There is no dessert that signals the arrival of autumn quite like a classic pumpkin roll. This recipe for Granny Kat’s Pumpkin Roll is my go-to version because it’s a timeless, no-fail method for creating a beautiful and delicious holiday centerpiece. It features a wonderfully moist, spiced pumpkin cake that is rolled around a sweet and tangy cream cheese filling, creating a perfect pinwheel of fall flavor in every slice.
You are going to absolutely cherish this recipe. The cake itself is light and flexible, making it easy to roll without cracking, and it’s filled with the warm, comforting flavors of pumpkin pie spice. The simple, classic cream cheese filling is the perfect creamy counterpart to the spiced cake. It’s an impressive, nostalgic, and surprisingly simple dessert that is perfect for any fall gathering.
The Ingredients for Your Pumpkin Roll
For The Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar (for dusting)
For The Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
How to Create Granny Kat’s Pumpkin Roll
Step 1: Make and Bake the Cake
First, preheat your oven to 375°F (190°C). Generously grease and flour a 9×13-inch jelly roll pan or line it with parchment paper. In a large bowl, whisk together the all-purpose flour, white sugar, baking soda, and pumpkin pie spice. Stir in the pumpkin puree, eggs, and lemon juice until the batter is smooth. Pour this mixture into your prepared pan and spread it into an even layer. Bake for 15 minutes, or until the cake springs back when you touch it lightly.
Step 2: Roll and Cool the Cake
While the cake is baking, lay a clean, lint-free kitchen towel on your counter and dust it generously with the 2 tablespoons of confectioners’ sugar. As soon as the cake comes out of the oven, immediately flip the hot pan over to turn the cake out onto the prepared towel. Carefully peel off the parchment paper if you used it. Starting from one of the short ends, gently and tightly roll the warm cake up with the towel inside. Place the rolled-up cake and towel on a wire rack to cool completely.
Step 3: Make the Cream Cheese Filling
While the cake is cooling, prepare the filling. In a medium bowl, use an electric mixer to beat the softened cream cheese and softened butter together until smooth and creamy. Beat in the vanilla extract and the 1 cup of confectioners’ sugar until the filling is light and fluffy.
Step 4: Fill and Chill the Roll
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Carefully re-roll the cake this time without the towel! Wrap the finished pumpkin roll tightly in plastic wrap and place it in the refrigerator to chill for at least one hour, or overnight. This helps the roll to set and makes it much easier to slice. When you’re ready to serve, unwrap it and slice it into 1-inch pieces.
My Best Tips for This Pumpkin Roll
My Secret for a Crack-Free Roll
The most important step for a perfect, crack-free pumpkin roll is to roll the cake while it is still hot from the oven. This “trains” the cake to hold the rolled shape as it cools. If you let the cake cool flat, it will be much more brittle and likely to crack when you try to roll it later.
The Towel is Your Best Friend
Don’t be afraid of the towel! Using a clean, lint-free kitchen towel is the classic method for making a perfect cake roll. Dusting it generously with confectioners’ sugar is crucial, as this creates a barrier that prevents the warm, slightly sticky cake from sticking to the towel.
Chill for the Cleanest Slices
Chilling the finished roll for at least an hour before slicing is a non-negotiable step. This allows the creamy filling to firm up and the cake to set, which is essential for getting those beautiful, clean, pinwheel slices. For extra-perfect slices, use a sharp, serrated knife and wipe it clean between each cut.
Delicious Variations to Try
This Granny Kat’s Pumpkin Roll is a classic for a reason, but you can certainly add your own touches. For a bit of extra texture, you could fold ½ cup of finely chopped, toasted pecans into the cream cheese filling. If you love warm spices, a pinch of extra cinnamon or nutmeg in the filling would be a delicious addition. For a different flavor profile, you could even add a tablespoon of maple syrup to the cream cheese filling.
FAQs
Can I make this ahead of time?
Yes, a pumpkin roll is a perfect make-ahead dessert! You can keep the finished, wrapped roll in the refrigerator for up to 3 days. The flavors will actually meld and become even more delicious overnight.
Can I freeze a pumpkin roll?
Absolutely! Pumpkin rolls freeze beautifully. Wrap the chilled roll tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2-3 months. Let it thaw in the refrigerator overnight before slicing and serving.
Why do you add lemon juice to the cake batter?
The small amount of lemon juice serves two purposes. Its acidity helps to activate the baking soda, which gives the cake a better rise and a more tender texture. It also helps to brighten the flavor of the pumpkin and spices.
Granny Kat’s Pumpkin Roll
- Total Time: 90
- Yield: 8-10 slices 1x
Description
This Granny Kat’s Pumpkin Roll is a timeless, no-fail recipe for a beautiful and delicious holiday centerpiece. It features a wonderfully moist, spiced pumpkin cake rolled around a sweet and tangy cream cheese filling, creating a perfect pinwheel of fall flavor in every slice. This impressive and surprisingly simple dessert is perfect for any fall gathering.
Ingredients
For The Pumpkin Cake:
¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar (for dusting)
For The Cream Cheese Filling:
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Instructions
Make and Bake the Cake:
Preheat your oven to 375°F (190°C). Grease and flour a 9×13-inch jelly roll pan. In a large bowl, whisk together the flour, sugar, baking soda, and pumpkin pie spice. Stir in the pumpkin puree, eggs, and lemon juice until smooth. Pour into the prepared pan and bake for 15 minutes.
Roll and Cool the Cake:
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with confectioners’ sugar. As soon as the cake comes out of the oven, immediately flip it onto the prepared towel. Starting from a short end, gently and tightly roll the warm cake up with the towel inside. Let it cool completely on a wire rack.
Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Beat in the vanilla and confectioners’ sugar until the filling is light and fluffy.
Fill and Chill the Roll:
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake. Carefully re-roll the cake without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least one hour to set before slicing.
Notes
Prevent Cracking:
The most important step for a crack-free roll is to roll the cake while it is still hot from the oven. This “trains” the cake to hold the rolled shape as it cools.
Make-Ahead Option:
A pumpkin roll is a perfect make-ahead dessert. You can keep the finished, wrapped roll in the refrigerator for up to 3 days. The flavors will meld and become even more delicious overnight.
Freezing Instructions:
Pumpkin rolls freeze beautifully. Wrap the chilled roll tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before slicing and serving.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 200mg
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pumpkin roll, cream cheese filling, fall dessert, holiday baking, jelly roll cake, pumpkin cake
