Pumpkin Roll with Cream Cheese Frosting

by jenna on November 2, 2010

A few weeks ago, I was sitting with Almanzo on the couch. We had just eaten dinner and, like usual, were sitting side by side on the couch, typing away in silence on our matching macbooks. I was engrossed in one of The Pioneer Woman’s Thanksgiving recipes when all of a sudden Almanzo goes, can you make…a pumpkin roll?

a pumpkin roll?

Why, I’ve never made one before, I’d said. I guess I could give it a shot.

Almanzo sighed. It’s my absolute favorite dessert ever, he said. I can’t even imagine anything sweeter in life than you making me a pumpkin roll.

I looked over, shocked. Your favorite dessert….ever? How have we been dating for almost nine months and I’m just finding this out now? You do realize that all I do every day is make dessert and then write about it? That I actually went to school to learn how to do it? That I love dessert more than life itself?

He stared at me, blinked, and then turned back to his laptop.

I resisted the urge to leap off the couch and shout vehemently I DON’T EVEN KNOW WHO YOU ARE!! And instead, I researched. I gathered. I stalked. And when I was quite sure that this was it— the best pumpkin roll in the whole darn world—I baked.

For some reason, I feel like pumpkin rolls (and jelly roll cakes in general) are cakes that everyone loves but no one bakes. I feel this way because the whole process is rather intimating. It is! You’re supposed to bake a near perfect cake, spread it with frosting and then roll it up without the slightest tear, rip or break.

It’s a very scary thing….but I know you can do it. I have faith in you, dear reader!


It’s honestly not as hard as it looks. First, you start with a simple sponge cake. Traditional sponge cakes have no added fat (like butter or oil) in them and get all their air from beating the heck out of whole eggs and sugar. For example, I beat three eggs and a cup of sugar together on high in my KitchenAid today for ten minutes straight. The end product should be pale and really, really thick and ribbony.

Then, you just fold in the rest of the ingredients….being careful not to overmix and kill the air that you worked so hard to achieve with all the previous beating. Today I folded in two thirds cup pumpkin:

and the dry ingredients: flour, pumpkin pie spice, salt and baking powder.

Stir gently and then pour on a greased and wax paper lined sheet pan.

Pop in the oven at 350 for fifteen minutes, or until golden.

While that’s cooling, make the cream cheese frosting. Then, gently flip over the sheet tray, peel off the wax paper from the cake and plop the frosting on top.

Oh man, this is going to be delicious!!

Now spread it all around…this is the most crucial part!

And now, my friends, it’s time to rock and roll. Start at the far side and roll the cake up gently. Don’t worry if you get a splatter of frosting here or a tiny rip there. It’s all good.

When you’re all wrapped up, cover with plastic wrap and refrigerate for at least an hour before serving. This ensures no crazy frosting squirts when you slice into the cake.

Because the last thing you want to do is squirt your date in the eye with cream cheese frosting, right?

That would entirely defeat the purpose.

Classic Pumpkin Roll

serves 10-12

3 eggs, room temperature

1 cup granulated sugar

2/3 cup pumpkin

3/4 cup all purpose flour

1.5 tsp pumpkin pie spice

1 tsp vanilla extract

1 tsp lemon juice

1 tsp baking powder

1/2 tsp salt

for cream cheese frosting:

8 ounces cream cheese, room temperature

4 T soft butter

1 cup powdered sugar

1 tsp vanilla extract

Preheat the oven to 350. Beat the eggs and sugar together with a Kitchen Aid on maximum high speed for about ten minutes. When done, the mixture will be very thick and very, very pale. Add the lemon juice, vanilla and pumpkin and stir gently.

In another bowl, combine the flour, baking powder, salt and pumpkin pie spice. Fold the dry ingredients into the wet and mix just until combined.

Pour the cake batter onto a sheet tray (or jelly roll tray) that has been greased and lined with wax paper. Spread out the batter evenly and bake for fifteen minutes, or until golden.

