It’s autumn, it’s autumn, it’s autumn!! Pumpkins and spice and fall leaves and baked goodies and warm hoodies and and and and…!!! Can you tell I love this time of year?!

When I first met my husband, he wooed me with his baking skills, and the recipe he used? You guessed it! He made this yummy in your tummy pumpkin roll! It’s now become a sort of tradition in our home to make one (or two, or five) of these bad boys every fall.

While you could go complete crunchy mom on this recipe and roast and bake down your own pumpkin from scratch, we still use this recipe that Jonathan’s family uses, partially for nostalgia, partially for convenience, and partially because it just tastes yummy! We do use organic free range chicken eggs, and raw organic cane sugar, and grass fed cow butter and blah blah blah.. but at the end of the day, it’s a lovely junk food dessert and it’s best not to try to overly health-ify it. Lighten up, it’s fall!! But do feel free to make your own tweaks to suit your cooking style! Below is the recipe as we’ve used it for the past 5 years!

You Will Need:

For the roll:

3 eggs

1 cup of sugar

2/3 cup of canned pumpkin

1 teaspoon of lemon juice

¾ cup of flour

1 teaspoon of baking powder

3 teaspoons of pumpkin spice

½ teaspoon of salt

For the filling:

1 cup of powdered sugar

1 8 oz. package of softened cream cheese

4 tablespoons of softened butter

½ teaspoon of vanilla

How to Make the Pumpkin Roll

Preheat the oven to 375 degrees. Line a 10x15x1 inch pan with foil and oil it, or spray it with cooking spray. (I had been trying to avoid aerosol spray cans of cooking oil, but I notice for baking projects that require your bread or pastry to not stick AT ALL, relying on just brushing the oil on the pan generally leaves me with a baking disaster on my hands. So for this recipe, I just go with the spray.)

Mix the eggs and sugar until well blended. Then mix in the pumpkin and lemon juice.

In a separate bowl, combine the flour, baking powder, pumpkin spice and salt. (If you don’t have pumpkin spice on hand, use equal parts cinnamon, ginger and nutmeg.) Add this dry mixture to the pumpkin mixture.

Now pour this batter into the foil lined pan and plop it in the oven to bake for 12 to 15 minutes. When it’s done, get a clean dish towel and generously sprinkle it with powdered sugar. Now gently turn the baked roll out onto a dish towel covered with powdered sugar.

While the roll is cooling on the dish towel, start mixing up the cream cheese filling! Mix the sugar, cream cheese, butter and vanilla and beat it until fluffy and smooth. This is quite literally my favorite part of the baking.. this is when you go all five year old and LICK THE MIXERS!! Yeah!!!

Once the roll is completely cooled, spread the mixture evenly on the pumpkin cake, and then gently, GENTLY roll it tightly up.

Sprinkle the outside of the roll evenly with powdered sugar, and then NOM NOM NOM that bad boy!!

So there’s our favorite fall baking recipe! Hope you guys love it!!