Golden Autumn Pumpkin Rolls Recipe: Cozy Treats for Everyone

Sweet autumn memories often come flooding back when I whip up a delectable pumpkin rolls dessert that whispers comfort and warmth.

Memories of grandma’s kitchen drift through my mind as spices dance around the room.

Soft, pillowy dough transforms into a magical treat that captures seasonal magic perfectly.

Creamy filling nestled inside delicate cake promises pure indulgence with every single bite.

Baking this dessert feels like wrapping yourself in a cozy blanket of nostalgia.

Seasonal spices like cinnamon and nutmeg create an irresistible aroma that beckons everyone to the kitchen.

Each slice promises a moment of pure, uninterrupted bliss that you won’t want to miss.

What Makes Pumpkin Rolls Taste Amazing

• Bake with Ease: Perfect for bakers of all skill levels, this pumpkin roll recipe offers simple steps that even beginners can master with confidence.
• Quick Family Dessert: Impress your loved ones with a delightful treat that comes together smoothly, creating memorable moments around the table.
• Festive Crowd-Pleaser: Ideal for holiday gatherings, potlucks, and special occasions, this dessert brings a touch of warmth and elegance to any celebration.
• Versatile Sweet Sensation: Adaptable for different seasons and events, the pumpkin roll can be dressed up or down, making it a go-to dessert for various settings.

Ingredients for Pumpkin Rolls

• Eggs: The binding agent that helps create a light and airy texture.
• Sugar: Provides sweetness and helps with the cake's structure.
• Pumpkin Puree: Adds moisture, flavor, and a beautiful orange color to the roll.
• All-Purpose Flour: Creates the cake's foundation and provides structure.
• Baking Powder: Helps the cake rise and become fluffy.
• Pumpkin Pie Spice: Delivers warm, aromatic autumn flavors.

• Cream Cheese: Gives a tangy, rich base for the filling.
• Butter: Adds richness and smooth consistency to the cream.
• Vanilla Extract: Enhances the overall flavor profile.
• Powdered Sugar: Sweetens and helps stabilize the filling.

• Parchment Paper: Ensures easy cake removal and prevents sticking.
• Kitchen Towel: Used for rolling and cooling the cake without cracking.

How to Bake Pumpkin Rolls

Step 1: Warm Up the Oven

Preheat your oven to 375°F. Line a jelly roll pan with parchment paper, ensuring it covers the entire surface and slightly hangs over the edges for easy removal.

Step 2: Whip Up the Base Mixture

In a large mixing bowl, vigorously whisk eggs and sugar until the mixture becomes light, fluffy, and significantly thickened. Fold in the pumpkin puree, blending until completely smooth and integrated.

Step 3: Create the Perfect Batter

• All-purpose flour
• Baking powder
• Pumpkin pie spice

Gently fold the dry ingredients into the pumpkin mixture, stirring carefully to maintain the airiness of the batter.

Step 4: Bake the Cake Layer

Spread the batter evenly onto the prepared pan, using a spatula to create a uniform thickness.

Bake for 12-15 minutes until the cake springs back when lightly touched and edges begin to pull away from the pan.

Step 5: Prepare for Rolling

Immediately after removing from the oven, lay a clean kitchen towel on the counter and dust it with powdered sugar.

Carefully invert the hot cake onto the towel, gently peel off the parchment paper.

Step 6: Roll and Cool

Starting from the short end, carefully roll the cake with the towel, creating a spiral.

This helps the cake maintain its shape and prevents cracking. Allow the rolled cake to cool completely at room temperature.

Step 7: Whip Up the Creamy Filling

• Cream cheese
• Unsalted butter
• Vanilla extract
• Powdered sugar

Step 8: Assemble the Pumpkin Roll

Carefully unroll the cooled cake, spread the cream cheese filling evenly across the surface, leaving a small border around the edges. Gently re-roll the cake, this time without the towel.

Step 9: Chill and Serve

Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set. Before serving, dust with additional powdered sugar, slice into elegant rounds, and enjoy your beautiful pumpkin roll.

Tips for Perfect Pumpkin Rolls

• Dust the kitchen towel with powdered sugar to prevent the cake from sticking when rolling.
• Use room temperature cream cheese and butter for a smoother, lump-free filling.
• Ensure the cake is completely cooled before adding filling to prevent melting and sliding.
• Add a sprinkle of cinnamon or nutmeg to the cream cheese filling for extra warmth and depth of flavor.
• Store the pumpkin roll in the refrigerator for up to 3 days, wrapped tightly in plastic wrap to maintain freshness.