Let cool on the pan for about ten minutes and start your frosting.

Whip the cream cheese and butter together on medium speed for three minutes or until creamy looking. Add the powdered sugar and vanilla and whip on high for another six to eight minutes. Set aside.

After you have cooled the cake for a few minutes, turn over the sheet pan and gently peel off the wax paper. Spoon the frosting on top of the cake and spread out. Starting at the far edge, roll up the cake. Wrap in plastic wrap and chill in the fridge for about an hour before serving.

**this cake freezes beautifully, making it super easy to just cut off a frozen slice whenever you have the urge. Just be sure to wrap it completely in plastic wrap and then again in tin foil.

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{ 118 comments… read them below or add one }

Melissa @ For the Love of Health November 2, 2010 at 7:01 am

haha men are funny
that looks really good! I don’t blame him for liking that best!

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Laura November 2, 2010 at 7:02 am

So… did he like it???

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jenna November 2, 2010 at 7:09 am

he did!

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tina November 2, 2010 at 7:36 am

yes! that was the most important part!!! did he say it was the best ever?

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Angela @ Eat Spin Run Repeat November 2, 2010 at 7:05 am

Wowww these look so good! I can’t say I’ve ever tasted a pumpkin roll but in my mind they sound delicious. And Jenna, you are probably one of the tidiest bakers I know – everything looks perfect!!

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jenna November 2, 2010 at 7:09 am

hahahaha you only see the half of it….i promise. ;)

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Natalia - a side of simple November 2, 2010 at 7:07 am

Looks great! And I really like that dish, it’s so homey and reminds me of home, winter, and the Holiday season :)

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jenna November 2, 2010 at 7:09 am

yep–I think it’s perfect for Thanksgiving!

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marisa @ vinyasa mama November 2, 2010 at 7:09 am

how did he like it?? It looks yummy!

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Lauren at KeepItSweet November 2, 2010 at 7:10 am

i used to love having ice cream cake rolls, but this pumpkin cake roll looks worth trying something new!

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jessica @ how sweet November 2, 2010 at 7:13 am

I wish you could come make this for me!

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Michelle November 2, 2010 at 7:19 am

This looks amazing. I have always wanted to make one, and now you have given me the confidence to do so!!! Go you! Thanks for sharing :)

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megan @ whatmegansmaking November 2, 2010 at 7:20 am

I actually just made my first pumpkin roll last week. But mine called for rolling up the warm cake inside a dish towel and letting it cool before unrolling it and spreading with frosting. Any thoughts on why your recipe didn’t call for that? I guess it’s not needed since yours came out perfectly.

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jenna November 2, 2010 at 7:25 am

hmmm I’m honestly not sure. I haven’t heard of that approach, actually! You only let the cake cool for about ten minutes so when you spread the frosting and roll it up, it’s still warm…just not “hot”. I’m sure both methods work fine so it’s all about what you’re comfortable with!

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Adriene November 2, 2010 at 9:09 am

Rolling up the warm cake inside a dish towel before spreading with any frosting allows you to ‘set up’ the roll without any cracks in the edges of the cake. Once it has cooled, unroll it, apply the frosting and then roll it back up. The cake will roll up much easier and without any cracks or splits. Either way, pumpkin rolls are delicious!!

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megan @ whatmegansmaking November 2, 2010 at 10:36 am

Thanks to both of you! This is one of my husband’s favorite desserts – you’re right, either way it’s delicious!

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Sasha May 1, 2011 at 9:16 am

I know I’m late but had to give this link:

Deb has a whole post on how to do the rolls and why the dish towel is used.
http://smittenkitchen.com/2011/04/heavenly-chocolate-cake-roll/

Chelsea November 2, 2010 at 7:23 am

I love pumpkin rolls! I made my first one last year from the classic Libby’s recipe and it was excellent. I agree that jelly roll/ roulades do not get enough love from people, but they are so delicious!

