10/02/2026
🎃 OCTOBER RECIPE: Classic Pumpkin Roll
October in the Smokies calls for pumpkins, cool evenings, changing leaves…and something sweet in the kitchen. 🍂
This classic pumpkin roll has all the good stuff: warm fall spices, pumpkin cake, and a thick cream cheese filling. And yes, powdered sugar will probably end up all over your kitchen. Worth it. 😂
PUMPKIN ROLL
For the cake:
• 3 large eggs
• 1 cup sugar
• ⅔ cup pumpkin puree
• ¾ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ¼ tsp salt
For the filling:
• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla
Directions:
1. Preheat oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. Beat the eggs and sugar until thick and pale. Mix in the pumpkin.
3. In a separate bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gently mix the dry ingredients into the pumpkin mixture.
4. Spread the batter evenly in the prepared pan and bake for about 12–15 minutes, until the cake springs back when lightly touched.
5. While it’s still warm, carefully roll the cake up with the parchment paper still attached, starting at the short end. Let it cool completely.
6. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
7. Carefully unroll the cooled cake, remove the parchment, spread on the cream cheese filling, and roll it back up.
8. Refrigerate for at least an hour, then dust with powdered sugar before slicing.
🍁 Wildwood tip: Make it before heading out for an afternoon of exploring. By the time you’re back at the cabin, it’ll be chilled and ready to slice.
Because October in the mountains deserves dessert. 🎃🤎
Wildwood Mountain
Adventure Outside. Peace Inside.
