I like pumpkin rolls. Even better- Nick likes pumpkin rolls. He isn’t a big sweets eater (and that just means more for me!), but he really likes these pumpkin rolls- frozen. Me- I like mine a little thawed out (with cool whip- don’t judge!). Regardless, they are yummy and not overly difficult to make.
There are a couple of steps to making these, so you need to plan accordingly, but I promise they are worth the effort. Plus, it gives you an excuse to use those tea towels that have been hanging out in your linen closet for the last 11 months (oh wait- that’s just me?).
This recipe was given to me by my Aunt Barb…who really isn’t my Aunt (we aren’t related at all). It’s a long story and I know you
don’t care are anxiously awaiting the recipe!
Makes 1 roll
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup flour
8 oz. cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
1 1/3 cup powdered sugar, divided
Preheat oven to 350 degrees.
Grease a jelly roll pan (I use cooking spray). Line it with wax paper, letting a little hang over the sides. Spray wax paper with cooking spray. Set aside.
In a large mixing bowl, whisk together the eggs and sugar. Add in the pumpkin, salt, cinnamon, and baking soda. Whisk till combined. Add in flour and whisk gently. You want to make sure all the flour is incorporated. Pour pumpkin mixture onto your prepared pan. Spread evenly. Bake for 13-16 minutes or until set. *Note: if you touch it lightly, no batter should stick to your finger.
Place tea towel on counter and dust with 1/3 cup of powdered sugar…making sure to cover the whole surface.
While cake is still hot, flip onto the tea towel (don’t hold onto the wax paper- it will be sticking to the cake). Carefully peel away the wax paper. Starting with the short side of the cake, roll up the tea towel and cake. Set aside to cool- at least 1 hour.
To make the filling: In a stand mixer, cream together the cream cheese and the butter. Add in the vanilla. On slow speed, slowly add in the powdered sugar. Scrape down the sides, then increase the speed slightly and let everything combine completely. Once combined, and your cake is cooled, you are ready to fill your pumpkin roll.
Unroll your cake and spread on the cream cheese filling- stopping about 1/4 inch away from all the sides. Lightly re-roll your pumpkin roll (the starting edge should already be curling up slightly). Don’t apply too much pressure when you are rolling, or all your filling will get squeezed out! Wrap in plastic wrap and refrigerate until firm, or at least 2 hours.
*Note: I like to freeze mine, so I double wrap it in plastic wrap, then wrap it in aluminum foil.
Made with love, not calories!