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Erin November 2, 2010 at 7:27 am

Oh, this makes me happy! You’re right. I love pumpkin roll, but I’ve never thought to make it. My mom always makes several for the holidays though. I might still be too intimidated to try, but I’ll think about it!
And yes, men are strange. Very strange. But cute.

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Marie November 2, 2010 at 7:29 am

Ah Jenna it came out so well! I’ve been thinking about what dessert I’ll make for my family’s Thanksgiving and this shall be it. Thank you, always :) (But first I’ll have to make a test-run for myself and my boyfriend, right? ;) )

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Alina @ Duty Free Foodie November 2, 2010 at 7:29 am

I’ve never even HEARD of this. And yet somehow it is obvious that this needs to exist.

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jenna November 2, 2010 at 7:31 am

hahaha I agree…very obvious. what would life be like without cream cheese frosting?

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Jasmine @ Eat Move Write November 2, 2010 at 7:36 am

lol. I love your “I don’t even know who you are” moment. I still have those with my hubby years later. That’s the fun thing about love. You spend a lifetime getting to know one another.

I think my hubby would like this too.

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Estela @ Weekly Bite November 2, 2010 at 7:37 am

Men are so silly!!! ;)

I’ve never made a pumpkin roll either. This looks delicious!

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Susie November 2, 2010 at 7:38 am

It’s nice to know someone else sits on the couch in silence typing away after dinner! My BF and I do this most nights…I try to avoid it and have quality time but the laptops suck us in!

The pumpkin role looks delicious. :)

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Chicago Cuisine Critique November 2, 2010 at 7:39 am

I have never really been a fan of roll type cakes, but this one looks pretty delicious and of course includes pumpkin, one of my faves! Nice job. :)

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Heather (Heather's Dish) November 2, 2010 at 7:39 am

YUM! i have been wanting to make a pumpkin roll for YEARS…guess i need to get on that, right?! :)

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eml November 2, 2010 at 7:43 am

Oh that last line – about having it frozen – reeled me in.

I’m impressed – I can’t even roll a tortilla right, so I can’t imagine this going over well…

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Lacey @ Lake Life November 2, 2010 at 7:44 am

Did it meet Almonzo’s expectations? It looks delish to me!

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The Blue-Eyed Bakers November 2, 2010 at 7:45 am

Ohmigosh this looks aaaamaaaazing! We aren’t even close to getting our pumpkin fill so we definitely need to try our hands at rolls…!

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Michele @ Healthy Cultivations November 2, 2010 at 7:47 am

That definitely looks really good. Kind of like eml just commented, I sometimes have trouble rolling tortillas, wraps, and the like. But you make it look doable.

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Rebeca November 2, 2010 at 7:51 am

This one made me giggle this morning!

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Tina @ Faith Fitness Fun November 2, 2010 at 7:57 am

I can hardly believe I have never had a piece of a pumpkin roll. And I love your posts!

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Lida November 2, 2010 at 8:03 am

Ha, this is a great post. I love how free you’ve gotten with your writing style, including dialogue.
As someone who sees writing and photography as equally important parts of blogging, how do you suggest avoiding super long “novel-like” posts? I don’t want to scare readers away….

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jenna November 2, 2010 at 8:05 am

just try to keep it short and sweet! Lots of photos and a little sugar never hurt ;)

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Cathy B. @ Bright Bakes November 2, 2010 at 8:06 am

Maybe I’m just weird, but i actually LOVE making pumpkin rolls and jelly roll cakes. Probably has something to do with the fact that my mom made them all the time growing up…I adore pumpkin roll…but the chocolate sponge cake with sour cherry filling and chocolate cream cheese icing is probably my all time favorite!
love,
cathy b. @ brightbakes
P.S. so what did almanzo have to say about your cake? :)

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Tracey @ I'm Not Superhuman November 2, 2010 at 8:07 am

That looks great. It looks like a good Thanksgiving dessert. Jelly rolls on the other hand? Ick. Gimme the frosting.

