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trisha yearwood pumpkin rolls recipe hdr

Trisha Yearwood Pumpkin Rolls Recipe

Are you ready to transform your kitchen into paradise with a Pumpkin Roll recipe that's as fun to make (and smell!) as it is delicious?
Trisha Yearwood has mastered this seasonal dessert classic by combining moist pumpkin cake with a tangy cream cheese filling.
To get that perfect roll without cracking, simply roll the pumpkin cake in a towel right out of the oven while it's still warm!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Servings: 7

Ingredients

  • 3 large Eggs
  • 1 cup Granulated Sugar
  • 2/3 cup Pumpkin Puree
  • 1 tsp Lemon Juice
  • 3/4 cup All-purpose Flour
  • 1 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 cup Pecans finely chopped

Instructions

  • Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale.
  • Blend in the pumpkin puree and lemon juice until the mixture is smooth and well combined.
  • Sift the flour, ginger, salt, baking powder, and cinnamon together. Gently fold into the pumpkin mixture.
  • Spread the batter evenly onto the prepared baking sheet and sprinkle with chopped pecans.
  • Bake for 13 to 15 minutes, or until the cake springs back when touched. Allow it to cool slightly, then roll it up in the parchment paper to shape.