The Best Pumpkin Rolls

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 Pumpkin Rolls are a soft pumpkin pie wrapped around a heavenly cream cheese filling. These pumpkin rolls are a delicious autumn treat!




Whenever I make pumpkin rolls, they make me think of the good old days when I was a child and helped my mother in the kitchen. I owe much of my love of cooking and baking to my mother. I always watched her in the kitchen and sometimes, if I was lucky, I was allowed to help her make all sorts of delicious things.

These are memories that I will forever honor. Especially the memories that have to do with these pumpkin buns. My mother made it every year for Thanksgiving or Christmas, and I was always allowed to help her.
We wrapped them nicely, tied loops to each end and distributed them to neighbors and friends. It is a tradition that I have continued with pride. 


I have to say it is quite easy to continue a tradition when the result is a soft and decadent pumpkin spice cake rolled around a rich cream cheese filling. When I say this, I get the desire to bake another load!

These pumpkin rolls are so good that you will be seriously tempted to eat the whole part! Believe me, I myself was about to do so. 

If you're ready to revel in memories of autumn, filled with warm autumn spices and sweet pumpkin, then put on your apron and start baking these sinfully good treats!


Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

CREAM CHEESE FILLING:

  • 8 ounces cream cheese softened
  • 4 Tablespoons salted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees F. Line a 10x15-inch jelly roll pan with parchment paper. Set aside.
  2. In a large bowl whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined.
  3. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly.
  4. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.
  5. *This next part is hot so please be careful. You can wear oven mitts.
  6. Now carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (about an hour or two.)
  7. While cake is almost cool you can start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
  8. When cake is completely cooled, gently unravel cake, while removing the parchment paper. Go very slow so you don't rip the cake.
  9. Now spread the cream cheese filling evenly all over the inside of the rolled cake.
  10. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!

Notes

Pumpkin rolls freeze really well. Cover tightly in saran wrap (I usually do two layers then place it in a ziplock freezer-safe bag. Freeze up to 3 months.
To thaw, place in the refrigerator overnight. 

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