Easy Pumpkin Rolls

Why You’ll Love This Recipe

These pumpkin rolls are the ultimate fall dessert, combining the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin. They’re perfectly soft, slightly fluffy, and stuffed with a sweet cream cheese filling that takes every bite over the top. This recipe is easy to make and delivers a sweet, seasonal treat that everyone will love!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup pumpkin puree
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup all-purpose flour

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup butter, softened

directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the pumpkin batter: In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, and vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined and smooth.
4. Spread the batter: Pour the pumpkin batter onto the prepared baking sheet, spreading it evenly into a thin layer.
5. Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
6. Cool and roll: Once the pumpkin layer is baked, remove it from the oven and let it cool for a few minutes. Place a clean kitchen towel on a flat surface and dust it lightly with powdered sugar. Carefully flip the baked pumpkin layer onto the towel. Roll the pumpkin layer up with the towel to form a log and let it cool completely.
7. Prepare the frosting: In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and butter until smooth and fluffy.
8. Unroll and fill: Once the pumpkin roll has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the surface.
9. Re-roll and slice: Gently re-roll the pumpkin roll with the frosting inside. Slice into 1-inch pieces and serve.

Servings and timing

• Serves: 8-10
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 45 minutes

Variations

• Spiced cream cheese frosting: Add a pinch of cinnamon or nutmeg to the cream cheese frosting for extra spice and flavor.
• Gluten-free: Use a gluten-free flour blend to make this recipe gluten-free.
• Nutty twist: Add chopped walnuts or pecans into the batter for extra texture and flavor.
• Dairy-free: Use dairy-free cream cheese and butter substitutes for a dairy-free option.
• Chocolate version: Add chocolate chips to the batter for a chocolate-pumpkin combination.

storage/reheating

• Storage: Store leftover pumpkin rolls in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the unfilled pumpkin roll for up to 2 months. Once baked and cooled, wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge and then add the cream cheese frosting.
• Reheating: If you’d like to enjoy them warm, microwave individual slices for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly for this recipe. Just make sure you use pure pumpkin puree, not pumpkin pie filling.

2. How can I prevent the pumpkin roll from cracking?

To avoid cracking, be gentle when rolling the pumpkin cake, and make sure it’s completely cool before unrolling it to spread the frosting. Also, do not overbake the pumpkin layer.

3. Can I make these ahead of time?

Yes, you can make the pumpkin roll ahead of time. Bake and roll it up, then store it in the fridge. Frost just before serving.

4. How can I make this recipe without eggs?

To make the recipe egg-free, substitute each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Let it sit for a few minutes before using.

5. Can I make this as a sheet cake instead?

Yes, you can spread the pumpkin batter in a baking pan (9×13 inches) and bake it as a sheet cake. Frost it after it has cooled completely.

6. Can I use a different frosting for this recipe?

Absolutely! You can use whipped cream, maple cream cheese frosting, or even a glaze if you prefer a different type of frosting.

7. Is it possible to make this recipe without the cream cheese frosting?

Yes, you can skip the cream cheese frosting if you’d like. A dusting of powdered sugar or a simple glaze would still be delicious.

8. Can I use a different flour?

You can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind the texture might change slightly.

9. How can I make this roll thinner or thicker?

To make a thinner roll, spread the batter more thinly on the baking sheet. For a thicker roll, use less batter or bake it in a smaller pan to make it rise higher.

10. How do I prevent the frosting from being too runny?

Ensure that both the cream cheese and butter are softened (not melted) before mixing the frosting. If it’s too runny, add a bit more powdered sugar until you reach the desired consistency.

Conclusion

These Easy Pumpkin Rolls are a delightful fall treat that combines the warm flavors of pumpkin and spices with a rich, creamy frosting. They’re easy to make and perfect for any occasion—whether it’s a cozy weekend dessert or a showstopper at a holiday gathering. With their light texture and irresistible flavor, these pumpkin rolls are sure to become a new favorite!

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