Pumpkin Rolls

Pumpkin rolls hold a special place in my heart. They’re more than just a delicious dessert – they’re a warm reminder of cozy holidays spent with my mom in the kitchen. Back then, I’d watch in awe as she whipped up all sorts of goodies, and sometimes, I’d get to be her little sous chef. Those are memories I’ll treasure forever.

Every Thanksgiving and Christmas, pumpkin rolls were a must-have on our menu. Mom always let me help, whether it was whisking the batter or carefully spreading it in the pan. We’d then roll them up with a luscious cream cheese filling, wrap them in pretty packaging, and deliver them to our neighbors and friends. It was a tradition that brought so much joy, and I’m proud to keep it alive.

Honestly, who could resist carrying on a tradition that involves a melt-in-your-mouth pumpkin cake encasing a rich, creamy cheese filling? Just describing it makes my mouth water! These pumpkin rolls are so good, they can vanish in a flash – let’s just say I’ve come dangerously close to single-handedly devouring a whole batch myself.

So, if you’re looking to recreate those warm holiday vibes with the flavors of fall and sweet pumpkin, then throw on your apron and get ready to bake! These sinfully good treats are guaranteed to bring back happy memories and create some new ones too.

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Pumpkin Rolls

Pumpkin Rolls

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Pumpkin rolls hold a special place in my heart. They’re more than just a delicious dessert

  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x

Ingredients

Scale

Cake:

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

Filling:

  • 8 oz cream cheese, softened
  • 4 tbsp softened butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch pan with parchment paper and grease with spray.
  2. Whisk eggs, sugar, pumpkin puree, and vanilla extract. Add dry ingredients (flour, baking powder, spices, salt) and mix until smooth. Pour batter into the pan and bake for 15 minutes, or until a toothpick inserted comes out clean.
  3. (Caution: Hot!) Carefully roll up the hot cake (with parchment paper) from a short end. Let cool completely (around 2 hours).
  4. While cake cools, beat cream cheese, butter, powdered sugar, and vanilla extract until creamy.
  5. Unroll the cooled cake, remove parchment paper, and spread filling evenly. Roll back up and refrigerate until chilled. Slice and enjoy!

Notes

  • Freezes well! Wrap in plastic wrap and a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
  • Makes 1 pumpkin roll.
  • Author: Anwar
  • Prep Time: 75
  • Cook Time: 15

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