Pumpkin rolls are a delightful and festive treat that combines the warm, spicy flavors of fall with the rich, creamy texture of a cream cheese filling. This autumn dessert is not only delicious but also a beautiful addition to any holiday table. Whether you're an experienced baker or just getting started, this pumpkin rolls recipe is sure to impress your family and friends. So, grab your apron, and let’s dive into this mouthwatering recipe that will have everyone asking for seconds. Read on to discover all the tips and tricks to make the perfect pumpkin rolls every time!
What are Pumpkin Rolls?
Pumpkin rolls are a classic dessert that features a thin, moist pumpkin-flavored sponge cake rolled around a sweet and tangy cream cheese filling. The combination of the pumpkin spice flavors with the creamy filling creates a harmonious balance that is both rich and refreshing. Typically dusted with powdered sugar, pumpkin rolls not only taste fantastic but also have a beautiful presentation, making them perfect for holiday gatherings or special occasions. The rolling technique might seem intimidating at first, but with a little practice, you'll master it in no time.
Ingredients List for Pumpkin Rolls
For the Pumpkin Cake:
- ¾ cup all-purpose flour: Provides the structure for the cake, ensuring it holds together while being rolled.
- ½ teaspoon baking powder: Helps the cake rise slightly, giving it a light texture.
- ½ teaspoon baking soda: Ensures the cake is tender and prevents it from becoming too dense.
- ½ teaspoon ground cinnamon: Adds warmth and depth to the pumpkin flavor.
- ½ teaspoon ground ginger: Gives a slight zing, enhancing the spiciness of the cake.
- ¼ teaspoon ground nutmeg: Provides a subtle nutty flavor, rounding out the spice blend.
- ¼ teaspoon ground cloves: Adds a hint of sweetness and spice.
- ¼ teaspoon salt: Balances the flavors and enhances the sweetness of the cake.
- 3 large eggs: Contributes to the cake’s structure and moisture.
- 1 cup granulated sugar: Sweetens the cake and helps with browning.
- ⅔ cup canned pumpkin puree: The star ingredient, giving the cake its distinctive pumpkin flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
For the Cream Cheese Filling:
- 1 cup powdered sugar, sifted: Sweetens the filling without making it gritty.
- 8 ounces cream cheese, softened: Provides a rich, creamy base for the filling.
- 6 tablespoons unsalted butter, softened: Adds richness and helps the filling set.
- 1 teaspoon vanilla extract: Adds flavor depth to the creamy filling.
Substitutions and Variations
Pumpkin rolls are quite versatile, and there are plenty of ways to tweak the recipe to suit different tastes or dietary needs. Here are some common substitutions and variations:
- Gluten-Free Pumpkin Roll: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or another binding agent to help maintain the cake's structure.
- Dairy-Free Option: Replace the cream cheese and butter in the filling with dairy-free alternatives such as vegan cream cheese and margarine. Ensure that the substitutes are of high quality to maintain the creaminess of the filling.
- Pumpkin Spice Variation: If you want a more intense spice flavor, consider adding a teaspoon of pumpkin spice mix in addition to the individual spices listed.
- Nutty Variation: Add finely chopped pecans or walnuts to the filling for a bit of crunch and an extra layer of flavor.
- Maple Cream Cheese Filling: Substitute the powdered sugar with maple syrup in the cream cheese filling for a unique twist on the classic flavor.
Step-by-Step Cooking Instructions

Making pumpkin rolls requires a few specific steps, but with careful attention to detail, the process is straightforward. Here’s how you can create your own delicious pumpkin rolls:
- Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well to ensure the cake doesn’t stick.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Make the Pumpkin Batter: In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 2 minutes. Add the pumpkin puree and vanilla extract, and beat until well combined. Gradually stir in the dry ingredients, mixing until just combined.
- Spread the Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Make sure the batter is evenly distributed to ensure even baking.
- Bake the Cake: Bake for 13-15 minutes, or until the cake springs back when touched lightly in the center. Be careful not to overbake, as this can make the cake difficult to roll.
- Roll the Cake: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short side, roll the cake up with the towel inside. This will help the cake maintain its shape as it cools. Let the cake cool completely on a wire rack.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fill the Cake: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Roll the Cake Again: Gently re-roll the cake without the towel, starting from the same short side. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set.
- Slice and Serve: Before serving, dust the pumpkin roll with powdered sugar and slice into 1-inch thick pieces. Enjoy!
How to Cook Pumpkin Rolls: A Step-by-Step Guide
Cooking pumpkin rolls might seem like a complex task, but breaking it down into steps can make it more manageable. Here's a more detailed look at the process:
- Preheat the Oven and Prepare the Pan: The first step is to ensure your oven is preheated to the right temperature and your pan is well-prepared. The parchment paper is key here, as it makes it easier to remove the cake from the pan without breaking it.
- Mix the Dry Ingredients: Sifting the dry ingredients together not only ensures even distribution of the spices but also helps to aerate the flour, contributing to the cake’s light texture.
