Stacy’s Pumpkin Rolls
I worked a bake sale and everyone asked for pumpkin rolls, so I asked my readers for recipes, and my friend Stacy posted this one. It was so much easier than I anticipated, and the result was simply divine. 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.
Ingredients
Method
Cake
- Line a 10×15 jelly roll pan with waxed paper. Spray with non-stick spray.
- Preheat oven to 375 degrees F.
- Mix the 3 eggs with 1 cup sugar and beat for 5 minutes.
- Add the pumpkin. Beat until well mixed.
- Add the flour, baking soda, and cinnamon. Mix well.
- Spread onto the prepared waxed paper in the pan.
- Bake at 375 degrees 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 it 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 the refrigerator until cool.
Filling and Assembly
- Once the cake is cool, mix the cream cheese and butter. Beat until light and fluffy.
- Add the 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 a plate. Slice and serve.
Nutrition
Notes
I used whole wheat flour for the cake.
You will need a 10×15 jelly roll pan, waxed paper or parchment paper, a clean kitchen towel or tea towel, non-stick baking spray, and a mixer.
High in vitamin A.
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