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–+ servings
Pumpkin Rolls

Delicious Pumpkin Rolls with Irresistible Cream Cheese Filling

These Pumpkin Rolls with Cream Cheese Filling are a visually stunning fall dessert that is easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Use large eggs for consistency in texture.
  • 1 cup Granulated Sugar Sweetens the cake and aids in creating a light sponge.
  • 1 cup Canned Pumpkin Puree Ensure you're using pure pumpkin puree, not a pie mix.
  • 1 cup All-Purpose Flour Can be substituted with whole wheat pastry flour for extra fiber.
  • 1 teaspoon Baking Powder Acts as a leavening agent for rise in the cake.
  • 1 teaspoon Baking Soda Amplifies leavening when paired with acidic ingredients.
  • 2 teaspoons Spices (Cinnamon, Nutmeg, Cloves) Infuses warmth and flavor; adjust according to your taste preferences.
  • 1 pinch Salt Enhances overall flavors.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Full-fat options deliver the best results.
  • 1/2 cup Unsalted Butter Ensure it's softened for easy mixing.
  • 2 cups Powdered Sugar Provides sweetness and is used for dusting; adjust to taste.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile of the filling beautifully.

Equipment

  • Electric Mixer
  • Jelly Roll Pan
  • Parchment paper
  • Kitchen Towel
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large mixing bowl, beat the eggs and granulated sugar on medium speed for 2-3 minutes until thick and fluffy. Mix in the canned pumpkin puree until fully combined.
  3. Whisk together the all-purpose flour, baking powder, baking soda, spices, and salt in a separate bowl, then fold into the egg mixture until just combined.
  4. Spread the batter into the prepared jelly roll pan and bake for 12-15 minutes until golden and springs back when touched.
  5. Invert the cake onto a powdered sugar-dusted towel while warm, roll it up in the towel, and let it cool completely.
  6. Beat together the cream cheese, softened butter, powdered sugar, and vanilla until smooth. Spread the filling evenly over the cooled cake.
  7. Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour to set.
  8. When ready to serve, slice the chilled pumpkin roll and dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Roll the cake while warm to prevent tearing. Chill for clean slices and ensure room temperature filling when spreading.

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