PUMPKIN ROLLS
Pumpkin cake with cream cheese filling all rolled up into deliciousness. The perfect dessert for Thanksgiving dinner or Christmas brunch. Growing up, I looked forward to Christmas and all it had to offer. I loved opening presents with the family and getting dressed up in our Christmas best. I also loved Christmas because it meant that my Auntie Margaret was making her famous pumpkin rolls. I'm one of 25 cousins, and we ALL couldn't get enough of this holiday dessert! My husband doesn't really even like pumpkin, but he loves these rolls. Here's my best attempt at mimicking her delicious treats.
Servings: 20
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 6 eggs
- 2 cups granulated sugar
- 1 1/3 cups 100% pumpkin (approx 1 can)
- Powdered sugar for sprinkling
- 1 cup chopped walnuts (optional)
Filling:
- 2 pkgs cream cheese (8 oz. each)
- 1 1/2 sticks butter (approx 12 Tablespoons)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Prep the cake:
- Bring the butter and cream cheese to room temperature. It will be difficult to work with these ingredients cold.
- Preheat the oven to 375 degrees F. Line two 11 x 17 inch baking pans with waxed paper. Grease and flour the pans well. This step is VERY important. The cake will stick to the pans if you skip any part of this step.
- Combine the flour, salt, baking powder, banking soda, and pumpkin pie spice in a small bowl.
- In a medium bowl, mix the eggs, and granulated sugar until well combined. Mix in the pumpkin.
- On the lowest setting, add the flour mixture in thirds to the pumpkin mixture.
- Pour the mixture evenly between the two pans. If desired, sprinkle one of the pans with the chopped walnuts. I always make one roll without nuts just in case someone is allergic.
Bake:
- Bake for 11-14 minutes. While the cake is baking, sprinkle two clean towels with powdered sugar. Tip: don't use fabric softener on these towels. The strong scent of the softener can transfer to your cake. Start checking for doneness at 11 minutes. The cake is done when a toothpick comes out clean and the cake bounces back when pressed.
- Immediately after baking, flip the pans onto the towels. The cakes should easily release from the pans with the waxed paper attached. Carefully peel off the waxed paper.
- Starting with the narrow end, roll the towel and cake together as if they were one. Let it sit until cool. I didn't have a wire rack, so I cooled these on an upside down muffin tin.
Prep the Filling:
- Mix the cream cheese, butter, and vanilla on a low setting until smooth. To prevent any lumps, it's a good idea to sift the sugar if you have the time, but I've had success without sifting. Slowly add the powdered sugar to the butter mixture.
- After the cake is cool, spread the filling evenly onto each cake, stopping at approximately 1/4 to 1/2 inch from the narrow edges. Frosting the cake all the way to the edge can result in overflow and a mess when you re-roll the cake.
- Re-roll the cake and wrap with plastic. Refrigerate for at least an hour before slicing. Slice to desired thickness (I slice mine about 1 inch thick) and sprinkle again with powdered sugar if desired.
Notes
If you have any leftovers, these are great with coffee in the morning. But...I doubt your guests will leave you with any!
It’s awesome Rae! We are excited to try out this Pumpkin Roll recipe. Uncle Edgar, Nina, Gma and I will be making it for this Christmas gathering at Nina’s house. Thanks for the recipe!
Uncle Edgar shared this recipe with me today! He just quoted to me how to make his pumpkin cheesecake and I took notes. He made his famous pumpkin pie and it was incredibly delicious!
Edgar’s Pumpkin Pie Cheesecake Recipe:
Ingrdients
3 8oz packages of Philadelphia cream cheese softened
1/2 cup sugar
4 eggs
1/2 t vanilla extract
1 cn. Pumpkin Pie mix
2 Keebler pie shell graham cracker pie crust
Directions:
1. Preheat oven to 350 degrees
2. Mix cream cheese and sugar
3. Add pumpkin pie mix into the mixture. When done, use a spatula to mix the cream cheese and pumpkin together.
4. Add vanilla extract and 4 eggs into the mixture. Blend well.
5. Pour mixture into the pie crust.
6. Place pie crust onto a large cookie sheet. To keep the pie crust from scorching, add water in the cookie sheet approximately 1/2 to 3/4 full. Do not add water into the pie mixture.
7. Bake for 45 minutes.
8. When done, cool and add whip cream or cool whip for your topping.
Enjoy and Merry CHRISTmas!
I hope you and Josh would like this!
I will have to try this. Thanks for sharing!
Auntie Margaret’s Pumpkin rolls were out of this world!!! I miss it and all our cousins around this time of year. Thanks Rae for this recipe I will try this for Christmas.
I miss you all too! Let me know how it turns out! <3
Thank you for the recipe and directions! The pictures provided will assist me to better comprehend the steps to be taken to make the pumpkin roll. I’ll practice making it and hopefully will be ready to prepare for Thanksgiving and Christmas. I look forward to more recipes from you. Will you please post the recipe of the Cheesecake you made for us?