needed acidity to bring out all those amazing flavors.
Try this holiday favorite: Classic pumpkin pie
Preparation and Techniques
Rolling: While not at all difficult, most of the questions I receive are about rolling. I still prefer to use the same technique my grandmother and mother used.
When your pumpkin comes out of the oven, carefully flip it onto a powder sugar dusted towel (towel should be at least as big as your laid out roll. Carefully roll in the dusted towel until it has cooled. You will then add your filling, and using your towel, roll it together. Just take your time and you will find it is a quick skill to learn.
Beating Eggs: Add your eggs to a mixing bowl and use an electric mixer on medium for five minutes. It’s important to beat your eggs fully.
Step by Step Recipe Instructions
If you’ve never rolled before, don’t worry. It’s not as challenging as many people think. Just take your time and it will turn out great!
Step 1: Preheat oven to 375 degrees and grease jelly roll pan.
Step 2: Add eggs to mixing bowl and beat on medium speed for 5 minutes.
Step 3: Gradually mix in your granulated sugar until well combined.
Step 4: Stir in your pumpkin puree and lemon juice.
Step 5: Stir in flour, spices, salt, and baking powder until combined.
Step 6: Spread batter into greased jelly roll pan and bake for 15 minutes.
Step 7: Turn into powdered sugar dusted towel and roll until cool.
Step 8: Add powdered sugar, cream cheese, vanilla extract, and butter to mixing bowl and mix until well blended and creamy.
Step 9: Spread filling on unrolled cake and roll up using powdered sugar dusted towel.
Step 10: Slice, serve and enjoy!
Old Fashioned Pumpkin Roll
- 1 Jelly Roll Pan
- 2 Mixing Bowls
- 1 Mixer
- ⅔ Cup Pumpkin Puree
- 1 tsp Lemon Juice
- 1 Cup Granulated Sugar
- 2 tsp Ground Cinnamon
- ½ tsp Nutmeg
- 1 tsp Ginger
- ½ tsp Salt
- ¾ Cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 Cup Powdered Sugar plus about three or four tablespoons to dust towel
- 8 oz Cream Cheese block style, softened
- 4 Tbs Butter
- ½ tsp Vanilla Extract
- Preheat oven to 375 degrees and grease jelly roll pan.
- Add eggs to mixing bowl and beat on medium speed for 5 minutes.
- Gradually mix in your granulated sugar until well combined.
- Stir in your pumpkin puree and lemon juice.
- Stir in flour, spices, salt, and baking powder until combined.
- Spread batter into greased jelly roll pan and bake for 15 minutes.
- Turn into powdered sugar dusted towel and roll until cool.
- Add powdered sugar, cream cheese, vanilla extract, and butter to mixing bowl and mix until well blended and creamy.
- Spread filling on unrolled cake and roll up using powdered sugar dusted towel.
- Slice, serve and enjoy!