Grandma’s Pumpkin Roll
Grandma's Pumpkin Roll is one of my family’s favorite fall recipes. Sweetened cream cheese filling rolled in a light and moist pumpkin cake makes this dessert unforgettable.
Servings: 10 Slices
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 3/4 cup all-purpose flour
- 3 eggs
- 2 Tablespoons softened butter
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped pecans (optional)
Preheat oven to 375 degrees.
Grease the bottoms and side of a jelly roll pan or baking sheet (mine was 10 x 15 inches).
Place parchment paper in the pan then grease the paper.
Place all the cake batter ingredients sugar through eggs in the bowl of a stand mixer. Use the paddle attachment to mix on low speed until combined.
Pour the cake batter into the prepared pan and bake for 15 minutes.
Remove the cooked cake from the oven and place cake side down on a clean kitchen towel sprinkled with powdered sugar.
Carefully remove the paper.
Roll the towel and the cake together and allow the cake to cool.
Use a whisk to combine the butter, cream cheese, vanilla, and powdered sugar.
Add pecans if using.
Unroll the cooled cake.
Use a spatula to spread the filling over the cake but don't try to make it lay flat. The cake will try to roll at the ends.
After filling the cake, roll the cake back up and wrap it in plastic wrap.
Store it in the refrigerator for 1-2 hours to set.
Sprinkle with powdered sugar before serving.
Store any leftovers in an airtight container in the refrigerator.
Calories: 322kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 222mg | Potassium: 123mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3305IU | Vitamin C: 0.9mg | Calcium: 44mg | Iron: 1.3mg