Recipe of the Month

Candied Pumpkin Roll

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  • 1 pack Kunzler Original Bacon

  • 2 T Maple Syrup
  • 3T Brown Sugar
  • 3/4 C Flour
  • ½ t Baking Powder
  • ½ t Baking Soda
  • ½ t cinnamon
  • ¼ t Salt
  • 3 eggs
  • 1 C granulated sugar
  • 1 C pumpkin
  • 1 ½ sticks butter (softened)
  • 8 ounces cream cheese
  • 4 C powdered sugar

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Step 1

Preheat oven to 350 F, layout bacon on sheet pan. Drizzle maple syrup over bacon. Bake for 16-18 minutes.

Step 2

Remove bacon from oven, evenly sprinkle brown sugar on bacon. Bake additional 4-6 minutes until melted.

Step 3

Remove bacon from sheet pan, place on plate and set aside for finishing pumpkin roll. Reserve several large squares for decorating. Chop remaining candied bacon to add to filling.

Step 4

Pumpkin roll - Combine all dry ingredients, mix eggs with granulated sugar on high until foamy.

Step 5

Add pumpkin and dry ingredients mix until completely incorporated. Pour into lightly greased sheet pan and bake 12-14 minutes, until cake springs back. Cool immediately.

Step 6

Cream butter (mix softened butter with spatula) and incorporate fully with cream cheese. Add powdered sugar and whip to smooth consistency.

Step 7

Spread cream cheese filling on the pumpkin roll, reserve some filling to decorate top of pumpkin roll.

Step 8

Sprinkle diced candied bacon on cream cheese. Roll and refrigerate 1 hour.

Step 9

Pull chilled pumpkin roll out of the refrigerator, decorate with rosettes, and top each rosette with a candied bacon square.

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