Grandma Carol's Pumpkin Roll
Description
Grandma Carol's pumpkin roll recipe makes a spiced pumpkin rollade cake stuffed with a sweet, delicious cream cheese filling, perfect for the holidays.
Ingredients
•
1 cup white sugar
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2/3 cup pumpkin puree
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3 eggs, beaten
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3/4 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1 (16 ounce) package confectioners' sugar
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1 (8 ounce) package cream cheese, softened
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2 tablespoons butter
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1 teaspoon vanilla extract
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1 cup chopped pecans
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2 teaspoons confectioners' sugar for dusting, or as needed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch jelly roll pan and line with parchment paper; grease the parchment paper. Generously dust a large kitchen towel with confectioners' sugar. Set aside.
2
Beat white sugar, pumpkin, and eggs together in a large bowl until creamy.
3
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a medium bowl; gradually stir into egg mixture until well combined. Spread batter evenly in the prepared pan.
4
Bake in the preheated oven for 10 minutes.
5
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.
6
Beat 16-ounce package confectioners' sugar, cream cheese, butter, and vanilla extract together in a large bowl until smooth; fold in pecans.
7
Unroll cake; spread evenly with filling. Roll up cake (without towel). Cut off jagged ends. Cover and refrigerate until chilled.
8
Cut cake in half; sprinkle with confectioners' sugar before serving.