Every year, my husband has asked for a pumpkin roll. I was always skeptical. It sounded hard. I didn’t have the right pan. No one in my family had ever made one. My list of excuses went on and on.

Last year at Christmas, I finally got a jelly roll pan in my stocking, and decided this would be the year I’d actually make a pumpkin roll. I wasn’t sure what to expect, as I didn’t grow up with this like my husband did. I’ll also risk being ostracized and admit that I HATE pumpkin pie….so I was a little worried I wouldn’t like this. However, I was pleasantly surprised…both with the taste and with how easy it was to make! I already have a variation planned for Christmas!

This is a tasty pumpkin flavored cake with a cheesecake filling. This is a great alternative to pumpkin pie on your holiday table this year. Enjoy!

Holiday Pumpkin Roll


For the Cake:
1 cup sugar
3 large eggs
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
3 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

For the Filling:
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup powdered  sugar
1 teaspoon vanilla extract

1. Preheat your oven to 350 degrees. Spray a 10 x 15 in. jelly roll pan with cooking spray.

2. In large bowl, mix together the sugar and eggs. Beat until thick and almost fluffy.  Beat in pumpkin and lemon juice.

3. Add in the flour, baking powder, salt, and pumpkin pie spice. Incorporate into the pumpkin mixture.

4. Spread your batter on the jelly roll pan. Bake for 15 minutes, and remove from oven. Allow the cake to cool for 15 minutes. Next, turn the pan over onto a clean tea towel sprinkled with powdered sugar. You may need to run your knife around the edge of the cake to get it to release. Allow the cake to cool for another 10 minutes.

5. (Now comes the scary part…but you can do it, and it will work!) Roll the cake up in the tea towel, starting at the 10 inch side. I was certain mine would fall apart, but it didn’t! Trust the process. At this point, I put my rolled up cake in the fridge to cool while I made the filling.

6. To prepare your filling, beat together the cream cheese, butter, and vanilla. Stir in the powdered sugar, blending until the mix is smooth and creamy without lumps.

7. Gently unroll the cake, and spread the filling. Roll the cake up again, this time on plastic wrap. (I don’t think I did that, and it was just fine.) Cover and chill in the fridge for at least one hour before serving.

This is a show-stopper and really looks great on the plate. I thought it would be WAY harder than it was, and was pleased with how it turned out. (Okay, there MAY have been some kitchen dancing…..) Enjoy this delicious and beautiful taste of fall.