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Camille November 2, 2010 at 8:11 am

Haha, oh men.
My boyfriend maintained for the longest time that zucchini bread was his favorite dessert because it was delicious and healthy (this is the same reason why he loves carrot cake). Then I tried his Mom’s zucchini bread. It tasted like someone baked a pan full of sugar. I now have to explain to him that for all of his 28 years he hasn’t been eating zucchini bread, he has been eating green tinged sugar.

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@stampylisa November 2, 2010 at 8:14 am

that is so YUMMY looking!! and I LUV your little deer mug. It’s adorable!!

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jenna November 2, 2010 at 8:21 am

thanks!! it was my mom’s when she was a toddler!

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Kelly November 2, 2010 at 8:17 am

I love pumpkin cake but I’m always too intimidated to make it!

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Alayna @ Thyme Bombe November 2, 2010 at 8:21 am

Awesome, this is also one of my favorite desserts. Must make!

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Ashley November 2, 2010 at 8:23 am

My mom makes this every year during the Thanksgiving season and I think she uses a tea towel in there somewhere as well??? Does that sound familiar to you? I think it may keep the cake moist while rolling…

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Kristin November 2, 2010 at 8:24 am

So….I’m a teacher. And I very rarely have a moment free to look at your blog on a work day, but today my kids were testing, and I SO needed to escape the classroom for a moment, so Jenna to the rescue I thought…I’ll see what she’s making and just daydream of sweet yumminess while my 6th graders are driving me nuts the rest of the day. I had to just say that your little convo at the beginning of today’s blog made me burst into laughter and the kids all just looked at me like I was nuts. I loved the “he just looked at me, blinked, and went back to his computer.” I love it!! Thanks for the comic relief :)

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katie November 2, 2010 at 11:17 am

I think we must be twins. We are living the exact same life. Today my 6th graders are also testing and I also thought “Jenna can save me from this madness…I’ll just see what she’s making today.” WEIRD!!

I adore pumpkin roll cake but have always been way too intimidated to try it. The whole rolling a cake part just seems like a disaster in my kitchen! You do make it look easy though…

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Kristin November 2, 2010 at 12:09 pm

Haha that is too funny! Welcome to my world :)

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Sarah (Running to Slow Things Down) November 2, 2010 at 8:26 am

This may be one of my favorite posts of yours. Do I say that a lot?

Looks amazin’. I have no idea how you managed to not put a crack in it while rolling it though. It looks so perfect! :D

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monicanelsonfitness November 2, 2010 at 8:32 am

Wow! That is a great recipe. You do not hear too much about Pumpkin Rolls, huh?!

How funny, men are like that- what can we say…”oh by the way…fill in the blank here_____!” or I meant to tell you…________!

:)

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Jenna November 2, 2010 at 8:39 am

I make a similar pumpkin roll; expect the peperation is different. I first roll up the slightly cool, but still warm, cake in a clean flour sack towel. The cake is then colled completly. The cooled cake is then gently unrolled and filled with a lightly sweetened creamcheese filling.

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Elise November 2, 2010 at 8:57 am

I want that for breakfast: Life is uncertain, eat dessert first.

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jenna November 2, 2010 at 10:52 pm

i love eating pumpkin roll for breakfast during the holiday season!

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katie@ Fab.Fit.Full. November 2, 2010 at 9:01 am

This looks insanely good!

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Krystina (Organically Me) November 2, 2010 at 9:09 am

This post put a huge smile on my face. I adore your writing.

You’ve inspired me to want to bake more; I absolutely love doing it but don’t have many people who I can pawn the leftovers on, so now I have a freezer full of cookies and quickbreads.

