Grandma Carol's Pumpkin Roll

This pumpkin roll recipe makes a soft pumpkin spice cake with a sweet and delicious cream cheese filling for a show-stopping holiday dessert!

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 208 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 3 eggs, beaten
• 1 (16 ounce) package confectioners' sugar
• 0.5 teaspoon ground nutmeg
• 0.75 cup all-purpose flour
• 0.5 teaspoon ground cloves
• 0.66666668653488 cup pumpkin puree
• 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe Instructions

Step 1

Beat eggs, white sugar, and pumpkin together in a bowl until creamy.

Step 2

Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.

Step 3

Bake in the preheated oven for exactly 10 minutes.

Step 4

Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.

Step 5

Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.

Step 6

Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half; sprinkle with confectioners' sugar before serving.

Step 7

Preheat the oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.