Why Make This Recipe
Pumpkin rolls are a delightful, comforting dessert that’s perfect for fall and holiday gatherings. They combine the warm flavors of pumpkin spice with a rich, creamy filling. This treat not only looks impressive but is also easy to slice and serve, making it a great addition to any table. Plus, it’s a wonderful way to enjoy the seasonal taste of pumpkin!
How to Make Pumpkin Rolls
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
- In a large bowl, beat together the pumpkin puree, sugar, and eggs.
- In another bowl, mix the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes.
- Sprinkle powdered sugar on a clean kitchen towel, then turn the cake onto the towel and peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel and refrigerate for at least an hour.
- Slice and serve as a delicious holiday treat!
How to Serve Pumpkin Rolls
You can serve pumpkin rolls as a delightful dessert during special occasions or cozy family dinners. They pair well with a cup of coffee or tea and can be garnished with whipped cream or a sprinkle of cinnamon for extra flair.
How to Store Pumpkin Rolls
To store leftover pumpkin rolls, wrap them tightly in plastic wrap or aluminum foil and place them in the refrigerator. They will stay fresh for about 3 to 5 days. You can also freeze them for up to 3 months; just make sure to wrap them well to prevent freezer burn.
Tips to Make Pumpkin Rolls
- Make sure your cream cheese is softened for easy mixing.
- Don’t overbake the cake; it should be moist. Use a toothpick to check for doneness.
- Allow the cake to cool completely before adding the cream cheese filling to prevent it from melting.
- Use powdered sugar on the towel to prevent sticking.
Variations
For a different twist, you can add chocolate chips to the batter or mix in nuts for a crunchy texture. You might also try swapping out the cream cheese filling for a flavored whipped cream to change things up!
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. What can I substitute for cream cheese if I want a dairy-free version?
You can try using a dairy-free cream cheese alternative or a whipped coconut cream as a substitute.
3. Can I make pumpkin rolls ahead of time?
Absolutely! Pumpkin rolls can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.
Pumpkin Rolls
Delightful pumpkin rolls with a creamy filling, perfect for fall and holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
- In a large bowl, beat together the pumpkin puree, sugar, and eggs.
- In another bowl, mix the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes.
- Sprinkle powdered sugar on a clean kitchen towel, then turn the cake onto the towel and peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel and refrigerate for at least an hour.
- Slice and serve as a delicious holiday treat!
Notes
Make sure your cream cheese is softened for easy mixing. Don’t overbake the cake to keep it moist. Allow the cake to cool completely before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin, dessert, rolls, fall recipes, holiday treat