Grandma Carol's pumpkin roll recipe makes a spiced pumpkin rollade cake stuffed with a sweet, delicious cream cheese filling, perfect for the holidays.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
208 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 10 minutes.
Step 2
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 3
Cut cake in half; sprinkle with confectioners' sugar before serving.
Step 4
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch jelly roll pan and line with parchment paper; grease the parchment paper. Generously dust a large kitchen towel with confectioners' sugar. Set aside.
Step 5
Beat white sugar, pumpkin, and eggs together in a large bowl until creamy.
Step 6
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a medium bowl; gradually stir into egg mixture until well combined. Spread batter evenly in the prepared pan.
Step 7
Beat 16-ounce package confectioners' sugar, cream cheese, butter, and vanilla extract together in a large bowl until smooth; fold in pecans.
Step 8
Unroll cake; spread evenly with filling. Roll up cake (without towel). Cut off jagged ends. Cover and refrigerate until chilled.
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