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R @ Learning As I Chop November 2, 2010 at 9:18 am

I love how you said “do I even know you?” That would totally be my reaction

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kate November 2, 2010 at 9:24 am

Haha! Me too! Im glad he liked it!

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Sarah-Mae @ Eat, Run, Knit November 2, 2010 at 9:22 am

That looks delicious! I can’t believe he never passed on his love for pumpkin rolls earlier. I only dream of my man asking me to bake for him though, he never seems to care what I bake. I only wish I knew his inner-cravings!

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darryn (brio.gusto) November 2, 2010 at 9:27 am

Hey Jenna,

I just wanted to tell you how much I’ve been enjoying the “new” Eat, Live, Run. I was on the site months back when you shifted gears in terms of your content, and I really think it was a wonderful choice. I look forward to your posts and recipes all the time, and frequently forward them to my boyfriend who oogles along with me.

There is something beautiful about a girl who loves baking, dessert, and food, who really enjoys it, and doesn’t feel the need to chronicle her incessant attempts at burning it all off. To me, THAT is more inspiring than any of the Health/Fitness blogs out there.

Have a great day!

Darryn

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Nelly@CrazySexyFit November 2, 2010 at 9:28 am

I once read in one of those froufy women’s magazines that men are particularly drawn to spicy, pumpkin-pie-type scents, and if you want to seduce a man you should bake those type of things for him (and also wear vanilla extract behind your ears as a perfume). Overall credibility aside, personal experience totally backs this up. Putting this recipe on the list of floury sweet seduction techniques :D

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Krystina (Organically Me) November 2, 2010 at 10:39 am

I doubt the credibility of this, being that I probably almost always smell like vanilla or some baking ingredient that I spilled on myself. :P

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Beth @ DiningAndDishing November 2, 2010 at 9:35 am

I have been craving pumpkin roll like mad lately. I admit, the thought of rolling one myself definitely makes me want to just buy one from a bakery. But perhaps this post has inspired me to be brave… :)

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chelsey @ clean eating chelsey November 2, 2010 at 9:58 am

Men.

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Laura (Blogging Over Thyme) November 2, 2010 at 10:02 am

DEEElicious! I love traditional sponge cakes, my mom used to make that for my birthday every year with fresh raspberries in the inside with whipped cream as the frosting. So good!

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Steebalis November 2, 2010 at 10:10 am

Jenna,
Is it ok to substitute butter for oil in ready to go cake mixes? Or should I stick to the directions?

p.s. You’re pumpkin roll looks really good. I know i’m a whimp for not making my own cake mix….. :)

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Liz November 2, 2010 at 10:17 am

That looks soo good Jenna!
On a different note, is Almanzo doing MOVEMBER? (guys grow a moustache during the month of Nov to raise $ for prostate cancer… my boyfriend is doing it, and I’ve gotta say, it’s a great way to raise money…. and hilarious at the same time!
http://us.movember.com/

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ashley November 2, 2010 at 8:22 pm

Mine just started his new Movember stache as well! Awesome~

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Nancy November 2, 2010 at 10:22 am

Instead of pumpin pie, my mom makes a pumpkin roll everything Thanksgiving – luv it!!!!

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Julie November 2, 2010 at 10:23 am

Oh, Jenna…we have embarked on similar journeys! I recently made my first pumpkin roll for my boyfriend…but I think I’ll have to make yours to see how it compares!

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Heather @ Sugar & Spice November 2, 2010 at 10:32 am

Looks amazing! I love pumpkin bread, so I am going to have to try this pumpkin roll. Perhaps a Thanksgiving dessert in addition to the pies :)

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Katy @ A Healthy Shot November 2, 2010 at 10:39 am

“Typing away in silence on our matching macbooks….” haha That’s exactly what my boyfriend and I do every night. We’re always telling each other how lame we are ;)
I can’t wait to try this pumpkin roll… it’s his favorite desset too so hopefully I can pull it off!

