These pumpkin rolls have been a longstanding family favorite at
our holiday gatherings. A dear friend
shared the recipe with me after I fell in love with this yummy treat at a Mom’s
Club Christmas brunch almost 25 years ago. They’ve become expected at our family potlucks, and coveted by my kids
every Christmas. I’ve played around with other recipes, but these pumpkin rolls
have the perfect balance of sweetness and spice, and they are moist and yummy!
They can also be made ahead and placed in the freezer to be enjoyed later. This is a versatile dessert that can be
enjoyed anytime from brunch to dinner, and any occasion in between.
3 eggs at room temperature
2/3 cups pumpkin ( I use Libby’s
3/4 cup sifted all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 tablespoon fresh lemon juice
2 tablespoons pumpkin pie spice
1 8 oz. package Philadelphia cream
1 cup powdered sugar
1 teaspoon best quality pure
vanilla extract or vanilla bean paste (if you have paste, it’s a richer flavor)
1 cube unsalted butter at room
Pre-heat the oven to 375 degrees.
In the bowl of an electric stand
mixer, beat the eggs on low 4-5 minutes, until light and fluffy. Gradually fold
in the sugar, mix until all blended and add each ingredient only after the
previous ingredient has been well incorporated.
Prepare a jelly roll pan as
follows (I use a nonstick pan): Cut a
piece of wax paper a little longer than the jelly roll pan and place on top of
pan, then grease the paper heavily. Pour
the pumpkin mixture onto the greased pan.
Bake for 15 minutes. Just before taking the pan out of the oven,
dampen a cotton dishtowel that’s the length of the pan. Take the pan out of the oven and QUICKLY
loosen the sides of the pan with a butter knife or spatula and turn out onto the
damp towel. I do this by placing the damp
towel on top of the pan and flipping it onto a cooling rack. Peel away the wax
paper and using the towel start rolling the cake from the wide side onto
itself. Allow the log to cool for about
While the log cools make your
Beat all of the ingredients for
the filling together until creamy and spreadable. Unroll the coiled roll and spread the cream
filling with an offset spatula all over the cake. Roll up tightly and wrap securely in plastic
wrap, then wrap a second time with foil. You can refrigerate until ready to eat, but it will slice easier if
frozen first. You can also place
directly in the freezer if using at a later date or baking multiple quantities. To serve, allow to defrost slightly, dust
with powdered sugar and slice with a serrated bread or cake knife. Arrange on a favorite platter and sprinkle
additional powdered sugar over the slices if desired. Enjoy!