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The production procedure is very simple, you just require to comply with the techniques that we have actually written on this page. The following are the phases of just how to cook CLASSIC PUMPKIN ROLL.

Give me ALL the pumpkin! Last week I shared my new favorite pumpkin cookies, did you see them. They are CHEWY (not cakey).  Picture your favorite chocolate chip cookie that’s crisp on the outside and soft on the inside–and then add pumpkin spice flavors to it. YUMMMMM.
Keeping with my pumpkin obsession, I have been so excited to give this recipe an update for you all. I originally shared this recipe in 2014, and the pictures were in desperate need of an update. It still remains one of my favorite pumpkin desserts.  You just can’t beat a classic pumpkin roll recipe, and this one has a trick for making the process easier then ever.

I know many people avoid making pumpkin rolls because the process seems tricky. This method, however, is easy and completely fool-proof! Most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar. Then you’re supposed to roll the cake up in the towel.  Honestly, this method has always been a dusty, powdered-sugary MESS for me. Not to mention that you end up with a sticky mess of a rag when it’s done.

Guys, there is such a BETTER and EASIER way!  Parchment paper is the trick!  The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool. Then unroll it and spread with cream cheese frosting.


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • Filling:
  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar , plus more for dusting


  1. Preheat the oven to 350 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don’t need to!)
  2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  4. ………………………………..

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Originally posted 2018-03-18 12:33:15.