Name: Granny Kat’s Pumpkin Roll
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin; 1 teaspoon vanilla extract; 1/4 cup powdered sugar (for rolling towel); 1 (8 ounce) package cream cheese, softened; 1 cup powdered sugar, sifted; 6 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract (for filling)

A timeless classic that brings the warm, spiced aroma of fall right into my kitchen—Granny Kat’s Pumpkin Roll is everything I love about autumn baking. The fluffy pumpkin sponge is perfectly spiced and rolled around a rich, smooth cream cheese filling. Whether I’m preparing it for a holiday gathering or simply treating myself to something seasonal, this dessert always feels like a hug on a plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon vanilla extract

1/4 cup powdered sugar (for rolling towel)

For the Filling:

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Directions

I start by preheating my oven to 375°F (190°C). I grease a 15×10-inch jelly roll pan, then line it with parchment paper and grease it again to ensure the cake releases easily.

In a small bowl, I whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.

In a separate large bowl, I beat the eggs and granulated sugar until thick and pale, then I mix in the pumpkin and vanilla extract.

I gently fold the dry ingredients into the wet mixture until just combined.

I spread the batter evenly into the prepared pan and bake for 13–15 minutes, just until the cake springs back when touched.

As soon as it’s out of the oven, I turn the cake out onto a clean towel dusted generously with powdered sugar. I carefully peel off the parchment paper.

Starting at the short end, I roll the warm cake up in the towel and let it cool completely, seam-side down.

While the cake cools, I beat the cream cheese, powdered sugar, butter, and vanilla together until the filling is smooth and creamy.

Once the cake has cooled, I gently unroll it, spread the filling evenly, and reroll the cake (without the towel this time).

I wrap the pumpkin roll tightly in plastic wrap and chill it in the fridge for at least 1 hour. Just before serving, I dust it with powdered sugar and slice.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 35 minutes

Calories: 320 kcal per serving

Variations

I sometimes like to change up the spices—swapping cloves for nutmeg or adding a bit of ginger gives the roll a slightly different warmth. For a richer filling, I’ve used mascarpone in place of cream cheese with great results. If I want to make it extra festive, I’ll sprinkle chopped pecans or candied ginger on top before serving. I’ve even added a touch of maple syrup to the filling for a seasonal twist.

Storage/Reheating

I store the pumpkin roll wrapped tightly in plastic wrap and keep it in the fridge for up to 4 days. It actually tastes even better after a day when the flavors have had time to meld. For longer storage, I wrap it well and freeze it—when I’m ready to serve, I thaw it overnight in the fridge. I don’t reheat it, since it’s meant to be served chilled or at room temperature.

FAQs

How do I keep the cake from cracking when I roll it?

I make sure to roll the cake while it’s still warm and pliable, using a clean towel dusted with powdered sugar to prevent sticking. Letting it cool in the rolled shape helps it hold together when I unroll and fill it.

Can I make this pumpkin roll ahead of time?

Yes, I often make it a day in advance. It stores perfectly in the fridge and actually tastes better once chilled and set. Just wait to dust with powdered sugar until right before serving.

What if I don’t have a jelly roll pan?

A jelly roll pan (15×10 inches) works best for the proper thickness, but if I use a different pan, I make sure it has similar dimensions and adjust baking time slightly, watching closely to prevent overbaking.

Can I use fresh pumpkin instead of canned?

I can, but I make sure it’s pureed very smoothly and isn’t too watery. I typically strain homemade pumpkin puree to get the consistency closer to canned.

Is there a dairy-free version?

Yes, I’ve made a dairy-free version using vegan cream cheese and plant-based butter. The texture is slightly different, but it still tastes delicious and holds up well in the roll.

Conclusion

Granny Kat’s Pumpkin Roll is a nostalgic dessert that always feels like fall to me. It’s simple to prepare, incredibly satisfying, and perfect for holiday tables or cozy afternoons. Whether I’m serving it to guests or sneaking a slice with my coffee, it’s one of those recipes I come back to year after year.

Recipe: