Pumpkin Cake Rolls

Hey All!

Today I'm going to share with you one of my ALL time favorite desserts, and one of our families favorite holiday staples, Pumpkin Cake Rolls! My sister in law and I originally found this recipe on Taste Of Home's
website. I have made it so many times, and it never fails to taste absolutely amazing, and be a great twist on the traditional pumpkin pie! You'll probably think I'm crazy, but I really don't like pumpkin pie, I think it has to do with the consistency of the pumpkin. I like fluffy, and pumpkin pie to me is not fluffy. I'm weird, I know!

Photo Courtesy of Taste of Home

How scrumptious do these look? The best part- these freeze amazingly! So if you make too much, pop it in the freezer and save it for a day when you really want it! Warm it up... Let the cream cheese filling ooze... Mmm mmm mmm!

Preheat your oven to 375 degrees. Grab a flat pan with sides, and either spray it with cooking spray, or line it with wax or parchment paper.

Separate your 3 eggs. Beat the yolks until they are fluffy and lemon colored, either with your hand mixer or stand mixer. Add 1/2 cup of sugar until combined, then add your pumpkin. Should look like this!

After that, take your 3 egg whites, beat them until stiff peaks form. Add in your other 1/2 cup of sugar and beat until stiff peaks form again. Tip: If you can't get it to form stiff peaks, (which I never seem to be able to) Its OK as long as it's fluffy!

Fold your egg white mixture into the pumpkin mixture. Now fold in the flour, salt, baking soda, cinnamon. Tip: If you enjoy the taste of nutmeg, you can add a sprinkle of that in the bowl too!

Spread it in your pan, and stick it in the oven for 12-15 minutes! Don't let it get too brown, otherwise it will be hard to roll in the end! You want this to be nice and fluffy!

 

 

Once your cake roll is done in the oven, leave it to cool till it is no longer warm. If you fill it too soon it will fall apart and the cream cheese filling with be all over the place! 

For the filling, mix your cream cheese, butter (both at room temperature), confectioners sugar, and vanilla till it is nice and blended. Use your hand mixer for this. Then spread that amazingness allllllll over the roll. Be sure to not place it too close to the edges, otherwise your filling will shoot out everywhere making a huge mess.

Slowly and tightly roll up your cake and filling! Are your taste buds going crazy yet? Mine are just writing this! Once they are rolled, place them seam side down and put them on/in a pan and place them in the refrigerator until you are ready to serve. Slice about 1" thick. Enjoy! 

Cake:

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin 

3/4 cup unbleached flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp salt

Filling:

1 package (8 oz) cream cheese

2 TBSP butter
1 cup confectioners sugar

3/4 tsp vanilla extract

Additional confectioners sugar (optional)

Have a Merry Christmas Everyone!

-A