Since my first taste of Pumpkin Roll its been one of my favorite desserts. The light and tender pumpkin cake along with the cream cheese frosting is the perfect after dinner (or breakfast) treat.
Enjoy this Classic Pumpkin Roll with cream cheese filling at your holiday table!
As I sit in my aisle seat of an overcrowded flight from? San Francisco to Philadelphia, I can’t help but marvel at how far I have come during my years of blogging. Before blogging I was more of a passive participant in the ever-changing area of technology, satisfied to let it pass me by, as those much younger embraced and pursued it always looking for the next best thing….sigh
Now I’m called a live stream pioneer and referred to as a social media influencer. Somewhere along the way, I embraced technology and social media.
But one thing that will never change is the fact that I am a Chef and food blogger. Those are two professions that I hold dear and I feel define me as a person.
With that in mind and Thanksgiving just around the corner, my thoughts went to the holiday traditions of my childhood, and our family trips to Vermont, and my first taste of Pumpkin Roll. I haven’t thought about those times for a while, and I can’t remember the last time I enjoyed a slice or four of pumpkin roll. But with fall in the air (well not in Florida) its time for everything pumpkin to start appearing in the stores and on our table.
Making my first pumpkin roll was a challenge for me. Not being a trained baker I’ve always been afraid of making any type of roll cakes. As it turned out, the cake was easier to make than I
As it turned out, the cake was easier to make than I imagined and was every bit as delicious as I remembered. So if you’re looking for yet another delicious pumpkin dessert to grace your holiday table, I wholeheartedly recommend this cake!
If you need a Gluten-Free version of this delicious dessert you can find it here, Gluten Free Pumpkin Roll.
How do I store a finished pumpkin roll?
Once filled and rolled, wrap the finished pumpkin roll tightly in a piece of plastic wrap and then again in a layer of foil. Make sure that the ends are sealed well, this important. After properly wrapping the pumpkin roll you can keep them in the refrigerator for 2-3 days or you can freeze them for up to a month.
When ready to serve the pumpkin roll, remove it from the freezer or refrigerator and allow the roll to come to room temperature before serving.
If you love Fall Desserts you might also like these recipes:
- The Original Pumpkin Crunch Cake
- Pumpkin Praline Cheesecake
- Holiday Pie Recipes
- Cranberry-Blueberry Cheesecake
If you’ve tried my Pumpkin Roll recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
Since my first taste of Pumpkin Roll its been one of my favorite desserts. The light and tender pumpkin cake along with the cream cheese frosting is the perfect after dinner (or breakfast) treat.
- 1/4 cup powdered sugar to sprinkle on towel
- 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 salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 8 ounce package cream cheese softened
- 8 ounces mascarpone Cheese or cream cheese
- 2 cup powdered sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar for dusting
- Preheat oven to 375 degrees
- Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- Spread evenly into prepared pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel, and carefully peel off the paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on a wire rack.
- Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
- Carefully unroll cake; remove towel and spread cream cheese mixture over cake.***
- Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.
More recipes from my site
It’s The Great Pumpkin Crunch Cake Charlie Brown!!- Pumpkin Praline Cheesecake Recipe for your Holiday Table
- The Original Pumpkin Crunch Cake with Cream Cheese Frosting – My Holiday Tradition
- The Best Gluten Free Pumpkin Roll Recipe
- Fall Holiday Pie Recipes for your families table
- Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Rum Frosting
Sylvia Seats says
November 13, 2018 at 1:56 pmHello Dennis
I have been looking for a great pumpkin roll recipe for a while. I want to make one for my family this Thanksgiving. I do have a question regarding the Icing. So should you choose either the regular cream cheese or the mascarpone cream cheese for this recipe? How about mixing 4 oz of each? I’ve never tasted mascarpone cheese before. Sounds great though!
Lisa says
November 11, 2018 at 9:48 amHi,
This looks so delicious. I have lost my recipe for this cake and was trying to find another to make for this Thanksgiving and happened upon yours.
