With Thanksgiving right around the corner, holiday baking is in full swing, and it always starts off with making pumpkin rolls for the whole family! Pumpkin rolls are a great make-ahead dessert, that store very well in the freezer. I always use the large can of pure pumpkin puree, which will yield 5 pumpkin rolls–enough to send one home with each family member to enjoy later!
I have to admit, I have only been making Pumpkin Rolls for the past 10 years or so, as I was always intimidated by “rolled” cakes, and all of the steps it takes to make them. However, I discovered that making pumpkin rolls is not so difficult after-all, especially if you take the time to prep ahead of time.
After setting oven to 375F, I always start out with prepping all of the sheet pans, by spraying a light coat of baking spray then lining with parchment paper.
Then, I prep the kitchen towels (to wrap each cake in as they cool) by lining each towel with parchment. Just stack each parchment/towel on top of one another and set aside until needed.
Next, measure out both the wet and dry ingredients, then you’re ready to start making pumpkin rolls!
Ingredients
- 3 large eggs
- 1 C sugar
- 2/3 C canned pumpkin
- 3/4 C flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1 (8 oz) brick cream cheese (softened)
- 1 Tbsp. butter
- 1 C powder sugar
- 1 tsp vanilla extract
- 1 pinch of love!
Instructions
- Preheat oven to 375F
- Line bottom of 15" x 10" baking sheet with parchment paper, lightly sprayed w nonstick baking spray and set aside
- In a small bowl, blend flour, baking soda, cinnamon, nutmeg and salt, set aside
- in a mixing bowl, beat eggs until light yellow
- add in sugar and pumpkin, mix to incorporate
- gradually add dry ingredients, one tablespoonful at a time, but do not overmix
- pour batter onto lined baking sheet and spread out evenly
- bake in 375F oven for 10-12 minutes - DO NOT OVERBAKE
- slightly cool in pan on wire rack for about 10 minutes
- lay a sheet of parchment paper on top of a kitchen towel and dust with powder sugar
- gently flip cake onto the parchment
- gently peel off paper the cake was baked on
- roll up loosely in the parchment paper (to allow room for the filling later)
- roll up in the kitchen towel and set aside to cool completely
- slowly combine all filling ingredients in a mixing bowl until blended, then mix on high until smooth and creamy
- when cake is completely cooled, slowly unroll cake back onto the kitchen towel (keeping the parchment on)
- spread filling evenly onto cake, leaving a 1/2" border all the way around the cake
- gently roll cake back up, peeling away the parchment as you go
- dust roll with powder sugar and immediately wrap in plastic.
- freeze for a minimum of 4 hours
- when ready to serve, remove cake from freezer, thaw 30 minutes and slice. The cake will be slightly frozen, but it will be easier to slice than if thawed completely
- arrange slices on a serving tray for a beautiful presentation
Wrap in Freezer Paper for extended freezing up to 6 months (if it lasts that long!)
