These Easy Pumpkin Rolls are a fun twist on your classic dessert! Soft pumpkin cake is rolled up with a luscious cream cheese filling that is simply irresistible.
The best part? They look impressive but are surprisingly easy to make! I love serving them at gatherings—everyone raves about the spiced pumpkin flavor. 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a great choice for its convenience. If you prefer, you can use homemade pumpkin puree from roasted pumpkins. Just make sure to drain any excess liquid.
Spices: Ground cinnamon and nutmeg are classic for pumpkin flavors. If you don’t have ground cloves, using allspice can work in a pinch. I enjoy adding a pinch of ginger for a little extra warmth!
Eggs: They help with the structure of the roll. If you need an egg substitute, you can use 1/4 cup applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). This might change the texture a bit, but it’s still delicious!
Cream Cheese: Full-fat cream cheese is best for richness. If you’re looking for a lighter option, you could use Neufchâtel cheese. Just remember, it might be a little softer.
How Do You Roll the Cake Without It Cracking?
The key to rolling your pumpkin cake without cracks is all about technique. Follow these steps for success:
- As soon as the cake is out of the oven, don’t let it cool in the pan. Invert it right away onto the sugared towel to keep it moist.
- While rolling, be gentle! Start at the shorter side to minimize the tightness of the roll.
- Use the towel to guide the cake as you roll—this protects the surface and helps maintain the shape.
- Let it cool completely as a roll before unrolling. This trick helps the cake set and makes it more pliable during filling.
With these tips and ingredients, your pumpkin rolls will be a hit! Enjoy making this lovely fall treat.
Easy Pumpkin Rolls with Cream Cheese Filling
Ingredients You’ll Need:
For the Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting the towel
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 15 minutes for baking, plus 1 hour to chill. In total, you’re looking at around 1 hour and 30 minutes before you can slice into your delicious pumpkin rolls. That’s not too long for such a tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 375°F (190°C). Grab your 15×10-inch jelly roll pan and give it a light greasing. Line it with parchment paper, and don’t forget to grease and flour the parchment too. This will help the cake release easily!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Mixing these dry ingredients first ensures everything is well combined.
3. Beat the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, which should take about 5 minutes. This is super important for texture!
4. Add Pumpkin and Vanilla:
Carefully fold in the pumpkin puree and vanilla extract until everything is mixed together nicely. You’ll see that beautiful orange color come through!
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into your wet mixture using a spatula. Be gentle but make sure everything is blended smoothly.
6. Bake the Cake:
Pour your batter into the prepared pan. Spread it evenly with a spatula. Bake for 13-15 minutes or until the top springs back when touched. It should look set and slightly toasty!
7. Prepare for Rolling:
While the cake is baking, place a clean kitchen towel on your counter and dust it generously with powdered sugar. This will help prevent sticking when you roll it later.
8. Invert the Cake:
Once the cake is done, invert it immediately onto the prepared towel. Gently peel off the parchment paper. Your cake should be warm but manageable.
9. Roll the Cake:
Starting at the short end, carefully roll up the cake with the towel, like a jelly roll. This tight spiral will help it keep its shape. Let it cool completely in this position on a wire rack.
10. Make the Cream Cheese Filling:
While the cake cools, prepare your filling. In a bowl, beat together the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy. This filling is a star!
11. Spread the Filling:
Once your cake is cooled, gently unroll it. Spread your delicious cream cheese filling evenly over the top of the cake. Make sure to cover it well!
12. Roll It Back Up:
Now, roll the cake back up without the towel, keeping the seam on the bottom. It should still be nice and tight.
13. Chill the Cake:
Wrap your rolled cake in plastic wrap and pop it in the fridge for at least 1 hour. This will help it firm up and make it easier to slice.
14. Slice and Serve:
Once chilled, slice the pumpkin roll into beautiful pieces. You can dust with extra powdered sugar for that sweet finish. Then, it’s time to enjoy your amazing creation!
These pumpkin rolls are not only delicious but also look stunning on any dessert table. Happy baking!
Frequently Asked Questions
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives the best results, you can use a gluten-free flour blend for a gluten-free option. Just ensure the blend contains xanthan gum for structure.
How Long Do These Pumpkin Rolls Last?
Stored properly, pumpkin rolls can last in the fridge for up to 5 days. Make sure to wrap them tightly in plastic wrap to keep them fresh. You can also freeze slices for up to 2 months!
Can I Make the Cake and Filling Ahead of Time?
Yes, you can prepare the cake in advance and refrigerate it unfilled for a day. You can also make the cream cheese filling ahead of time. Just store it in the fridge and assemble when you’re ready to serve!
What’s the Best Way to Serve Pumpkin Rolls?
These rolls are delightful as is, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy!