Variations on Pumpkin Rolls

• Gluten-Free Pumpkin Roll: Replace wheat flour with almond or gluten-free blend for celiac or wheat-sensitive individuals.
• Vegan Pumpkin Swirl: Substitute eggs with flax eggs, use coconut cream cheese alternative, and swap butter for plant-based margarine.
• Low-Sugar Pumpkin Cake Roll: Use monk fruit sweetener or stevia instead of powdered sugar, reducing overall sugar content for diabetic-friendly option.
• Chocolate Chip Pumpkin Roll: Fold mini chocolate chips into batter for added texture and flavor variation.

Serving Pumpkin Rolls Deliciously

• Cozy Thanksgiving Centerpiece: Slice the pumpkin roll into elegant rounds and arrange on a rustic wooden platter, dusted with powdered sugar for a festive holiday presentation.
• Afternoon Tea Delight: Serve thin, delicate slices alongside hot tea or coffee, making a perfect mid-afternoon sweet treat that impresses guests with minimal effort.
• Dessert Buffet Star: Create a beautiful dessert display by cutting rolls into smaller bite-sized pieces, garnishing with candied pecans or a drizzle of caramel sauce for extra elegance.
• Family Gathering Crowd-Pleaser: Pack individual slices in small decorative boxes for potlucks or family gatherings, allowing easy transport and sharing of this delicious seasonal dessert.

Storing Pumpkin Rolls for Freshness

• Store leftover pumpkin rolls tightly wrapped in plastic wrap to maintain moisture and prevent drying out.
• Refrigerate the rolls for up to 4-5 days in an airtight container to preserve freshness and flavor.
• Freeze whole or sliced rolls by wrapping securely in plastic wrap, then place in a freezer-safe bag for up to 2-3 months.
• Thaw frozen pumpkin rolls overnight in the refrigerator, then let sit at room temperature for 30 minutes before serving for the best texture and taste.

FAQs

• Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with gluten-free flour blend to create a celiac-friendly version that maintains similar texture and taste.

• How do I prevent my roll from cracking?

After baking, immediately roll the cake in a towel while it’s still warm and flexible. This helps prevent cracking and makes rolling easier later.

• Is it possible to freeze pumpkin roll?

Absolutely! Wrap the fully prepared roll tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2-3 months without losing quality.

• What if I don't have pumpkin pie spice?

Create your own by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions to achieve a similar warm, spiced flavor profile.

Perfect Pumpkin Rolls Recipe

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4.9 from 23 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Delightful pumpkin rolls bring autumn’s warmth to your dessert table with rich spices and creamy filling. Rolled cake layers blend sweet pumpkin flavor and cream cheese frosting for a classic seasonal treat you’ll savor.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree
• 3 eggs
• 1 cup sugar
• 1 cup all-purpose flour

Leavening and Spice Ingredients:

• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice

Filling and Frosting Ingredients:

• 8 ounces (226 grams) cream cheese
• 1/4 cup (57 grams) butter
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

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Instructions

1. Preheat the oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, ensuring complete coverage with slight overhang.
2. Whip eggs and sugar in a large mixing bowl until the mixture becomes pale, fluffy, and significantly thickened, creating a ribbon-like texture when lifted.
3. Gently fold pumpkin puree into the egg mixture, maintaining the delicate volume and ensuring even incorporation.
4. Sift together flour, baking powder, and pumpkin pie spice, then carefully fold into the wet ingredients until a smooth, uniform batter forms.
5. Spread the batter evenly across the prepared pan, using an offset spatula to create a thin, consistent layer that reaches all corners.
6. Bake for 12-15 minutes until the cake springs back when lightly touched and edges begin to pull away from the pan sides.
7. Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar and carefully invert the hot cake onto the towel.
8. Peel off the parchment paper and roll the cake with the towel, starting from the short end, allowing it to cool completely in this cylindrical shape.
9. Whip cream cheese, butter, vanilla, and powdered sugar until the filling becomes light, smooth, and free of lumps.
10. Carefully unroll the cooled cake, spread the cream cheese filling evenly, leaving a small border around the edges.
11. Re-roll the cake without the towel, ensuring a tight but gentle roll to prevent cracking.
12. Refrigerate for at least one hour to set the filling and enhance flavor, then slice into elegant rounds before serving.

Notes

• Ensure eggs are at room temperature for better volume and smoother mixing when beating with sugar.
• Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture of the roll.
• Dust the kitchen towel with powdered sugar before rolling the hot cake to prevent sticking and add subtle sweetness.
• Whip cream cheese filling until completely smooth to avoid lumps and create a creamy, luxurious texture.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220 kcal
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg