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Bestemor Kat sin Gresskarrull Recipe

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3.8 from 7 reviews

Bestemor Kat's Pumpkin Roll is a classic autumn dessert featuring a soft, spiced pumpkin sponge cake rolled with a creamy, tangy cream cheese frosting. This delightful treat combines warm pumpkin pie spices with a luscious cream cheese glaze, perfect for holiday gatherings or cozy fall evenings.

Ingredients

For the Pumpkin Cake:

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice

For the Cream Cheese Frosting:

  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons powdered sugar (for dusting towel)

Instructions

  1. Preheat Oven: Preheat your oven to 190°C (375°F). Grease and flour a 23x33 cm (9x13 inch) jelly roll pan or baking sheet to prepare for the cake batter.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, white sugar, baking soda, and pumpkin pie spice thoroughly to ensure even spice distribution.
  3. Add Wet Ingredients: Stir in the pumpkin puree, eggs, and lemon juice until the batter is smooth and well combined. Pour the batter evenly into the prepared pan.
  4. Bake the Cake: Bake in the preheated oven at 190°C (375°F) for 15 minutes or until the cake springs back when lightly touched.
  5. Prepare to Roll: While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it generously with 2 tablespoons of powdered sugar. Once baked, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper and, using the towel, roll up the cake lengthwise. Place the rolled cake on a wire rack and allow it to cool completely for about 20 minutes.
  6. Make the Frosting: In a medium bowl, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar until the mixture is smooth and creamy.
  7. Assemble the Pumpkin Roll: Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the cake surface. Re-roll the cake carefully, this time without the towel. Wrap the pumpkin roll tightly in plastic wrap and refrigerate it. It can be stored in the fridge or frozen for up to two weeks.
  8. Serve: Before serving, slice the pumpkin roll into pieces and enjoy this moist, flavorful autumn treat.

Notes

  • Be sure to roll the cake while it's still warm to prevent cracking.
  • Use fresh pumpkin puree for the best flavor and texture.
  • Allow the cake to cool completely before spreading frosting to avoid melting.
  • Keep the roll tightly wrapped to maintain moisture and freshness.
  • This pumpkin roll freezes well, making it a great make-ahead dessert.

Find it online: https://dishcooks.com/bestemor-kat-sin-gresskarrull-recipe/