I have a question about your icing though. Would it be a total of 9 ounces of cream cheese? I don’t understand
the first ingredient. I know there is 8 ounces for the second ingredient but what is the 8 on the first referring to??
Thank you so much!
Chef Dennis Littley says
November 11, 2018 at 10:41 amThanks for catching that Lisa. It should be 8 ounces of cream cheese total.
Let me know how it turns out.
Christine says
November 6, 2018 at 12:09 pmMy first-ever attempt at a pumpkin roll, I made one gluten-free and one regular, and while they didn’t come out as beautiful as yours, they tasted great and were a hit! I made 2 cake parts, but only 1 1/2 the frosting recipe and it worked out great! I will make again for Thanksgiving!
Chef Dennis Littley says
November 6, 2018 at 5:35 pmI’m happy to hear you made them both Christine. I’m sure your next attempt will be even better!
Maria says
October 6, 2017 at 9:10 amLoving the addition of mascarpone to your filling! The best! And your pumpkin cake looks so perfectly spongy and light!! I need to try your recipe. Mine never turns out looking this beautiful!
Chef Dennis Littley says
October 8, 2017 at 1:16 amthanks Maria, I was surprised how easy it was to make this roll my first time. I hope you enjoy it as much as we did
Megan @ Pip and Ebby says
October 2, 2017 at 4:18 pmI’ve always been afraid of attempting rolls like this one, but you just gave me the nudge to try. Yummy, I’m salivating over here!
Jean | DelightfulRepast.com says
November 4, 2016 at 9:08 pmChef Dennis, I just posted about blogging and tech challenges yesterday and would love to have you read that post and comment on it. I love the look of your pumpkin roll and must try it.
Debi Davis says
November 26, 2014 at 11:04 pmI’ve been eyeing this since you first posted it, and I just printed it and set out all the ingredients. It will be on my table tomorrow. Happy Thanksgiving.
Shelley Smith says
March 12, 2012 at 4:16 amHello, I just found your blog recently, and just cooked your Pumpkin Crunch recipe over the weekend and just had to write to thank you for sharing such a delicious recipe! it was wonderful and made me feel less homesick lol. I’m a Vermont girl (loved to learn that you enjoyed your trips to Vermont!) but I now live in Scotland. I’ve been over here for 17 years next week, and while I go home to VT at least once a year, this past year I have been so overwhelmingly homesick…this pumpkin roll reminded me so much of home that I could close my eyes and almost believe I was with my family back there…thank you especially for that! =) I’m going to make this for my family when I go home later this year. The only thing I didn’t have to follow your recipe completely was the can of pumpkin, so I had to make my own from roasting a pumpkin and then evaporating all the excess liquid to get the right texture, but I don’t imagine that doing that will have changed the actual flavors of this recipe, if it did, it would have been only a minor change. So once again, thank you for this great recipe and thanks for making me home to VT, I can’t tell you how much that means!! I hope you’re well and that you are having a wonderful week!
Chef D says
March 12, 2012 at 4:24 amHi Shelly
what a wonderful comment! Thank you so much for stopping by, and if I can take you home for just a moment that I have done more than I could have ever dreamed of! In one of my last posts, I mentioned how certain foods bring back memories form other times so easily, we do tend to associate food with many of the good times in our lives.
I can’t imagine roasting your own pumpkin would have done anything but improve the flavor, and I’m so happy to hear that you enjoyed it! If you have any more pumpkin left and want a really, really good cake, check out my pumpkin crunch cake, I only make a few time a year but people are always asking for it.
Thanks again for such a beautiful comment, I truly appreciate it, and have wonderful day in Scotland!
Cheers
Dennnis
Shumaila says
December 2, 2011 at 5:52 amI have been dying for a cream filled cake roll and its been on my mind to make one. Thanks for sharing this! You always make such beautiful looking recipes! And indeed, you are a great blogger. I read your post on the food blogging ethics and loved it! Great to be part of such a talented group!
