For a richer flavor, try using brown butter in the cream cheese filling. If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. Be careful not to overbake the cake, as it will become dry and crack when rolled. Make sure the cake is completely cool before adding the filling, or it will melt. If you want to freeze the pumpkin roll, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
Granny Kat's Pumpkin Roll
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS4.3K
Embrace the warmth of autumn with this delightful Pumpkin Roll! A tender, spiced pumpkin cake embraces a luscious cream cheese filling, creating a stunning pinwheel effect that's as beautiful as it is delicious. Chilled to perfection, it's an unforgettable treat for any occasion.
Ingridients
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Nutrition
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Carbohydrate44 g
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Cholesterol93 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium306 mg
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Sugar34 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch jelly roll pan. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together flour, granulated sugar, baking soda, and pumpkin pie spice. Add pumpkin puree, eggs, and lemon juice and mix until just combined. Pour batter into the prepared pan and spread evenly. (10 minutes)
03 Step
Recipe View Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. (15 minutes)
04 Step
Recipe View While the cake bakes, lay a damp linen towel on a clean surface and generously sprinkle it with confectioners' sugar. (2 minutes)
05 Step
Recipe View Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. (3 minutes)
06 Step
Recipe View Starting from one of the short ends, gently roll the cake up in the towel. Place the rolled cake on a wire rack and let it cool completely for at least 30 minutes. (30 minutes)
07 Step
Recipe View While the cake cools, prepare the cream cheese filling: In a medium bowl, beat together softened cream cheese, softened butter, vanilla extract, and confectioners' sugar until smooth and creamy. (10 minutes)
08 Step
Recipe View Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly over the surface of the cake. (5 minutes)
09 Step
Recipe View Re-roll the cake tightly (without the towel this time). Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to set. (120 minutes)
10 Step
Recipe View Before serving, dust the roll with additional confectioners' sugar, if desired. Slice and serve chilled.
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Furman Macejkovic
Mar 9, 2024The only change I made was to add a little bit of cinnamon to the cream cheese filling. It was delicious!
Kaleigh Brakus
Jun 27, 2023My family loved this pumpkin roll! It's definitely going to be a new tradition for Thanksgiving.
Meggie Thiel
Jun 22, 2023I was a little intimidated to make a rolled cake, but this recipe was so easy to follow. It turned out perfectly!
Bradly Herman
May 18, 2022This recipe is a keeper! The cake was so moist and the filling was the perfect balance of sweet and tangy.
Trey Hansenernser
May 5, 2022This recipe is amazing! Everyone raved about it. The cake was so moist, and the filling was delicious. Will definitely be making this again!