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