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Grandma Carol's Pumpkin Roll
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Festive pumpkin roll with cream cheese, pecan filling. Perfect holiday treat!
Ingredients:
  • 3 eggs, beaten
  • 1 cup white sugar
  • 0.66666668653488 cup pumpkin puree
  • 0.75 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 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
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line it with parchment paper, then butter the parchment paper. Sprinkle a kitchen towel generously with confectioners' sugar.
  • Whisk eggs, white sugar, and pumpkin in a bowl until smooth and creamy.
  • In a separate bowl, combine flour, baking soda, cinnamon, cloves, and nutmeg by sifting together. Gradually mix this into the egg mixture and stir until well combined. Spread the batter evenly into the prepared pan.
  • Place in the oven and bake for a precise 10 minutes.
  • Flip the cake onto the kitchen towel. Roll up the pumpkin cake and towel tightly from a long side. Allow the rolled cake to rest for 10 minutes.
  • In a bowl, combine cream cheese, butter, a 16-ounce package of confectioners' sugar, and vanilla extract. Beat until smooth, then gently fold in the pecans.
  • Unroll the cake and generously spread the filling over it. Roll the cake back up without the towel, ensuring a smooth finish. Trim off any uneven edges. Chill the cake in the refrigerator until firm. Just before serving, cut the cake in half and dust with confectioners' sugar for an elegant touch.

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