Thursday, January 3, 2013

Pumpkin Rolls

I hope everyone had a wonderful Christmas celebration and a great start for the New Year! The holiday season is over, but that does not mean we can't have these lovely pumpkin rolls for dessert to seal a great dinner meal any other time of the year. 
I made these pumpkin rolls before Christmas, and I apologize for being too busy to post these up in a timely manner for everyone to try. If you are barely started on your New Year resolution, don't worry, just bookmark this recipe and give it a try at the end of the year (or any other time that your taste buds crave for this scrumptious sweet).
I am, personally, not a big fan of pumpkin desserts, but when I first tasted a piece of this delicious cake made by my coworker, I couldn't believe that it was made with pumpkin. The pumpkin essence is very subtle while the creamy texture of the cream cheese filling in combination with the crunchy toasted walnuts gives this classic cake roll a delightful surprise of flavor. I couldn't help but had two servings one after another and begged my coworker for the recipe immediately after that. I hope you all will give it a try on the next holiday season and enjoy it as much as I do.

Recipe adapted from Very best baking

  • CAKE:
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves (I omitted this)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup of pure pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)


oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


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