Pumpkin Week

Well, it’s been a great first day home with Kendall! Not only has she been on super good behavior, but she has not had one single potty accident! Yes!!!

Per this post title, you can see that it’s “Pumpkin Week” in our house. Which means, lots of pumpkin activates, and of course blog post about pumpkins. So, today I want to share this totally awesome recipe for a Pumpkin Roll.

I had never make one before, and every blog I read about making pumpkin rolls said that it was nearly imposable, and that your roll will indeed crack and break… so I took this as a challenge and tried to make it anyways! After searching, I found a few recipes, but decided to change then just a bit to be a bit… very slight bit healthier.

I totally give this Pumpkin 5 stars and suggest you try it if you have a pumpkin themed dinner party planned!

This makes one roll. I doubled the recipes because I was afraid of the roll breaking, plus what would I do with the other half of the pumpkin? Ok, so here we go!

What you will need:

Cake –

  • 3 eggs
  • 1 cup sugar
  • half a c. of pumpkin
  • 2 t. “Pumpkin Pie Spice” – you can find this with the other spics (plus Target makes an off brand of this!)
  • 2 t. cinnamon
  • 1 cup flour
  • 1 t. baking powder
  • 1/2 t. salt

Note: I cook “MawMaw style” which means everything is semi-measured… but more of guess. So if you like more spice, add in some extra pumpkin pie spice or cinnamon!

Cream Cheese Filling –

  • 1 tub whipped cream cheese (plain – light)
  • 1 tub cream cheese frosting (I used pecan/coconut… and it was amazing!!!)


1) Beat eggs with a hand mixer till supper fluffy or frothy. (2-5 minutes)

2) Add in all other cake ingredients from the list above and mix stir till everything is smooth

3) Preheat oven to 350 degrease

4) Line jelly roll baking sheet (that’s just a fancy way to say cookie sheet with a lip) with foil or wax paper then spray with a non-stick cooking spray.

5) After pouring cake mix onto the jelly roll sheet, smooth as much as possible, then bake in the oven for about 25-30 minutes. (I checked mine every 10 minutes to make sure the edges where not burning or getting crisp… as till make have make it harder to roll.

6) Once it is done, remove from oven, and immediately flip onto a cooking/dish towel that has been covered in powdered sugar. (I tried using a paper towel, and that works just as well. The key is to have it completely covered in sugar so that it does not stick.)

7) Top with more powdered sugar and slowly roll up. Let it cool down to almost room temperature, about 30 minutes.

Cake – right after coming out of the oven

Cake – covered in sugar, ready to be rolled

Cakes – one large, once small – all rolled up cooling

8) Mix for cream cheese and frosting together.

9) Un-roll cake, spread cream cheese filling on the inside, and re-roll. You may have extra to add to the top for decoration. If not I just added more powdered sugar!

10) Chill until time to serve.

What’s up Pumpkin Roll?

Total time:

Less than 1.5 hours (without a child helping) or 2 hours (with a child helping)

Let me know if you try it out! Thanks for reading!


Posted on October 1, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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