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Kristin (ChasRunner) November 2, 2010 at 10:50 am

I made one of these for the first time last Thanksgiving, and it wasn’t that hard! I used my grandmother’s recipe, and it called for a jelly roll pan. Man, I searched high and low for one of those babies! Now I read you made yours with a regular baking sheet?! I’m a little miffed. Oh well, I think the purpose of the jelly roll pan is to make the ends roll together nicely.

I LOVE pumpkin rolls :) Enjoy.

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Kristin (ChasRunner) November 2, 2010 at 10:52 am

Oh…and my recipe also called to wrap the actual cake in a (clean) dish towel and let is rest for a bit on the counter. It makes it easier to roll up and less likely to tear!

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Averie (LoveVeggiesAndYoga) November 2, 2010 at 11:22 am

Great job on this one….

But really wanted to say after reading the part about him not telling you it was his fave dessert…didn’t you just want to THROTTLE him after that?! My husband, after being married 10 and together 12 years, will randomly say things like omg I love xyz or I hate abc. And it’s like, really?! You waited a…decade!!….to mention this to me. Really ?

I feel your pain.

:)

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JosephineTomato November 2, 2010 at 11:23 am

Quick technical question for you: I didn’t realize you could put wax paper in the oven (I thought it was only parchment). Nice to know you can but is it limited by a certain temperature? Thanks again for sharing great recipes so often – you are very generous with your ‘secrets’.

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Marcy November 2, 2010 at 11:25 am

Your pictures are beautiful and the roll looks lovely but nothing beats the classic Pumpkin Roll recipe from Libbys. Their canned pumpkin is hands down the best ever.
http://allrecipes.com//Recipe/libbys-pumpkin-roll-with-cream-cheese-filling/Detail.aspx

BTW, congrats on Project Food Blog! When is the video due?

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Michelle November 2, 2010 at 11:39 am

ahhaha. at first I thought the recipie was called “Classy Pumpkin Roll” instead of Classic. Which would have been awesome. Classic is good too though.

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Jessica November 2, 2010 at 11:49 am

When you take the cake part out of the oven, the trick is to roll it up in a dish towel. I usually put powdered sugar on the towel first, flip the cake over, then gently roll. Letting it cool in this position before frosting means that it won’t crack when you reroll it! I double my frosting recipe because I like a 50/50 ratio :)

Pumpkin Logs are BY FAR my favorite dessert ever so I’m so happy to see that you made one too :)

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Rachel @ The Avid Appetite November 2, 2010 at 12:07 pm

Yum! The only thing I can think of that’s better than pumpkin cake is pumpkin cake doused in delicious frosting.

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Sana November 2, 2010 at 12:19 pm

Men would like complicated desserts. My bf loves apple pie! I wish it were a cookie or a cake!

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Candice @ ChiaSeedMe November 2, 2010 at 12:23 pm

This looks delicious! I have never made a pumpkin roll…not sure why now! I may have to give this a go. Glad Almanzo liked it:)

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Jenny November 2, 2010 at 12:37 pm

My mom used to always make jelly rolls, but pumpkin rolls are so splendid and genius! I shall make this for thanksgiving, or before, maybe after too:)

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Lisa (bakebikeblog) November 2, 2010 at 2:16 pm

I am TOTALLY intimidated by roll up cakes – for the same reason! yours turned out beautifully though!

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Allison November 2, 2010 at 2:32 pm

Yummy! I love pumpkin everything, and that pumpkin roll looks amazing! Thanks for the recipe!

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Franziska November 2, 2010 at 2:48 pm

I do most of my baking during the holidays and this looks delish. Love anything pumpkin and add cream – even better! Thanks :)

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Kaitlin With Honey November 2, 2010 at 3:18 pm

Every time I think you couldn’t possibly come up with a better recipe from the last, you surprise me again.