Terra says
November 25, 2011 at 8:21 pmI have been saying I will make a pumpkin roll, and still have not. I remember one Christmas I made it for my family, man did my Uncle love it:-) I love the crunch layer in your pumpkin roll, what a fun idea, adding another texture:-) Beautiful, Hugs, Terra
mangiabella says
November 17, 2011 at 7:46 pmp.s. incredible pumpkin roll
mangiabella says
November 17, 2011 at 7:46 pmyou truly are our most valuable foodie 🙂 congratulations friend, well deserved indeed. Such an inspiration you are in so many ways – on a side note, what kind of tablet do you have????
Maranda says
November 14, 2011 at 11:24 amCongratulations on most valuable foodie!!! And congrats on such a stunning cake! My niece is scared of pumpkin roll cakes and I told her we will definitely be making one to push her past her fear. I may have to use your recipe! Thanks for sharing!!
Lora ~ cakeduchess says
November 12, 2011 at 8:35 pmI’m with Barb and cranberries. But my crush this season is also on any thing pumpkin. This roll looks so moist and delicious!! Finally making it around to see the Vintage Recipe swap posts. 😉
Lana says
November 11, 2011 at 2:42 pmI want to congratulate you once again, as I am one of the bloggers that followed your advice and learned a lot from you:) I share your amazement with technology and feel extremely fortunate to live in this age when borders and distances are erased with a click of a button – that never seizes to astound me:)
Your pumpkin roll looks divine and I can only imagine the nice surprise of the crunchy layer. My mom made rolls fairly often and counted them in easier desserts, but I always stayed away from them thinking that they were too challenging, until I ventured in the unknown territory and made a few successful ones:)
Have a great weekend!
Emily @ Life on Food says
November 10, 2011 at 9:14 pmFirst isn’t Google Analytics amazing. I love tracking data like that. Second, this pumpkin roll looks amazing. The crunch is what really does me in.
Dara says
November 10, 2011 at 9:59 amLove it! Congrats on your award – you really are the MVF! I have been following you since I started blogging and never miss an “ask Chef Dennis.” Well deserved.
Jen says
November 8, 2011 at 11:53 pmCongratulations on your Most Valuable Foodie Award! Can’t wait to hear all about the conference!
Barbara | Creative Culinary says
November 8, 2011 at 8:18 pmThis looks beautiful with the cranberries and I might be inclined to even make a cranberry sauce to serve it on…but then I have such a huge crush on cranberries I could put then everywhere this time of year.
Christine says
November 8, 2011 at 7:55 pmCongrats on winning Foodbuzz award.
Missy says
November 8, 2011 at 7:00 pmOh good lord. I need a piece of this cake. I am such a sucker for roll cakes!!!!
Alli says
November 8, 2011 at 6:58 pmCongratulations Dennis on your FoodBuzz award! That is so wonderful! And I would absolutely add the crunch layer in the pumpkin roll cake…sounds like a perfect holiday cake to impress friends and family with!
claire says
November 8, 2011 at 5:35 pmYum, Yum,YUM! As always Chef, I am loving your swap!
Sabrina Modelle says
November 8, 2011 at 4:11 pmDennis,
So great to see you last weekend, and so happy to participate in the swap with you these many months.
Of course, I knew you’d win MVF. I was rootin’ for you for sure.
X
S
Rhonda says
November 8, 2011 at 2:45 pmCongrats on the Foodbuzz award!
Becky says
November 8, 2011 at 1:36 pmChef,
Congratulations on your award! You have been such an amazing mentor to us all, and you certainly live up to your award.
Love the Pumpkin Roll Cake, especially with the crunch layer! I’m bookmarking this one.
