Why this recipe Matters
Growing up, it wasn’t officially November until Mom made a pumpkin roll. It was one of my favorites from her fall repertoire. Deliciously thin pumpkin sheet cake, rolled up with a cream cheese filling. I would deconstruct it as I ate it. Starting with the outermost piece of cake and unraveling it like a cinnamon roll. Remaining on my plate, would be a spiral of cream cheese filling, that I would then eat, bite by bite with a fork.
My Mom had a thick spiral bound 5×7 cookbook that she often used. It was filled with a collection of recipes from women at church. In the book, were an assortment of dishes, desserts, punches and of course, a pumpkin roll. When Mom had out the church cookbook, I knew something good was about to happen in the kitchen. This recipe for what I now refer to as, Mom’s Classic Pumpkin Roll, was one of the many recipes in the book. It was a recipe from my mother’s, then, best friend, and one that she made every year as a Thanksgiving dessert.
My mother recently gifted me her cookbooks and as I sorted through the many recipes, this one in particular, overwhelmed me with nostalgia. How cool to have a physical collection of recipes passed down through generations. Tangible links to woman who, decades ago, had cooked these meals in their homes, now passed down to me to use in my own kitchen.
The other notable observation of this cookbook was the simplicity of the recipes. No extensive directions or stunning food photos. Just an ingredient list and a short paragraph of how to make the recipe. Any and ALL other recipe tips, tricks and details were completely missing! You either needed to know what you were doing in the kitchen, ask the recipe creator for more details or learn yourself by cooking and correcting. This recipe was no exception, so before making it, I would need to talk to Mom.
Prepare your Taste Buds
I can remember a large kitchen towel spread out on the counter when my Mom would make the pumpkin roll. She would sprinkle powdered sugar all over the towel and quickly flip the baked cake from the sheet pan onto it. My Mom has never been a fan of messes, in the kitchen, or otherwise. So, it always surprised me that she was willing to take on this baking chaos for a cake. I would marvel as the cloud of dust billowed in the air, as she turned the baked the cake onto the sugared towel.
I wondered how this was acceptable for my Mom, who never seemed to have a thing out of place. There was never a kitchen counter that wasn’t cleared and sparkling clean as soon as she’d finish doing anything in the kitchen. BUT, Mom’s Classic Pumpkin Roll recipe proved to be worthy of the mess. However, in reading the original recipe, I noticed that there was no mention of inverting the cake onto a powdered sugar towel.
With my memory of pumpkin roll making, now in question, I needed to call Mom to clarify. She explained that if the cake is allowed to cool before filling and re-rolling, it will crack. Therefore, right after baking and while the cake is still warm, it remains flexible. Rolling it up with the towel prevents the cake from sticking to itself and cracking as it cools. This messy, but necessary process, allows the cooled cake to be unrolled with ease, filled with the cream cheese filling and rolled into a perfect pumpkin roll.
Don’t miss out on this recipe for my Mom’s Classic Pumpkin Roll, it’s that good! Comforting, delicious and with some helpful tips, yours will turn out perfectly every time!
Handy Hints for Mom’s Classic Pumpkin Roll
•Make Ahead & Refrigerate: The pumpkin roll can be stored in the refrigerator for 3-5 days. However, if you bake the cake ahead, then, do not add the powdered sugar until just before you serve! It will absorb into the top of the cake, creating moisture on the surface, making it soggy.
•Make Ahead & Freeze: The pumpkin roll can be stored in the freezer for up to 3 months. Tightly wrap it in plastic wrap and add a second layer of aluminum foil to prevent freezer burn. To Thaw: Defrost the wrapped pumpkin roll int he refrigerator overnight. Do not thaw in the microwave or the counter, it will cause it to be soggy.
•Be sure to use a lint free kitchen towel for rolling the pumpkin roll: I always use a flour sack towel. It is perfect for this recipe and great for many other uses in the kitchen!
•Slice Just Before Serving: For the cleanest, most beautiful presentation, wait until you are ready to serve before slicing the roll. Use a sharp, serrated knife for the best results. For the best flavor, let the roll sit at room temperature for 10-15 minutes after chilling/thawing before slicing.
•I recommend investing in a Powdered Sugar Shaker, if you don’t have one. I have one from Williams Sonoma that is nearly twenty years old and I use it constantly. It’s especially great for breakfast foods, like French toast and pancakes!
PrintMom’s Pumpkin Roll
A soft pumpkin cake rolled with sweet cream cheese filling — a cozy family favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Pumpkin Cake
- 1/4 cup powdered sugar (for rolling the cake and garnish)
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour, scooped and leveled
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon table salt
Cream Cheese Filling
- 8 oz cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°. Grease and flour a baking sheet pan (13″x 18″) and line the bottom with parchment paper. Next, lay a clean dish towel flat on the counter and generously dust it evenly with powdered sugar.
- Using a handheld mixer or a stand mixer, beat eggs on high speed for five minutes, until light and fluffy.
- On medium-low speed, gradually add in sugar and beat for another minute. Next, add in pumpkin and lemon juice until well combined. Finally, add in the dry ingredients and mix until just combined and a smooth batter forms. Spread the batter evenly into prepared sheet pan.
- Bake for 13-15 minutes. You’ll know the it’s done when the cake bounces back when lightly touched or when a toothpick inserted into the center comes out clean. Transfer the sheet pan to a wire rack to cool the cake slightly, about 5 minutes.
- Carefully run a knife along the sides of the sheet pan to loosen any cake that has stuck to the sides. Then, turn the cake pan upside down to release the cake onto the prepped, sugared towel. Carefully peel the parchment paper off the back of the warm cake.
- Starting from the short end, roll the cake and the towel together into a tight spiral. Transfer the towel wrapped cake roll to the freezer to chilll for about 30 minutes.
- While the cake is chilling, prepare the Cream Cheese filling: Beat the cream cheese and butter together on medium speed until well combined for 1-2 minutes. Reduce speed to low and gradually, add in the powdered sugar and vanilla. Beat on medium speed until light and fluffy. Set aside.
- Remove the cooled cake from the freezer and gently unroll. Using a knife or offset spatula, spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Re-roll the cake, without the towel this time. Be sure to roll it as tightly as you can to ensure a neat swirl.
- Wrap the finished cake roll tightly in plastic wrap and refrigerate for at least an hour before slicing and serving. Once the pumpkin roll is completely chilled, dust the roll with powdered sugar, slice with a serrated knife and serve.
Notes
*Optional: Sprinkle 1 cup chopped pecans or walnuts evenly over the panned cake batter in step #3.
*Do not sprinkle the powdered sugar on the cake ahead of serving. The cake will absorb the sugar and make it soggy.
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