Stacy’s Pumpkin Rolls
Stacy’s Pumpkin Rolls
I worked a bake sale last summer and everyone asked for pumpkin rolls. I had never heard of them before, so I asked my readers for recipes. My friend Stacy posted this one. It was so much easier than I anticipated. And the result was simply divine. I took them as dessert feeding the group of volunteers with which I work Tuesday nights, and they were inhaled. A friend there loves pumpkin rolls- they are her dessert of choice over all others – and she said these were some of the best she had ever made. I used whole wheat flour for the cake. The filling was so light and creamy. It was hard to resist just sitting down with a spoon and eating it straight out of the bowl.
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin
¾ cup flour
1 tsp baking soda
2 tsp cinnamon
1 cup powdered sugar + extra for powdering towel
8 oz cream cheese, softened
4 TBS butter, softened
1 tsp vanilla
10×15 jelly roll pan
waxed paper or parchment paper
clean kitchen towel or tea towel
non-stick baking spray
mixer and mixing bowl
Line pan with waxed paper.
Spray with non-stick spray.
Preheat oven to 375° degrees F.
Mix 3 eggs with 1 cup sugar and beat for 5 minutes.
Add pumpkin. Beat until well mixed.
Add flour, baking soda, and cinnamon.
Spread onto prepared wax paper in pan.
Bake at 375° degree F for 15 minutes.
Lay a towel out on a flat surface. Sprinkle evenly but liberally with powdered sugar. This is going to keep the cake from sticking to the towel.
Remove the cake from the oven.
Very quickly, flip over onto the towel.
Lift the pan away and peel off the waxed paper.
Roll the cake up in the towel, forming a tight roll.
Place in refrigerator until cool.
Once cool, mix cream cheese and butter. Beat until light and fluffy.
Add powdered sugar and vanilla.
Beat for 2 minutes.
Remove the cake from the refrigerator and gently unroll it.
Spread with the cream cheese mixture.
Re-roll it, this time without the towel.
Place on plate.
Slice and serve.
About 16 slices.
|High in vitamin A|
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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:) I had never heard of a pumpkin roll either! I think I might make one today so I can try it. :)
Mmmm, pumpkin rolls are divine as is any kind of frosting make with cream cheese! hahaha One of my favorites because it isn’t overly sweet.
I do have a recipe for egg-less pumpkin rolls that I made for Emma one year when she wasn’t allowed any eggs. A little different texture, but a good substitute for those who aren’t allowed eggs in their diet.
oh. my. yumminess. I will be making this for Thanksgiving this year I do believe!
yay! I am so glad you enjoyed it! I typically roll it lengthwise~it makes a tighter roll, and bigger slices!
this looks wonderful! I think I will be making it this weekend!
Diana, I would love your eggless recipe! My dd has egg allergies too. Thanks!
I just finished making this and it is divine. I filmed it for my channel and don’t worry I will be listing your blog as for where I got the recipe. I was wondering how you store our roll? I just made it for us at home no for an occasion and have a ton left over. Should it be kept in the fridge? Thanks
I put it in the fridge.
You can also freeze it.