Pumpkin Rolls

Passed to your plate by Lisa Nolte

To say I am obsessed with my mom’s pumpkin rolls is an understatement. Each year she had to hide the rolls from me – and my siblings knew not to share the secret hiding place or there would be no pumpkin rolls for Thanksgiving. As adults, she still sends us each home with half a roll. Mine usually doesn’t make it through the following day. I’m not even sorry.

 

Print Recipe
Lisa Nolte
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Roll
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin spice
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
Filling
  • 8 oz. cream cheese
  • 1 cup confectionary sugar
  • 1 tsp. vanilla
  • 4 tsp. margarine
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Roll
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin spice
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
Filling
  • 8 oz. cream cheese
  • 1 cup confectionary sugar
  • 1 tsp. vanilla
  • 4 tsp. margarine
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Use a well-greased floured 10x15 cookie sheet.
  3. Beat eggs.
  4. Gradually add sugar.
  5. Sift together flour, baking soda and pumpkin spice.
  6. Stir in pumpkin and lemon juice.
  7. Pour onto cookie sheet.
  8. Bake for 15 minutes.
  9. Immediately loosen sides and drop onto a thin towel that has been sprinkled with confectionary sugar.
  10. Roll up long-ways and cool.
  11. While the cake cools mix together the filling ingredients, stirring well.
  12. When cooled, unroll cake and spread filling over entire roll.
  13. Re-roll, wrap in foil and refrigerate for at least 2 hours.
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