Granny Kat's Pumpkin Roll

Granny Kat's Pumpkin Roll

Angela 0

"This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."

Ingredients 55 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
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Reviews 867

  1. 1109 Ratings

Valerie's Kitchen

I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of the pan with cooking spray. I allowed the cake to cool about 20 minutes then I lifted it out of the pan with parchment paper stuck to the bottom of it and flipped it (carefully) on to another piece of parchment paper with a generous amount of powdered sugar sprinkled on it. Then I just peeled the parchment off the bottom of the roll, spread on icing, sprinkled some finely chopped walnuts on top of icing and re-rolled the cake. Wrapped it up on a piece of heavy duty foil and put it freezer for about 45 minutes to set up. Then moved to fridge. Just fantastic. It's a beautiful presentation and the taste is incredible. If you are hesitating to try because it looks difficult you should definitely try it!


This was a disaster when I tried to roll it. My icing popped out so that I could not roll it tightly. Using less icing may help, and if I ever try this again, I will chill the icing until it is fairly firm and allow the cake to cool longer. Four stars for taste, negative one star for being a pain....**Update- 2nd attempt: I used wax paper on the pan, then another sheet on the inside when I rolled it. This prevented it from sticking to the towel. Greasing it would be good too. I didn't soften the c. cheese as much and chilled it while the cake cooled. This made it much easier to spread w/out gushing out. Came out almost as good looking as the pics-- I'll keep trying! Tastes awesome.


The roll was pretty easy to make and tasted very good. I have to admit the roll was moister than I probably would like. I baked my cake in an 11X15 for the 15 minutes and it came out perfect. I had no trouble rolling it up like described in the directions. I had a lot extra filling (about ½ worth). I made two of these and found that making the filling while the cake is cooking and then putting the filling in the fridge until it is needed. I found with my first one, I let my filling sit out and then when I spread it on the still warm cake that it made the filling more runner which is why I am suspecting the other review had the problem of it spilling out all over the place. I would also suggest not putting the whole filling on unless you need it, this will help prevent the filling from spilling out everywhere.