Granny Kat’s Pumpkin Roll Recipe

A classic pumpkin roll is a hallmark of autumn baking—soft, spiced pumpkin cake spiraled around a tangy, creamy filling. Granny Kat’s Pumpkin Roll captures all the warmth and nostalgia of fall in every slice.

This recipe blends straightforward steps with time-honored techniques so you can create a crack-free, beautifully rolled pumpkin cake at home. From crisp October days to holiday tables, this treat never fails to impress.

Ingredients Checklist

The following ingredients ensure the perfect balance of sweetness, spice, and creaminess in every bite. Gather these before you begin:

For the Pumpkin Cake

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 3 large eggs, room temperature

• 1 cup granulated sugar

• 2/3 cup pure pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened

• 6 tablespoons unsalted butter, softened

• 1 cup powdered sugar, sifted

• 1 teaspoon vanilla extract

Optional Add-ins & Toppings

• 1/2 cup finely chopped toasted pecans or walnuts (for the filling or sprinkled before rolling)

• Powdered sugar for dusting

• Citrus zest (orange or lemon) for a flavor boost in the filling

Step-by-Step Instructions

Start-to-finish, here’s how to achieve a flawless pumpkin roll:

1. Prep the Pan and Oven

Preheat oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Grease the paper and sides of the pan.

2. Make the Pumpkin Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, beat eggs and sugar until thick, pale, and doubled in volume (about 3–5 minutes with a hand mixer). Beat in pumpkin puree and vanilla until smooth.
Fold the dry ingredients into the wet mixture gently, mixing just until combined.

3. Bake the Cake

Pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan to release any bubbles.
Bake for 13–15 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean. Do not overbake.

4. Roll While Warm

Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately invert the hot cake onto the towel and carefully peel off the parchment.
While still warm, starting at a short end, roll the cake and towel together into a tight log. Place seam side down and let cool completely on a rack. Rolling while warm is key to preventing cracks.

5. Make the Cream Cheese Filling

Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla; beat until light and fluffy. Add optional citrus zest if desired.

6. Fill and Re-Roll

Once the cake is completely cool, gently unroll it. Spread the filling evenly over the cake, leaving a small border at the edges.
If using, sprinkle nuts or additional zest over the filling.
Carefully re-roll the cake (without the towel) as tightly as possible. Wrap in plastic wrap and refrigerate for at least 1 hour for best slicing and flavor.

7. Serve

Unwrap and dust with powdered sugar. Slice with a sharp serrated knife, wiping the blade between cuts for clean slices.

Tips for Perfect Results

• Preventing Cracks: Roll the cake while it’s hot and don’t overbake. If small cracks appear, dust with powdered sugar for a beautiful finish.

• Even Spreading: Use an offset spatula for an even filling layer; this helps the roll look tidy and spiral-shaped.

• Room Temperature Filling: Always make sure your cream cheese and butter are soft—cold filling can tear the cake.

• Chill Before Slicing: For the sharpest swirls and cleanest cuts, refrigerate the roll for at least 1–2 hours before serving.

Serving Suggestions

• Serve with hot spiced tea, chai, or coffee for the ultimate fall treat.

• Top each slice with a dollop of whipped cream or vanilla ice cream for a dessert-worthy finish.

• Add chopped toasted nuts or candied ginger to the filling for texture.

• Dress up your serving platter with extra powdered sugar, fresh berries, or mint sprigs.

Make-Ahead & Storage Tips

• Make Ahead: The pumpkin roll can be made up to 2 days in advance. Wrap tightly in plastic and refrigerate. The flavors deepen as it chills.

• Freezing: Wrap the assembled (but unsliced) pumpkin roll tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge before slicing.

• Storage: Store leftovers in the refrigerator, tightly wrapped, for up to 5 days.

Troubleshooting Common Issues

• Cake cracks: Usually from overbaking or rolling a cooled cake. Cover with powdered sugar or a glaze to disguise.

• Cake sticks to towel: Use plenty of powdered sugar on the towel and parchment on the pan.

• Flat or tough cake: Don’t overmix the batter or overbake; beat eggs and sugar until very thick.

Final Thoughts

Granny Kat’s Pumpkin Roll is more than a recipe—it’s a seasonal tradition that brings family and friends together.

With a tender spiced cake, luscious cream cheese filling, and beautiful swirl, this dessert is guaranteed to wow at any gathering. Try the suggested variations and troubleshooting tips for flawless results, and enjoy sharing this classic with your loved ones.