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Irresistible Pumpkin Rolls: The Ultimate Guide to Baking Seasonal Delights

149.Pumpkin Rolls 1
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Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin (or homemade pumpkin puree)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, plus more for dusting

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 15×10” jelly roll pan with parchment.
  3. Leave extra parchment for easy cake lifting.
  4. Optional: lightly grease the parchment paper.
  5. Whisk flour, salt, baking soda, cinnamon, spices in large bowl.
  6. Mix eggs, sugar, vanilla, and pumpkin until smooth.
  7. Add dry ingredients to wet; stir until combined.
  8. Spread batter evenly in prepared jelly roll pan.
  9. Bake for 12-15 minutes, until toothpick emerges clean.
  10. Immediately lift parchment with hot cake onto surface.
  11. While hot, gently roll cake with parchment paper.
  12. Cool completely on a wire cooling rack.
  13. Mix cream cheese, butter, vanilla, powdered sugar until fluffy.
  14. Unroll cake carefully; smooth filling evenly over cake.
  15. Roll up cake again without parchment paper.
  16. Wrap cake with plastic wrap; refrigerate for 1 hour.
  17. Dust top with powdered sugar if desired.
  18. Cut into slices and serve immediately.
  19. Store in fridge, covered, up to three days.

Find it online: https://www.kitchenmomy.com/pumpkin-rolls/