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Stacy's Pumpkin Rolls

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
Filling
  • 1 cup powdered sugar, plus extra for powdering the towel
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla

Method
 

Cake
  1. Line a 10x15 jelly roll pan with waxed paper. Spray with non-stick spray.
  2. Preheat oven to 375 degrees F.
  3. Mix the 3 eggs with 1 cup sugar and beat for 5 minutes.
  4. Add the pumpkin. Beat until well mixed.
  5. Add the flour, baking soda, and cinnamon. Mix well.
  6. Spread onto the prepared waxed paper in the pan.
  7. Bake at 375 degrees F for 15 minutes.
  8. 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.
  9. Remove the cake from the oven. Very quickly, flip it over onto the towel.
  10. Lift the pan away and peel off the waxed paper.
  11. Roll the cake up in the towel, forming a tight roll.
  12. Place in the refrigerator until cool.
Filling and Assembly
  1. Once the cake is cool, mix the cream cheese and butter. Beat until light and fluffy.
  2. Add the powdered sugar and vanilla. Beat for 2 minutes.
  3. Remove the cake from the refrigerator and gently unroll it.
  4. Spread with the cream cheese mixture.
  5. Re-roll it, this time without the towel.
  6. Place on a plate. Slice and serve.

Nutrition

Calories: 190kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 148mgPotassium: 60mgFiber: 1gSugar: 21gVitamin A: 1912IUCalcium: 25mgIron: 1mg

Notes

I used whole wheat flour for the cake.
You will need a 10x15 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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