Pumpkin Rolls are the epitome of autumn indulgence, combining the cozy flavors of pumpkin and spice with a luscious cream cheese filling. Whether you’re preparing for a fall family gathering or celebrating the holidays, this delicious dessert is sure to become a new tradition. The recipe is simple, the results are stunning, and the taste is beyond satisfying.
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Why Pumpkin Rolls are a Must-Try Dessert
Pumpkin Rolls stand out as the ideal fall dessert because they blend the best elements of pumpkin season into a soft, flavorful cake that’s perfect for rolling. The rich pumpkin flavor mixed with the warmth of pumpkin pie spice provides a cozy, seasonal treat. Plus, the cream cheese filling adds a touch of sweetness and creaminess that balances the spiced cake beautifully. Whether it’s for Thanksgiving, Halloween, or a cozy weekend gathering, this dessert is a crowd-pleaser every time.
Ingredients
- Eggs: Provide structure and moisture to the cake.
- Granulated sugar: Adds sweetness to balance the spices and pumpkin.
- Pumpkin puree: The heart of this dessert, giving it a rich, earthy flavor and moisture.
- Vanilla extract: Enhances the overall flavor profile with a subtle sweetness.
- All-purpose flour: Forms the base of the cake and provides structure.
- Baking powder: Ensures the cake rises to a soft, airy texture.
- Pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and ginger that defines the fall flavor.
- Salt: Enhances the sweetness and balances the spices.
- Cream cheese: The key to the smooth, tangy filling.
- Salted butter: Adds richness to the cream cheese filling.
- Powdered sugar: Sweetens the filling to perfection without making it too runny.
- Vanilla extract: Elevates the flavor of the cream cheese filling.
Alternative Ingredient Suggestions
If you’re looking to make adjustments for dietary preferences or ingredient availability, here are a few swaps:
- Gluten-free flour: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Ensure it has a binding agent like xanthan gum.
- Dairy-free options: Use non-dairy cream cheese and margarine to make this recipe dairy-free.
- Maple syrup: Instead of granulated sugar, you can try maple syrup for a more natural, caramel-like sweetness.
Step-by-Step Instructions
- Prepare the Cake Batter
Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it with non-stick cooking spray. In a large mixing bowl, whisk together the eggs for 30 seconds. Add granulated sugar, pumpkin puree, and vanilla extract, whisking until the mixture is smooth. Then, sift in the flour, baking powder, pumpkin pie spice, and salt. Mix until fully incorporated. - Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven. - Roll the Cake
While the cake is hot, carefully roll it up with the parchment paper still attached. Start from one of the short edges and roll tightly. Allow it to cool on the counter for about two hours. This cooling process prevents the cake from cracking later. - Make the Cream Cheese Filling
While the cake cools, prepare the cream cheese filling. Beat together softened cream cheese, salted butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. - Assemble the Pumpkin Roll
Once the cake has cooled completely, unroll it carefully and remove the parchment paper. Spread the cream cheese filling evenly over the cake, making sure to cover the entire surface. Carefully roll the cake back up and wrap it in plastic wrap. Refrigerate for at least one hour to allow the filling to set. - Serve
After chilling, slice the pumpkin roll into pieces and serve. The perfect balance of pumpkin spice and creamy filling will surely delight everyone!
Tips & Tricks
- Prevent Cracking: When rolling the cake, make sure the parchment paper is on the bottom to prevent the cake from sticking. Always roll the cake while it’s still warm, as this will help avoid cracking.
- Storage: If you have leftovers, wrap the pumpkin roll tightly in plastic wrap and refrigerate. It can stay fresh for up to 3-4 days. You can also freeze it for up to 2 months by wrapping it well and placing it in a freezer-safe bag.
- Serving: For an extra touch, sprinkle powdered sugar over the roll just before serving. This adds a beautiful finish without altering the flavor too much.
