I want pumpkin roll but I really don’t want to go through the rig-a-marol of making it, rolling it, unrolling it, filling it and then re-rolling it. Tonight, I want to be lazy. I earned it… right? 😉 I ran out for more supplies, did 3 loads of laundry, did some more Christmas shopping, made 5 dozen of triple chocolate chunk cookies and 3 dozen of chocolate drizzled macaroons. <insert deep breath> … Then I made chicken parmesan with a side of angel hair for dinner and warm cookies for dessert. Then…updated the site by adding links to our social media and a subscribe via email function. Oh yeah.. forgot to mention that I did shower and do my hair too 🙂 LOL
So yeah, I think I earned an evening of laziness and the Unrolled Pumpkin Roll..
Now what rocks about these pumpkin rolls is that well, they aren’t rolled. It’s not that they are hard to do but I was lazy… and I couldn’t find my linen kitchen towels.
What’s even more awesome is that the filling has the consistency of cheesecake which TOTALLY Rocks in this dish!
Now to top it off I just made a simple cream cheese frosting and slathered that on top of these puppies. SO awesome!Print
- 6 tablespoon unsalted butter, melted
- 2 tablespoon heavy cream
- 1 1/2 cups white sugar
- 3 large eggs
- 1 (15 oz.) can pumpkin
- 1/4 cup water
- 2 cups AP flour
- 2 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 pkg (8 oz) cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon Vanilla Bean Paste
- 2 large egg
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoon heavy cream
- Preheat oven to 350.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray (I prefer to use a glass pan for this). If you’re using a metal pan, spray the pan and then line it with parchment paper leaving a 1″ overflow.
- Beat butter and 1 1/2 cups sugar until smooth in a stand mixer using the paddle attachment.
- Beat in 3 eggs (one at a time).
- Add in the pumpkin, heavy cream, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed.
- In a separate bowl, mix flour, cinnamon, cloves, pumpkin pie spice, nutmeg, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
- Pour/spread about 2/3 of the batter evenly into the prepared pan.
- In another bowl beat all of the cream cheese filling ingredients using a stand or electric mixer until smooth and no lumps remain.
- Spread cream cheese mixture evenly over the pumpkin batter.
- Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.
- At this point you can put it in the oven and bake it or if you want to get fancy schmancy, use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
- Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
- Cool completely in pan, then cut into bars.
- Place in the fridge while you make the frosting.
- To make the frosting in bowl add in the cream cheese and butter.
- Using an electric mixer cream together the cream cheese and butter. ~2-3 minutes.
- Add in the confectioners’ sugar and vanilla and mix together on low as to not blow the sugar everywhere.
- Once the sugar incorporated add in the heavy cream and whip until fluffy.
- Remove the cake from the fridge and spread the whipped frosting on top.
- Store leftovers (like do you actually think you’ll have some?) in the fridge – covered.
- Place back in the fridge and allow to chill for 1 hour prior to serving.