Pumpkin Rolls Recipe

October 31, 2012 by  

How To Make- Pumpkin Rolls

by Amy Trauntvein

Pumpkin Rolls

Tis the Season for anything pumpkin!  Pumpkin pie, cookies, ice cream, cake, but my favorite pumpkin dessert is pumpkin rolls! There’s just something about the yummy pumpkin goodness twirled around the creamy filling that gets my heart to go pitter patter!  Today, I’m going to show you how to make these pretty bites of heaven!  Don’t be scared, they really aren’t that difficult, and once you make your own and see how good they are, you’ll never go back to the grocery store and buy one again!  Let’s start by giving you the recipe…

Pumpkin Rolls

3 eggs                                                        2 tsp ground cinnamon

1 cup sugar                                             1 tsp ground ginger

2/3 cup pumpkin puree                    1/2 tsp ground nutmeg

1 tsp lemon juice                                  1/2 tsp salt

3/4 cup all purpose flour                 1/2 chopped walnuts or pecans (purely optional)

1 tsp baking powder

Creamy Filling

6 oz cream cheese (softened)          1 cup powdered sugar

4 Tbsp butter (softened)                    1/2 tsp vanilla

 

First, we are going to beat the eggs on high speed for 5 minutes.  Gradually beat in sugar.Pumpkin Rolls

Stir in pumpkin puree and lemon juice until well combined.Pumpkin RollsCombine all dry ingredients in a bowl,Gradually add dry ingredients to wet while on slow speed.  Mix until just incorporated.  It should look like this…Pumpkin Rolls

Now for a quick Reality Check!  I have been baking for about 22 years and have been using my pans for just as long.  They are clean, just well used and loved.  I’m not about to go buy brand new pans just so everyone can think, “Oh look how lovely her pans are.” So… yes, for all my recipe posts, you will see just how well used all my stuff is, and guess what?  They work just great!  You will only see brand new stuff only if I’ve busted something which may happen.  Look for more Reality Check!(s) in many of my future posts, just so we can “keep it real, people.”Pumpkin Rolls

Now back to the recipe….  Line a cookie sheet (15X10 sheet WITH sides) with wax or parchment paper.  Spray the sides only, with cooking spray, you will thank me later.  Pour batter into pan and spread evenly.  Once spread, I like to wiggle the pan back on the counter and pick it up an inch or two an drop it to help even the batter out a bit more.  At this point, if you like nuts, sprinkle your chopped walnuts or pecans evenly on top of the batter.  I don’t do this step, otherwise my kids won’t eat it and then my husband I will have to eat it all.  Hmmm…. maybe next time I’ll throw nuts on!Pumpkin Rolls
Bake on center rack in oven at 375 degrees for 15 minutes.  Do NOT over cook please, and thank you.  While cake is in the oven, lay out a (clean) linen or cotton kitchen towel.  Do not use a terry cloth towel unless you want bits of towel stuck in your cake. :)  Next, sprinkle a good amount of powdered sugar ALL over the thing.  I use a hand sifter to make it more even.Pumpkin Rolls
When the cake is done (if it bounces back when touched) pull it out, and run a kinfe between the pan and cake along the long sides.Pumpkin Rolls

Next you need to gently pull the cake from the ends of the wax paper.Pumpkin Rolls

While the cake is still hot, you will invert the entire pan onto the sugared towel.  Sounds hard, but it’s really not.  Just use a towel to hold the pan so you don’t burn yourself making sure you are also holding the ends of the wax paper so it doesn’t fall out of the pan too soon.Pumpkin Rolls
Pull off the pan.  There should be no sticking.  Gently and slowly pull the wax paper off the cake using a butter knife to hold down the cake if needed.  It shouldn’t stick too bad.Pumpkin Rolls
Viola!  Your cake is ready to be rolled. This part needs to be done while still warm/hot or your cake will break. fold the edge of the towel closest to you over the cake and start rolling.  and roll the towel right up along with cake.  The towel will help to keep it rolled up while cooling.Pumpkin Rolls
Done!Pumpkin Rolls
Let the cake completely cool.  Usually takes about an hour or so.  While the cake roll is cooling, go ahead and make the filling.  Throw the softened cream cheese and butter into a mixer and beat together until nice and smooth.  While still beating, add the powdered sugar and vanilla and beat unitl smooth again.  I did a double batch of filling (I made two cakes, if I’m making the mess to make one, I may as well make two!) so you won’t have as much, but it should look like this….Pumpkin Rolls
Once the cake is cooled, unroll it from the towel (it should stay together and not break if cooled rolled up) and plop all your filling onto the cake.  Start spreading evenly clear out to the edges.  Don’t worry, you’ve got enough, just keep spreading.Pumpkin Rolls
Pumpkin Rolls
Now it’s time to roll it back up the same way you did before, but without the towel!Pumpkin Rolls
Pumpkin Rolls
Pull out two sheets of plastic wrap and wrap the your lovely pumpkin roll in it. Next pull out a nice big sheet of aluminum foil and wrap it up in that.Pumpkin Rolls
Pumpkin Rolls
Now put your lovely package that you are so proud of on a cutting board or cookie sheet and stick it in the freezer! Freeze for at least 6-8 hours preferably overnight. Once they are good and frozen, you can take out the board/sheet. This just keeps them in their nice shape. The secrect to perfectly sliced pumpkin rolls is to cut them while frozen.  Pumpkin Rolls
Whenever you are ready to enjoy a slice of paradise, take it out, unwrap (no need to wait for it to thaw) and cut.  You’ve got perfect slices that are not flattened from the knife and the filling stays intact!  Also, you are free to slice just as many as you need, then rewrap the rest on toss it back into the freezer for another time.  Pumpkin rolls stay good in a deep freeze for months as long as they are wrapped tight.  So if you’re having a party, make these way ahead of time and save yourself some stress.  On party day, just pull them out and slice away whenever you’re ready to serve. 
Here you are, beautiful Pumpkin rolls and taste so much better than store bought!  My family actually prefers to eat then while still frozen, the filing tastes almost like ice cream and it’s not as messy!  I’ve also converted many of my friends to eat them frozen too, they love them that way.   Every year near the holidays, I make 2 pumpkin rolls and keep them in the freezer for maybe an impromptu get together, a party we get invited to that we need to take a dessert, or just for surprising the kids on a regular old Wednesday night after dinner or homework.   A unexpected treat for each child, and maybe just maybe they might clean their room!  Yeah right, well it’s a good dream anyway.Pumpkin Rolls
Enjoy making your very own Pumpkin Rolls.  Thanks mom for teaching me the art of this recipe and a love for baking.  If you enjoyed this post, let us know!

Love to all! ~Amy

 

 

 

 

 

I have been married for 22 years to my awesome hubby, Todd and we have 4 equally awesome kids who keep my young!    Our favorite thing to do together is travel. I enjoy gardening and puttering around my yard. I am very active in my church and am currently serving the children, and I love volunteering at my kids’ schools doing whatever I can to help the teachers and staff.

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Comments

16 Responses to “Pumpkin Rolls Recipe”
  1. Natalie says:

    Great recipe! This time of year, I love anything pumpkin!

  2. Lorna says:

    This makes me want to go right home and start baking. Great idea to always have some on hand in the freezer. Great pictures and instructions!

  3. I just love pumpkin rolls. But, my disaster trying to make these a few years ago was so traumatic that I never attempted again! But, your’s looks so yummy!

    Have a “Crazy Beautiful” day!!

  4. Maddy says:

    Amy, I love these pumpkin rolls. The preparation time involved is well worth it. They are the best and the recipe can’t be beat. Your mother actually taught me how to make these over 40 yr’s ago. After all the others I’ve tasted, these are still the Best! Thanks for sharing. People will be pleasantly surpirsed.

  5. Sandy says:

    Denyse, You can do it! Just try again following the tutorial. It’s worth it, I promise you. Let me know if you make them, would love to hear back from you. ~Amy

  6. Sandy says:

    She IS the best, isn’t she? Thanks for the compliment, love you Maddy! ~Amy

  7. Sandy says:

    Thanks mom! And thanks for teaching me how to make them years ago. Love you. ~Amy

  8. Sandy says:

    Thanks Nan! ~Amy

  9. Rosey says:

    The final product is just pretty. Thanks for sharing the recipe…my gram instilled a love of baking in me too. :)

  10. I have always wanted to try a cake roll but I am afraid of rolling it!

  11. Sandy says:

    Rosey, You’re very welcome! Melissa, you can do it. Just use a powdered sugared towel like in the tutorial to help you roll, and make sure it’s still hot. It’s surprisingly easy! Try it! ~Amy

  12. Six Sisters says:

    Hi Amy! We love your yummy pumpkin roll! Come and link up to our Strut Your Stuff Saturday link party anytime with your delicious recipes! -The Six Sisters

  13. Looks delicious! Shared on twitter. :)

  14. Sandy says:

    Thank you Sandra! ~Amy

  15. Jennifer Campbell says:

    After reading this post David has informed me that he is off his no sugar diet (a diet that comes and goes depending on the day but is never in effect when there is a treat on hand. He looked at the end product picture and asked me if they had any sugar in them. I told him they did. He said, “well, I’m off my no sugar diet now!” What a cutie.

    I would like to play with this and see if I can do it to fit my limitations. It wouldn’t be nearly as good, but they look so fabulous it may be worth a try. I LOVE the pictures…it will make the process of making them so easy. Thanks Amy!
    Jen

  16. Jo Ann says:

    Thanks for sharing and you are just darling. God Bless

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