Mom's Pumpkin Rolls

By emp1438

This makes 2 pumpkin rolls. If you like your pumpkin rolls with "oozing" filling, you could increase ingredients by 1/4.

Ingredients

• Pumpkin Roll Cake
• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 2 tsp pumpkin spice
• 6 eggs
• 2 cups pumpkin (pure pumpkin from can; not pumpkin pie mix from can)
• Cream Cheese Filling
• 8 Tbls. butter (melted)
• 2 tsp. vanilla
• 2 cups 10x sugar sifted
• 2 - 8oz packages of cream cheese softened

Details

Servings 12

Preparation

Step 1

Pre-heat oven to 350 degrees
Grease jelly roll pans with crisco. Lay wax paper over greased pan (size to fit pan). Grease and flour wax paper.

"Pumpkin Roll Cake"
Mix flour, baking soda, and pumpkin spice well in mixing bowl.
With an electric mixer, beat eggs until frothy. Add sugar and mix until light yellow. Add pumpkin. When well mixed, add dry ingredients.

Divide batter between two prepared jelly rolls. Bake for approx. 15 minutes or until cake pulls away from pans.

When still hot, sprinkle 1 1/2 Tbls. of 10x sugar over top of each cake. Carefully flip over on to a piece of wax paper. Remove wax paper on top of baked cake. Sprinkle other side with 1 1/2 Tbls. of 10x sugar.

Carefully roll the cake with the wax paper somewhat tightly. Let jellyroll cool COMPLETELY.

"Cream Cheese Filing"
Mix butter and cream cheese well. Slowly add 10x sugar until all mixed. Add vanilla, and beat until fluffy.

When pumpkin roll is completely cooled, CAREFULLY unroll cake. Spread filing over cake, leaving about 1" border of cake. CAREFULLY re-roll cake as tightly as you can. Wrap in plastic wrap and refrigerate for 2-3 hours for cake and filing to firm up. You can freeze pumpkin rolls; double wrap rolls, and wrap in wax paper or parchment paper.