Classic Pumpkin Roll

I've shared before that I’m not really a fan of pumpkin pie, but I love me a good pumpkin roll! Don’t you? There’s just something about tender spirals of intoxicating pumpkin spice cake wrapped around a luscious creamy vanilla filling. Delicious, festive, and fun!

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Items needed to make this recipe:

(affiliate links)

• jelly roll pan https://amzn.to/3Z2l1Og

• parchment paper https://amzn.to/4i6qFaw

• pure vanilla extract https://amzn.to/3Z3lwHM

• pure vanilla bean paste https://amzn.to/3CIGWCw

• baking spray https://amzn.to/4952KUR

• large offset spatula https://amzn.to/3Z2w7CS

• hand mixer https://amzn.to/493YCV4

• 100% pure pumpkin https://amzn.to/3CD3bJW

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Classic Pumpkin Roll

makes one 10x15-inch jelly roll pan (14 servings)

Printable Recipe

Ingredients

FOR THE CAKE:

• 3/4 cup all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon table salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup 100% pure pumpkin (not pie filling or pie mix)

• confectioner’s sugar for rolling cake after baking

FOR THE FILLING:

• 1 cup confectioner’s sugar, sifted

• 8 ounces cream cheese, room temperature

• 6 tablespoons salted butter, room temperature

• 1 teaspoon pure vanilla extract or pure vanilla bean paste (use the good stuff!!)

• confectioner’s sugar for dusting

Directions

TO MAKE THE CAKE LAYER:

1. Preheat oven to 375F and place rack in center position.

2. Prepare 10x15-inch jelly roll pan with baking spray and line with parchment paper that has been cut to fit in the bottom of the pan.

3. Prepare a clean kitchen towel (one that’s larger than the size of the jelly roll pan) by sprinkling generously with a layer of confectioner’s sugar over the entire surface: set aside.

4. In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt; set aside.

5. In a large mixing bowl, use a hand mixer to beat the eggs and sugar together until thick, then add the pumpkin puree, followed by the flour mixture; beat until no traces of dry ingredient remain.

6. Using an offset spatula, spread the batter evenly into the prepared jelly roll pan.

7. Bake the cake layer for 13-15 minutes, or until the cake springs back when pressed.

8. Immediately loosen the edges of the cake and turn onto the prepared kitchen towel; peel away parchment paper.

9. Roll the cake and towel together starting at one of the short ends; place roll on a wire rack to cool completely.

TO MAKE THE FILLING:

1. In a medium mixing bowl, use a hand mixer to cream the confectioner’s sugar, cream cheese, butter, and vanilla together until smooth.

TO ASSEMBLE THE PUMPKIN ROLL:

1. When the cake roll is cool, gently unroll and use an offset spatula to spread the filling evenly over the cake layer, starting at the tightest part of the roll and stopping about an inch from the opposite end of the roll.

2. Reroll the cake, only this time without the kitchen towel; once rolled, wrap well with plastic wrap and chill for at least one hour.

3. To serve: unwrap cake roll and place on serving platter; dust with confectioner’s sugar before slicing.

Notes

• This recipe is designed to fit a 10x15-inch jelly roll pan. Jelly roll pans are often sold in differing sizes so be sure you have the right one.

• Pumpkin rolls can be made ahead and frozen for up to 3 months, just wrap well with several layers of plastic wrap or plastic wrap covered with foil. For added protection, freeze for several hours and vacuum seal. Keep roll wrapped and thaw overnight in the refrigerator before serving.

• If the edges of your cake layer crack or break while rolling, trim them off and try again.

• Leftovers should be stored in an airtight container in the refrigerator.

adapted from Libby’s 100% Pure Pumpkin

Homemade Vanilla Pudding

Forget instant pudding mixes, homemade vanilla pudding is way better, and it’s super easy to make. Prepare yourself for oohs and aahs when you serve it. Also, you’ll have a few leftover egg whites which you can use to make yummy Vanilla Bean Meringues another day. It’s a win-win!

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Items used to make this recipe:

(affiliate links)

• 4-ounce ramekins https://amzn.to/3G3aFEz

• pure vanilla extract https://amzn.to/3udhEYO

• pure vanilla bean paste https://amzn.to/3G4WCyu

• flat whisk https://amzn.to/49I5qYs

• sieve https://amzn.to/46kqSjB

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Homemade Vanilla Pudding

makes six 1/2-cup servings

Printable Recipe

Ingredients

• 3 cups whole milk

• 3 large egg yolks

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 tablespoons unsalted butter, room temperature (see notes below)

• 1 tablespoon pure vanilla extract (or pure vanilla bean paste)

Directions

1. In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.

2. Switch to a wooden spoon (one with a flat edge works well) and stir the mixture continually until it begins to thicken; continue cooking for 1 additional minute, again, stirring continually.

3. Remove from heat and stir in butter and pure vanilla extract (or paste).

4. Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).

5. Pour pudding into serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming; chill for at least an hour. Garnish with berries if desired.

Notes

• Recipe can be made up to 3 days in advance.

• If you use salted butter, omit the additional salt in the recipe.

• The leftover egg whites can be used to make half a recipe of these Vanilla Bean Meringues. Alternatively, you can freeze the egg whites and whip them up another day.