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Granny Kat's Pumpkin Roll
Granny Kat's Pumpkin Roll
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Make a decadent pumpkin roll cake with creamy cream cheese filling, chilled for easy slicing. Line pan with parchment paper for effortless lifting.
Ingredients:
  • 0.75 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C), then coat a 9x13 inch jelly roll pan or cookie sheet with a slick of grease and a sprinkle of flour.
  • Combine flour, sugar, baking soda, and pumpkin pie spice in a large bowl. Fold in pumpkin puree, eggs, and lemon juice until well combined. Transfer the batter into the prepared pan and spread evenly.
  • Heat your oven to 375 degrees F (190 degrees C) and bake for 15 minutes.
  • Place a damp linen towel on the counter, sprinkle with confectioner's sugar, and gently transfer the cake onto the towel. Roll the towel tightly with the cake inside, then set it on a cooling rack to cool for 20 minutes.
  • Prepare the icing by combining cream cheese, butter, vanilla, and sugar in a medium bowl using a wooden spoon or electric mixer.
  • After letting the cake cool for 20 minutes, gently unroll it and generously spread icing over the surface. Roll it back up without the towel, then wrap tightly in plastic wrap. Store the cake in the refrigerator or freezer for up to 2 weeks in aluminum foil. Slice just before serving for best results.

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