Nana’s Pumpkin Rolls

Here is a fall-inspired fun and simple dessert that you will be sure to love on a cold autumn morning.


Leilani Rickertsen, Columnist

For a tasty treat, make this delicious family-recipe that will be sure to bring back memories of a spice-filled fall. All you will need is a few ingredients listed down below and you will be ready to make this easy fall inspired delicious dessert.


  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese


  1. Preheat oven to 375 degrees. Line a 15-inch by 10-inch baking pan with tin-foil. Prepare the tinfoil by spraying it with non-stick play
  2. In a large bowl, beat the eggs while gradually adding white sugar and pumpkin. Add flour, cinnamon, and baking soda, and spread batter evenly in pan. Make sure the cake is a thin layer. Sprinkle pecans evenly on top.
  3. Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched. Immediately and carefully put a new piece of tinfoil on top and put a hand on each side and flip. Peel off the old foil and roll cake up in the foil very carefully, starting with the short end. Refrigerate for 15 minutes.
  4. To make filling, mix powdered sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 1-inch of edges. Roll up again. Cover and chill until serving.