The Most Imperfect Pumpkin Roll

Since fall is officially here its time to break out the canned pumpkin and make something! Here is a recipe for the most perfectly imperfect pumpkin roll. Its much like life: messy, sticky, it breaks easily, but when you roll it all up and dust it with a little powered sugar its the most wonderful thing. Enjoy, friends. 

Pumpkin Roll

Pre Heat Oven to 375


  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon salt 
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin

Cream Cheese Frosting:

  • 1 Package of cream cheese
  • 1 Cup powdered sugar
  • 6 Tablespoons of butter
  • 1 Teaspoon vanilla 

Mix all ingredients until combined. The batter will be more on the thin side. Spray a jelly roll pan with cooking spray and lay a piece of parchment paper on top of it. Spray the parchment paper with cooking spray. Spread pumpkin mixture out on jelly roll pan. Place in oven for 13-15 minutes. When done baking place onto a cheesecloth that has been dusted with powdered sugar. While the pumpkin is still hot roll it up into the cheese cloth forming the log. Let it cool completely then roll it back out. Spread the cream cheese mixture over the unrolled pumpkin and roll it back up. Place in the fridge to cool. If it cracks just know that you will dust it with powered sugar and it will taste just fine! Slice and serve once cooled. 


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