Pumpkin Rolls Recipe

Hey buddy, imagine this: you’re chilling on a crisp fall evening, the house smells like cinnamon heaven, and you slice into this gorgeous swirled pumpkin roll that looks fancy but was secretly super easy to make. Yeah, we’re doing that today. No judgment if your kitchen’s a mess—mine always is. These pumpkin rolls are basically autumn hugged into a dessert, and trust me, once you try ’em, you’ll be hooked.

Why This Recipe is Awesome

Look, pumpkin rolls have that “wow” factor—like, people think you spent hours slaving away, but nah. This one’s moist, not dry like some sad cake attempts, and that cream cheese filling? Creamy dreaminess. It’s basically foolproof (even if you’re not a pro baker, promise), comes together quick, and makes you look like a total boss at family gatherings or just treating yourself. Plus, it’s make-ahead friendly—chill it overnight and boom, instant impress. Who doesn’t love a dessert that tastes like fall but doesn’t require a PhD in pastry?

Ingredients You’ll Need

Let’s keep it real—no weird stuff you hunt for in three stores.

For the cake:

• ¾ cup all-purpose flour (the regular kind, nothing fancy)
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice (or mix cinnamon, ginger, nutmeg if you’re feeling DIY)
• ½ tsp ground cinnamon (extra coziness)
• ¼ tsp salt
• 3 large eggs (room temp if you can swing it)
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (pure pumpkin, NOT pie filling—big difference!)
• 1 tsp vanilla extract

For the dreamy cream cheese filling:

• 8 oz cream cheese, softened (leave it out while you prep)
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar (plus extra for dusting that towel)
• 1 tsp vanilla extract

Grab a clean kitchen towel too—your best friend for rolling without cracks.

Step-by-Step Instructions

1. Preheat that oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan (or similar), line with parchment paper, and lightly spray it. Overhang the paper on the sides for easy lift-out.
2. Whisk the dry stuff in a medium bowl: flour, baking powder, baking soda, spices, and salt. Set it aside like it’s napping.
3. Beat the eggs and sugar in a large bowl with an electric mixer for about 5 minutes until thick, pale, and ribbony. Yeah, time it—makes the cake fluffy.
4. Mix in pumpkin and vanilla gently. Then fold in the dry ingredients just until combined. Don’t overmix or it’ll get tough.
5. Pour and spread the batter evenly in the pan. Bake 13-15 minutes until it springs back when lightly touched and edges pull away slightly.
6. Dust a clean towel generously with powdered sugar right away. Flip the hot cake onto it, peel off parchment carefully.
7. Roll it up (with the towel inside) starting from a short end. Let it cool completely like this—about 1-2 hours. This prevents cracks. Genius, right?
8. Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until super smooth and fluffy.
9. Unroll carefully, spread filling evenly (leave a little border), then re-roll snugly without the towel.
10. Wrap in plastic and chill at least 1 hour (overnight is even better). Slice, dust with more powdered sugar, and serve.

See? Not scary at all.

Common Mistakes to Avoid

• Skipping the towel roll while hot — hello, cracked cake. Rookie move.
• Using pumpkin pie filling instead of puree — it’ll be too wet and sweet. Disaster.
• Overbaking — even 2 extra minutes turns it dry. Pull it when it springs back.
• Rolling too tight or loose — too tight squishes filling out; too loose and it falls apart. Aim for Goldilocks snug.
• Forgetting to dust the towel — cake sticks, and you cry. Powdered sugar is non-negotiable.

Alternatives & Substitutions

Gluten-free? Swap in a 1:1 GF flour blend—works great, I’ve tested it.

No pumpkin pie spice? DIY it: 1 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + pinch cloves.

Dairy-free? Use vegan cream cheese and plant butter—still tasty, though not quite as rich.

Want nuts? Add chopped pecans or walnuts to the filling for crunch. Or skip ’em if allergies are a thing.

Low-sugar? Cut powdered sugar a bit in filling, but don’t go crazy or it’ll be bland.

IMO, stick close to the original for that classic vibe, but tweak away if needed—it’s forgiving.

FAQs

Can I make this ahead of time?

Heck yes! Bake and roll it a day or two early, chill wrapped up. Tastes even better after flavors meld.

Why did my pumpkin roll crack?

Probably unrolled too soon or didn’t roll while warm. Next time, roll immediately after flipping—hot cake is flexible.

Is canned pumpkin the same as fresh?

Canned is way easier and consistent. Fresh works if roasted and pureed, but drain it well or it’ll be soggy.

Can I freeze this bad boy?

Absolutely. Wrap tightly in plastic then foil—freezes up to 2 months. Thaw in fridge overnight. Slice and serve.

What if I don’t have a jelly roll pan?

Use a similar-sized rimmed baking sheet. 10×15 is ideal for thin cake that rolls nicely.

Butter or margarine for filling?

Butter all the way—better flavor and texture. Margarine? Sure, but why settle when real butter makes it heavenly?

How do I get perfect slices?

Chill well, use a sharp serrated knife, wipe between cuts. Dust with powdered sugar for that pro look.

Final Thoughts

There you go—your new go-to fall dessert that’s way easier than it looks. These pumpkin rolls are cozy, delicious, and guaranteed to make someone (probably you first) very happy. Grab that can of pumpkin, crank some tunes, and get baking. You’ve totally got this. Now go slice into one and tell me how it went—bonus points if you share with friends (or don’t, no shame). Enjoy every sweet, spicy bite! 🎃

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