This time of year is my absolute FAVORITE! We have back-to-back big holidays: Halloween, Thanksgiving, Christmas, and New Years! Plus, October is not only the month of Halloween, but it also contains National Frankenstein Day, National Candy Corn Day, and National Pumpkin Day.
During this time of year, I want to keep the pumpkin flavor alive as long as I possibly can. And since you’re here, I can tell you do too.
I want to share one of the GREATEST recipes for a pumpkin roll. It’s been my best creation yet, and I am no baker. It’s so easy that anyone can recreate this masterpiece.
Many people avoid making pumpkin rolls because they seem really tricky. Have no worries — you can 100% make this.
The biggest tip to make an easy, mess-free pumpkin roll is to roll it up in the parchment paper that it was baked on. Allow it to cool, then unroll and cream it up!
Line the bottom of your pan with parchment paper, leaving some overhang. This will make it easy to pull out of the pan after its baked. Then, smear the cake batter on top of the parchment paper in a jelly roll pan and smooth it into an even layer.
Bake for about 15 minutes, or until you can pull a toothpick cleanly from the center of the cake.
When cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper.
Allow cake to cool COMPLETELY, rolled up in the parchment paper on top of a wire cooling rack. Once it is cooled, unroll the pumpkin roll and toss the parchment paper. Spread the cream cheese filling all over the top of the pumpkin roll, and roll it back up into a log (no parchment paper!).
Now you have the masterpiece and not much to clean up. #yourewelcome
Now that you’re all done, take your pumpkin roll and wrap it in plastic wrap. Let sit in the refrigerator for 1 hour before serving.
I like to take my pumpkin roll and Freeze it. It tastes soo good when it’s frozen.
First mix in a large mixing bowl:
In a separate bowl mix the following: