Grandma Carol's Pumpkin Roll Recipe
A pecan and cream cheese filling is rolled into this pumpkin spice cake for a festive holiday dessert.
There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site, the amount of ingredients make just ONE roll. I made half a recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI, I used a 10 x 15 Farberware jelly roll pan.
A colleague at work brought this and it was "to die for"! She told me where to get the recipe. I'll use the original submission to get the best results.
This roll was the best very moist. I made one change to the recipe. i folded cool whip to the filling. knowing that the frosting would be really sweet, the cool whip fluffs the frosting up and cuts the sweetness. Thanks
This reminded me of a recipe I've been using for years. I used a slightly smaller pan, 10 x 15, and sprayed the parchment with non-stick spray instead of using butter and then lightly dusted with flour. Followed the rest as directed except I let the cake cool completely before adding the filling. This doesn't take long to bake, each oven may be different - mine seems to run a little on the warm side so I baked until the cake sprung back when I touched it, which was close to the 10 minutes suggested. Yummy!
Sweet, spicy pumpkin cake rolled around cream cheese filling. Get gorgeous recipes.
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