My husband absolutely LOVES pumpkin flavored everything. Coffee, cake, pie, rolls – it doesn’t matter what it is. This is his absolute favorite time of the year. I, however, am deathly allergic to pumpkin, and cannot even be in the same room with one. It’s an absolutely horrible time of the year for me, as I am forced to stay to one side of the grocery store, avoid any corn maze or orchard, and I can’t even think about letting my kids carve pumpkins for Halloween. It’s an absolute bummer!
But, because my husband loves pumpkin rolls so much, I always make sure I have some made up for him every fall. We’ve used this same recipe in my family for many years, and it’s always a favorite for everyone who tries it.
Here’s our best pumpkin roll recipe. I hope you love it as much we do:
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can pumpkin pie filling (8oz)
1 cup granulated sugar
1 tsp. baking soda
1 tsp lemon juice
2 tbsp powdered sugar (to sprinkle on parchment paper)
1 package cream cheese, softened (8oz)
1/4 cup sweet cream, salted butter (NOT margarine)
1 tsp vanilla extract
1 cup powdered sugar
2 tbsp powdered sugar
- Preheat your oven to 375*. Grease and flour a 9″x13″ cookie sheet. (Be sure the cookie sheet has sides on it that are at least 1″ high.)
- In a large bowl, mix flour, baking soda, granulated sugar, and the pumpkin pie spice together. Add in pumpkin pie filling, all the eggs, and the lemon juice. Pour at once onto your prepared pan and spread evenly onto entire pan.
- Bake at 375* for 15 minutes.
- Lay a sheet of wax or parchment paper on the counter and sprinkle powdered sugar onto it. When the cake is done in the oven, turn it onto the parchment paper, and using hot pads, roll the paper up (lengthwise) with the cake inside it. Place the rolled up cake on a cooling rack and let it cool for 20 minutes.
While the cake cools, it’s time to make the icing:
- In a medium size mixing bowl, blend the cream cheese, butter, vanilla, and sugar with a wooden spoon or with an electric mixer on low speed. Blend until smooth.
After the cake has cooled for 20 minutes, slowly unroll it and spread the icing onto it. Immediately re-roll just the cake (without rolling the parchment paper with it). Sprinkle more powdered sugar on top of the roll. Wrap tightly in plastic wrap and place immediately into the fridge. If you want to freeze it, wrap it in plastic wrap first, then wrap it in aluminum foil and place in the freezer for up to 2 weeks.
Cut the cake into 1″ – 1-1/2″ slices and serve chilled for the best flavor.
That’s it! That’s all there is too it! 🙂
That is my husband’s absolute favorite pumpkin treat, and I just know you’re going to love it too! If you try it, please let me know what you think!