Elin says
November 8, 2011 at 8:35 amHi Chef Dennjis,
Congrats for being voted as the “Most Valuable Foodie” You deserve it and we look forward to your sharing at the Foodbuzz Festival 🙂 It must be a memorable one. Rest well and this pumpkin crunch roll looks delicious. Have bookmarked it . I love pumpkin very much and this is great way to use up remnant pumpkin for this roll 🙂 Have a rested day,
Elin
Kita says
November 8, 2011 at 8:18 amI just made my first pumpkin roll last week but wish I had seen this first. I like your recipe better 😉
And woot woot! Well deserved win for most valuable foodie!!!
Ann says
November 8, 2011 at 12:57 amThe pumpkin roll looks amazing and congratulations on the award….it’s well deserved and I’m thrilled for you!
Amalia says
November 8, 2011 at 12:57 amThis looks fabulous! I love that it’s a rolled type of cake, a great change from the ordinary sheet and layer cakes 🙂
naomi says
November 8, 2011 at 12:24 amCongrats and so well deserved!! I love your pumpkin roll and I would definitely add the crunch! 🙂
emily | nomnivorous says
November 7, 2011 at 10:28 pmCongratulations on your FoodBuzz win!
Now, on to the dessert… I’m sort of bummed that I never had a pumpkin roll in my childhood to be nostalgic about. I love pumpkin but I am not too into pumpkin pie. This seems like a fantastic replacement for the Thanksgiving dessert table. Lovely job with the swap.
Roxana GreenGirl says
November 7, 2011 at 10:20 pmCongratulations on winning the award. It would have been a shame not to, you’re such a supportive blogger and, I can probably speak for many of us, your encouraging comments made us keep going.
Can’t wait to read all about the festival. I wish I could have made it too, unfortunately every year is exactly on my daughter’s birthday and as much as I love blogging she comes first:)
Your pumpkin roll sounds like a great addition to the Thanksgiving dinner! Thanks for sharing
Camilla Fay (Caffay Way) says
November 7, 2011 at 9:10 pmI’ve made roll cakes before, but never with pumpkin and never with a crunchy crust, this is so creative! I also wanted to mention that when I first started a food blog a little over a year ago, you were the first person to comment on one of my posts that was not my mom 🙂 I am so grateful to be involved in this recipe swap and I was excited to see that you are a member. That first comment might not seem like a big deal, but it was huge for me! (this was the post ): http://www.caffayway.com/2010/06/27/roasted-red-potatoes-with-garlic-and-rosemary-balsamic-dressing/
Thanks again and congratulations on the big win at the FoodBuzz festival.
Lindsay (Rosemarried) says
November 7, 2011 at 8:48 pmDennis, I can’t say enough how happy I am to be part of this group with you. I hope your trip to SF was great, and congrats again on the award! You deserve it. And pumpkin roll? You’re playing into my childhood nostalgia…as pumpkin rolls were one of my favorite things about this time of year. It looks like yours turned out perfectly! As always, thanks for your thoughtful contributions.
Lawyer Loves Lunch says
November 7, 2011 at 8:31 pmSo good to see you this weekend! And again, congratulations on the award. It was well deserved and couldn’t have gone to a nicer blogger!
Happy When Not Hungry says
November 7, 2011 at 5:53 pmWow this looks beautiful and perfect for Thanksgiving!
alex says
November 7, 2011 at 5:39 pmcongrats on your Foodbuzz award, and this great recipe! I love the memories attached to it and I would love to make it!
Grubarazzi (@Grubarazzi) says
November 7, 2011 at 4:55 pmThis is really beautiful. I love vintage recipes like this. This post also reminds me that I need to add “tablet” to my christmas wish list. I can’t go another day without one.
Cassie @ bake your day says
November 7, 2011 at 4:43 pmSuch a great post, Dennis! I have only been blogging since February but I, too, say it with pride and conviction. I love this community!
