Guys- my mom has been begging to make this recipe for you, but I have always told her it’s wayyyy too complicated. I certainly love a simple, but delicious, recipe and I just always felt like there were a few steps too many involved in this one. However, this is one of my mom’s most loved and requested recipes- all her friends have her make these for them for the holidays. A few year ago, my mom even hosted a ‘pumpkin roll’ class for her girlfriends- she taught all of them how to make pumpkin rolls and it was a sweetest. Anyways, this is such a great recipe for the holidays- especially Thanksgiving. Once the roll is sliced, it looks beautiful on a platter and everyone will be asking you for the recipe!
Nina’s Famous Pumpkin Roll
Ingredients (for cake)
- 3 eggs
- 2/3 cup pumpkin – solid
- 3/4 cup self rising flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
Ingredients (for filling)
- 2 tbsp butter or margarine, softened
- 8 oz cream cheese, softened
- 3/4 tsp vanilla
- 1 cup powdered sugar
- chopped pecans or walnuts (optional)
Directions
- Preheat oven to 350F.
- Grease a jelly roll pan with vegetable oil- make sure to really get the corners and up the sides of the pan!
- Line with wax paper and grease again- we use a paper towel to spread the oil around!
- Mix together ingredients for pumpkin roll. Pour into pan and spread to edges (will be on top of the wax paper). Bake for 15 minutes.
- Sprinkle powder sugar all over a kitchen towel. *Basically, you want the powder sugared area to resemble the same dimensions of your pan because you are going to flip the cooked pumpkin ‘cake’ onto the powdered sugar. Flip pan over onto powdered sugar towel (cake will come out). Carefully remove wax paper from pumpkin cake (a knife can help in spots where it may have stuck).
- Roll up cake with towel starting at short side (it will look like a huge burrito haha). You can place in fridge for 20 mins to cool or leave on counter for about an hour.
- While cake is cooling, beat together ingredients for filling.
- Once cool, unroll and spread cream cheese mixture all over. Sprinkle pecans on top (optional) and re roll. Wrap in plastic wrap and keep in fridge.
We typically cut the roll into slices when serving- it looks so pretty on a platter as well! I’m likely going to save the stories of my mom making this to my highlights because I know this is a bit complicated- that way you can watch and see exactly what she is doing! As always, we love seeing what recipes you are making, so tag me on IG! Happy baking! – Nina and Alexa
