Perfect! I was drawn to this recipe because it did not start out beating the eggs for 5 minutes like so many others. This recipe is much simpler. I also like that it used a full 1 cup measurement of pumpkin puree. Every year I make homemade pumpkin puree from pie pumpkins and freeze in 1 pint (2 cup) containers. This recipe is perfect for 2 pumpkin rolls with no left overs. This pumpkin roll came out perfect every time I have made it.
This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.
Granny Ann’s Pumpkin Roll
- ¾ cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 large eggs eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
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.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
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.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
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.