PUMPKIN ROLLS

The Pumpkin Roll is one of those desserts that feels and tastes like fall and holidays. Delicate, light, pumpkin cake rolled up with fluffy cream cheese filling, and dusted with gloriously sweet powdered sugar makes it an elegant, gorgeous centerpiece to any family holiday buffet. It also makes a beautiful gift for friends and family!

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How Many People will this Pumpkin Roll Recipe Serve?

This Pumpkin Roll recipe makes two Pumpkin Rolls. It is the perfect dessert to wow a crowd during the holidays. If you cut the roll into one-inch slices, you can get a dozen slices per roll. Cutting it more on the thin side, about 3/4 inch thick, you can get up to 15 slices per roll.

Can I Make My Pumpkin Rolls Ahead of Time?

Yes! This Pumpkin Roll Recipe makes two rolls, so it's perfect to make and freeze. That way you'll have plenty on hand for guests who drop by. These rolls freeze beautifully for up to three months. The trick is to just thaw it overnight in the refrigerator before serving. You can also make them and store in the refrigerator for a couple of days.
PRO TIP Hold off adding the powdered sugar right away. Dust that sweet sugar on the rolls just before cutting into slices so the sugar stays white and fresh-looking and doesn't melt into the roll.

Ingredients

CREAM CHEESE FILLING

  • 16 oz. cream cheese softened
  • 1/2 cup butter softened
  • 3 cup powdered sugar
  • 2 teaspoon vanilla

PUMPKIN ROLL

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 cups sugar
  • 1 1/2 cups pumpkin

Instructions

CREAM CHEESE FILLING

  1. In a medium bowl, cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla, then gradually beat in the powdered sugar. Set aside.

PUMPKIN ROLL

  1. Preheat oven to 375°F. Spray two jelly roll pans with pam then line with wax paper. Dust two thin kitchen towels with powdered sugar.
  2. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl then set aside.
  3. In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture then spread evenly into the two jelly roll pans.
  4. Bake for 12 to 15 minutes or until a toothpick comes out clean.
  5. Turn the cakes onto the powdered sugar towels and peel off the wax paper. Sprinkle the top with more powdered sugar then cover with plastic wrap and cool completely.
  6. When cool, remove plastic wrap. Spread cream cheese filling evenly over cakes, then roll up. Refrigerate at least an hour before serving.