Pumpkin Rolls bring everything I want to see on a Thanksgiving dessert table. Soft pumpkin cake carries warm fall spices, while a creamy cream cheese filling curls through every slice. Better still, this dessert waits happily in the fridge. So, when family arrives and the kitchen gets busy, dessert already sits ready to serve.
Table of Contents
Why You’ll Love This Pumpkin Roll Recipe
Pumpkin Rolls look impressive, yet the ingredients stay simple. The pumpkin keeps the cake soft, while pumpkin pie spice adds that familiar fall aroma.
Also, you can prepare the roll 2 to 3 days before Thanksgiving. As a result, you get one less dessert to worry about on the big day.
Yield: 1 pumpkin roll
Prep time: 1 hour 15 minutes
Cook time: 15 minutes
Serving: Best served chilled
Pumpkin Roll Ingredients
This recipe uses basic baking ingredients plus pumpkin puree. However, choose pure pumpkin puree rather than pumpkin pie filling, since pie filling already contains added sweeteners and spices.
Ingredients for the Pumpkin Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 3/4 cup, about 107 g, all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Ingredients for the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Pumpkin Rolls
The timing matters more than fancy technique here. Most importantly, roll the cake while it still feels warm and flexible.
Prepare the Jelly Roll Pan
First, heat your oven to 375°F, or 190°C. Then line a 10 by 15 inch jelly roll pan with parchment paper and coat the parchment with nonstick spray.
Make the Pumpkin Cake Batter
Next, whisk the eggs for about 30 seconds. Then whisk in the granulated sugar, pumpkin puree, and vanilla until everything looks smooth.
After that, add the flour, baking powder, pumpkin pie spice, and salt. Whisk just until you create a smooth batter.
Bake the Pumpkin Cake
Spread the batter evenly across the prepared pan. Then bake for about 15 minutes.
Check the center with a toothpick. When the toothpick comes out clean, take the cake from the oven right away.
Roll the Cake While It Is Warm
While the cake still feels hot, carefully roll it tightly from one short end. Keep the parchment attached as you roll.
Then leave the rolled cake at room temperature until it cools completely. This step can take a couple of hours, so give it time.
Make the Cream Cheese Filling
Meanwhile, beat the softened cream cheese and butter until creamy. Next, add the powdered sugar and vanilla.
Continue beating until the filling looks smooth and spreadable. Soft ingredients make this step much easier.
Fill and Roll the Pumpkin Cake
Once the cake cools, slowly unroll it. Then gently peel away the parchment.
Spread a thin, even layer of cream cheese filling across the cake. Next, roll the cake back into its spiral shape.
Chill, Slice, and Serve
Wrap your Pumpkin Rolls tightly in plastic wrap. Then refrigerate for at least 1 to 2 hours so the filling firms and the spiral holds its shape.
Finally, cut the roll with a serrated knife. Wipe the blade clean between cuts for neat slices.
Tips for the Best Pumpkin Rolls
A few small kitchen habits can make Pumpkin Rolls much easier to handle. In fact, temperature and timing matter more than complicated baking skills.
Use Room-Temperature Ingredients
Let the eggs, cream cheese, and butter sit at room temperature for about 30 minutes. As a result, they mix more smoothly and quickly.
Measure the Flour Correctly
Spoon the flour lightly into your measuring cup. Then level the top instead of packing the flour down.
Too much flour can create a dry cake. Therefore, careful measuring helps keep the crumb tender.
Avoid Overbaking the Cake
Watch the cake closely near the end of baking. Since dry cake loses flexibility, overbaking increases the chance of cracks.
Roll the Cake Immediately After Baking
Roll the cake as soon as it leaves the oven. Because the warm cake still bends easily, this first roll teaches it to hold a spiral.
Unroll the Cake Gently
Work slowly once the cake cools. Also, do not force tightly curled sections flat, since that pressure can tear the crumb.
Spread the Filling in a Thin, Even Layer
Keep the cream cheese filling thin and even from edge to edge. Otherwise, a thick layer can squeeze out when you roll the cake.
Chill Before Slicing for Clean Cuts
Chill Pumpkin Rolls for at least 1 to 2 hours before slicing. Then use a serrated knife and clean it between each cut.
How to Keep a Pumpkin Roll From Cracking
The best defense against cracks starts the moment the cake leaves the oven. Roll the warm cake immediately with the parchment still attached.
Also, avoid baking it longer than necessary. A moist cake stays flexible, while a dry cake cracks more easily.
Then let the cake cool completely in its rolled shape. When you add the filling, unroll it gently and avoid pressing the cake flat.
Pumpkin Roll Variations and Substitutions
The basic recipe works beautifully for Thanksgiving. However, you can make a few practical changes when your ingredients or baking equipment differ.
Using Fresh Pumpkin Puree
You can replace canned pumpkin with fresh pumpkin puree. However, use thick puree rather than watery puree.
If your homemade puree holds extra liquid, strain some moisture before measuring it. Then use the same 2/3 cup amount.
Making a Gluten-Free Pumpkin Roll
Replace the regular flour with a good 1 to 1 gluten free baking flour. Also, check your baking powder label if you need a fully gluten free dessert.
Using a 9×13-Inch Pan Instead of a Jelly Roll Pan
A 10 by 15 inch jelly roll pan gives this cake the right thickness. However, you can use a 9 by 13 inch pan when necessary.
The cake will turn out thicker, so you will need to adjust the batter amount and baking time. Watch the center closely rather than relying only on the clock.
Make-Ahead Instructions
Pumpkin Rolls fit holiday planning especially well because you can make them 2 to 3 days ahead. After filling and rolling the cake, wrap it tightly in plastic wrap and refrigerate.
