I’ve loved pumpkin rolls since I was a kid. I mean LOVE them! I always had someone who lived by me who made them and either gave them to me or that I bought them from. That is, until I moved to North Carolina. I was pumpkin roll-less and sad until one day my friend Laura from AnotherCentSaved told me about how she had made these amazing pumpkin rolls with a recipe she bought at an auction. Being the good friend that she is she shared the recipe with me and I’ve been forever grateful. Now I’m passing this recipe on to you and I hope you’ll enjoy it as much as we have. Please do your part and share this wonderful recipe with someone you love or pin it so others can find it.
Pumpkin Roll
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This moist rolled cake has a rich cream cheese filling. It’s perfect for the holidays or any time of year!
Ingredients
- [b]Roll Ingredients:[/b]
- ¾ cup Flour
- 1 cup Sugar
- 1 tsp. Baking soda
- 2 tsp. Pumpkin pie spice
- 1 cup Pumpkin puree
- 3 eggs
- 1 tsp. Lemon or lemon flavoring
- [b]Filling Ingredients:[/b]
- 1 8 oz Brick of cream cheese
- ¼ cup Butter
- 1 tsp. Vanilla
- 1 cup Confectioners sugar
Instructions
- Preheat oven to 375*
- Grease and flour your pan with shortening and flour. 9×13 short sided jelly roll pan or a large cookie sheet works too!
- In large bowl mix all roll ingredients together.
- Bake at 375* for 15 minutes.
- Dampen a linen cloth, lay on the counter, and sprinkle with confectioners sugar.
- Gently flip cake onto the towel.
- Carefully roll the towel up (lengthwise) with the cake in it.
- Place the cake-in-towel, on a cooling rack cool for 25 minutes. Make sure air is circulating under the cake so it will cook quicker and softer.
- Make filling in a separate bowl by mixing cream cheese, butter, vanilla and confectioners sugar til smooth. (Don’t leave any lumps)
- After your 25 minutes of cooling has finished, unroll cake, spread the filling evenly, and re-roll quickly.
- Sprinkle powdered sugar over the roll. (Optional)
- Cut off both ends so it looks uniform and wrap in waxed paper.
- Cut into slices before serving.
- It will keep up to two weeks like this or you can freeze it by wrapping it in plastic wrap, then again in foil, and finally placing it in a seal-able plastic bag. Defrost before serving.
This looks yummy. I have tried pumpkin rolls but never attempted to make my own.
YUM! This looks so good. I need to make this soon!
mmmm. i haven’t ever tried pumpkin rolls but i love pumpkin anything
I love pumpkin roll, too!! I have never attempted to make it, though.
Those look delicious. I have never had one, but i may be trying them soon
My husband found something similar in the bakery at our grocer – I am pinning this to make them for his b-day!!
I love pumpkin rolls. I have never made one before though