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Pumpkin Rolls - a Great Make-Ahead Dessert

September 26, 2019

The holiday season is very busy for all of us and it can be challenging to keep up with the requests to bring a dessert or treat to share. I often make a delicious Pumpkin Roll recipe that I received years ago which can be made ahead of time and frozen until needed. It's perfect for parties and entertaining, but also makes a wonderful gift.


This recipe makes two Pumpkin Rolls of about 10 servings each, depending on how you slice it up!


What You Need

Jelly Roll Pan, 11 x 15


Cake Ingredients

  • 1 Cup Sugar
  • 3 Eggs
  • 2/3 Canned Pumpkin
  • 3/4 Cup Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 1/2 Tsp. Cinnamon

Icing (beat together all items with a mixer)

  • 2 Tbsp. Butter
  • 1 Cup Confectioner's Sugar
  • 1 8-oz. Softened Cream Cheese
  • 1 Tsp Vanilla

How to Make It

  1. Spray inside of Jelly Roll Pan with cooking spray and line with wax paper.
  2. Mix cake ingredients and pour into pan onto wax paper.

  1. Bake 15-20 minutes (cake will be real thin). Ensure it is cooked through.
  2. Sprinkle a cotton dish towel with a thin layer of confectioner's sugar.
  3. Carefully dump cake onto the sugared dish towel while hot.
  4. Remove pan and carefully peel off wax paper.
  5. Cake shape is rectangular. Using the towel, roll cake long-end to long-end. Towel will be wrapped in cake.
  6. Let cool at least 20 minutes while rolled up.
  7. While cooling, make the icing.
  8. When cake is cool, unroll it and spread with icing.
  9. Re-roll cake (without towel) and then cut it in half.
  10. Wrap each half in foil and store in refrigerator or freezer.

Yummy!!