Pumpkin Rolls

1
Kitty Keefer

By
@PumpkinRoll

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
10-12
Prep:
25 Min
Cook:
15 Min

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Pumpkin Rolls

Course/Dish: Cakes




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