Who doesn't love pumpkin spice & cream cheese frosting?! I grew up eating these pumpkin rolls every fall, which are my mom's claim to fame. They are a crowd-pleasing favorite that can be eaten pretty much any time of day if you ask me, whether it's with your morning cup of coffee or for a little something sweet after dinner.
Pumpkin Roll Ingredients
1 can pumpkin
4 teaspoons pumpkin spice
2 cups sugar
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon lemon juice
1/4 cup chopped walnuts
Cream Cheese Frosting Ingredients
16 ounces cream cheese
2 cups powdered sugar
2 teaspoons vanilla extract
8 tablespoons (1 stick) softened butter
Preheat oven to 375 degrees. In an electric mixer, cream together eggs and sugar. Fold in pumpkin. In a separate bowl, combine flour, baking soda and pumpkin spice. Add to pumpkin mixture, and mix gently. Add lemon juice and combine.
Pour batter into 2 well greased baking sheets, making sure to evenly spread throughout (even the corners!) Sprinkle with chopped walnuts. Bake for 15-20 minutes.
While the pumpkin roll is baking, lay out 2 pillow cases sprinkled generously with sugar. When roll is done baking, remove from pan and immediately flip onto pillowcase. Roll tightly and allow it to cool completely. Meanwhile, make the cream cheese frosting by beating all ingredients together until smooth.
When rolls are cool, unroll from pillow case and cover evenly with cream cheese frosting. Roll again and wrap with plastic wrap to chill/store in refrigerator. Serve chilled or room temperature.