Pairing Ideas and Variations
Pumpkin Rolls can be enjoyed on their own or paired with other fall desserts for an impressive spread. Serve with a scoop of vanilla ice cream or drizzle with caramel sauce for an extra indulgence. For a fun twist, you can add a little cinnamon to the cream cheese filling or try a spiced whipped cream topping.
Additionally, you can make a gluten-free version of this dessert by swapping out the all-purpose flour for a gluten-free flour blend. If you want a dairy-free option, substitute with vegan cream cheese and dairy-free butter.
Health Benefits and Seasonal Notes
Pumpkin is rich in fiber, antioxidants, and vitamins like Vitamin A, making it a nutritious choice for your fall treats. Paired with the cream cheese filling, Pumpkin Rolls provide a perfect balance of flavor and comfort. As we head into the cooler months, this dessert will bring warmth and joy to every gathering. Plus, it’s a fun way to enjoy the season’s most popular vegetable!
Conclusion: Pumpkin Rolls – A Sweet Fall Tradition
Pumpkin Rolls are more than just a dessert; they’re a holiday tradition that evokes warmth, comfort, and fond memories of fall. With their soft pumpkin cake and rich, creamy filling, they are the perfect treat to share with loved ones during the season. Whether you’re celebrating Thanksgiving, Halloween, or simply enjoying a cozy afternoon, this pumpkin roll recipe will undoubtedly become a favorite. The combination of spice, sweetness, and texture makes it a dessert that’s both delicious and visually impressive.
Try making this recipe for your next gathering, and don’t forget to share it with friends and family—these Pumpkin Rolls are sure to be the highlight of any occasion. Plus, with the ability to make ahead and freeze, it’s an easy dessert to keep on hand for when you need a sweet pick-me-up!
FAQs About Pumpkin Rolls
Can I make Pumpkin Rolls ahead of time?
Yes! You can prepare the pumpkin roll up to a day ahead of time. After rolling up the cake with the cream cheese filling, wrap it tightly in plastic wrap and refrigerate it until you’re ready to serve. The flavors actually improve after sitting in the fridge for a few hours, making it a great make-ahead dessert.
How do I prevent the Pumpkin Roll from cracking?
To prevent cracking, always roll the cake while it’s still warm and with the parchment paper on the bottom. This allows the cake to bend more easily without breaking. Also, be sure to let it cool completely before unrolling and filling it to avoid any damage.
Can I freeze Pumpkin Rolls?
Absolutely! Pumpkin Rolls freeze very well. To freeze, wrap the rolled-up cake tightly in two layers of plastic wrap and place it in a freezer-safe bag. You can store it in the freezer for up to 2 months. When ready to enjoy, thaw it in the fridge overnight.
More Relevant Recipes
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Pumpkin Rolls:
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 pumpkin roll 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Rolls are the perfect fall dessert, combining a soft pumpkin cake filled with creamy cheese frosting. The ideal treat for Thanksgiving, Halloween, or cozy gatherings, this recipe is a delightful blend of spice, sweetness, and creamy goodness.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 8 ounces cream cheese (softened)
- 4 Tablespoons salted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for the filling)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and spray it with non-stick spray. Set aside.
- In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree, and vanilla extract. Whisk until smooth.
- Incorporate flour, baking powder, pumpkin pie spice, and salt into the mixture. Whisk until combined.
- Pour the batter onto the prepared jelly roll pan and spread evenly. Bake for 15 minutes, or until a toothpick inserted comes out clean. Remove from oven.
- While the cake is still hot, carefully roll it up with the parchment paper, starting from one short edge. Let it cool completely on the counter for 2 hours.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, gently unroll it, remove the parchment paper, and spread the cream cheese filling evenly over the surface.
- Roll the cake back up carefully, cover with plastic wrap, and refrigerate for at least 1 hour.
- Slice into pieces and serve!
Notes
- Prevent cracking by rolling the cake while it’s warm and with the parchment paper on the bottom.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days.
- If freezing, wrap tightly in two layers of plastic wrap and store in a ziplock freezer-safe bag. Thaw in the fridge overnight.
- Sprinkle powdered sugar on top just before serving for a decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
