I Never Thought I could Make Something This Amazing, But It Was Easier Than I Thought

If you could describe a food that helps you get in the mood for a season what would you say about fall? For may it is the classic taste of pumpkin. Starbucks starts featuring it’s Pumpkin Lattes, restaurants feature Pumpkin Bread Puddings, and bakeries roll out a line of Pumpkin scones. Like I mentioned, I love the taste of pumpkin and decided to see how cooked pumpkin measured up to the canned stuff. N0 comparison at all. It was so tasty and creamy you could just eat it right out of the bowl. The smell was amazing. In the quick Tip below I will give you the method I used.


Pumpkin Rolls with Cream Cheese Filling


  • 3/4 c. all-purpose or baking flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3 eggs
  • 1 c. granulated sugar
  • 2/3 c. canned or pureed pumpkin
  • 1 Tbsp. vanilla

Cream Cheese Filling

  • 1 (8 oz) pkg. cream cheese
  • 1 Tbsp. butter
  • 2 c. powdered sugar


  1. Preheat oven to 375 degrees. Grease and flour parchment paper to line 15 x 10 baking sheet.
  2. Sprinkle a clean kitchen muslin towel with powdered sugar.
  3. Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
  4. Mix eggs, sugar, pumpkin, and vanilla until fluffy. Fold in dry ingredients.
  5. Pour batter onto prepared pan and spread out evenly.
  6. Bake 13 -16 minutes until cake springs back to touch. When done, turn hot cake out onto prepared towel. Peel off paper.
  7. Roll the cake with the towel. Place on wire rack and allow to cool completely.
  8. Cream together cream cheese, butter, and powdered sugar.
  9. Unroll cake. Spread cream filling on entire surface. Re-roll without the towel. It should look like a log. Wrap in cellophane or plastic wrap and refrigerate for at least 2 hours before serving.
  10. Cut into slices and place on dusted plate.

Quick Tip: 2 whole Small Pumpkins


Select one or more baking pumpkins. If you are not sure, ask the grocer or farmer.

Cut up into 1/8 and scrape seeds off.

Place on a backing sheet and roast at 350 degrees for 45 minutes or until tender when poked with a fork.

Peel off hard outer skin and blend or puree until smooth.

You can either use immediately or store it in the freezer for later use.

Recipe and image courtesy of Marci and MarciSeither.com

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