Pumpkin Rolls (Part 1)

22 Oct

What can I say about pumpkin rolls? They are yummy, easy to make, perfect for Thanksgiving side dish or Christmas present and they are usually devoured within minutes….or at least in my family. A lot of people are intimidated by these tricky little things but honestly they look more difficult than they are.

If you haven’t made these before, definitely give them a try this year….I promise it will be worth it!

I apologize for the sucky final picture( I was lazy remember 🙂 )….I couldn’t cut these since they were for someone else, but I will be making these again soon and I will get a good pic of the inside. I do however have step by step instructions so you can do them yourself.

 

 

Ingredients

Cake:

1 cup sugar

3 eggs

2/3 cup pumpkin (pure not pumpkin pie mix!!)

1 tsp vanilla

3/4 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

powdered sugar for dusting

chopped walnuts(optional)

Filling

1 8oz package cream cheese

4 tbsp butter

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 375. Grease a jellyroll pan and line with either wax or parchment paper. Grease paper. Beat eggs & sugar with electric mixer on high for 5 minutes. Beat in pumpkin and vanilla.  Mix flour, baking soda, cinnamon, nutmeg and cloves in small bowl and stir into pumpkin mixture. Pour evenly into pan(you may have to spread around with spatula). If you are using walnuts, sprinkle over mixture. Bake for 13-15 minutes or until cake springs back when touched. I almost always bake mine for 15, but every oven is different.

While the cake is baking, get a tea towel or any clean dish towel – but make sure its not terry cloth or any material that will stick to the cake!! Dust the towel with powdered sugar.

When the cake is done, take out of oven, lift wax paper and flip the cake immediately onto the towel. Do not let cake cool!! Peel off the paper and roll the cake up in the towel. Cool in fridge for at least 2 hours. I usually cool for 4-5

While the cake is cooling, beat cream cheese, butter, powdered sugar and vanilla until smooth. Set in fridge.

When cake is COMPLETELY cool, unroll carefully and spread the filling. Reroll the cake(not in towel), dust with powdered sugar and either cut into pieces and serve or cover with saran wrap and let chill in fridge.

 

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One Response to “Pumpkin Rolls (Part 1)”

  1. Heidi October 22, 2012 at 3:21 pm #

    I make these every year. Delicious. The whole family loves them.
    Thanks for sharing.
    Buy Here Pay Here

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