Pumpkin Rolls Recipe

I recently tried this Cream Cheese Pumpkin Roll and it completely surprised me. The blend of aromatic spices mingling with the tangy cream cheese filling is truly nothing short of extraordinary. Each slice reveals a distinct character that leaves you wanting more, inviting you to experience a true culinary adventure.

I get excited every time I whip up these pumpkin rolls. This recipe uses 3 large eggs, 3/4 cup granulated sugar, and 3/4 cup pumpkin puree to build a moist, flavorful base.

I mix in 1/2 cup of vegetable oil, 1 cup all-purpose flour, and spices like 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground nutmeg to give it a subtle kick. What really makes these rolls a standout is the cream cheese filling made from 8 oz softened cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar and 1 tsp vanilla extract, creating a sweet and tangy center.

This cream cheese pumpkin dessert reminds me of a Thanksgiving cake roll, but its so easy to make. I love sharing recipes like these because they offer a twist on an easy pumpkin roll with cream cheese filling that will keep your tastebuds guessing.

Enjoy makin it as much as I do!

Why I Like this Recipe

1. I love how simple this recipe is to follow, even when I’m in a rush.
2. I really enjoy the mix of warm spices with the pumpkin flavor—it feels perfect for fall.
3. I appreciate that the cream cheese filling adds a tangy smoothness that makes every bite extra special.
4. I dig that it turns a classic roll into a fun, unique twist that I just can’t get enough of.

Pumpkin Rolls are one of my absolute fav treats because they just remind me of those cozy fall days, you know? The recipe isnt too hard to follow and even if youre not a master chef, you still end up with a dessert thats super tasty. I mean, the spiced pumpkin batter combined with the creamy, tangy filling is something i always look forward to making. Its kind of cool how the whole texture comes together so perfectly making each bite feel homemade and comforting.

Ingredients

• Eggs: They givs protein to help structure and add richness though lacking fiber.
• Pumpkin Puree: This ingredient is full of vitamins, fiber, and natural sweetness making it tasty.
• Vegetable Oil: It ensures moist texture but adds unsavory fats so use in moderation.
• Cream Cheese: Provides a tangy, creamy flavor that elevates filling even if it’s calorie heavy.
• Unsalted Butter: Adds a smooth buttery taste while imparting richness but higher in saturated fat.
• Granulated Sugar: Provides sweetness with carbohydrates that bring flavor, but it’s empty calories.
• All-Purpose Flour: Contributes structure and carbohydrates providing the body for the roll’s soft crumb.

Ingredient Quantities

• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 375°F and grease a 10×15 inch jelly roll pan with a bit of butter or oil.

2. In a bowl, beat the 3 large eggs with 3/4 cup of granulated sugar until its well mixed; then stir in 3/4 cup pumpkin puree and 1/2 cup vegetable oil.

3. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined so you dont over mix.

5. Pour the batter into the greased pan and spread it out evenly.

6. Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean; be careful not to over bake.

7. While the cake is still warm, invert it onto a clean kitchen towel dusted lightly with powdered sugar and gently peel off the parchment paper if you used it.

8. In a separate bowl, mix together 8 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 cup powdered sugar, and 1 tsp vanilla extract until the filling is smooth and creamy.

9. Spread the cream cheese filling evenly over the warm cake.

10. Roll the cake up with the help of the towel, and let it chill in the fridge for at least 1 hour before slicing and enjoy!

Equipment Needed

1. Oven (preheated to 375°F)
2. 10×15 inch jelly roll pan (greased with butter or oil)
3. Two mixing bowls (one for wet ingredients and one for dry)
4. Whisk (or mixer) for beating eggs and mixing batter
5. Measuring cups and spoons for accurate ingredient amounts
6. Spatula for stirring the batter and spreading the filling
7. Toothpick for checking the cake’s doneness
8. Clean kitchen towel dusted lightly with powdered sugar (to roll the cake)
9. Fridge (for chilling the rolled cake after assembly)

FAQ

Pumpkin Rolls Recipe Substitutions and Variations

• If you don’t have enough eggs, you can try using flax eggs – mix one tablespoon of ground flaxseed with three tablespoons of water for each egg.
• If you’re out of pumpkin puree, butternut squash or even sweet potato puree works great, though the flavor might be a little different.
• You can swap out vegetable oil with melted coconut oil or even light olive oil; they’ll both give a nice touch along with a hint of extra flavor.
• For the cream cheese filling, mascarpone is a good friend instead when you’re short on cheese; it makes the rolls just as creamy and delicious.

Pro Tips

1. Make sure you dont overbake the cake because if it dries out it wont roll properly. Check it a little bit before the stated time so it stays soft and pliable.

2. Dust the towel with powdered sugar lightly; this not only stops the cake from sticking but also adds a tiny bit extra sweetness to every bite.

3. Let the cake cool for a few minutes before you add the cream cheese filling so it spreads easier; if its too hot the filling might melt and slide right off.

4. Chill the rolled cake in the fridge for at least an hour. This helps the filling set up and makes slicing the roll way easier and less messy.