My All-Time Favorite Traditional Pumpkin Roll Recipe
It’s officially November, and I am SO EXCITED that it’s almost time for my favorite holiday, Thanksgiving! I’m not sure if it’s just the weather, the good food or the time I get to spend with my family reflecting on how much God has blessed us that I love so much. I think it’s definitely a combination! I’ll admit, one of my favorite parts is all the good food, and I look forward to either making or having my mom’s traditional pumpkin roll each year.
My mom made this pumpkin roll every year when I was little. I actually used to hate pumpkin, but as I got older I fell in love. I remember always helping my mom make multiple pumpkin rolls throughout the holiday season because she would bring them to parties and give them as gifts. She would pull out her old red and white checkered Betty Crocker cookbook that she has had for so many years.
We would actually use the recipe for the jelly roll, and my mom adjusted it to make it into a traditional pumpkin roll instead. I remember the pages of the book had her scribbled handwriting all over it with notes on how to adjust the recipe. The instructions were a little all over the place, but I loved it. I think I will definitely take that cook book from her one day. ;) It’s a treasure for sure!
So, since every year I have to get my mom to re-send me a photo of that old jelly roll recipe in her Betty Crocker cookbook I thought I would just re-write the recipe to match my mom’s and put it on the blog for you all to enjoy it too! There are a ton of recipes out there online, but I think this one, for my mom’s traditional pumpkin roll that was adapted from a jelly roll recipe, is just more special!
Here are the basics of the steps. Full recipe is below.
Mix together flour, baking powder and pumpkin pie spice.
Beat egg yolks and vanilla until fluffy then add the pumpkin and sugar. Beat until well combined.
Beat egg whites and sugar to form stiff peaks.
Carefully fold egg yolk mixture into egg white mixture. Sprinkle in dry ingredients and carefully fold until fully combined.
Spread batter into pan and bake on 375 degrees for 12-15 minutes.
Immediately loosen cake from pan and flip over onto kitchen towel sprinkled with powdered sugar and pecans.
Roll up the cake and the towel together. Let cool.
Unroll and spread with your favorite cream cheese icing. Yes, you could technically make this part from scratch too, but I like the cream cheese icing from the can just as much.
Roll it back up, sprinkle with any extra pecans and cut the ends off (these are the perfect pieces for snacking on early). Now it’s ready to go! Looks so yummy!
I seal mine in a large Tupperware dish or wrap in plastic wrap and keep it in the fridge. It keeps for several days. We are taking ours to our church small group tomorrow night! Yay, that means Brandon and I won’t be forced to eat it all ourselves. ;)
I hope you enjoy this recipe. Please comment below if you have any questions!
See full recipe and ingredients list below.
Traditional Pumpkin Roll
- 1/2 C All Purpose Flour
- 1 Tsp Baking Powder
- 2 Tsp Pumpkin Pie Spice
- 4 Egg Yolks
- 1/2 Tsp Vanilla
- 1/3 C Sugar
- 1/2 Can Pumpkin Puree
- 4 Egg Whites
- 1/2 C Sugar
- Powdered Sugar
- 1 C Chopped Pecans
Pre-heat oven to 375 degrees.
Combine flour, baking powder and pumpkin pie spice. Set aside.
In a mixing bowl, beat egg yolks and vanilla with an electric mixer until thick and lemon colored. (about 3 minutes)
Gradually add the 1/3 C of sugar and half a can of pumpkin puree. Beat on high until sugar is nearly dissolved.
Wash beaters. (or use a new set)
In another bowl beat egg whites on medium speed until soft peaks form.
Gradually add the 1/2 C of sugar and beat until stiff peaks form.
Fold egg yolk mixture into beaten egg whites.
Sprinkle flour mixture over egg mixture. Gradually fold until completely combined.
Spread into a baking sheet lined with parchment paper and sprayed with cooking spray.
Bake at 375 degrees for 12-15 minutes.
Immediately loosen cake from pan and turn out onto a kitchen towel sprinkled with powdered sugar and chopped pecans.
Roll up towel and cake together starting on one of the short ends.
Unroll cake and spread cream cheese icing all over.
Roll the cake back up, cut off the ends and sprinkle with extra powdered sugar and pecans if desired.