This classic pumpkin roll recipe is on my baking list every single fall! I’ve been making it for years and it is always a hit. It’s the perfect, make-ahead dessert for fall gatherings or potlucks.
I remember the first time I attempted this pumpkin roll recipe. It was at least 25 years ago and I was so excited that it was a success and was so beautiful. Since then I have made more pumpkin rolls than I can count and each time, that feeling of accomplishment is the same. There is just something about this recipe that’s challenging but so fun. I think it has something to do with dumping the cake out of the pan!
That actually sounds worse than it is. This pumpkin roll recipe has a lot of steps, but they are so easy….and the end result is definitely worth it.
Pumpkin Roll Recipe tips:
- Make sure to use pumpkin puree and not pumpkin pie mix.
- Set the timer for the five minute cooling period. The cake needs to still be warm to roll up correctly.
- Prepare your pan well with shortening & flour OR use Baker’s Joy.
- Use a smooth cotton towel to roll up the cake. Don’t use anything with fluff or nap.
Some of my pumpkin rolls are prettier than others. I would give this one about a B+. The thing to remember when rolling the cake up the final time (after the frosting is on) is to get it as tight as you can. The tighter the roll, the more perfect the slices. I do love a pretty pumpkin roll…but no matter what it looks like, I promise it will taste amazing!
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(Round leaf plate and scalloped platter no longer available.)
More pumpkin dessert ideas!
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