Pumpkin rolls are a fall treat that captures the essence of autumn. Fran makes these sweet, spiced pumpkin rolls every year for Thanksgiving. This is one treat that everybody in the family waits for every year.
Fran's pumpkin rolls and pumpkin squares are in the photo. These two treats grace our Thanksgiving table every year.
You can probably find pumpkin rolls in your local grocery store bakery, but I can assure you there is nothing better than making them homemade. Pumpkin rolls are made in two parts, the cake, and the sweet creamy filling.
Ingredients for the Cake:
- 3 large eggs
- 1 cup white sugar
- 2/3 cup of pumpkin puree
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon nutmeg
- 3/4 cup of all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Powdered sugar for dusting
- 8 oz. Cream Cheese, softened
- 1 cup powdered sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees. Grease a 15x10-inch cookie sheet. We use Baker's Joy to grease our cookie sheet.
- In a separate bowl, beat the eggs, sugar, and lemon juice until it becomes thick. Then mix in the pumpkin puree.
- Gradually fold in the dry ingredients until all are combined.
- Spread the batter evenly on the prepared cookie sheet. Bake for 15 minutes.
- Layout a clean kitchen towel and dust with powdered sugar.
- While the cake is still warm, carefully turn on the towel. Roll the towel with the cake, set aside, and let it cool completely. We place ours in the refrigerator.
- Make the Filling, Beat the cream cheese, powdered sugar, butter, and vanilla until it's smooth.
- Assemble the Roll, Carefully unroll the cooled cake. Spread the filling evenly over the surface. Re-roll the cake without the towel. Wrap the roll tightly with plastic wrap. Chill for at least one hour before serving. Dust with more powdered sugar before slicing.
This is our cake right out of the oven before it's turned onto the kitchen towel. Since we make our pumpkin rolls a few days ahead of Thanksgiving we place them in the freezer after wrapping them in tin foil, and then plastic wrap.
Whether you are a seasoned baker or trying your hand at pumpkin roll for the first time, this dessert is sure to impress your family and friends.