The pumpkin roll: a beloved family tradition we simply can't imagine fall without. Every season, we find ourselves making at least two—it's just that irresistible! The warm fall spices, the soft and tender cake, and the tangy cream cheese filling, all perfectly paired with a steaming cup of coffee—pure bliss. While there are countless pumpkin roll recipes out there, this one has been my go-to for over thirty years, and it’s never let me down.
Pumpkin Roll
Cake:
3 eggs
1cup sugar
1/2 tsp cinnamon
2/3 cup pumpkin puree
1 tsp baking soda
3/4 cup flour
Filling:
2 tbsp butter softened
8 oz cream cheese softened
1 cup confectioners sugar
3/4 tsp vanilla
Preheat oven 375 degrees. Grease 15 x 10 inch sheet pan, then cover with aluminum foil. Spray foil with nonstick cooking spray. Mix eggs, sugar, pumpkin puree with wisk til blended well. Mix dry ingredients and add to the wet ingredients. Pour mixture onto baking sheet and bake 15 minutes.
Turn out immediately onto clean towel dusted with powdered sugar. Remove foil. Roll up and allow to cool rolled up for 30 minutes. Unroll and continue to cool.
Beat cream cheese and butter till fluffy. Add vanilla and confectioners sugar and mix til fluffy. Spread over cooled cake a roll up. Chill at least 2 hours before slicing.
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