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

Freezer-Friendly Apple Crisp

This apple crisp recipe can be prepped and frozen for up to 9 months — when you’re ready to enjoy it, just pop it into a hot oven, straight from the freezer. It’ll be ready to serve in about an hour. Top with a scoop of vanilla ice cream and your’ll be in apple crisp heaven.

Pile the prepared apples in a pan. You can bake this recipe in a standard baking dish, but when I’m making it to store in the freezer, I like to use disposable “half size” foil pans so I can keep my glass and ceramic baking dishes available for use in the kitchen. I cut the apples about 1/8-inch thick and 1 inch or so wide so they fit easily on a fork or spoon.

Fun fact - when consuming something that can be eaten with either a spoon or a fork, I’m team spoon.

The topping is easily stirred together and spread evenly over the apples.

Seal the pan well with heavy duty aluminum foil and label with date and cooking instructions. If you don’t have heavy duty foil, use a double layer of regular foil and crimp it well.

Bake as directed and enjoy!

Items used to make this recipe:

(affiliate links)

• my favorite apple peeler https://amzn.to/3HsvdVw

• disposable “half size” foil pans https://amzn.to/3eCIUoz

• 9x13 casserole dish https://amzn.to/34aVZnf

• heavy duty foil https://amzn.to/3FMcHY6

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Freezer Friendly Apple Crisp

makes one 9x13 casserole dish

Printable Recipe

Ingredients

• 3 pounds apples, peeled and sliced thin (golden delicious or gala)

• 2 cups all purpose flour

• 1 cup brown sugar (light or dark)

• 1 cup old fashioned rolled oats

• 1 cup unsalted butter, melted

• 1/4 teaspoon fine salt

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350F and coat 9x13 baking dish with butter or nonstick spray.

2. Place sliced apples in prepared pan, spreading into an even layer.

3. Make the crisp topping by stirring together the remaining ingredients until no dry ingredients remain and clumps start to form.

4. Sprinkle the crumb topping evenly over the apples.

5. Seal pan with heavy duty foil or double layer or regular foil.

6. Bake immediately for 30-40 minutes. From frozen, bake covered for 20 minutes, then uncovered for 30-40 minutes more.

Notes

• Slice apples 1/8-inch thick and about 1-inch wide.

• I suggest using apple varieties that hold their shape well during baking and have a light, sweet flavor (such as golden delicious or gala). The only sugar in this recipe is found in the crumb topping so I avoid using tart apple varieties (like Granny Smith).

• I like to make multiple batches all at once and use disposable half size, deep, steam table pans for storage in the freezer (equivalent to a 9x13 pan). Sometimes the pans come with covers, otherwise cover with a layer of heavy duty foil (or a double layer of regular foil).

• When serving warm, I like to top with vanilla ice cream. When serving cold, I like to top with freshly whipped cream.