Pumpkin Rolls remind me of my Mom. I give her all the credit for my love of cooking. Growing up watching her in the kitchen, and helping her make all kinds of yummy things, are memories I will cherish forever.
She would make these rolls every year around Thanksgiving and Christmas. She would sometimes wrap them up and tie bows on the ends, and deliver them to neighbors and friends. It’s a tradition I am proud to have carried on.
Thanks for the memories and this amazing recipe, Mom! ♥
(makes 1 roll)
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Directions: Preheat oven to 375 degrees F. Line a cookie sheet with wax or parchment paper. Spray generously with non-stick spray.Set aside.
Beat eggs with an electric hand mixer, on medium speed for 1 minute. Add sugar, pumpkin and lemon juice. Beat until smooth and combined. Stir in flour, baking powder, pumpkin pie spice and salt, until just combined.
Pour mixture onto prepared cookie sheet. Spread out into a thin rectangle. Bake for 13-15 minutes or until cake springs back when touched.
Generously sprinkle a clean dish towel with powdered sugar. Then turn out cake onto the dish towel. Carefully peel off the wax/parchment paper, and then gently roll up cake, starting at one short end. Place in the refrigerator for 1 hour or more, until completely cooled.
Cream Cheese Filling:
8 ounces cream cheese, softened
4 Tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
Directions: Combine all ingredients into a medium bowl. Beat with an electric hand mixer, until smooth and combined.
Unravel cooled cake from the dish towel. Carefully spread cream cheese filling, evenly onto the entire inside of the roll. Roll up cake again, and tightly cover with saran wrap. Return roll to refrigerator or freezer. Once chilled, cut into slices and serve!