Pumpkin Roll Recipe

Yum yum pumpkin rolls! Something this yummy should pretty much be illegal hehe They are so good yet so bad, ya know the kind of food you will literally only eat around the holidays and feel guilty about if you have more than 1 piece, which my friends, is sooo easy to do with these things!

Over the years we have making pumpkin rolls starting in October till right about New Years. We make them for our family, gifts and we actually make and donate and/or sell lots of them. Not really for profit but to share the pumpkin cream cheesy goodness with others without going broke. I mean let’s face it, not everyone likes to bake, not everyone wants to bake, not everyone has time to bake and then there are some people that should never even attempt to bake so that is where we come in to save the day, the party, the dessert for the family gathering etc.

I have to say that the very 1st year I made them I was not sure what to expect since these are so fragile and need to be handled with  a gentle hand and well… I wasn’t sure I had the gentle hand they require. Not to mention I had NO idea that  my entire kitchen would look like a powdered sugar factory just exploded in it! And didn’t know I would be working at a high speed rate of pace from all the inhaled sugar (which could have easily been mistaken for cocaine everywhere by sight and my actions! coffee+inhaled sugar=wild, but productive mama) But now I get excited to make them, I get excited to smell them, share them, eat them and well breathe in lots of the powdery substance, sugar people just sugar! Plus having a freezer full is pretty exciting too!

I started out with a recipe I got from a friend. But as with every recipe I am given, find, come across and use I change it up a bit and make it 1 of our own. I will share it with all of you. This is how I like to make it and the people that enjoy them seem to love. Please feel free to add or take out any ingredient you desire, like nuts which I do not use, etc.

 

Mama Bear Pumpkin Roll Recipe

 For the cake part of the roll

3 eggs

1 cup sugar

2/3 cup canned pure pumpkin or 10tbsp (if you are like me and want to make several cakes in 1 day, just an FYI, (1) 30 oz can of pumpkin will make 4 pumpkin rolls)

1 tsp lemon juice (I use the Real Lemon Juice in the green bottle)

 

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 ½  teaspoon ground cinnamon

1 ½ teaspoon Pumpkin Pie Spice (you can find this in the little cans in the seasoning isle, it is an “all in 1” so you don’t have to use ginger, nutmeg, cloves but you can if you want to split it all up)

1/4 teaspoon salt

Approx. 1/4-1/2 cup powdered sugar (to sprinkle on towel, or more if you want to sprinkle on cake before serving, etc)

For the creamy filling

1 (8-ounce) package cream cheese, softened

1 cup powdered sugar

6 tablespoons softened

1 teaspoon vanilla

Directions

Heat oven to 375°F.

Grease 15x10x1-inch jelly-roll pan (NOT a regular size cookie sheet folks!) and set aside (I use cooking spray, generously and don’t have any problems with any of it sticking).

In a large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow color. Add pumpkin & lemon juice; beat until well mixed.

Combine flour, baking powder, baking soda, spices and salt in small bowl. Add to egg/pumpkin mixture, mixing well.

Spread batter evenly into prepared pan. Sprinkle with walnuts, pecans, etc, if desired.

Bake cake for 13 to 15 minutes or until center springs back when lightly touched (this is so important, do not overcook the cake, set a timer if you have to, I do otherwise there goes 20 min and a ruined cake)

While your cake is baking, arrange a clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar to cover most of the surface. Be sure to put enough powdered sugar on the towel so when you roll up the cake it will not stick.

Immediately loosen cake from edges of pan; invert onto powdered sugar covered towel.  I always sprinkle a lil powdered sugar on top of the cake and spread it around as well. Roll up cake in towel while hot, starting with 10-inch side. Cool completely.

Carefully unroll cake. Spread cream cheese mixture over cake. Loosely re-roll cake trying not to “push” the cream cheese mixture out.

Wrap in plastic wrap and refrigerate at least one hour. Or freeze them for later use. I like to refrigerate them and then when they are firm slice the cake then re-wrap and freeze. This makes them easy to pull out and serve when you have unexpected guests or just want to have a few slices to serve after dinner or with hot cocoa (http://mamabearplus6.com/hot-cocoa-mama-style/) on a chilly day. Feel free to sprinkle with powdered sugar before serving!

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All the tools you need to make your pumpkin rolls awesome and all at a GREAT price!

P.S. Have a great pumpkin recipe that you want to share!? Please do so in the comment section!

Mama Bear Plus 6

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