Real Recipes From Real Home Cooks ®

pumpkin rolls

(3 ratings)
Recipe by
Kitty Keefer
Plano, TX

My Tupperware Lady shared this recipe with me 25 years ago. It's been a holiday dessert ever since. Don't be afraid of rolling the cake up in the towel. It's easy and worth it! Cut them into thinner slices and spiral them on a round platter. Great presentation and wonderful food gift, plate and all.

(3 ratings)
yield 10 -12
prep time 25 Min
cook time 15 Min

Ingredients For pumpkin rolls

  • PUMPKIN CAKE
  • 3
    eggs, beaten
  • 1 c
    sugar
  • 2/3 c
    pumpkin filling (16 oz can makes 3 rolls)
  • 1 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 3/4 c
    flour
  • FILLING
  • 8 oz
    cream cheese, softened
  • 1 tsp
    vanilla
  • 2 Tbsp
    butter, softened
  • 1 c
    powdered sugar, sifted

How To Make pumpkin rolls

  • 1
    Beat eggs and sugar in mixer for 5 minutes.
  • 2
    Add pumpkin filling and rest of the cake ingredients. Beat an additional 5 minutes.
  • 3
    Line greased (shortening) jelly roll pan with greased (butter) wax paper. Pour in pan and bake 15 minutes in 350- degree oven. DO NOT OVER BAKE
  • 4
    Filling - Blend all filling ingredients together.
  • 5
    While still warm, flip cake onto powdered sugar coated tea towel. Tear off wax paper. Dust top of cake with a little powdered sugar, too. Roll up in tea towel to make one long roll. When cool, unroll and spread with cream cheese filling. Refrigerate before cutting.
  • 6
    OPTIONAL: Cinnamon sugared pecans sprinkled on top of the filling before rolling up takes it over the edge!

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