Try this festive, simple and classic Pumpkin Roll recipe with cream cheese filling straight from Granny's kitchen for a scrumptious crowd-pleasing Fall dessert!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 16
Calories
Author The Gracious Wife
Ingredients
3eggs
1cupsugar
⅔cuppumpkin puree
1teaspoonlemon juice
½teaspoonvanilla extract
1tablespoonpumpkin spice
¾cupflour
1teaspoonbaking powder
½teaspoonsalt
½cupchopped pecans
For the Cream Cheese Filling
½batch of my cream cheese frosting recipe HERE.If mixture is too thick for your liking, add more milk, 1 tablespoon at a time.
Optional: Mix in 1 teaspoon cinnamon or pumpkin spice
Instructions
Add eggs to a large mixing bowl. Beat on high for 5 minutes.
Gradually begin adding sugar, while continuing to mix.
Add pumpkin and beat to combine.
Add lemon juice, vanilla, and dry ingredients and beat until just combined.
Pour batter in a lightly greased 10"x15" baking sheet. Spread evenly and sprinkle with pecans.
Bake in a 375° oven for 10-15 minutes or until cooked through.
Lay out a large dish towel, and heavily coat in powdered sugar. Flip baked cake onto towel while still hot, and immediately roll up with the towel. (like a cinnamon roll)
Allow to cool completely, at least 1 hour.
Roll pumpkin roll out, cover in cream cheese frosting, then roll back up again, without the towel this time.