Jacqueline - The Dusty Baker says
November 7, 2011 at 3:46 pmWelcome home Chef Dennis! Can’t wait to hear all about your FoodBuzz Fest adventures : thanks for the constant tweeting! I’d say you’re doing pretty darned well with all this technology, and I for one am psyched that you’ve taken it all up with such gusto! This recipe is beautiful, definitely Rockwellian, which is my new favorite word.
Carolyn says
November 7, 2011 at 3:16 pmLove your vintage recipe swap, you all come up with such great variations.
Julia says
November 7, 2011 at 12:28 pmYes, I love that you combined pumpkin and maple too! AND I love that you conquered the roll cake. Looks real good!
Mary says
November 7, 2011 at 12:19 pmCongratulations on the award. I hope you’ve had a fantastic trip! The cake looks terrific and the crunch layer sounds like the perfect addition.
Rachel says
November 7, 2011 at 12:17 pmI’ll take a slice or four of your cake! I love how maple syrup sent you on a nostalgic trip though past holiday seasons and led to something that actually challenged your chef skills.
Congratulations again on the award! I really enjoyed meeting you at the festival!
Amy's Cooking Adventures says
November 7, 2011 at 11:58 amI always love seeing the recipe in your vintage recipe swap! It makes me want to raid my grandma’s old cookbooks and go to town!
Congrats and being named most valuable foodie! You certainly do a lot for those us us newer bloggers–thank you 🙂
Kristen says
November 7, 2011 at 10:34 amCongratulations on your award. You definitely have done more for foodbuzz members than anyone else I know. I am looking forward to hearing about your weekend.
The crunch is a delightful addition to pumpkin roll. I know I’d certainly line up for a slice!!
Burwell General Store says
November 7, 2011 at 10:29 amDennis… so many things to say about this post, first of which is that it’s genius!!! A pumpkin roll was one of my favorite recipes to make as a kid, so I’m nostalgic already. Thanks for participating, as always, in the swap, and a HUGE congratulations to you for the FoodBuzz award!!! I’m honored to know you and inspired by every post. 🙂
kateiscooking says
November 7, 2011 at 10:09 amCongratulations! And, well deserved!!! This is a dessert I’ve only had a couple of times in my life – but I certainly wish it was more since it’s fantastic. I love what you’ve done with the crunch layer!
Megan @ Pip and Ebby says
November 7, 2011 at 9:11 amIsn’t it crazy how food blogging can change lives and open eyes? It’s such an amazing hobby! Glad to have you as a food blogging friend!
I think I salivated on my keyboard a bit upon first opening this post. WOW! This looks amazing. The crunch layer sealed the deal for me. 🙂
Liz says
November 7, 2011 at 9:06 amWhat a delicious pumpkin roll! My family would adore this one…I need to break out the pumpkin a couple more times before I start the Christmas baking.
And congratulations on your Most Valuable Foodie Award!!! You have been such a great asset to us all!!
Kath says
November 7, 2011 at 8:46 amWhat a gorgeous cake, Dennis!
Congrats on your well-deserved award! I actually would have been shocked if you hadn’t gotten that one. I’m looking forward to hearing about your news later this week!
Janet Rudolph says
November 7, 2011 at 8:19 amSo wonderful to meet you at Foodbuzz. Congratulations on your win! Well deserved. Can’t wait to make this recipe, too, even without chocolate 🙂
Kiri W. says
November 7, 2011 at 8:19 amNice! I’ve had a killer pumpkin cream roll recently, but I feel that the crunch layer would add a lot to the experience. 🙂
Tina@flourtrader says
November 7, 2011 at 7:05 amCongrats on the award-I knew you were a shoe in!
Also, this is a great twist on that traditional recipe. Your roll turned out perfect-would have never known this was not something you have made in the past.
Looking forward to reading more info on the festival!
