Grandma Carol's Pumpkin Roll Recipe - Allrecipes.com
Grandma Carol's Pumpkin Roll Recipe
  • READY IN ABOUT 2 hrs

Grandma Carol's Pumpkin Roll

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2012

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.

 
Most Helpful Critical Review
Oct 13, 2012

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 recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI, I used a 10 x 15 Farberware jelly roll pan.

 
Nov 28, 2013

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 for presentation purposes of course!) and looks great, will be a lovely addition to our thanksgiving dinner tomorrow :)

 
Oct 17, 2013

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!.

 
Apr 14, 2013

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.

 
Jan 09, 2013

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.

 
Jan 02, 2014

The cook time is wrong, and instead of trusting my insticts, I followed the directions (which are VERY specific about it being EXACTLY 10 minutes).

 
Sep 09, 2013

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

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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