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Paige November 2, 2010 at 3:42 pm

I was never a true chocolate fan, but today I met Lindt Sea Salt Dark Chocolate. Now I’m a believer. Amen.

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Chelsea @ One Healthy Munchkin November 2, 2010 at 3:58 pm

When I read “pumpkin roll” for some reason I thought of a pumpkiny cinnamon bun. I wonder how those would taste…

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oc2seattle November 2, 2010 at 4:29 pm

LOL! I’ve been married for almost four years and dated my husband for two years before that and I’m still finding out basic things he never bothered to tell me ;) You nailed it with why no-one makes jelly roll type cakes – the pressure of perfection!

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Brenna November 2, 2010 at 4:57 pm

Looks yummy :)

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A Teenage Gourmet (Sami) November 2, 2010 at 5:03 pm

Believe it or not, a pumpkin roll has been on my “to make” list for over a year now. I’ve been eyeing Simply Recipes’ cake, but yours looks awesome too! I’ll have to compare recipes and choose now. Thank you for reminding me to make a pumpkin roll this Thanksgiving. They are one of my all-time favorite desserts.

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stacey-healthylife November 2, 2010 at 5:19 pm

You two are funny. The rolling part looks very intimidating.

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Kelly November 2, 2010 at 5:28 pm

This is so far out of my league that I can’t even see it…haha!! There is no way I could make this…good thing my husband hates pumpkin! Yes…he does…totally un-american or un-human in my opinion!

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Cynthia (It All Changes) November 2, 2010 at 5:52 pm

The best tip I ever learned from a champion pumpkin roll maker was to use a clean tea towel to do the rolling. She would flip the finished cake on the towel to cool and then roll using the towel after she spread the frosting. Makes it so easy!

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Annie@stronghealthyfit November 2, 2010 at 5:54 pm

Great post- beautifully written! I’ve made cinnamon rolls before, but would love to try making a pumpkin roll. I like tackling recipes for things I’ve never made before!

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Marie-Journey to Body Zen November 2, 2010 at 6:22 pm

Looks delish! Can i just say that i completely suck at the whole greasing and wax paper thing, or the whole grease and flour thing….basically anything that is supposed to help my cakes “not stick” i manage to mess up. maybe you can do a post about how to properly, step by step, grease and flour or grease and wax a pan for those of us that struggle with this ridiculously easy concept? :) lol

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Salah@myhealthiestlifestyle November 2, 2010 at 6:49 pm

omg that lokos so amazing!!!

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Cara Craves... November 2, 2010 at 6:56 pm

Seems like a random favorite dessert, but each to his own :)
Your version looks spectacular!

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Laughter-Loving Stacy November 2, 2010 at 7:12 pm

That’s one of my favorite desserts! Yay I’m so glad you posted this!

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Alyssa November 2, 2010 at 7:46 pm

That is hilarious! Don’t be taken aback though…I have been with my husband for over 2 years now and we still learn something new about each other every day!!! Insanity :-) But fun :-)

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Laura (Starloz) November 2, 2010 at 8:26 pm

the best thing about relationships is discovering new things.

you’ve got me hooked on the pioneer woman now. (i know im behind). woah i might never leave her site.

the roll sounds incredible but i dont think i’ve ever experienced anything rolled, which seems odd

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Jaime November 2, 2010 at 8:39 pm

YUM. I am with Almanzo- pumpkin roll is my FAVORITE dessert of all time. I use my grandmother’s recipe, which also calls for a clean towel ( I use her stitched feed sack type dish towels). Sprinkle with a bit of powdered sugar, roll the cake in the towel while still a bit warm. Let cool. Unroll and spread frosting, then roll up again and there you have it. Now I must bake one. :)

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Kris November 2, 2010 at 8:46 pm

I’ve never heard of a pumpkin roll cake. But it sounds delish. I just might have to try it. I have a strawberry roll cake on my blog which is FANtastic. –cake + whipped cream + fresh strawberries = heaven. http://tiny.cc/5pjf4

Thanks for another new recipe!