Then add powdered sugar shortly before serving if you want a simple snowy finish. The chilled roll also slices more cleanly after resting.
How to Store Pumpkin Rolls
Because the filling contains cream cheese and butter, keep the finished dessert refrigerated. Also, wrap it well so the cake stays soft and does not pick up refrigerator odors.
Refrigerating Leftover Pumpkin Roll
Place leftovers in an airtight container and refrigerate them for up to 4 days. Alternatively, wrap the remaining roll tightly before returning it to the refrigerator.
How to Freeze Pumpkin Roll
First, wrap the completed roll tightly in plastic wrap. Then add a second layer of plastic wrap.
Next, place the wrapped roll inside a freezer safe bag. You can freeze it for up to 2 months.
How to Thaw and Serve Frozen Pumpkin Roll
Move the frozen roll into the refrigerator and let it thaw overnight. Then unwrap and slice it once it has fully thawed.
Reheating adds no benefit here. Instead, let chilled slices sit at room temperature for 10 to 15 minutes if you prefer a softer texture.
How to Serve Pumpkin Rolls
Serve Pumpkin Rolls chilled for firm cream cheese swirls and tidy slices. However, 10 to 15 minutes on the counter gives the cake a slightly softer bite.
For a simple finish, dust the top lightly with powdered sugar just before serving. Then place the slices on a platter and let that golden pumpkin spiral do the decorating.
You can also follow more seasonal recipe ideas from Kai Recipes on Pinterest and Kai Recipes on Facebook.
Frequently Asked Questions
What is pumpkin roll filling made of?
Pumpkin roll filling combines softened cream cheese, salted butter, powdered sugar, and vanilla. Together, they create a smooth, rich filling that balances the spiced pumpkin cake.
What is the secret to rolling a pumpkin roll?
Roll the cake immediately after baking while it still feels warm and flexible. Also, leave the parchment attached during the first roll and let the cake cool completely in that shape.
How to make a pumpkin roll?
First, make a thin pumpkin cake and bake it in a jelly roll pan. Then roll the warm cake with parchment and let it cool. Next, unroll it gently, add cream cheese filling, roll it again, and chill before slicing.
How do you make a pumpkin roll that doesn’t crack?
Avoid overbaking, since a dry cake cracks more easily. Also, roll the cake while it remains hot, let it cool in that shape, and unroll it slowly before adding the filling.
More Such Recipes
- classic pumpkin roll with cream cheese filling
- soft and fluffy pumpkin cinnamon rolls
- moist pumpkin bread with warm fall spices
- easy pumpkin muffins for fall
- rich and creamy pumpkin cheesecake
- soft pumpkin cheesecake cookies
Final Thoughts
Pumpkin Rolls bring soft pumpkin cake, cozy spices, and cool cream cheese filling together in every swirl. Better yet, the make ahead timing works beautifully during a busy Thanksgiving week.
So, roll the cake while it feels warm, chill it well, and slice it with a clean serrated knife. Then bring it to the table and enjoy those creamy, warmly spiced layers.
Pumpkin Rolls Recipe With Cream Cheese Filling
Description
Soft, warmly spiced Pumpkin Rolls wrap tender pumpkin cake around a rich, creamy cream cheese filling. This make-ahead fall dessert is perfect for Thanksgiving and holiday gatherings.
Ingredients
Pumpkin Roll:
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree, not pumpkin pie filling
1/2 teaspoon vanilla extract
3/4 cup (about 107 g) all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Cream Cheese Filling:
8 ounces cream cheese, softened
4 tablespoons salted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and coat it with nonstick spray.
2. Whisk the eggs for about 30 seconds. Then mix in the granulated sugar, pumpkin puree, and vanilla extract.
3. Add the flour, baking powder, pumpkin pie spice, and salt. Whisk until the batter looks smooth.
4. Spread the batter evenly in the prepared jelly roll pan.
5. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is still hot, carefully roll it tightly from a short end with the parchment paper still attached.
7. Leave the rolled cake at room temperature until completely cool. This may take a couple of hours.
8. Meanwhile, beat the softened cream cheese, salted butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Slowly unroll the cooled pumpkin cake and gently peel away the parchment paper.
10. Spread the cream cheese filling over the cake in a thin, even layer.
11. Roll the filled pumpkin cake back up. Then wrap it tightly in plastic wrap.
12. Refrigerate the pumpkin roll until thoroughly chilled, for at least 1 to 2 hours.
13. Slice with a serrated knife, wiping the knife clean between slices, and serve chilled.
Notes
Roll the cake immediately after baking to establish its shape and reduce cracking.
Let the eggs, cream cheese, and butter sit at room temperature for about 30 minutes for smoother mixing.
Measure flour by spooning it into the measuring cup and leveling the top. Do not pack the flour.
Avoid overbaking because a dry pumpkin cake cracks more easily.
Unroll the cooled cake gently to help prevent tearing.
Spread the cream cheese filling in a thin, even layer.
Chill for at least 1 to 2 hours before cutting.
Use a serrated knife and wipe it clean between slices for cleaner cuts.
Dust the pumpkin roll with powdered sugar just before serving if desired.
Fresh pumpkin puree can replace canned pumpkin puree if it is thick. Strain excess moisture when necessary.
For a gluten-free version, use a quality 1:1 gluten-free baking flour and check that the baking powder is gluten-free.
You can use a 9×13-inch pan if necessary, but adjust the batter amount and baking time because the cake will turn out thicker.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, tightly double-wrap the pumpkin roll in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 months.
Thaw frozen pumpkin roll overnight in the refrigerator.
You can prepare the pumpkin roll 2 to 3 days ahead and refrigerate it tightly wrapped.
For a softer texture, let chilled slices sit at room temperature for 10 to 15 minutes before serving. Reheating is unnecessary.