Nothing says fall like Pumpkin Rolls, a stunning Cream Cheese Pumpkin Roll that combines a light, spiced pumpkin sponge with a creamy, tangy filling. This spiced pumpkin roll is surprisingly easy to make, perfect for Thanksgiving gatherings or cozy autumn evenings. With its bakery-style elegance, this autumn cake roll will impress guests and satisfy your fall dessert cravings. Let’s bake these fall dessert rolls and bring warmth to the season!
Why You’ll Love Pumpkin Rolls
- Elegant Yet Easy: A showstopping spiced pumpkin roll with minimal effort.
- Perfect Balance: Light cake paired with rich, creamy filling.
- Make-Ahead: Ideal for stress-free holiday prep.
- Customizable: Add nuts or spices for your own twist on fall dessert rolls.
- Festive Favorite: A must-have for Thanksgiving or fall celebrations.
Ingredients for Pumpkin Rolls
Here’s what you need for these fall dessert rolls (makes ~10–12 slices):
Pumpkin Sponge Cake:
- 3 large eggs
- 1 cup (200g) granulated sugar
- ⅔ cup (150g) canned pumpkin puree (not pie filling)
- ¾ cup (95g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- Powdered sugar, for dusting
Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 6 tbsp (85g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric or hand mixer
- Whisk
- Clean kitchen towel
Ingredient Tips
- Pumpkin Puree: Use pure canned pumpkin for the best flavor in spiced pumpkin rolls.
- Cream Cheese: Full-fat cream cheese ensures a creamy filling; light cream cheese works for a lighter autumn cake roll.
- Flour: Whole-wheat pastry flour can add fiber for a healthier fall dessert roll.
- Spices: Adjust cinnamon, nutmeg, or cloves for bolder or milder flavors.
- Gluten-Free: Swap flour for a gluten-free blend for dietary-friendly spiced pumpkin rolls.
Directions for Pumpkin Rolls
Let’s create this autumn cake roll—a perfect fall treat!
Make Pumpkin Sponge Cake
- I preheat the oven to 350°F (175°C), line a 10×15-inch jelly roll pan with parchment, and lightly grease it. In a large bowl, I beat 3 eggs and 1 cup sugar until thick and pale, then mix in ⅔ cup pumpkin puree.
- In another bowl, I whisk ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt.
- I fold the dry ingredients into the wet until just combined, pour into the pan, and bake for 12–15 minutes until the cake springs back when touched.
Roll and Cool Cake
- I dust a clean kitchen towel generously with powdered sugar.
- Once baked, I loosen the cake’s edges, invert it onto the towel, and peel off the parchment.
- Starting at the short end, I roll the warm cake with the towel into a log and let it cool completely, seam side down, for a crack-free spiced pumpkin roll.
Prepare Filling and Assemble
- I beat 8 oz cream cheese, 6 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth.
- I gently unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- I wrap the roll tightly in plastic wrap and chill for at least 1 hour before slicing.
Serve
- I dust the chilled autumn cake roll with powdered sugar, slice into ½-inch rounds, and arrange on a platter for serving.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 35 minutes
- Servings: ~10–12 slices
- Calories: ~220–250 kcal per slice
- Macros per Serving: 30g carbs, 4g protein, 12g fat, 1g fiber
Variations for Pumpkin Rolls
Try these twists on these fall dessert rolls:
- Nutty: Add ¼ cup chopped pecans to the filling for crunch in spiced pumpkin rolls.
- Lighter: Use light cream cheese and reduce sugar by ¼ cup for a healthier autumn cake roll.
- Chocolaty: Dust with cocoa powder or drizzle with vegan chocolate, inspired by Layla Cooks’ Vegan Grinch Crinkle Cookies.
- Spiced Up: Add ¼ tsp ginger to the filling for extra warmth.
- Caramel: Drizzle with caramel sauce for a decadent fall dessert roll.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy treat.
- Enjoy with Layla Cooks’ The Best Peach Sorbet for a sweet finish.
Storage
I wrap the spiced pumpkin roll tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, I wrap it in plastic and foil, freezing for up to 2 months. I thaw overnight in the fridge and slice just before serving for the best presentation.
Serving Tips
- Presentation: Arrange sliced fall dessert rolls on a festive platter for holiday gatherings.
- Garnish: Dust with powdered sugar or garnish with cinnamon sticks for autumn cake roll elegance.
- Pairing: Enjoy with chai tea or Layla Cooks’ Cucumber Mint Agua Fresca.
- Portion Size: 1–2 slices per person for a satisfying dessert.
- Occasions: Perfect for Thanksgiving, fall parties, or cozy evenings.
FAQs About Pumpkin Rolls
Here are answers to common questions about this dish:
Can I make this ahead?
Yes, refrigerate the spiced pumpkin roll for up to 3 days for better flavor melding.
Why did my cake crack?
Roll the cake while warm and dust the towel generously to prevent cracking in fall dessert rolls.
Can I use light cream cheese?
Yes, light cream cheese works for a lighter autumn cake roll, but full-fat is creamier.
Can I make it gluten-free?
Yes, use a gluten-free flour blend for dietary-friendly spiced pumpkin rolls.
Do I need to refrigerate it?
Yes, the cream cheese filling requires refrigeration for safety and freshness.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Rolls are a festive, elegant dessert that brings fall flavors to life with a spiced pumpkin sponge and creamy filling. These fall dessert rolls are easy to make and perfect for sharing at Thanksgiving or any autumn gathering. Bake this autumn cake roll and enjoy its cozy, crowd-pleasing charm!
Pumpkin Rolls
Ingredients
Pumpkin Sponge Cake:
- 3 large eggs
- 1 cup 200g granulated sugar
- ⅔ cup 150g canned pumpkin puree (not pie filling)
- ¾ cup 95g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- Powdered sugar for dusting
Cream Cheese Filling:
- 8 oz 225g cream cheese, softened
- 6 tbsp 85g unsalted butter, softened
- 1 cup 120g powdered sugar
- 1 tsp vanilla extract
Instructions
Make Pumpkin Sponge Cake
- I preheat the oven to 350°F (175°C), line a 10×15-inch jelly roll pan with parchment, and lightly grease it. In a large bowl, I beat 3 eggs and 1 cup sugar until thick and pale, then mix in ⅔ cup pumpkin puree. In another bowl, I whisk ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt. I fold the dry ingredients into the wet until just combined, pour into the pan, and bake for 12–15 minutes until the cake springs back when touched.
Roll and Cool Cake
- I dust a clean kitchen towel generously with powdered sugar. Once baked, I loosen the cake’s edges, invert it onto the towel, and peel off the parchment. Starting at the short end, I roll the warm cake with the towel into a log and let it cool completely, seam side down, for a crack-free spiced pumpkin roll.
Prepare Filling and Assemble
- I beat 8 oz cream cheese, 6 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. I gently unroll the cooled cake, spread the filling evenly, and re-roll without the towel. I wrap the roll tightly in plastic wrap and chill for at least 1 hour before slicing.
Serve
- I dust the chilled autumn cake roll with powdered sugar, slice into ½-inch rounds, and arrange on a platter for serving.
Notes
- Roll cake while warm to prevent cracking.
- Chill before slicing for clean cuts.
- Use pure pumpkin puree — not pumpkin pie filling.
- Sprinkle extra powdered sugar just before serving for a festive finish.
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