Grandma Carol's Pumpkin Roll

Grandma Carol's Pumpkin Roll

SusieQ 5

"My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!"

Ingredients 1 h 50 m {{adjustedServings}} servings 208 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
  2. Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
  3. Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
  4. Bake in the preheated oven for exactly 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 cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
  7. Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.
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Reviews 9

  1. 10 Ratings


I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished, cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan. It really is an excellent recipe with these changes back to my original version.


I have used this same recipe for years and love it! A couple of times, I have had a problem with the cake cracking a little as I've unrolled it from the towel (which was generously sprinkled with powdered sugar). Can someone tell me what I did wrong or have a suggestion to avoid this.


This recipe reminded me so much of my grandmother's pumpkin roll recipe. It was really light and fluffy, and not dry at all. I brought it to work a while back and everyone loved it. Definitely a keeper!.