Pumpkin Rolls

The reason I haven’t been baking lately is why all of you have been trying to get rid of your kid’s Halloween candy I have actually been buying it at the store. It’s 75% off so I grabbed a couple of bags for upcoming Bunko and I may have been sneaking some ( a lot ) of it here and there.

Here’s another one from Stephanie. It’s her aunt’s SECRET recipe. I am not sure of all the details but something about Steph’s mom hiding in a bathroom writing down the secret recipe while her aunt wasn’t looking. Don’t worry I asked Steph’s permission to post this. Thank goodness she believes that if you didn’t create the recipe yourself you should share the goodness.

Pumpkin Rolls

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • ¾ cup flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • powdered sugar for sprinkling
  • Filling:
  • 1 (8 ounce) package cream cheese
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
  3. Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
  4. Sprinkle ¼ cup powdered sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
  5. While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.
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Comments

  1. these rolls look so good and the pic is great! thank you for having me on your blogroll!

  2. HONESTLY how amm I a ever going to keep my pregnancy weight to 30lbs with recipes like these. Looks so TASTY! Can’t wait to make these this weekend. Thanks for sharing the goodness with all of us. I look to your site for dinner and dessert ideas. THANKS.

  3. Yum! I love food blogs! This looks like the perfect dessert idea for tonight.

  4. I made these last night using left over banana squash instead of pumpkin and it was delicious! Thanks for sharing the secret recipe!

  5. What does “gently roll with towel” mean? And when are you supposed to actually cut it into pieces?

    • Gently roll with towel means after you power sugar the towel, take the pumpkin bread off the baking sheet set it on the towel then roll the pumpkin bread and towel into a roll at the same time. Basically in will look like the bread with the filling except the filling is the towel. Let it cool, then unroll it take the towel out and fill the bread with the cream cheese mixture and roll it back up and put it in the fridge. Also this recipe doesn’t say to use a jelly roll pan but the original recipe from Libby’s says to use one and they actually turn out better with a jelly roll pan but a normal cookie sheet works too. Hope that helps

  6. @Crandfords,
    Wow, this an old recipe and I didn’t realize how messy it was written up. Sorry. You want to actually roll it up with the towel inside while it cools. Right before serving is when you could cut it into slices that look like cinnamon rolls. Good Luck!

  7. This is pretty much the same recipe that I use every year.

    few tips: You can use paper towel to roll the rolls in instead of a kitchen towel, flatter towel won’t stick to the batter. Cover the paper towel in powdered sugar dusted through a sifter…. too much will make the rolls sticky.

    Just cool the rolls on the counter… I only ever cool about 20 minutes, less chance of cracking.

    if you grease your sheet pan and then cover in wax paper and pour batter on top, when the batter cooks just flip it onto the paper towel and carefully tear off the wax paper.

    These are a major hit anywhere I have ever taken them… made over 20 last thanksgiving for functions.

    Lisa

  8. I am so making these for Thanksgiving this year! I love anything and everything pumpkin and I can’t wait to try these! Thanks for sharing this delightful recipe!

  9. It’s so delicious! Yummy

  10. Made this today! I must say this was a very easy recipe and the best pumpkin roll I have ever had! Thanks

  11. So the idea of wrapping it up with a cloth in the middle of the dough sounds super messy to me. Does anyone know if you could use wax paper instead?
    Thanks for the recipe! I’m excited to try it out.

  12. I’ve made these yearly for Thanksgiving & Christmas for probably 25 years. They are so easy and are always a hit.

  13. What kind of flour do I use?

  14. These look phenomenal! Do you know if this can be done vegan? I can substitute vegan cream cheese but do you know if the Ener-G egg replacer will work in place of the eggs?

  15. So wish that you knew about Demarle at Home. We have a deep flexipat that you can make the pumpkin roll in (without using any spray ). The when it comes out of the oven I roll up the pumpkin roll in the flexipat and secure the roll with elastic bands until cooled. Then unroll and fill and roll off the flexipat. So easy.

  16. I was wondering if instead of regular pumpkin, could you somehow incorporate pumpkin puree into this r recipe?

  17. So I made these today but for the filling I used “the best ever frosting” from Pioneer woman Ree Drummond and it turned out soon very good. I like the cream cheese but this is a little more decodant and not as rich. My new favorite combo. Thanks for this great recipe.