Granny Kat's Pumpkin Roll

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel for a crowd-pleasing dessert.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 316 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 eggs
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 0.25 cup butter
• 0.75 cup all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch jelly roll pan or line with parchment paper.

Step 2

Combine flour, sugar, baking soda, and pumpkin pie spice in a large bowl. Stir in pumpkin puree, eggs, and lemon juice until just blended. Spread mixture evenly into prepared pan.

Step 3

Bake in the preheated oven until cake springs back when lightly touched, about 15 minutes.

Step 4

Lay a damp linen towel on the counter, sprinkle it with confectioners' sugar, and turn the cake onto the towel. Remove parchment paper if you used it. Carefully roll the towel up lengthwise (starting at the narrow end) with the warm cake in it. Place the cake-in-towel on a cooling rack and let it cool completely, about 1 to 2 hours.

Step 5

To make the icing: Blend cream cheese, butter, vanilla, and sugar in a medium bowl with a wooden spoon or electric mixer. Chill icing until cake has cooled.

Step 6

Unroll cooled cake and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Chill the cake to set before slicing.