1. Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree is the perfect substitute for fresh pumpkin puree in this recipe. Just make sure to use plain pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sweeteners.

2. How can I prevent my pumpkin roll from cracking when rolling it up?

To avoid cracking, be sure to let the cake cool completely before unrolling it. Roll the cake tightly while it’s warm, but be gentle when unrolling it to prevent any tears. The parchment paper can help support the cake during the rolling process.

3. How do I store pumpkin rolls?

Store leftover pumpkin rolls tightly wrapped in plastic wrap and keep them in the refrigerator for up to a week. For longer storage, you can freeze pumpkin rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to two months. Simply thaw overnight in the refrigerator before serving.

4. Can I add nuts or other ingredients to the cream cheese filling?

Absolutely! You can customize the filling by adding chopped nuts like walnuts or pecans for an added crunch. If you prefer a spicier kick, consider mixing in a pinch of cinnamon or nutmeg into the cream cheese filling for extra flavor.

Pumpkin Rolls: Best Fall Dessert Recipe (Easy & Delicious)

Name: Pumpkin Rolls
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
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

Description

Pumpkin rolls are a delightful fall dessert made with a soft spiced pumpkin cake rolled around a creamy cream cheese filling. This recipe brings a perfect combination of sweet and savory autumn flavors that are sure to impress your guests. Ideal for Thanksgiving, Halloween, or any fall gathering, pumpkin rolls are simple to make and perfect for sharing.

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and spray with non-stick spray.
In a large bowl, whisk eggs for 30 seconds. Add sugar, pumpkin puree, and vanilla extract, and whisk until smooth.
In a separate bowl, combine flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool slightly.
Carefully, with the parchment paper attached, roll the hot cake starting from one short end. Let the cake cool completely on the counter.
Once cooled, prepare the cream cheese filling by mixing cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cooled cake, remove the parchment paper, and spread the cream cheese filling evenly on the inside.
Carefully roll the cake back up, wrap it in plastic wrap, and refrigerate until chilled.
Slice into pieces and serve.

Notes

For best results, allow the cake to cool completely before unrolling to avoid cracking.
If you prefer a thicker filling, you can adjust the amount of cream cheese or powdered sugar.
The cake can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Make sure to use pumpkin puree and not pumpkin pie filling for the best texture and flavor.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of the roll)
Calories: 180
Sugar: 20g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg