Pumpkin Rolls w/ cream cheese filling

Looking for ways to get rid of leftover pumpkin puree after opening a fresh can of Libby’s? Well. Here is a perfect recipe use up the the rest of your pumpkin puree with these amazing pumpkin rolls! These rolls are soft and delicate to the touch and filled with sweetness. If you want to add a little crunch to your rolls, you are more than welcome to add 1/2 cup of chopping walnuts into the pumpkin cake or in the cream cheese filling. Not only are these great for desserts, but I always like to have a slice of these babies in the morning to start off my day 🙂 Happy eating!

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As you are rolling your cake into a roll, be warned that it will be hot! Also, when you are rolling, roll slowly so the cake does not tear as much. If it does tear, do not fret. The tears will close right back up after you frost and store the rolls back in the fridge. The natural moisture of the rolls with patch the ripped tears up for you like magic! If it doesn’t . . . well . . . at least it tastes just as delicious!

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Pumpkin Rolls

  • Servings: 8-10
  • Time: 1 hour, 30 minutes
  • Difficulty: medium
  • Print

For the Cake

3/4 cup all-purpose flour

1/4 cup powder sugar (plus more for rolling)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice (mixture of cinnamon, nutmeg, and clove spices)

1/4 teaspoon salt

3 large eggs

1 teaspoon pure vanilla extract

1 cup granulated sugar

2/3 cup pure pumpkin puree (Libby’s or homemade pumpkin puree)

For the Filling

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter, softened

1 teaspoon vanilla extract

1/4 cup powdered sugar (optional)

1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. 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.

4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Rolls can be stored in the fridge for up to 5 days or can be wrapped and frozen in the freezer for up to one month in advance.

Adapted from Libby’s Recipe

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