Thanks to the annual Barnesville Pumpkin Festival, this month is a prominent time for ANYTHING pumpkin-related! This month’s specialty recipe is a huge family favorite. Every year during the fall, my family requests that my aunt makes her famous pumpkin rolls. I hope you enjoy!

Ingredients for the batter:

3 eggs (at room temperature)

1 cup sugar

? cup canned pumpkin

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

¾ cup flour

Powdered sugar for dusting

Clean kitchen towel

Ingredients for filling:

8 oz. softened cream cheese

4 tablespoons real, soft butter

1 cup powdered sugar

1 teaspoon vanilla


Preheat oven to 350 degrees fahrenheit

Grease jelly roll sheet and line it with parchment paper, grease paper lightly

Use a flour sifter to lightly coat powdered sugar onto the parchment paper and set it aside for later

In a medium mixing bowl, beat your eggs and sugar on low until they’re well combined. Make sure your eggs are as close to room temperature as possible, since they beat better once they are.

After the eggs and sugar are combined, slowly add the other dry ingredients one at a time for the batter. Mix well after each ingredient addition.

Blend all ingredients until you get a, not so appetizing, brown color.

Grab the jelly roll pan you set aside earlier and pour the cake batter into the pan.

Even out the batter by giving it a couple gentle shakes side to side, so it isn’t lopsided.

Bake at 350 degrees for about 12 minutes or until a toothpick comes out clean after being inserted in the middle.

While your cake is baking, make your filling. It is a very simple recipe, and also very amazing. Be warned, you will be tempted to eat the filling by itself. You must resist this temptation, or there will be no filling left for the pumpkin rolls.

Combine the cream cheese, butter, sugar, and vanilla in a bowl. Mix well until the ingredients spread smoothly, and with no lumps.

Even though I told you not to, you must now taste the filling to see if it’s sweet enough. If not, add small amounts of powdered sugar and whip again. Once it’s sweet enough, set filling aside and begin to prepare the kitchen towel from above.

Take the towel and lay it on a flat surface. Using a sifter, put a thick layer of powdered sugar on the towel because it will help transfer to the cake. You want to be able to both see it on the cake and taste it!

Once your cake batter is done baking, let it cool for a few minutes. Do NOT let the cake cool entirely, it needs to be warm in order for it not to rip in the next steps. After cooling, place the cake on the kitchen towel.

Trim all ends off of the cake that are crispy or uneven. Now spread the cream cheese filling you made earlier onto the cake. Be sure to go edge to edge with the filling as you don’t want an area without filling.

Take the towel and flip it up over the end of the cake and slowly roll the cake into the towel. You’re basically making a log roll out of the cake. Once the roll has been started, remove the towel and continue rolling with your hands. Make sure to stay at a slow pace, or the cake will rip.

If the roll isn’t staying rolled, you can use leftover filling to help seal it.

Now set aside and let it cool completely. Chill for 2-3 hours, slice, then serve, and enjoy!