Granny Kat's Pumpkin Roll Recipe

Introduction

Growing up, one of the most cherished treats in our household was Granny Kat's pumpkin roll. It wasn’t just a dessert; it was a centerpiece of our holiday gatherings and family celebrations. The aroma of spiced pumpkin cake wafting through the kitchen instantly brings back memories of cozy autumn evenings and festive winter nights. Today, I'm thrilled to share this beloved recipe with you. Granny Kat's pumpkin roll is not only delicious but also surprisingly easy to make. It's a perfect blend of moist, spiced pumpkin cake and rich, creamy filling, making it an ideal treat for any occasion.

Recipe Overview

Name of the Recipe: Granny Kat's Pumpkin Roll

Brief Description: This recipe features a spiced pumpkin cake rolled around a creamy, sweet filling. It's perfect for holiday gatherings and special occasions, bringing a delightful blend of flavors to your table.

Ingredients List

For the Pumpkin Roll:

• 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 ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting the towel and rolling)

For the Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Substitutions:

If you need to make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use dairy-free cream cheese and butter.

Step-by-Step Instructions

Step 1: Prepare the Baking Sheet

Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper. Grease the parchment paper and set aside.

Step 2: Make the Pumpkin Roll Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla extract, mixing until combined. Gradually add the dry ingredients, stirring until just combined.

Step 3: Bake the Cake

Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes or until the top of the cake springs back when touched. Be careful not to overbake, as this will make the cake difficult to roll.

Step 4: Roll the Cake

While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely.

Step 5: Make the Filling

In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar, beating until the filling is smooth and well combined.

Step 6: Fill and Roll the Cake

Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Roll the cake back up without the towel. Wrap the filled cake roll in plastic wrap and refrigerate for at least one hour to set.

Step 7: Serve

Before serving, unwrap the pumpkin roll and place it on a serving platter. Dust the top with powdered sugar. Slice and enjoy!

Cooking Times

• Preparation Time: 20 minutes
• Baking Time: 13-15 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour 5 minutes

Serving Suggestions

This pumpkin roll recipe yields 8-10 servings. Here are some ideas for enjoying this delightful dessert:

• With Coffee: Serve with a hot cup of coffee or espresso for a perfect afternoon treat.
• Holiday Dessert: This pumpkin roll makes an excellent addition to your holiday dessert table, alongside pies and cookies.
• Brunch: Include it in a festive brunch spread with fruit, yogurt, and other pastries.

Nutritional Information (per serving)

• Calories: 250
• Protein: 4g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 1g
• Sugar: 25g

Storage and Reheating

Storage Tips:

Store the pumpkin roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Wrap the roll tightly in plastic wrap and then in aluminum foil before freezing.

Reheating Instructions:

If frozen, thaw the pumpkin roll in the refrigerator overnight. You can serve it chilled or let it come to room temperature before slicing.

Frequently Asked Questions (FAQs)

Can I use fresh pumpkin puree?

Yes, fresh pumpkin puree can be used in place of canned. Ensure the puree is well-drained and not too watery to maintain the correct consistency.

What if my cake cracks when I unroll it?

Don’t worry if your cake cracks a bit when unrolling. The filling will help hold it together, and the powdered sugar dusting will cover any imperfections.

Can I make this recipe ahead of time?

Absolutely! This pumpkin roll can be made a day or two in advance and stored in the refrigerator until ready to serve. It actually tastes better after it has had some time to set.

Conclusion

Granny Kat's pumpkin roll is a timeless dessert that brings warmth and joy to any occasion. With its perfect balance of spiced pumpkin cake and creamy filling, it's sure to become a favorite in your household as well. Try this recipe and see why it's a family classic. Don’t forget to share your experience and leave a comment below. For more delicious recipes and tips, follow DelishDigs. Happy baking!