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
Source: Stephanie Jensen
3 eggs
1 cup white sugar
2/3 cup pumpkin
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
Directions:
Preheat oven to 350 degrees.
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.
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.
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.
While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled, unroll it and spread the filling evenly. 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.
these rolls look so good and the pic is great! thank you for having me on your blogroll!
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.
Yum! I love food blogs! This looks like the perfect dessert idea for tonight.
I made these last night using left over banana squash instead of pumpkin and it was delicious! Thanks for sharing the secret recipe!
What does "gently roll with towel" mean? And when are you supposed to actually cut it into pieces?
@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!
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