Grandma Carol's Pumpkin Roll

Grandma Carol's Pumpkin Roll

9
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 servings 208 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • 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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Directions

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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.

Reviews

9
  1. 10 Ratings

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Most helpful

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...

Most helpful critical

There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site, the amount of ingredients make just ONE roll. I made half a rec...

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...

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 wi...

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...

I had never made a pumpkin roll before but this was soooo easy and turned out perfect! I missed out the pecans due to a nut allergy in our party but still was absolutely yummy (trimmed the ends...

A colleague at work brought this and it was "to die for"! She told me where to get the recipe. I'll use the original submission to get the best results.

There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site, the amount of ingredients make just ONE roll. I made half a rec...

This is a very good recipe! All the others call for lemon juice which makes it more on the rubbery side but this one is excellent, cake like with great flavor. This will be the only one I'll eve...

I made it and it reminded me of my childhood. I'll make this again and already recommended it to friends and family. =)

This reminded me of a recipe I've been using for years. I used a slightly smaller pan, 10 x 15, and sprayed the parchment with non-stick spray instead of using butter and then lightly dusted wit...