Prep: 15 mins | Cook: 25 mins | Additional: 20 mins | Total: 1 hr | Servings: 10 | Yield: 10 servings


These rolls are awesome! I have been a fan of these heavenly treats since college. My best friend made them all the time and I am so glad that she taught me the recipe. A big thanks to, Emily! Give it a try you guys and share it with your friends as well. Enjoy!


3 large eggs, beaten

1 cup white sugar

½ teaspoon ground cinnamon

⅔ cup pumpkin puree

¾ cup all-purpose flour

1 teaspoon baking soda

2 tablespoons butter, softened

8 ounces cream cheese

1 cup confectioners’ sugar

¼ teaspoon vanilla extract

confectioners’ sugar for dusting


Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Apply cooking spray or butter on a 10×15-inch jelly roll.

Step 3: In a medium mixing bowl, add the pumpkin, eggs, cinnamon, and sugar. Whisk until well mixed.

Step 4: In another mixing bowl, add the baking soda and flour. Stir until well mixed.

Step 5: Transfer the mixture into the pumpkin mixture. Stir until well blended.

Step 6: Pour in the mixture into the prepared pan.

Step 7: Place inside the preheated oven and bake for 15 to 25 minutes or until set.

Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 9: Remove the cake from the pan and put it on a tea towel. Roll seam side down and allow it to cool completely.

Step 10: In a small mixing bowl, add the cream cheese, butter, vanilla, and confectioners’ sugar. Whisk until well mixed to make the frosting.

Step 11: Unroll the cooled cake and spread the frosting then, roll it ut again discarding of the towel.

Step 12: Wrap the cake with plastic wrap and place it inside the fridge to chill.

Step 13: Sprinkle confectioners’ sugar on top of the cake.

Step 14: Slice, serve, and enjoy!

Nutrition Facts:

Per Serving: 288.8 calories; protein 4.7g 9% DV; carbohydrates 42.2g 14% DV; fat 11.8g 18% DV; cholesterol 86.9mg 29% DV; sodium 230.9mg 9% DV.


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