I have a love/hate relationship with fall. I really, really hate when summer goes away, but I love boots and scarves and warm apple cider…and pumpkin rolls.
My mom makes the most amazing pumpkin rolls. So naturally, I had to get the recipe from her, make a whole pile of pumpkin rolls, and share the awesomeness with you guys.
- 3 eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 t. lemon juice
- 1 t. baking powder
- 2 t. cinnamon
- 1 t. ginger
- 1/2 t. nutmeg
- 1/2 t. salt
- 3/4 c. flour
Mix dry ingredients in a small bowl and set aside. In medium mixing bowl, beat the eggs on high speed for 5 minutes. Add sugar and beat. Add pumpkin and lemon juice and beat. Mix in dry ingredients and beat until smooth.
Line a jelly roll pan with wax paper, spray with non-stick cooking spray. Pour batter into pan and spread evenly.
Bake at 375 degrees for 20 minutes, watching to make sure the edges don’t burn.
Spread out a clean kitchen towel and sprinkle liberally with powdered sugar.
(This gets messy, so if you have a puppy on hand, invite him to clean the spilled powdered sugar off of the floor.)
When the cake is finished baking, flip it over onto the sugared towel and gently remove wax paper.
Roll the cake up in the towel, and let cool.
While the roll is cooling, combine the following ingredients to make the filling:
- 1 c. powdered sugar
- 3 oz. cream cheese (softened)
- 4 T. butter (softened)
- 1/2 T. vanilla extract
Beat until smooth and fluffy. Try to refrain from eating the filling by the spoonful. (It won’t be easy.)
Once the roll is cool, gently unroll and spread an even layer of filling on the cake.
Roll it back up. Wrap in foil and refrigerate to thicken the filling. (Or freeze it, I keep mine in the freezer.)
What is your favorite fall treat/recipe?