I’ve perfected Granny Kat’s famous pumpkin roll recipe, combining a moist spice cake with a rich cream cheese filling. 🔥 This classic dessert features a tender, spiced pumpkin cake wrapped around a creamy filling, making it perfect for fall gatherings.

The secret to this moist pumpkin roll lies in the precise balance of spices and the gentle handling of the cake during rolling. By using room temperature ingredients and being careful not to overmix, you’ll achieve a tender crumb that rolls beautifully without cracking.

To ensure a smooth filling, make sure your cream cheese is fully softened before beating it with the butter and powdered sugar. This creates a luxurious, tangy filling that complements the warm spices in the cake perfectly. The result is a show-stopping dessert that’s sure to impress.

Let’s get started on this delightful pumpkin roll that promises to be the star of your holiday table!

Ingredients for granny kats pumpkin roll

Here’s everything you need to create Granny Kats’ famous pumpkin roll with cream cheese filling.

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You can find canned pumpkin puree at most grocery stores, typically near the baking supplies. For the best flavor, choose pumpkin puree labeled '100% pumpkin' rather than pumpkin pie filling. You can also find spices like cinnamon and nutmeg in the spice aisle. Look for high-quality, fresh spices for the best flavor. For the cream cheese, choose full-fat, softened blocks for the creamiest filling.

If you don't have pumpkin pie spice, mix your own using cinnamon, nutmeg, and ginger. You can substitute brown sugar with white sugar in a pinch, but brown sugar adds richer flavor. For a lighter filling, use less powdered sugar or add more cream cheese. Make sure all your ingredients, especially eggs and cream cheese, are at room temperature for the best results.

Store leftover pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture. You can freeze the cake before filling for up to a month—just thaw, fill, and serve.

Step-by-Step Instructions for Granny Kats’ Pumpkin Roll

Let’s make this classic pumpkin roll with moist spice cake and creamy filling.

👨‍🍳 Step 1: Prepare the Spice Cake Batter

Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Baking Soda, 0.5 tsp Salt, 1 tsp Ground Cinnamon, and 0.25 tsp Ground Nutmeg. Set aside. In a large bowl, beat the 4 whole Large Eggs and 1 cup Granulated Sugar until thick and pale, about 3 minutes. Add the 1 cup Pumpkin Puree and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The batter should be smooth and free of lumps.

🥘 Step 2: Bake and Roll the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 12-13 minutes or until the cake springs back when touched. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. As soon as you remove the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely on a wire rack.

Once cooled, unroll the cake carefully. You’ll notice it’s more pliable now and ready for filling.

👨‍🍳 Step 3: Make the Cream Cheese Filling

Beat the 8 oz Cream Cheese and 4 tbsp Unsalted Butter together until smooth and creamy, about 2 minutes. Gradually add the 2 cups Powdered Sugar, beating until smooth and creamy. Add the 1 tsp Vanilla Extract and mix until combined. The filling should be spreadable but not too thin.

If it’s too thick, you can add a splash of milk or cream to achieve the right consistency.

🥘 Step 4: Assemble and Chill the Pumpkin Roll

Spread the cream cheese filling evenly over the cooled cake, leaving a 1-inch border around the edges. Re-roll the cake tightly without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour or until firm. Before serving, dust with additional powdered sugar if desired.

Slice carefully using a sharp knife, and serve chilled. The flavors meld together beautifully after chilling.

Granny Kats’ Pumpkin Roll Recipe is a delightful dessert that’s perfect for the fall season 🎃. The combination of a moist spice cake and a tangy cream cheese filling is sure to impress your family and friends. To make this scrumptious treat, you’ll need to start by preparing the pumpkin cake.

Preparing the Pumpkin Cake 🥘

The cake is made with a mixture of dry ingredients, including flour, baking powder, and spices, which are combined with wet ingredients like eggs, sugar, and canned pumpkin. The batter is then poured onto a prepared baking sheet and baked until it’s golden brown and set.

• Beat the eggs and sugar until they’re light and fluffy
• Add the canned pumpkin and mix until well combined
• In a separate bowl, whisk together the dry ingredients
• Gradually add the dry ingredients to the wet ingredients and mix until smooth

Assembling the Pumpkin Roll 🎉

Once the cake is baked and cooled, it’s time to assemble the pumpkin roll. The cream cheese filling is spread evenly over the cake, and then it’s rolled up tightly. The roll is then refrigerated until it’s firm and chilled.

Tips for a Perfect Pumpkin Roll 💡: To ensure that your pumpkin roll turns out perfectly, make sure to roll the cake tightly while it’s still warm, and refrigerate it for at least 30 minutes before serving. You can also dust the roll with powdered sugar for a decorative touch ✨.

Tips & Tricks for Perfect Pumpkin Roll

These simple tips will help you achieve a beautiful and delicious pumpkin roll every time.

Cake Preparation: When preparing the cake batter, make sure to beat the eggs and sugar for the full 3 minutes to incorporate enough air for a light texture. The batter should be thick and pale, which is crucial for the cake’s structure.

Baking and Rolling: To prevent cracking, roll the cake while it’s still warm, using the prepared towel to help shape it. The 12-13 minute baking time is critical – check the cake frequently towards the end to avoid overcooking. Letting it cool completely before filling helps prevent the filling from melting.

Filling Consistency: For the cream cheese filling, ensure that both the cream cheese and butter are softened before beating. This helps achieve a smooth consistency without lumps. If the filling is too thick, a splash of milk or cream can help achieve the right spreadable consistency.

Chilling: Refrigerating the rolled cake for at least 1 hour allows the flavors to meld together and makes slicing easier. For cleaner slices, use a sharp knife and wipe it clean between cuts.