Granny Kat's Famous Pumpkin Roll Recipe

Ingredients

• 0.75 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 0.25 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch jelly roll pan by greasing and flouring it, or line it with parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, baking soda, and pumpkin pie spice. Add pumpkin puree, eggs, and lemon juice; stir until just combined. Spread the batter evenly into the prepared pan.
3. Bake in the preheated oven until the cake springs back lightly when touched, approximately 15 minutes.
4. Place a damp linen towel on your countertop and dust it generously with confectioners' sugar. Turn the warm cake out onto the sugared towel. If you used parchment paper, peel it off now. Gently roll the cake up lengthwise within the towel (starting at the narrow end). Position the cake-in-towel on a wire rack to cool completely, allowing about 1 to 2 hours.
5. Prepare the cream cheese icing: In a medium bowl, cream together cream cheese, butter, vanilla extract, and sugar using a wooden spoon or electric mixer. Refrigerate the icing until the cake is fully cooled.
6. Unroll the cooled cake carefully and spread the chilled icing evenly over the surface. Re-roll the cake immediately (without the towel this time) and wrap it securely in plastic wrap. Refrigerate the pumpkin roll until the icing sets before slicing and serving.

Nutrition

• Calories: 316 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 34 g
• Sodium Content: 306 mg
• Protein Content: 5 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g