If you need a Foolproof Pumpkin Roll recipe this fall, you’ve found it! This cake will melt in your mouth, and the cream cheese filling will make your mouth water!
Finding a recipe for pumpkin roll isn’t difficult if you have access to Pinterest. However, finding a recipe that actually turns out like the picture is a whole different story. I’ve been using this recipe for years, and the only time I’ve ever screwed it up is when I used the wrong ingredients. I kid you not I re-made it WITH THE WRONG INGREDIENTS three times. And every time I was so frustrated that it didn’t turn out.
There are two tricks to making this Foolproof Pumpkin Roll. 1. Wax paper. It’s the key to everything, basically. 2. Pumpkin puree, NOT pumpkin pie mix. Two different things. If you use pumpkin pie mix in a can, and not plain pupkin puree, it won’t work. Remember what I said about using the wrong ingredient? Yeah, that was it. Took me making it three times with pumpkin pie mix and it not turning out for me to actually LOOK at the can of pumpkin I was using. If you want another foolproof recipe I’ve been making for years, go check out this Pecan Pudding Pile-Up! It’s a Thanksgiving staple for us!
The full recipe is below, but I’m gonna show you the step-by-step with pictures here first. If you’ve made this Foolproof Pumpkin Roll before, just skip below to the printable recipe page so it’s easier to read.
Combine the pumpkin, eggs, sugar, and vanilla together in one bowl and mix well. In a separate mixing bowl combine the dry ingreients and mix well. Slowly add in the dry mixture to the wet pumpkin mixture and mix until it’s completely combined. It will be a wet batter.
Lightly spray your cookie sheet with non-stick spray. Then line it with wax paper. Let it overlap on the edges a bit to make it easier to get out of the pan when it’s done baking. Use a silicone spatula (or four silicone spatulas…I literally lost mine three times while making this recipe…two of them are still MIA) and spread the batter into the cookie sheet. Smooth it evenly so you don’t have high and low spots. It doesn’t need to be perfect by any means, just try to give is some semblance of being even.
Bake it at 350 for 15 minutes exactly. When you take it out of the oven it will look like this. Let it cool for 5-10 minutes, then grab the excess wax paper and lift it out of the pan, and lay it flat on a cooling rack. Wait ten minutes longer, then roll the pumpkin roll up WITH the wax paper still on it. A ton of recipes will tell you to powder a dish towel and roll it up in that, but that never really works well for me, and makes an ugly nasty dish towel. So, just use the wax paper.
This is what your Foolproof Pumpkin Roll will look like once it’s rolled up in the wax paper. Let it cool completely before unrolling it to spread the cream cheese mixture (it tastes just like cheesecake!!!) on. Sometimes if I’m in a hurry (no, I didn’t bake this at 1:30 in the morning, why would you ask that?!) I will stick it in the fridge like this for about half an hour and that makes the cooling process go by much quicker. Mix together the cream cheese, powdered sugar, butter, and vanilla until it’s smooth. Unroll the pumpkin cake, and spread the icing evenly over the entire surface. Roll the whole pumpkin roll back up now, slowly removing the wax paper as you go.
Your Foolproof Pumpkin Roll needs to sit in the fridge overnight, or for 4-6 hours minimum after that before serving. I always wrap mine in a fresh piece of wax paper and seal it with a piece or two of scotch tape. It’s ghetto, but it works. When you’re ready to serve it, put it on a tray and slice it into 1″ pieces and enjoy!
- ¾ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 cup sugar
- ⅔ cup pumpkin puree (NOT pumpkin pie mix!!)
- 3 large eggs
- 1 teaspoon vanilla
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla
- Preheat your oven to 350.
- Combine the sugar, pumpkin, vanilla, and eggs in a large bowl and mix well.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice until it's mixed well.
- While mixing, slowly add in the dry ingredients to the pumpkin mixture and mix until you no longer see any white powder mixture.
- Spray a cookie sheet with non-stick spray, then line it with wax paper. Leave a few inches on each side so you have room to remove it from the pan using the wax paper after baking.
- Bake at 350 for 15 minutes.
- Allow it to cool for ten minutes.
- After ten minutes, use the excess wax paper to remove the pumpkin cake from the cookie sheet and place it flat on a cooling rack to cool for ten more minutes.
- After ten minutes, roll the pumpkin cake up with the wax paper still attached.
- Allow the cake to cool completely before moving on to the next step.
- In a large bowl combine the cream cheese, powdered sugar, butter, and vanilla and mix until smooth.
- Once the cake is completely cool, unroll it and lay it flat, and spread the filling evenly over the whole surface of the cake.
- Roll the cake back up, this time slowly removing the wax paper as you roll.
- Store in a sealed container in the fridge overnight or for 4-6 hours minimum before serving. I use a fresh piece of wax paper and a piece or two of scotch tape to seal it.