Thanksgiving Pumpkin Rolls |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is one of my husband's family Thanksgiving traditions. The cream cheese filling is to die for! Ingredients:
4 eggs |
1 1/2 cups sugar |
1 1/8 cups flour |
1 (15 ounce) can pumpkin (just use the smallest can at the grocery store!) |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 1/2 teaspoons ground ginger |
3 teaspoons cinnamon |
3/4 teaspoon ground nutmeg |
1 1/2 cups chopped pecans or 1 1/2 cups walnuts |
8 ounces cream cheese (at room temperature) |
1/4 cup butter (at room temperature) |
1/2 teaspoon vanilla |
1 cup powdered sugar |
Directions:
1. Preheat oven to 375°F.
2. Line a large cookie sheet with foil and grease.
3. In a large mixing bowl beat eggs on high for 5 minutes.
4. Slowly beat in sugar.
5. Spoon in pumpkin and fold together gently.
6. In another bowl combine flour, salt, baking powder, ginger, cinnamon and nutmeg.
7. Gradually add dry mixture to wet ingredients and fold together gently.
8. Pour batter into greased cookie sheet.
9. Bake for about 15 minutes or until golden.
10. While pumpkin roll is cooking, prepare the filling by mixing all ingredients together in a bowl.
11. When pumpkin roll is done baking let it set for about 10 minutes, then peel the roll off of the cookie sheet and roll up into a towel to finish cooling.
12. When pumpkin roll is completely cool, unroll it and spread filling over the entire surface. Add nuts at this time too.
13. Roll back up and cut into 12-15 slices.
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