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- 1
Get set up
Heat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper, leaving a couple inches hanging off both short ends, and give the paper and pan a good spray with nonstick spray. Press the paper into the corners so the batter fills them.
- 2
Beat the eggs
In a large bowl or stand mixer, beat the 3 eggs on medium speed for 3-4 minutes, until they're pale and bubbly. Don't rush this part — well-beaten eggs are what give the cake its light, fluffy lift.
- 3
Build the batter
Add the granulated sugar and beat well, then beat in the pumpkin puree. Add 1 teaspoon of the lemon juice and 1 teaspoon of the vanilla and beat until combined, scraping down the bowl. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and cardamom, then add it to the wet mix and beat until very smooth.
- 4
Bake
Spread the batter evenly into the prepared pan, right out to the edges. Bake at 375°F for 13-15 minutes, until a toothpick in the center comes out clean and the cake springs back when pressed. Pull it before the edges crisp — an overbaked cake cracks when you roll it.
- 5
Roll it hot
Have a bowl of powdered sugar ready. Within a minute of pulling the cake out, dust the whole top generously with powdered sugar. Fold the overhanging parchment over the short end and roll the cake up snug in the paper. Wrap the roll in plastic and let it cool 1-2 hours. Rolling it while it's hot is the secret to no cracks.
- 6
Make the frosting
Beat the softened cream cheese and butter until smooth. Add the powdered sugar a cup at a time, beating well, then beat in the remaining teaspoon of vanilla, remaining teaspoon of lemon juice, and a pinch of salt. Keep it in the fridge until you're ready — if it's too warm it'll ooze out the sides.
- 7
Fill and chill
Unroll the cooled cake and spread the frosting all the way to the edges, laying it on thick so no bite is left dry. Roll the cake back up without the paper this time, wrap in plastic, and chill 1-3 hours. Slice into about twelve 1-inch rounds with a sharp serrated knife, wiping the blade between cuts. Dust with a little more powdered sugar to serve.
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Grandma's Pumpkin Cream Cheese Roll
Created by: HomeCooking
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 8 oz cream cheese
- 1/2 cup butter
- 2 cup powdered sugar
Instructions
- Get set upHeat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper, leaving a couple inches hanging off both short ends, and give the paper and pan a good spray with nonstick spray. Press the paper into the corners so the batter fills them.
- Beat the eggsIn a large bowl or stand mixer, beat the 3 eggs on medium speed for 3-4 minutes, until they're pale and bubbly. Don't rush this part — well-beaten eggs are what give the cake its light, fluffy lift.
- Build the batterAdd the granulated sugar and beat well, then beat in the pumpkin puree. Add 1 teaspoon of the lemon juice and 1 teaspoon of the vanilla and beat until combined, scraping down the bowl. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and cardamom, then add it to the wet mix and beat until very smooth.
- BakeSpread the batter evenly into the prepared pan, right out to the edges. Bake at 375°F for 13-15 minutes, until a toothpick in the center comes out clean and the cake springs back when pressed. Pull it before the edges crisp — an overbaked cake cracks when you roll it.
- Roll it hotHave a bowl of powdered sugar ready. Within a minute of pulling the cake out, dust the whole top generously with powdered sugar. Fold the overhanging parchment over the short end and roll the cake up snug in the paper. Wrap the roll in plastic and let it cool 1-2 hours. Rolling it while it's hot is the secret to no cracks.
- Make the frostingBeat the softened cream cheese and butter until smooth. Add the powdered sugar a cup at a time, beating well, then beat in the remaining teaspoon of vanilla, remaining teaspoon of lemon juice, and a pinch of salt. Keep it in the fridge until you're ready — if it's too warm it'll ooze out the sides.
- Fill and chillUnroll the cooled cake and spread the frosting all the way to the edges, laying it on thick so no bite is left dry. Roll the cake back up without the paper this time, wrap in plastic, and chill 1-3 hours. Slice into about twelve 1-inch rounds with a sharp serrated knife, wiping the blade between cuts. Dust with a little more powdered sugar to serve.