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Pumpkin Rolls

These pumpkin rolls are a soft and fluffy treat bursting with rich spices and comforting pumpkin flavor, perfect for family gatherings or casual get-togethers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Rolls
  • 1 cup pumpkin puree
  • ¾ cup sugar Substitute with coconut sugar for caramel flavor.
  • 1 cup all-purpose flour For gluten-free, substitute with almond flour.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 large eggs
  • ½ cup vegetable oil
  • to taste powdered sugar (for dusting)
For the Cream Cheese Frosting
  • cream cheese frosting or whipped cream Use this as the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Beat in the eggs until the mixture is smooth and well blended.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the pumpkin mixture. Stir gently until you have a smooth batter.
Baking and Rolling
  1. Pour the batter onto the prepared baking sheet and spread it evenly into the corners.
  2. Place in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, remove from the oven and sprinkle a clean kitchen towel with powdered sugar. Immediately flip the cake onto the towel.
  4. Carefully roll the cake up with the towel (starting from the short end) and let it cool completely.
Filling and Serving
  1. While the roll cools, prepare your cream cheese frosting or whipped cream for the filling.
  2. Once cooled, unroll the cake gently, spread the filling evenly, and then roll it back up without the towel.
  3. Wrap the rolled pumpkin roll in plastic wrap and refrigerate for at least an hour before slicing. Dust with powdered sugar before serving.

Notes

Store leftover pumpkin rolls in an airtight container in the refrigerator for up to 4 days. For extended preservation, freeze for up to 2 months, wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and reheat slices in the microwave for 10-15 seconds.