In Katrina's Kitchen says
November 7, 2011 at 5:40 amLater in the week?! You’re killing me!!! At least we got the Foodbuzz news! Dennis if there was ever any doubt that you deserved this award…? Well there isn’t. You are seriously one of the reasons blogging “took off” for me. Your encouraging words and thoughtful comments to me and many others are like little pockets of sunshine. You deserve every bit of accolade!
Peggy says
November 7, 2011 at 5:29 amSo much congrats on a well-deserved Most Valuable Foodie win Dennis! This pumpkin roll looks amazing, and a perfect addition to any Thanksgiving table =)
Can’t wait to hear about the great time you had at the Foodbuzz Festival and what’s in store for you!
Dionne Baldwin says
November 7, 2011 at 3:19 amMaybe you could fill me in on your announcement as close to now as possible…I can’t wait! I really am excited to hear about your weekend! Next year Taylor said she wants me to go and she wants to go with me. 🙂 She created a delicious caramel apple pie recipe today using a technique she saw on Iron Chef. Anyway, I might have to consider taking this to Thanksgiving! I love the idea of a crunch layer adding another note of goodness to the already delightful pumpkin roll!
I hope you have a good week!
Nami | Just One Cookbook says
November 7, 2011 at 2:33 amCongratulations Chef Dennis! I can’t wait to read and see what you did in Foodbuzz festival and hear about your next journey. I love this beautiful pumpkin roll with crunchy texture as a surprise. 🙂
daksha says
November 7, 2011 at 1:03 amAH, the simple classics never fail…so tempting.
Nikki says
November 7, 2011 at 12:50 amWhat a great twist to throw into a maple cake! Can you believe I’ve never made a pumpkin roll? I love them, yet never made one! Definitely better get on that… 🙂
It was a pleasure meeting you Saturday night, Dennis. Glad we had a chance to chat and learn more about you. You’re so delightful, and definitely deserving of Most Valuable Foodie! Hope our paths cross again! -Nikki
Alyssa says
November 7, 2011 at 12:09 amYou are truely deserving of the Most Valuble Foodie award! Congrats! That cake looks wonderful and moist. I really love your take on the original. I think it still keeps the essence of the original recipe but it is really a great twist. Congrats again on your award!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
November 6, 2011 at 11:02 pmGlad that you’re on the way back home. I hope the flight went smoothly and your back in your loved ones arms already.
This is a beautiful pumpkin roll, Chef. You’ve just re-created Hubby’s favorite dessert. I bet he’ll be all over that crunch layer too. I love the sound of it. Using vanilla wafers is genius.
Foodness Gracious says
November 6, 2011 at 10:57 pmThis looks like a thanksgiving bookmark! I can relate to your thinking about technology and being a food blogger. As I started blogging I had no idea it would turn into a full on hobby which I am truly passionate about. I could say addicted but that always seems to me like a bad word:) passionate is much better! Congrats on your award and I hope I can make it to the festival next year. I cant wait to hear more about the weekend..
Take care,
Boulder Locavore says
November 6, 2011 at 10:49 pmLove the idea of this cake and have never made one either! Putting something crunchy in this is genius as it would make all the difference. It’s hard to believe we’ve been at this for so long, is it not? I think I dragged you into this on the third round and was so glad to have a chum along for the ride. Amazing to reflect on how much has happened to you in the last year let alone two. Congratulations on your FoodBuzz award; absolutely no surprise (so says a friend and one of your biggest fans)! Look forward to hearing the rest of your news this week.
Sippitysup says
November 6, 2011 at 10:25 pmtechnology is terrific. I am so glad to have seen in you in San Francisco. Enjoy the flight and the new tablet. GREG
Curt says
November 6, 2011 at 10:11 pmFirst of all, congrats on “Most Valuable Foodie”! That’s awesome!
Second, yes, technology is great, and a shame if we let it pass us by. It is amazing at how many people in other countries speak English and read English blogs. We should be ashamed for being so oni-lingual. (IS that a word?)
Most of all, this is an awesome rendition to the original recipe!