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Granny Kat’s Pumpkin Roll

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A moist and delicious sweet-and-spicy pumpkin roll filled with silky-smooth cream cheese frosting, perfect for fall celebrations like Halloween and Thanksgiving.

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon fresh lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Instructions

  1. Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper; grease and flour the paper.
  2. Beat eggs with an electric mixer on high for 5 minutes until thick and lemon-colored.
  3. Gradually beat in sugar until mixture thickens.
  4. Stir in pumpkin and lemon juice.
  5. In a separate bowl, combine flour, cinnamon, baking powder, salt, and nutmeg; fold into pumpkin mixture.
  6. Spread batter evenly in prepared pan.
  7. Bake for 13-15 minutes or until the top springs back when lightly touched.
  8. Immediately loosen edges and invert cake onto a clean kitchen towel dusted with powdered sugar.
  9. Carefully peel off parchment paper and roll cake up in towel, starting with a short side. Cool completely on a wire rack.
  10. For the filling, beat cream cheese, butter, vanilla, and confectioners' sugar until smooth.
  11. Unroll cooled cake and spread filling evenly over the surface, leaving a 1/2-inch border.
  12. Roll cake back up without the towel and wrap tightly in plastic wrap.
  13. Refrigerate for several hours before slicing into 1-inch pieces and serving.

Notes

Beating the eggs thoroughly is key to a light cake. Rolling the cake while warm prevents cracking. Chill the roll well to set the filling for clean slices.

Nutrition

Find it online: https://www.receipster.com/pumpkin-roll-caramel-praline-frosting/

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