Aunt Maggie’s Pumpkin Roll

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I’m sharing my Aunt Maggie’s Pumpkin Roll recipe. It’s a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What’s not to love?

Aunt Maggie’s Pumpkin Roll:

This Pumpkin Roll is another one of those recipes I can’t believe I haven’t shared before now. Like many people, I’ve been eating pumpkin roll for as long as I can remember. Among many other tasty desserts, this was a staple at my Great Aunt Maggie’s house. I could never get enough.

Before we go any further, I want to quickly mention that today I’m being joined by my Tastes of the Season blogger friends. If you’re also a huge fan of pumpkin, be sure to check out our delicious collection of pumpkin-inspired recipes at the end of this post. You can bet that every recipe is delish. I’ve already added several to my fall baking list.

Now, back to this pumpkin roll. I got this recipe from my Great Aunt Maggie, but after a little online research, I learned that this recipe is pretty much the same as every other pumpkin roll recipe out there. I did change it a bit more by adding extra spices. I think anything pumpkin deserves a certain array of spices so I needed to sprinkle those in. They give it more of that fall flavor I love.

Even though I’ve been eating pumpkin roll for years, this was the first time I’d made it. I was surprised by how easy it is. I think I need to make it again.

The only thing that’s a little tricky about this recipe is rolling up the cake once it comes out of the oven. It might seem strange or intimidating to roll up a warm cake, but don’t worry, you can do it. It also gets easier with practice. I was lucky since I’ve made a few Yule logs in the past. (Check out my Pink Velvet and White Birch Yule log.) I hope my photos and instructions in the printable recipe card below will make rolling up the cake pretty straightforward.

You need to give this recipe a try even if you’ve never made a pumpkin roll before. This roll is classic, delicious, and full of fall flavor. Plus, it will impress your family and friends.

And, as you can see, it’s gorgeous! I had so much fun styling this in my kitchen. Not only does it look pretty, but I’d say it also looks good with my seasonal decor. What do you think?

So how do you make a Pumpkin Roll? Let me walk you through the recipe.

How to Make Pumpkin Roll:

Begin by preheating the oven to 350 degrees F. Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside. I used small binder clips to hold the parchment paper down, but this is not necessary. (You can even leave the clips on the pan while baking.)

In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes). (The full ingredient list and recipe instructions are in the printable recipe card below.)

Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.

Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners’ sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners’ sugar Gently roll the cake inside the towel. Place the rolled cake in the refrigerator and allow it to cool completely. This will take about an hour. (If you’re wondering, the sprinkling of confectioners’ sugar keeps the cake from sticking to the towel.)

In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners’ sugar. Beat until smooth and creamy.

Once the cake is cooled, unroll it and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover with plastic wrap, and refrigerate until ready to serve.

Before serving, sprinkle the roll with confectioners’ sugar. Then, with a sharp knife, cut the roll into 12 slices.

Tada! Your pumpkin roll is complete. See, I told you it wasn’t that hard. For me, the most difficult part is waiting for it to cool and set-up so I can cut a piece. YUM!

Enjoy this Pumpkin Bread? You’ll love these pumpkin-inspired treats:

• Pumpkin Pie Bars
• Pumpkin Pull-Apart Bread
• Pumpkin Spice Cream Horns
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

I hope you enjoyed this recipe and are feeling inspired to make my Aunt Maggie’s Pumpkin Roll. And if you’re craving more pumpkin (I am!), be sure to visit my blogger friends below. Don’t their recipes look wonderful? I’m confident you’ll find more pumpkin goodness to love.

Happy Pumpkin Baking!

Tastes of the Season Pumpkin Recipes:

Baked Pumpkin Donuts Dipped in Cinnamon Sugar by Ella Claire & Co. | Pumpkin Cookies with Brown Butter Glaze by Anderson + Grant | Pumpkin Roll by Inspired by Charm

Pumpkin Cheesecake with Sour Cream Topping by Maison de Pax | Pumpkin Spice Caramels by Handmade Farmhouse | Pumpkin Cobbler by French Country Cottage

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Aunt Maggie’s Pumpkin Roll Recipe:

Aunt Maggie's Pumpkin Roll

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fall baking, pumpkin, pumpkin roll

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 12 servings

Calories: 272kcal

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Confectioners' sugar for dusting

Filling:

• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups confectioners' sugar plus more for decorating

Instructions

• Begin by preheating the oven to 350 degrees F.
• Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
• In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
• Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
• Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
• In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
• Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
• Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Video

Nutrition

Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 363mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2550IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg