How to Make Yummy Pumpkin Rolls with Big Bear Homestead
This time of year, we take stock, come inside, and enjoy the fruits of our labor with our friends and family. Thanksgiving is the perfect representation of this time of year. The harvest is abundant, and we share that around the table. Everything about it is warm and cozy. What more could one want from a holiday?
With gardening slowing down for us here in the northern hemisphere, we decided to look to our fellow gardeners for inspiration in the kitchen while things are getting chilly outside.
We reached out to Big Bear Homestead after seeing a video featuring their famous Yummy Pumpkin Roll recipe.
Here’s the video and the recipe to make this tasty treat!
YUMMY PUMPKIN ROLL
This may look like every other recipe you have seen, but the difference is not what you use, but how you use it. The delish is in the details. Take it from someone who never reads directions. This is worth reading…and following!
3 Eggs (separated)
1 cup sugar (divided)
⅔ cup canned pumpkin
¾ cup all-purpose flour
1 tsp baking soda
½ tsp cinnamon
⅛ tsp salt
CREAM CHEESE FILLING
8 oz cream cheese (soft)
2 tbsp butter (soft)
1 cup powdered sugar
¾ tsp vanilla extract
15x10 baking pan
Preheat oven to 375.
Line baking sheet with Parchment paper and dust with a little confectioners sugar.
Results are better when using a hand mixer or standing mixer.
In a bowl, mix the 3 yolks first. Then gradually add the ½ cup of sugar. Slowly add in pumpkin.
In a small bowl, beat 3 egg whites until soft peaks form. Then gradually add ½ cup of sugar.
Fold egg white mixture into the pumpkin mixture.
Then add flour, baking soda, cinnamon, and salt. Mix until thoroughly combined.
Pour in baking sheet and bake for 10 minutes. Check with a toothpick to make sure it is done.
For filling, add sugar, cream cheese, butter, and vanilla in a deep bowl. Mix until blended completely.
When cake comes out of the oven lightly dust with confectioners sugar and let cool for a few minutes. Then use the Parchment paper to roll up. Let it completely cool in rolled form. Once cool, unroll and spread cream cheese filling evenly, leaving a little bit of the edge empty. (When you roll the cake back up this will save you from the icing going all over the place.) Now roll the cake back up, wrap in saran wrap or aluminum foil, and place in the refrigerator until you are ready to serve. When ready to serve, cut into 8-12 slices and dust with confectioners sugar.