Desserts Cakes Pumpkin Cake Recipes Pumpkin Roll Recipes Grandma Carol's Pumpkin Roll 4.5 (57) 44 Reviews 7 Photos My mom always makes this pumpkin roll around Thanksgiving and takes it to work. Everyone asks her if she can make them one, and they all want the recipe. It is, without a doubt, the best pumpkin roll I've ever had! Submitted by SusieQ Updated on October 9, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 1 hr 10 mins Total Time: 1 hr 50 mins Servings: 24 Yield: 1 jelly roll cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 3 large eggs, beaten 1 cup white sugar ⅔ cup pumpkin puree ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg 1 (8 ounce) package cream cheese, softened 2 tablespoons butter 1 (16 ounce) package confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans 2 teaspoons confectioners' sugar for dusting, or as needed Directions Preheat the oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar. Beat eggs, white sugar, and pumpkin together in a bowl until creamy. Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan. Bake in the preheated oven for exactly 10 minutes. Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes. Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans. Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half; sprinkle with confectioners' sugar before serving. I Made It Print 219 home cooks made it! Nutrition Facts (per serving) 208 Calories 9g Fat 32g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 208 % Daily Value * Total Fat 9g 11% Saturated Fat 3g 16% Cholesterol 36mg 12% Sodium 112mg 5% Total Carbohydrate 32g 12% Dietary Fiber 1g 3% Total Sugars 27g Protein 2g 5% Vitamin C 0mg 0% Calcium 19mg 1% Iron 1mg 3% Potassium 60mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.