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.

MEASUREMENTS

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.

Roll the cake while it’s hot. This makes cake muscle form a roll.
Roll the cake with parchment paper.
Start from the short end to the other short end.
Put in a wire cooling rack so that air can go around the cake. Putting it on a flat surface makes moisture accumulate.
When unrolling the cooled cake, remove the parchment paper from the process.

FOR MORE PUMPKIN RECIPES:

- Old Fashioned Pumpkin Cake Roll
  
  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.
  
  5 from 1 vote
  
  Print Pin Rate
  
  Author: Shobee
  
  Cook ModePrevent your screen from going to sleep
  
  Ingredients
  3/4 cup all-purpose flour
  1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/4 teaspoon salt
  3 large eggs
  1 teaspoon vanilla extract
  1 cup granulated sugar
  2/3 cup pumpkin puree
  
  CREAM CHEESE FROSTING:
  1 pack 8 oz cream cheese
  6 tablespoon unsalted butter
  1 cup powdered sugar
  1 teaspoon vanilla extract
  
  Instructions
  Place oven rack in the middle of the oven and pre-heat oven to 375 F
  Prepare the pan:
  Use
  15x 10-inch pan
  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 again that
  15x 10-inch pan
  In a small bowl, add in all purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Set aside.
  In a medium size bowl, add in the sugar and egg together. Beat using a wire whisk or electric mixer until smooth. Add in the vanilla extract and pumpkin puree and mix.
  Add the flour mixture and mix gently using a spatula. Mix until incorporated.
  Pour mixture in the middle of the pan and spread evenly at the edges.
  Bake for 13 minutes in a preheated oven.
  HOW TO ROLL OLD FASHIONED PUMPKIN CAKE ROLL
  When the cake roll is cooked and baked, pick up the parchment paper and the cake and place in a flat surface.
  Roll cake while it's still hot.Don't remove cake from parchment paper. Start from the one short end to the other short end. Put cake in a wire rack until cool down.
  When the cake is cool, gently unroll the cake and taking off and removing the parchment paper as you go along. Spread the prepared cream cheese filling. MAKE SURE YOU DON'T FILL 1/2 INCH OF THE EDGES. This is very important so that the filling will not spread out.
  Roll the cake again and wrap it with plastic wrap. Refrigerate overnight or 4 hours before serving.
  Sprinkle cake with powder sugar.
  HOW TO MAKE CREAM CHEESE FILLING:
  Place cream cheese and butter in a medium sized bowl. Beat until smooth.
  Add in powdered sugar and beat again until smooth. If there are more lumps, smoothen the filling by mixing using a spatula.
  
  Video
  
  Notes
  Recipe adapted from Gimme Some Oven
  I have to emphasize that you need to use 15 x 10 inch jelly roll pan.
  I did not add vanilla extract in the frosting as I found it too thin.
  Please see content above for more info and answers to your questions.
  
  Tried this recipe?Mention @theskinnypot or tag #theskinnypot!

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...