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Munching Mamacita November 3, 2010 at 4:39 am

You’re so right! I never ever think about cake rolls but they’re so delicious and this one looks to-die for! Pumpking + cream cheese frosting? Almanzo is a very lucky man ;)

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Katie (Sweet Tater) November 3, 2010 at 5:43 am

this is delightful.

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Cailin @ Stir Crazy November 3, 2010 at 6:19 am

Yes, I’ve always been intimidated about making these sorts of cake rolls… but you make it look pretty easy! Looks delicious!

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Heather @ Get Healthy With Heather November 3, 2010 at 6:52 am

It’s been a long time since I’ve made a cake roll. Pumpkin and cream cheese sounds like a dream :)

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shanon November 3, 2010 at 7:20 am

You two are so cute! I love pumpkin. When pumpkin hits the store shelves it just make my insides smile thinking about the changing seasons.

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JavaChick November 3, 2010 at 8:43 am

Now wanting to ask my Mom for her jelly roll recipe. Haven’t had it in years, but it was always such a treat!

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Clizia November 4, 2010 at 1:11 pm

Hi! I’ve been reading your blog for a while, I love your style and the way you talk about food.
I’ve never been to America and hadn’t even heard of pumpkin rolls before I read this post, but the minute I read about it, I knew I had to try and make it! Said, done. I baked it today: absolutely delicious!! Well done!!

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Sarah @ See Sarah Eat November 4, 2010 at 1:38 pm

Haha! I’ve been married to my husband for five years but we’ve been together for 11 and I’m still learning new supposed “favorites” of his, I think they just don’t know sometimes ;-) That roll looks delicious!

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Clizia November 6, 2010 at 6:19 am

Hi again, could you please suggest something to substitute pumpkin with in this recipe? So that one would be able to make this cake even when the pumpkin season is over :) Thanks a lot!

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Kelsey November 7, 2010 at 12:35 pm

Bookmarking!

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melissa November 7, 2010 at 1:40 pm

i made this today, it tastes great but it cracked a lot when i rolled it up…should i have let the bread part cool longer before i put the cream cheese frosting on?

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A Teenage Gourmet (Sami) November 24, 2010 at 3:54 pm

This was the final push that I needed to make a rolled cake! I followed your recipe, except I used a rolling technique from “Pinch My Salt.” My cake turned out beautifully. Thanks!

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CA October 17, 2011 at 8:43 am

I made this yesterday and it was amazzzzing! If anyone is hesitant about making it, do it! I added about 1.5 tsp of cinnamon to the icing b/c it was a little sweet for my taste, and it was a terrific addition, it really gave it that extra zing.

If anyone is having trouble rolling up the cake without it ripping, I recommend peeling the still-hot cake off the wax paper, and then carefully rolling it up in a clean dish-towel. Then, let it cool like that for an hour before unwrapping it. The cake will retain the roll-y shape, so once you ice it, it’s really easy to just roll it back up. Cooking Light has a pretty good tutorial for this.

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Toni October 29, 2011 at 4:11 pm

I love pumpkin roll and find it a great dessert to make from scratch. Last time I made it I laid the cake on a towel and then proceeded to roll it up that way. Didn’t get any cracks in it at all. Can’t wait to try this recipe though.

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Toni October 31, 2011 at 6:04 pm

Wow, i really meant to write pretty much what the comment above mine says. I must have been spacing when I wrote my comment. Definitely rolling up the pumpkin roll out of the oven and letting it cool inside the towel works fantastic.

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parviz November 18, 2012 at 12:28 pm

thanks I love cook plesa help my.

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Bibis December 10, 2012 at 1:22 am

Gorgeous video and recipe want to try it out. Raw pukpmin seeds have become a nice mid-morning or mid-afternoon snack for me (just a palm-ful) along with a glass of vegetable juice. Thanks!

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