- Beat the Eggs and Sugar: Beating the eggs and sugar until thick and pale is crucial for incorporating air into the batter, which helps the cake rise properly.
- Combine Wet and Dry Ingredients: When mixing the wet and dry ingredients, be careful not to overmix. Overmixing can result in a dense, tough cake.
- Bake and Roll: Rolling the cake while it’s warm prevents cracks from forming. The towel helps keep the cake from sticking to itself.
- Fill and Roll Again: Applying the filling evenly and rolling the cake tightly will give you that beautiful swirl when you slice into it.
Common Mistakes to Avoid
Even with a straightforward recipe like pumpkin rolls, there are a few common pitfalls to watch out for:
- Overbaking the Cake: Overbaking will make the cake dry and difficult to roll, leading to cracks.
- Rolling the Cake Too Late: If you wait too long to roll the cake, it may not hold its shape and could crack.
- Applying Too Much Filling: While it's tempting to add extra filling, too much can cause the roll to overflow and become messy.
- Not Sifting the Powdered Sugar: Sifting powdered sugar for the filling is crucial for avoiding lumps, which can ruin the smooth texture.
Serving and Presentation Tips
Presentation is key when serving pumpkin rolls, especially for special occasions. Here are some tips to ensure your dessert looks as good as it tastes:
- Dust with Powdered Sugar: A light dusting of powdered sugar not only adds sweetness but also gives the pumpkin roll a festive, snow-kissed appearance.
- Add Garnishes: Consider garnishing with edible flowers, a drizzle of caramel sauce, or a sprinkle of crushed nuts for added elegance.
- Serve Chilled: Pumpkin rolls are best served slightly chilled, which helps the cream cheese filling hold its shape and makes slicing easier.
How to Serve Pumpkin Rolls
When serving pumpkin rolls, it’s essential to make clean, even slices to showcase the beautiful spiral. Use a sharp serrated knife and wipe the blade clean between each cut for the best results. Serve the slices on a platter with a sprinkle of powdered sugar, and consider pairing with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Presentation Ideas for Pumpkin Rolls
For an impressive presentation, arrange the pumpkin roll slices in a circular pattern on a large platter, overlapping slightly. You can also stack them in a pyramid shape, adding fresh mint leaves or small edible flowers between the layers. For a more rustic look, serve the slices on a wooden board with a side of fresh berries.
Pumpkin Roll Recipe Tips
- Make Ahead: Pumpkin rolls can be made a day or two in advance and stored in the refrigerator. This makes them an excellent choice for busy holiday preparations.
- Freeze for Later: Pumpkin rolls freeze well. Wrap the uncut roll tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw in the refrigerator and slice just before serving.
- Perfect the Roll: Practice makes perfect when it comes to rolling the cake. Don’t be discouraged if your first roll isn’t perfect. It gets easier with practice!
Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can use fresh pumpkin. Make sure to cook and puree the pumpkin until smooth, and drain any excess moisture to avoid a soggy cake.
Q: How long can I store pumpkin rolls? A: Pumpkin rolls can be stored in the refrigerator for up to 3 days. For longer storage, freeze the roll for up to a month.
Q: What if my cake cracks? A: Minor cracks can often be covered up with powdered sugar or by carefully rolling the cake back up. If the cake has major cracks, you can still enjoy it, but it might not look as neat.
Q: Can I add nuts to the batter? A: Yes, you can add finely chopped nuts to the batter or sprinkle them over the filling for added texture and flavor.
Conclusion
Pumpkin rolls are a wonderful dessert that captures the essence of fall in every bite. With their perfect blend of warm spices and creamy filling, they’re sure to become a favorite in your household. Whether you’re serving them at a holiday gathering or enjoying a slice with your afternoon coffee, this pumpkin roll recipe is a must-try. Follow the steps and tips in this guide, and you’ll be able to create a dessert that’s not only delicious but also visually stunning. Happy baking!
PrintPumpkin Rolls Recipe
This Pumpkin Rolls recipe delivers a moist, spiced cake rolled around a rich cream cheese filling. Ideal for festive occasions, these rolls are made with pumpkin puree, flour, sugar, and a blend of spices. The result is a visually stunning dessert that tastes as good as it looks. Whether you're hosting a holiday dinner or simply craving a sweet treat, this recipe is a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (includes cooling and refrigeration)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, and grease the paper.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat eggs and granulated sugar until thick. Add pumpkin and vanilla extract, beating to combine. Stir in the flour mixture.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the top springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll up the cake with the towel. Cool completely on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Unroll the cooled cake and spread the filling evenly over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate for at least an hour before slicing.
- Dust with powdered sugar before serving.
Notes
- Ensure the cake is completely cool before spreading the filling to avoid melting the cream cheese.
- For easier slicing, refrigerate the pumpkin roll for several hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 23g
- Sodium: 180mg
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