Pumpkin Rolls Recipe

I love these pumpkin rolls because they’re the ultimate fall treat. The spiced pumpkin cake, infused with cinnamon, ginger, and nutmeg, contrasts beautifully with the perfectly creamy cream cheese frosting. Each bite takes me back to cozy autumn afternoons and reminds me why this recipe effortlessly captures comforting, indulgent flavors that feel like home.

I recently tried making these Pumpkin Rolls and they’re really something special. I mixed together a can of pumpkin puree with separated eggs, granulated sugar and oil for a smooth base.

Then i added all-purpose flour, baking powder, salt, cinnamon and a bit of ginger and nutmeg to bring out the warm flavors of fall. I then shaped the batter into a roll and baked it until it was just right.

The real twist for me was the cream cheese filling made from softened cream cheese, unsalted butter, powdered sugar and vanilla extract. They are packed with nutrients from pumpkin and a hint of spice that gives a good boost of energy.

These easy pumpkin desserts with cream cheese filling are a healthy treat that is high in vitamin A and low in bad fats. They became a quick favorite for my Thanksgiving cake roll variety this year.

Enjoy your baking!

Why I Like this Recipe

I really love these pumpkin rolls cause they’re super easy to make even when I’m not feeling like a master chef. One of the best parts is how the warm spices like cinnamon, ginger, and nutmeg mix together to create this awesome, homey flavor that always makes me feel cozy. I also enjoy melting into the fun of whipping egg whites until they get stiff peaks and then carefully folding them in, it kinda makes the whole process feel special and creative. And honestly, the cream cheese frosting is just spectacular – it’s sweet, smooth, and perfectly complements the pumpkin cake, making every bite feel like a little celebration.

Ingredients

• Pumpkin puree gives fiber and moisture; its natural flavor makes this roll extra seasonal.
• Egg yolks and whites add protein and richness; they help bind and lighten the batter.
• Granulated sugar sweetens the dessert and contributes to a tender, soft texture.
• Vegetable oil keeps the rolls moist and creates a light, airy crumb.
• Cream cheese delivers a tangy, creamy filling that perfectly contrasts the sweet cake.
• Butter smoothes the filling and deepens flavor with each rich, dairy note.
• All-purpose flour and spices combine for a balanced structure and warm flavor.
• Optional ginger and nutmeg add a hint of spice for an aromatic twist.

Ingredient Quantities

• 1 (15 oz) can pumpkin puree
• 3 large eggs, separated (yolks and whites kept apart)
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the pumpkin puree, egg yolks, granulated sugar, and vegetable oil until smooth.

3. In a separate bowl, sift the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Then stir this into the pumpkin mixture until just combined.

4. In another clean bowl, beat the egg whites until they form stiff peaks, then gently fold them into the batter.

5. Pour the batter onto the prepared baking sheet and spread it into a thin, even layer.

6. Bake in the preheated oven for about 12-15 minutes, or until the edges look lightly browned and the center is set.

7. While the cake is still warm, carefully turn it out onto a sugar-dusted kitchen towel and remove the parchment paper.

8. In a medium bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.

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

10. Starting from a short end, roll up the cake gently into a tight log. Let it cool completely before slicing and serving.

Equipment Needed

1. Preheated oven set to 375°F
2. Baking sheet and parchment paper
3. Three mixing bowls – one large bowl for the pumpkin mix, one for sifting the dry ingredients, and another clean bowl for beating the egg whites
4. Whisk for mixing the wet ingredients
5. Fine-mesh sieve for sifting the dry ingredients
6. Electric or hand mixer for beating the egg whites and cream cheese mixture
7. Rubber spatula for gently folding the egg whites and spreading the batter
8. Kitchen towel (sugar-dusted) for rolling up the cake
9. Serrated knife for slicing the finished roll cake

FAQ

Pumpkin Rolls Recipe Substitutions and Variations

• If you don’t have pumpkin puree, you can roast a fresh pumpkin and blend it up or use butternut squash puree instead. Its not exactly the same but works well
• Instead of using whole eggs separated, you can whip up three flax eggs (mix 1 tbsp ground flaxseed with 3 tbsp water for each egg) though the texture might be a bit different
• You can swap granulated sugar with an equal amount of coconut sugar, which gives a mild caramel flavor to your rolls
• If cream cheese is hard to find, try using mascarpone or mix cottage cheese with a bit of sour cream until smooth

Pro Tips

1. When mixin the batter, try not to overwork it especially when foldin in the egg whites. It helps keep the cake light and not too dense
2. Make sure your parchment paper is laid out real well on your baking sheet so the cake doesnt stick when you remove it while still warm
3. Let the cake cool slightly before you spread the cream cheese icing. If its too hot it might melt the icing and then the roll wont hold together right
4. Using room temperature cream cheese and butter makes a huge difference when beatin em together. This will give you a smooth and creamy topping every time