Around the time that Jack was born, my mom started making pumpkin rolls. My sister, Cindy, had her little girl, Phoebe, a few months before Jack was born. My mom was out in Utah, and we went up one evening for dinner. For dessert, my mom had made a pumpkin roll.
Until that point, I can’t remember ever having a pumpkin roll. I don’t even remember ever seeing one! However, one bite in, and I was a pumpkin roll believer for life. So, of course, when I had Jack a few months later, I was thrilled when my mom made us a pumpkin roll. Nothing cures the baby blues more than a nice, sweet treat like a pumpkin roll!
Sadly, I hadn’t had a pumpkin roll since, but this fall, I really wanted to make one. It didn’t seem too difficult, so I got to work, trying to find the perfect recipe.
It turns out that there are a lot of pumpkin roll recipes. Some of them feature walnuts or pecans, others have random spices in them. In the end, I decided to base my recipe off of this recipe from Libby, and made adjustments from there. I had bought a bag of Hershey’s cinnamon chips at the store recently, and thought it would be a fun twist to add those to the batter, and instead of just using the typical cream cheese frosting I found in countless recipes, I added brown sugar and pecans! And, I also added a bit of cardamom — one of our favorite spices! It is definitely optional (it’s a pricier spice) but I definitely thing it adds a delicious kick. Altogether, I feel like the changes I made, made this a very unique pumpkin roll, that is absolutely delicious!
So, if you are thinking about making another dessert beyond pie for Thanksgiving (or even Christmas) I know this pumpkin roll will be a huge hit!
A few notes
- If you are using wax paper, make sure to coat it well with cooking spray. However, if you have non-stick parchment paper, don’t worry about it!
- My mom made a pumpkin roll today at sea level, and it burned! Be sure to adjust this recipe for your altitude. I live at a high altitude, so it definitely may cook differently other places.
- Use a very thin tea towel when rolling up the pumpkin roll. I used a thick, kitchen towel, and I had a very hard time unrolling it and removing the towel without breaking it!
- Be very, very careful as you unroll your pumpkin roll. And if it breaks in pieces, don’t worry — it can still turn out to be really delicious.
- When my mom made this for us, we stored it in the freezer. However, you can easily store it in the refrigerator as well.
- 3 large eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie mix)
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cardamom (optional)
- 3/4 cup Hershey's cinnamon chips
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 1/2 cup chopped pecans
- Powdered sugar for decoration
- Pumpkin Roll
- Preheat oven to 375 degrees.
- Place a piece of wax paper on a 15x10 inch jelly roll pan. Grease the piece of wax paper well (alternatively, you can use parchment paper and not grease it.)
- In a large mixing bowl, combine together eggs, sugar, and pumpkin puree. Mix well.
- Add in flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom.
- Fold in cinnamon chips.
- Carefully pour batter into the prepared baking sheet using a rubber spatula. Cinnamon chips may stick to the bowl; just gently make sure they get mixed in!
- Bake for 13-15 minutes, or until the cake bounces back when you gently touch it. If you are using a dark colored pan, start checking at 11 minutes.
- Let cake sit for about 5 minutes in the pan. Then, place a tea towel, lightly dusted with powdered sugar, on top of the cake. Invert cake and tea towel onto a cooling rack.
- Carefully peel off the wax paper.
- Then, roll up the towel and pumpkin roll, starting with the narrow edge.
- Let cool completely in refrigerator for about 15 minutes.
- After cooled, gently unroll the pumpkin roll.
- Spread cream cheese frosting, and re-roll.
- Lightly dust with powdered sugar.
- Refrigerate or freeze until ready to serve.
- Place cream cheese, powdered sugar, and butter into a bowl. Mix with an electric mixer until combined.
- Add in remaining ingredients and mix until creamy.
Nutrition Information:Serving Size: 1
Amount Per Serving:Calories: 3662 Total Fat: 166g Saturated Fat: 76g Cholesterol: 356mg Sodium: 2775mg Carbohydrates: 552g Sugar: 368g Protein: 38g
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