First thing’s first: This isn’t my grandma’s recipe at all. I found it on Taste of Home and basically substituted pumpkin spice for cinnamon. But, because people like a certain wistfulness with their baked goods, “Grandma’s Pumpkin Spice Cake Roll” it is! Anyway, I vaguely recall her making something like this, but with chocolate, so it’s essentially the same thing.
Regardless of the origin, this little number is now part of the Autumnal Baked Good Rotation™. It looks waaaay more impressive than the effort involved and tastes all sorts of good…basically the criteria for anything I make these days.
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/8 teaspoon salt
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 1 package (8 ounces) cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 3/4 teaspoon vanilla extract
- Preheat oven to 375 degrees and line a 15″ x 10″ jelly roll pain (17″ x 11″ will work too) with parchment paper. Grease and flour the parchment paper. Somewhere—preferably a kitchen counter-top—lay out a thin kitchen towel and sprinkle with powdered sugar.
- Whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
- In large bowl (I used a stand-up mixer because lazy) beat the yolks until thick and light yellow. Gradually add 1/2 cup of sugar and pumpkin, beating on high until smooth.
- In separate bowl, beat egg whites until soft peaks form. Add remaining sugar and continue beating until those peaks get hard.
- Fold egg white mixture into egg yolk mixture.
- Gently fold in the flour mixture until thoroughly combined.
- EVENLY Spread batter into prepared pan (don’t expect this batter to spread out when in the oven).
- Bake for about 15 – 17 minutes until cake is springy to the touch. Allow to cool for 5 minutes before turning onto kitchen towl dusted with powdered sugar. Gently peel off wax paper and make like you’re in college—roll that thing up! Allow to completely cool on a wire rack.
- In a small bowl, beat the cream cheese, butter, confectioner’s sugar, and vanilla until smooth.
- Gently unroll cake and evenly spread cream cheese filling within 1/2″ of the cake edge. Re-roll your cake, cover, and freeze until firm.
- Be absolutely amazed that this turned out so well on your first attempt.