Classic Holiday Pumpkin Roll

Feast your eyes on this classic holiday pumpkin roll!

Classic Holiday Pumpkin Roll

Oh, momma! Is anyone else suddenly craving cream cheese filling?

A dear friend gave me this recipe years and years and years ago, and since then this classic dessert has showed up on our holiday table every year, much to the delight of those with forks!

If you have never attempted to make a pumpkin roll, let me assure you it is incredibly easy, not to mention cream cheese filling delish! (that filling….~swoon~)

To the recipe!

Classic Holiday Pumpkin Roll

Ingredients:

Cake:
3 eggs
1 cup of sugar
2/3rd cup pumpkin puree (canned pumpkin)
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
1/2 tsp freshly grated nutmeg (or regular)
1 cup chopped nuts, optional

Filling:

1 cup powdered sugar
6 oz cream cheese (1)
4 tsp butter, room temperature
1/2 tsp homemade vanilla

Instructions:

Cake:
Beat eggs at high speed for 5 minutes, then gradually beat in sugar.
Add pumpkin and lemon.
Sift (or whisk) dry ingredients, then fold into pumpkin mixture. (2)
Line a 15 x 10×1 jelly roll pan (or heavy duty cookie pan with lip) with waxed paper and place mixture on top.
Top with nuts (optional).
Bake at 375° for 15 minutes.
While cake is still hot, lift by the waxed paper edges and flip on to a towel sprinkled with powdered sugar. Carefully peel away paper.
Start at narrow end and roll towel and cake together.
Cool. (35-45 minutes)

Filling:
Beat all ingredients together until smooth.
Unroll cake and spread with filling and roll back up (without towel!)
Place seam down on serving platter.
Dust with powdered sugar before serving.

Notes:

1) I typically use a full 8 oz brick of cream cheese, cause WHY NOT!

2) Folding, as opposed to stirring, makes the cake spongy and light.

* If making ahead of time, place seam down on platter, wrap tightly with plastic wrap and refrigerate. Before serving, bring to room temperature, then dust with powdered sugar (if you do this while cold the sugar will dissolve).

* Leftover can be stored in fridge. (ha! “leftovers”)

FOR NEWBIE BAKERS:
While the instructions on rolling and unrolling seem a bit intimidating, you should try your hand at this dessert. It’s fairly simple and foolproof (even if the roll cracks, which it has done on me before, just give that section a heavy dusting of powdered sugar) and has a fun WOW! factor.

FOR EXPERIENCED BAKERS
: If you’ve never made a Pumpkin Roll, whatcha waiting for?!

Happy Baking, y’all!

 

SHARE SHARE SHARE! ~ OMT thanks you! ~
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Comments

  1. omg can it jus be thanksgiving already?! love this yumminess!
    elle
    southernellestyle.com

  2. I make a pumpkin roll every year for Thanksgiving. I started doing it when I was 12 🙂 It’s a fun tradition! This looks delicious!

  3. This is perfect for the holiday season! I can’t wait to make it. I’m always craving cream cheese anything haha.

  4. I’ve never made pumpkin roll but am ready to try.

  5. Love classic recipes. Pinning.

  6. I LOVE pumpkin rolls! They are so delicious, it’s just not Thanksgiving without them.

  7. i’ve made a jelly roll cake and you’re right–the rolling up is easy and the end result makes you look like a champion baker. will have to try this pumpkin version for Thanksgiving.

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