Granny Kat’s Pumpkin Roll

Pumpkin Roll

Now I have no idea who Granny Kat is, but I wish I did because she deserves a personal thank you for these Pumpkin Rolls. The pumpkin cake is moist and flavorful and the cream cheese filling is sensational!

Pumpkin Roll

You know how several months ago I mentioned that my fiancé never knows what he wants to eat? Well that was kind of a lie because he has been requesting Pumpkin Rolls for well over 3 years now. Every time pumpkin season rolls around (no pun intended) I would briefly contemplate making the seemingly complicated Pumpkin Roll but then decide it’s too difficult.  I figured that I should probably honor my fiance’s fourth request for this Fall treat – it seemed like the right thing to do since he has been so patient with all things wedding related!Pumpkin Roll

So I pulled up the recipe that I had found after his first request all those years ago shuffled into the kitchen to try my hand at rolled cakes. I need not have been so terrified of failure. They are actually quite easy!

Pumpkin Roll

I think I’ll make another one for Thanksgiving because it’s just such a pretty way to do the ubiquitous pumpkin dessert!

Pumpkin Roll

Granny Kat’s Pumpkin Rolls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Serving Size: 10

Granny Kat’s Pumpkin Rolls

This exceptional Pumpkin Roll is super moist and flavorful. The cream cheese filling is silky smooth and perfectly sweetened. Sensational!


  • ¾ 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
  • ¼ cup confectioner’s sugar
  • Filling:
  • 8 ounces cream cheese, softened
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • Topping:
  • 2 tablespoons confectioner’s sugar
  • ¼ teaspoon cinnamon


    Make the Cake:
  1. Preheat oven to 375° and grease and flour a 9x13 inch jelly roll pan. Do use the right sized pan so that your cake is an even thickness. I realized my pan was too large too late. Next time I won’t make such rookie Pumpkin Cake Roll mistakes.
  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 and spread the mixture evenly.
  3. Bake in preheated oven for 15 minutes or until cake springs back when touched lightly.
  4. While the cake bakes, lay a clean, unscented, lint free towel on the counter and sprinkle with ¼ cup of confectioners sugar. Turn the cake onto the towel leaving only ½ inch of towel exposed at one short end. Start rolling the cake and towel together lengthwise at the end with the smallest overhang. Place the cake rolled in the towel on a cooling rack and let cool completely.
  5. Make the icing:
  6. Cream the cream cheese, butter, vanilla and 1 cup confectioners sugar together with an electric mixer.
  7. Assemble the Roll:
  8. When cake has cooled, gently unroll cake and spread the icing with a small offset spatula within a ¼ inch of each side. Carefully re-roll the cake, making sure to tuck filling into the starting curl so that there is filling at the very center of the roll. Dust with Topping.
  9. Keep the cake refrigerated and slice right before serving.

Recipe from AllRecipes

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This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Friday, Foodie Friday, Flashback Friday, Saturday Night Fever


    • AmericanCooking22 says

      I’d love to try your recipe too! You aren’t afraid of complicated recipes – that’s one of the reasons I love your site!

      I use natural light coming in from the left side with a silver bounce on the right. I haven’t mastered artificial light yet so I am a slave to!!

        • AmericanCooking22 says

          I run into that problem a lot too, but I’m still trying to perfect my artificial light photography! Any tips?

  1. says

    I’ve wanted to make a pumpkin roll for the longest time! Yours looks wonderful!

    • AmericanCooking22 says

      You should totally try it! I don’t know why I was so terrified before! They are sooo much better than store-bought.

  2. says

    Ohh..more pumpkin recipes. Yummy! Reminds me…I should go buy some pumpkins too before pumpkin season rolls right by me. Pumpkins for cooking/baking and also for facials lol. So good for your skin!

    • AmericanCooking22 says

      They are good for your skin!? Now you tell me!

      Ps- I’ve never baked from a “real” pumpkin. I use the ones that are ready with the quick twist of a can opener! 😉

    • AmericanCooking22 says

      Thank you! It was fun once I got over the fear that I would break it or that mine would turn out hideous!

  3. jennifer polk says

    I goofed on my first attempt (used a recipe with boxed cake mix……forgot to only use half the batter for 1 roll….The recipe will normally yield 2 rolls….
    now I have a huge fat roll :'(

    • AmericanCooking22 says

      LOL! It happens to the best of us! I didn’t have the right sized pan when I made this one, because I failed to check my pans prior to mixing up the batter! So I ended up with some crispy, ugly edges 🙂
      Hopefully your chubby roll still tastes amazing!

  4. Kelly says

    A jelly roll pan is bigger than 9 x 13 but is only an inch deep. That’s what you typically use for a cake roll, not a 9 x 13 cake pan. Either way, can’t wait to try it, but I will use my jelly roll pan. 🙂

    • AmericanCooking22 says

      A 9×13 jelly roll is what the original recipe called for. I didn’t have one, so I used a rimmed cookie sheet and just didn’t spread the batter to the edges. It worked but it wasn’t as even as if I had had the correct sized pan.

      • Glenda says

        Did you have two pumpkin rolls?? One post said there is enough for 2 rolls? I don’t have the 9×13 jelly roll pan either. I will wait and buy one, this looks so good I want it to be right.

        • AmericanCooking22 says

          Hi Glenda, The recipe as written makes 1 pumpkin roll. I actually made the one you see in the pictures in a rimmed baking sheet and just didn’t spread the batter all the way to the edges. That commenter substituted a box of cake mix for the flour and baking soda and sugar, and I think she was saying that she should have only used half the box. I’ve never tried using box cake mix, but I know that my recipe makes one roll! I’m sure your roll will be spectacular!


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