Can I use canned pumpkin for this pumpkin roll recipe?

Yes, you can use canned pumpkin puree for this recipe. Just be sure to avoid using pumpkin pie filling, as it contains added spices and sugar that may affect the flavor balance. Canned pumpkin puree works perfectly for a rich, natural pumpkin flavor.

How do I prevent my pumpkin roll from cracking?

To prevent cracking, make sure the cake is fully cooled before unrolling it. When rolling the cake, be gentle, and roll it with the parchment paper still attached. If the cake cracks, don’t worry; simply cover it with the cream cheese filling and re-roll it carefully.

Can I make pumpkin rolls ahead of time?

Yes, pumpkin rolls are perfect for making ahead of time! You can prepare the cake and filling a day or two in advance and refrigerate the rolled-up dessert. In fact, refrigerating the rolls overnight enhances the flavor and helps the filling set. You can also freeze the rolls for up to 2 months, wrapping them tightly in plastic wrap and placing them in a freezer-safe bag.

Pumpkin Rolls Recipe: A Perfect Fall Dessert

Description

Pumpkin rolls are a delightful fall dessert, combining the warm, spiced flavor of pumpkin with a rich, creamy filling. This easy recipe results in a soft, moist cake wrapped around a tangy cream cheese filling, perfect for fall gatherings and holidays.

Ingredients

Scale

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese (softened)
4 tablespoons salted butter (softened)
1 cup powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with non-stick spray.
In a large bowl, whisk the eggs for 30 seconds. Add sugar, pumpkin puree, and vanilla. Whisk until combined.
Mix in flour, baking powder, pumpkin pie spice, and salt. Whisk until smooth.
Pour the batter onto the prepared pan and spread evenly.
Bake for 15 minutes or until a toothpick inserted comes out clean.
Remove from the oven and carefully roll the hot cake with the parchment paper still attached. Let it cool completely (about 2 hours).
For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Once the cake is cool, unroll it carefully, remove the parchment, and spread the cream cheese filling evenly over the surface.
Re-roll the cake, cover with plastic wrap, and refrigerate for at least 1 hour before slicing and serving.

Notes

If the cake cracks when rolling, simply cover with the filling and roll again gently.
For a sweeter filling, adjust powdered sugar to taste.
Chill the roll for at least an hour to set the filling before slicing.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 22g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg