This OLD FASHIONED PUMPKIN ROLL yields a tasty and flavorful pumpkin cake roll. It’s an easy-to-follow recipe, yet the outcome is a crowd-pleasing cake that everybody loves.
You can also check out my other rolled cake: Ube Cake Roll, Red Velvet Cake Roll, Mocha Swiss Roll, Strawberry Cake Roll
OLD FASHIONED PUMPKIN CAKE ROLL
I work in a busy facility, yet we don’t have a big cafeteria to go with it. We have a tiny cart that sells various sandwiches, coffee flavors, and this Old Fashioned Pumpkin Cake Roll. This is how I was introduced to this deliciousness. One bite of the cake roll was not enough. I found myself in that small stall every single morning. It is that addicting, but they sell their pumpkin roll cake for $ 4.00 per slice. I can tell that if I let it, I can get broke, so I have to make my own or learn how to make pumpkin cake roll.
And I tell you now: Making Old Fashioned Pumpkin Cake Roll is very easy. I promise. This Homemade Old Fashioned Pumpkin Cake Roll is so good and easy. I made it several times a week for gifting, snacking, and freezing it for future consumption. I am addicted to it is an understatement.
HOW TO MAKE OLD FASHIONED PUMPKIN CAKE ROLL?
- Prepare the pan: Use a 15x 10-inch pan and line the pan with parchment paper, leaving an extra inch sticking out of the pan. This will make the pumpkin roll easy to transfer and easy to move. The parchment paper doesn’t stay in the pan, so be patient and put a fold on the parchment paper to shape on the pan. I have to mention it again that a 15x 10-inch pan is a must in this cake.
- Make your batter smooth. You can make your batter smooth by using a spatula, wire whisk, or electric mixer. The batter was very light. The wire whisk was good enough to use. Add in the dry ingredients in the small bowl and set aside. In a separate bowl, add in the eggs and sugar first, then beat them until smooth. You can now add the vanilla and pumpkin puree. And mix until incorporated. Now add the flour mixture and blend until smooth and no lumps.
- Bake the pumpkin cake roll: You must preheat your oven to 375 F. Make sure that the wire rack is in the middle of the range.
- Make the cream cheese filling: Instead of adding the vanilla extract, I skip it in this one. I thought it was gooey when vanilla was added, and I was not too fond of that.
- Bake for 13 minutes: Every oven is different. Start timing your cake for 13 minutes and test using a toothpick test. Get a toothpick and poke it in the middle. When the toothpick comes out clean, it’s done. If not, add in 2 more minutes. Keep a wye of your time, since this cake cook quickly.
DO I HAVE TO GREASE THE PARCHMENT PAPER?
- You don’t have to grease the parchment paper.
SHOULD I USE PARCHMENT PAPER OR TOWEL WHE ROLLING Old Fashioned Pumpkin Cake Roll?
- I made this all the time, and you can use a towel to roll, but I found it too complicated. Parchment paper was just good enough. And some said that parchment paper made the cake too moist. NOPE. It was wet for sure, but it was not a different outcome from using the towel. The towel was just too messy since you had to sprinkle it with powdered sugar too.
CAN I USE WAX PAPER?
- There is a difference between parchment paper and wax paper. Parchment paper is not too smooth as it is coated with silicon, while the wax paper is covered with wax. Wax seals the moist in the unrolled pumpkin roll, so there is a chance of the cake cracking. So I recommend using parchment paper.
HOW TO PREVENT MY CAKE FROM CRACKING?
- Don’t overcook it. 13-15 minutes was just enough.
- Be gentle when rolling.
HELP! The cake is sticking to the parchment paper!
- Calm down. Yes, the cake sticks typically to the paper when you roll and unroll. Just be gentle. And if indeed the cake cracks, you can sprinkle the cake with powdered sugar to cover the imperfection.
CAN I FREEZE THIS PUMPKIN ROLL?
- Yes, you can freeze it. This weekend, I made two of these and froze one to give to a friend. When you are planning to freeze this pumpkin roll, DON’T SPRINKLE with powdered sugar. Wrap it with plastic wrap and wrap it again with tin foil.
- This is perfect for me. The sweetness is just enough; the thickness is perfect. If you follow the instruction well, you can’t mess this up.
SHOULD I USE SALTED OR UNSALTED BUTTER?
- I have tried using salted butter before, and I did not taste any difference, so if you ran out of unsalted butter, use the salted butter you got.
SHOULD I USE REGULAR CREAM CHEESE OR LOW-FAT CREAM CHEESE?
- I use regular cream cheese because I want my filling thick, but you can use low-fat cream cheese too if you prefer a lighter version of the filling.
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