Granny Kat's Pumpkin Roll Recipe -
Granny Kat's Pumpkin Roll Recipe
76 Photos
Granny Kat’s Pumpkin Roll
See how to make a sweetly spicy 5-star pumpkin roll cake. See more
  • READY IN 55 mins

Granny Kat's Pumpkin Roll

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. 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.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. 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.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2010

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 20 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!

Most Helpful Critical Review
Sep 06, 2012

I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn't have a 9x13 jelly roll pan, but that shouldn't have affected the texture in that way! It just didn't seem to rise, it wasn't fluffy at all, and it was so rubbery! I'm not sure if that was the way this recipe is supposed to be, but all other pumpkin cake roll recipes I've seen have a more fluffy cake. Thanks for sharing, it tastes fantastic, but the texture is just not for me. I will be looking for a different recipe.

Oct 19, 2007

This was a disaster when I tried to roll it. My icing popped out so that I could not roll it tightly. Using less icing may help, and if I ever try this again, I will chill the icing until it is fairly firm and allow the cake to cool longer. Four stars for taste, negative one star for being a pain....**Update- 2nd attempt: I used wax paper on the pan, then another sheet on the inside when I rolled it. This prevented it from sticking to the towel. Greasing it would be good too. I didn't soften the c. cheese as much and chilled it while the cake cooled. This made it much easier to spread w/out gushing out. Came out almost as good looking as the pics-- I'll keep trying! Tastes awesome.

Sep 08, 2006

The roll was pretty easy to make and tasted very good. I have to admit the roll was moister than I probably would like. I baked my cake in an 11X15 for the 15 minutes and it came out perfect. I had no trouble rolling it up like described in the directions. I had a lot extra filling (about ½ worth). I made two of these and found that making the filling while the cake is cooking and then putting the filling in the fridge until it is needed. I found with my first one, I let my filling sit out and then when I spread it on the still warm cake that it made the filling more runner which is why I am suspecting the other review had the problem of it spilling out all over the place. I would also suggest not putting the whole filling on unless you need it, this will help prevent the filling from spilling out everywhere.

Nov 17, 2009

I learn new tricks with this one every year...Couple of years ago I noticed the roll sticking to pan so I used wax paper under the mix and bake it that way before turning on the towel! 7 years with this recipe!

Oct 13, 2005

I have made this a number of time since I got the recipe. I use an 11x15 pan though. Just seems to turn out better in a larger pan. I also used wax paper on the bottom of my pan. On my first try I learned that the cake sticks to the wax paper after you remove it from the oven. So I sprayed the wax paper with cooking spray and it works great. I can carefully take the wax paper out of the pan and flip it over onto the damp towel. Also, to dampen the linen towel I over-wet a wash cloth and layed it on top of the towel in several places. It created a more even wetness on the towel. My family has gone crazy over this recipe. We all love it!

Oct 01, 2006

I wish there were more stars available, because I'd give this recipe ALL of them. The method was a smidge difficult at first, but I'm pretty sure that's because I used a pan that was too small. I have been using a half sheet pan recently, and it works PERFECTLY. With that size, the cake is so thin that it's nearly impossible for it to break when you're rolling. My husband, who has something to say about EVERYTHING, said "Well, I just can't fine one thing that I'd improve about this." Only his mom and I know what a major deal that is, but you need to take my word for it!!! The things I changed/altered: -- I used Egg Beaters, because I just never have eggs. -- I used 1/3 less fat cream cheese and it worked beautifully. -- I added extra nutmeg and cinnamon. Totally personal preference, but the fall, spicy flavor really pops when you do that.

Nov 06, 2003

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


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 306 mg
  • 12%

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

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Granny Kat’s Pumpkin Roll

See how to make a sweetly spicy 5-star pumpkin roll cake.

Pumpkin Roll Cake

Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.

Pumpkin Roll II

This cake is dense, moist, and rich with pumpkin flavor.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States