Granny Kat's Pumpkin Roll

SUBMITTED BY: Angela PHOTO BY: Tana

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

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

READ REVIEWS (293)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 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.

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REVIEWS

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Reviewed on Oct. 23, 2006 by 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 30-40 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!

18 users found this review helpful

Reviewed on Nov. 6, 2003 by MAGGIE MCGUIRE

Tasty cake. I felt the filling was too plain so I added finely chopped pecans and 1 teaspoon ginger to the cream cheese....MMMmm

11 users found this review helpful

Reviewed on Sep. 27, 2007 by UPSwifey

I have been useing this recipe for years.And it is great..One of the best I found so far.Coming into fall everyone is asking when I will make them one.I love it...Just a some tips I have learned is as soon as you bring the roll out of the oven turn it up side down on a ddish towel with conf.surger on it and roll it like that,and put it by a window to cool off.Another one is after it is completely done roll it really tight in plstis wrap and then roll it in foil.It really turns out great and the cutting is very easy.

10 users found this review helpful

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