Holy moly y’all, Thanksgiving is just two days away! This year, I wanted to switch up what I’m taking to my families. Normally, I take pumpkin pie, which don’t get me wrong is still a strong favorite of mine, but this year I figured id make a pumpkin roll or two instead. It’s somewhat east to make once you get past the intimidating part or actually rolling up your cake. 😅 In order to make this recipe, you do need to have a jelly roll baking pan. Walmart sells these fairly cheap if you need to get your hands on one quick, but Amazon has a good selection too. I’ll link my exact one here for anyone who may want to check that out.

Here’s how to make this classic pumpkin roll that you’ll crave every fall!

Ingredients:

The Cake –

• 3 eggs
• 2/3 cup of pumpkin puree
• 3/4 cup of flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp cinnamon

The Filling –

• 2 tbs softened butter
• 8 oz softened cream cheese
• 3/4 tsp vanilla
• 1 cup powdered sugar

Directions:

1. Preheat your oven to 350F.
2. Coat your jelly roll pan with a good amount of oil, I usually use vegetable.
3. Line your jelly roll pan with parchment paper, and coat with more oil.
4. Combine and mix all your cake ingredients in a bowl and pour over parchment lined pan.
5. Bake for 15 minutes.
6. While cake cooks, take a clean towel and lay it on your counter, sprinkling a generous amount of powdered sugar in the shape of your cake onto it.
7. Remove cake from oven and immediately flip onto the powdered sugar coated area of your towel. And remove your parchment paper carefully.
8. Roll up your cake with your short end of your towel and let sit on your counter for an hour to cool.
9. While cake cools, make your filling.
10. Once it’s cool, unroll and spread your cream cheese filling all over, then re-roll your cake, making sure you’re following the same direction you rolled the towel the first time.
11. Then wrap in plastic wrap and let chill in fridge before serving. This step makes a difference! It’s meant to be eaten cold, and worth it 100%. You can also wrap it tightly in plastic wrap, then in tin foil and freeze for up to a couple months to make ahead of time.

I hope you enjoyed this recipe! It’s a favorite pumpkin dessert of mine for sure, mostly because of the filling. 😜

Thanks for reading, I hope everyone has a Happy Thanksgiving!

xo Dariane