So whenever I bring Pumpkin Rolls anywhere, most people are like, “Oh, those are so hard to make.” They are not hard to make, just a few steps and Bam! You have some super awesome Pumpkin Rolls!
So to start with in any recipe, gather what you need.
This little gadget is just my favorite!!
Makes measuring solid ingredients like pumpkin, shortening, and peanut butter so much easier! So I mix together my dry ingredients with my wet ingredients, nothing fancy here yet.
Okay so here is where a lot of recipes trick you, they tell you to spread your batter onto a jelly roll pan. Oh no! I can’t make this recipe without buying a “special” pan. Wait! Do you have a cookie sheet with sides? Use that instead, it works fine. Mine was a 15×10 cookie sheet that was lined with parchment paper. Now I know parchment paper is kinda semi-fancy, but if you buy some you’ll wonder how you ever lived without it. My recipe is older and calls for waxed paper instead, but I do not recommend that, parchment paper is so much better. Also, go ahead and spray your parchment paper with cooking spray, makes it easier to remove it later.
Here is my baked cake part- it baked for about 12-14 minutes until it felt springy in the middle.
This is a smooth “tea towel” dish cloth that I use only for baking breads/cakes. I have laid it out flat on my counter. If you use a regular type kitchen towel it will leave little marks on the cake, still tastes fine, just looks different. I will now dust it lightly with powdered sugar.
I pick up the cake by the edge of the paper and invert onto the prepared towel.You need to do this right after it is out of the oven and still hot.
Now I just slowly peel the paper off the cake, if it snags up and starts to tear your cake, grab a sharp knife and kind of “scrape” until you get it started again without it pulling the cake with it. Pull very slowly, and while it is still hot.
Now here is another point I change from the original directions, it says to roll up along the short side of the cake, making a 10″ very wide roll. I start from the long side making a 15″ roll that is not as wide around. So I start by folding the long side of the towel over onto the cake, rolling the towel into the cake.
Roll all the way up and set aside to cool. Time to make the filling!
Gather your ingredients up! Just mix it all together and set in the fridge for about 15-20 minutes.
Now you’re going to slowly unroll the cake roll. You can see that it tries to hold its shape. Spread filling over this covering completely.
Now roll back up.I slice off the ends because they do not look pretty. I then stick in the fridge to chill. Right before serving, sprinkle with powdered sugar.
So there you have it! Not quite as fancy as you thought!
Here is the recipe I use, which came from a Libby’s Pumpkin can years ago.
For the Cake:
3/4c all purpose flour 1/2 tsp baking powder
1/2 tsp baking soda 1 tsp pumpkin pie spice
1/2 tsp cinnamon 1/4 tsp salt
3 eggs 1c sugar
2/3c canned pumpkin
Sift together the dry ingredients. Stir in the wet ingredients and mix until smooth. Spread onto pan lined with parchment paper and sprayed with cooking spray. Bake at 375 degrees for about 12-14 minutes, or until springy in the middle.
When cake is done, invert onto a smooth dish towel sprinkled with powdered sugar. Starting at long side, roll towel into the cake and let sit until cooled down.
8oz block cream cheese 1c powdered sugar
6Tbsp butter 1tsp vanilla
Place cream cheese and butter into a microwave safe bowl, defrost until softened. Beat butter, cream cheese, vanilla and powdered sugar together until smooth.
Unroll cake, spread with filling. Re roll the cake. Trim ends and chill until ready to serve. When serving, dust with additional powdered sugar.
Hope all had a wonderful Thanksgiving!! God bless and have a fantastic weekend!!