Catie’s Pumpkin Roll
When my husband and I got married, I was anxious to combine some of our holiday traditions to share with our families. On our first Thanksgiving, his mother shared with me her pumpkin roll recipe, as well as their tradition of eating one promptly after baking and one for snacking on while cooking the turkey on Thanksgiving morning. Needless to say the first 2 rolls didn’t see Thanksgiving morning.
These rolls are perfect to grab from the freezer when unexpected company arrives, or to take to a spur of the moment get together. My double oven can make 4 at a time, and I love having them to gift to friends and family during the holiday season as well.
Catie’s Pumpkin Roll
Author/Source: Catie, Lisa’s mother-in-law
Lisa @ Onceamonthmom.com
Ingredients:
- 15 oz can Pumpkin (not pumpkin pie mix)
- 2 cups sugar
- 1 1/2 cups flour
- 3 tsp cinnamon
- 2 tsp baking soda
- 6 eggs
- 16 oz cream cheese, at room temperature
- 1.5 tsp vanilla
- 2 cups confectioners sugar
- 4 Tbsp melted butter
Directions:
In a large bowl, combine pumpkin, eggs, sugar, flour, cinnamon and baking soda. Mix with hand mixer until smooth. Divide evenly on parchment paper lined cookie sheets. With a flexible spatula, spread the batter out evenly over entire cookie sheet. Bake 375 degrees for 12-15 minutes. Remove from oven and cool 5 minutes on cooling rack. On a clean working surface, sprinkle a tea towel with powdered sugar and flip the pumpkin onto the towel, carefully removing the parchment paper. Starting at one end, carefully roll the pumpkin roll with the towel. This will help in the overall rolling once the filling is spread. Let cool completely on cooling rack. Apx 2 hours. After cool, unroll and spread filling over rolls, dividing evenly between the two. Roll up like a log, as tightly as possible. If desired dust with confectioners sugar. Wrap in waxed paper and then foil, sealing all edges. Refrigerate for 1 hour before serving (if you can hold off that long before you take a bite!)
Freezing Directions:
Place pumpkin roll, wrapped in foil, in freezer and store for up to 3 months. To serve, remove from freezer and let thaw for 1 hour on countertop or 3 hours in refrigerator.
Servings: 2 rolls – yielding 8-10 1″ slices per each roll
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
Can you share the filling recipe too? Also how much baking soda? Thanks!
How could I forget the most important part!!!
Filling:
16 oz cream cheese, at room temp
1.5 tsp vanilla extract
2 cups confectioner’s sugar
4 Tbsp melted butter
Mix all ingredients with hand mixer.
Lisa – I can’t wait to try your Pumpkin Roll recipe. Sounds delicious! Plus, it may be an inspiration to adopt your tradition. I can’t wait to try it. Plus, I think it will make awesome Christmas gifts for our neighbors and friends. :)
does this make two pumpkin rolls?
thanks!
Yes – this makes two rolls!
Made this for Thanksgiving dinner. Only got one bite to taste, everyone gobbled it up! Gave one away as a gift as well. Thanks for the recipe.
Oh this looks so good! I’m going to need a bigger freezer!
This recipe is the BEST! It is so easy but the presentation makes it look like you slaved in the kitchen. Thank you for sharing – this is my go-to thanksgiving recipe!