How to Make Grandma Carol's Pumpkin Roll - A Step-by-Step Guide

Every family has that one recipe that embodies the warmth and love of a grandmother's kitchen. For my family, that recipe is my Grandma Carol's Pumpkin Roll. This delicious and comforting dessert has been a staple at our holiday gatherings for as long as I can remember. From its perfectly spiced pumpkin cake to its luscious cream cheese filling, this dessert is a true labor of love and a cherished tradition in our family.

Grandma Carol's Pumpkin Roll is a classic fall dessert that com...

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Ingredients

  • 3 eggs, beaten
  • 1 cup white sugar
  • ⅔ cup pumpkin puree
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter
  • 1 (16 ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 teaspoons confectioners' sugar for dusting, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 1 hr 50 mins
  • Servings: 24
  • Yield: 1 cake

  • Preheat 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.
  • Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
  • 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.
  • Bake in the preheated oven for exactly 10 minutes.
  • 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.
  • Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
  • 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.
  • Nutrition

    208 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 36mg
    • Sodium: 112mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 27g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 60mg