This dessert just speaks fall, doesn’t it? A good pumpkin roll is one of my very favorite pumpkin-flavored treats. I love them. Love them. Looooove them. I don’t know if there is a more beautiful combination than moist, spiced pumpkin cake rolled with a filling of soft, sweet cream cheese.
I’m having trouble concentrating just thinking about it.
My Aunt Marilyn sent me this recipe – she got it from a friend who had made pumpkin rolls her specialty and had perfected this recipe. I can attest that this recipe is a keeper. I definitely don’t have the need to shop around for another pumpkin roll recipe. This was simply divine. And what a perfect treat to share with neighbors/friends/family this fall season!
P.S. Off to the right you’ll notice I’ve updated my “Favorites” sidebar with some classic, fall favorites. Enjoy!
P.P.S. I’ve also added two new labels: Freezable Meals and Take-In Meals. I get quite a few emails asking about both of those topics so I figured I’d start ordering them in a central location. I don’t know about you, but when I need to take a meal in to someone, I’m always racking my brain for “the one.”
- 1 cup sugar
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 eggs
- 2/3 cup mashed (canned) pumpkin
- 1/2 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
- Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
- Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
Recipe Source: Aunt Marilyn