9 Pumpkin Roll Recipes

Did you know that pumpkin rolls have become one of the most sought-after desserts during the fall season, with searches increasing by over 50% each year? You might be surprised by the range of flavors and variations you can create, from the classic cream cheese filling to innovative twists like chocolate swirl and vegan options. If you’re curious about how to elevate your baking game this autumn, you’ll want to explore the enticing possibilities that these nine distinct pumpkin roll recipes offer.

Classic Pumpkin Roll

Title: Classic Pumpkin Roll
Prep Time: 30 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, spatula, clean kitchen towel
Cuisine Type: American

The Classic Pumpkin Roll is a beloved dessert that captures the essence of fall with its warm spices and rich pumpkin flavor. This delightful treat features a light and fluffy pumpkin cake rolled around a creamy cream cheese filling, creating a beautiful and delicious presentation. Perfect for holidays and gatherings, the Pumpkin Roll is sure to impress your guests while providing a taste of seasonal comfort.

Making a Pumpkin Roll may seem intimidating, but with a few simple steps, you can create this stunning dessert at home. The key is to bake the pumpkin cake quickly and roll it while it’s warm, guaranteeing that it maintains its shape without cracking. Once filled and rolled, it can be dusted with powdered sugar for an elegant finish, making it a standout centerpiece for any dessert table.

Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, allowing some overhang on the sides for easy removal of the cake later.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. In a separate bowl, beat the eggs and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
3. Gradually mix in the pumpkin puree and vanilla extract into the egg mixture until well combined. Slowly fold in the dry ingredients, being careful not to overmix, until just combined.
4. Pour the batter onto the prepared baking sheet and spread it evenly using a spatula. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when touched lightly.
5. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel and gently peel away the parchment paper. Roll the cake up with the towel, starting from the short end, and let it cool completely.
6. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cake has cooled, carefully unroll it and spread the cream cheese mixture evenly over the surface.
7. Roll the cake back up without the towel, wrapping it tightly in plastic wrap. Refrigerate for at least 1 hour before slicing and serving. Dust with additional powdered sugar before serving if desired.

Extra Tips: To guarantee that your Pumpkin Roll doesn’t crack, make sure to roll it while it’s still warm and use a light touch when unrolling it. If you find that your roll has cracked, you can simply cover it with the cream cheese frosting and dust it with powdered sugar for a beautiful finish.

This dessert can be made a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully. Enjoy your delicious homemade Pumpkin Roll!

Chocolate Swirl Pumpkin Roll

Title: Chocolate Swirl Pumpkin Roll
Prep Time: 20 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, spatula, cooling rack, serrated knife
Cuisine Type: American

The Chocolate Swirl Pumpkin Roll is a delightful dessert that perfectly combines the rich flavors of chocolate with the warm spices of pumpkin. This rolled cake isn’t only visually appealing with its beautiful swirls but also offers a moist texture and a creamy filling that will satisfy any sweet tooth.

It’s a great treat for fall gatherings, holiday celebrations, or simply a cozy evening at home. This recipe is surprisingly easy to make and can be prepared in under an hour, making it a fantastic option for both novice and experienced bakers. The pumpkin adds moisture and flavor, while the chocolate swirl creates a stunning contrast that’s sure to impress your guests.

As a bonus, it can be made ahead of time and stored in the refrigerator, allowing you to enjoy it whenever you desire.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. This will help the cake to come out smoothly after baking.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside while you prepare the wet ingredients.
3. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is thick and pale. This will take about 3-5 minutes. Add in the pumpkin puree and vanilla extract, mixing until well combined.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Reserve 1 cup of the batter and set aside. To the remaining batter, sift in the cocoa powder and mix until well incorporated.
5. Spread the chocolate batter evenly onto the lined baking sheet, then dollop the reserved pumpkin batter on top, swirling it gently with a spatula to create a marbled effect.
6. Bake in the preheated oven for about 15 minutes or until the cake springs back when lightly pressed. Remove from the oven and let it cool in the pan for a few minutes before transferring to a cooling rack.
7. While the cake is cooling, prepare the filling by beating the softened cream cheese, powdered sugar, and butter together until smooth and creamy.
8. Once the cake has cooled, carefully peel away the parchment paper and spread the cream cheese filling evenly over the surface of the cake. Roll the cake tightly from one end to the other, using the parchment paper to help guide the roll.
9. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set. When ready to serve, unwrap the cake and slice it with a serrated knife for clean edges.

Extra Tips: To make the rolling process easier, make sure your cake is completely cool before filling and rolling. If you want a touch of decadence, drizzle melted chocolate over the top before serving.

This cake can also be frozen for up to a month; simply wrap it tightly in plastic wrap and foil to prevent freezer burn. Enjoy your chocolate swirl pumpkin roll as a delightful end to any meal!

Maple Cream Cheese Pumpkin Roll

Title: Maple Cream Cheese Pumpkin Roll
Prep Time: 20 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, spatula, cooling rack
Cuisine Type: American

The Maple Cream Cheese Pumpkin Roll is a seasonal treat that beautifully combines the flavors of pumpkin, warm spices, and rich cream cheese frosting. This delightful dessert isn’t only visually appealing with its swirled appearance but also offers a moist, tender cake wrapped around a luscious filling.

Perfect for fall gatherings, holidays, or simply indulging in a sweet treat, this pumpkin roll will quickly become a favorite among family and friends. Making a pumpkin roll may seem intimidating, but with this easy-to-follow recipe, you’ll be able to impress your guests with minimal effort.

The addition of maple syrup in the cream cheese filling adds a unique twist that elevates the classic pumpkin roll. Serve it chilled or at room temperature, and prepare for compliments as everyone enjoys the delightful blend of flavors and textures.

Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract (for filling)
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, allowing some overhang on the sides to make it easier to lift the cake later. This will help prevent sticking and guarantee a smooth rollout.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set it aside while you prepare the wet ingredients.
3. In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add in the pumpkin puree and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredient mixture to the wet ingredients, gently folding until just combined. Be careful not to overmix, as this can result in a denser cake.
5. Pour the batter onto the prepared baking sheet, spreading it evenly into the corners. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
6. Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one end, roll the cake up with the towel inside, and allow it to cool completely on a wire rack.
7. While the cake cools, prepare the cream cheese filling by beating the softened cream cheese and butter together in a mixing bowl. Gradually mix in the powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
8. Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Carefully re-roll the cake, this time without the towel, and wrap it in plastic wrap. Refrigerate for at least an hour to set.
9. Before serving, dust the top with powdered sugar and slice into pieces to serve.

Extra Tips: To guarantee your pumpkin roll is easy to slice, make sure the cake is completely cooled before adding the filling. If you want to add a bit of texture, consider folding in some chopped nuts or mini chocolate chips into the cream cheese filling.

Additionally, this pumpkin roll can be made ahead of time; it stores well in the refrigerator for up to 3 days, making it perfect for preparing in advance for gatherings. Enjoy your delicious creation!

Pumpkin Roll With Caramel Sauce

Title: Pumpkin Roll With Caramel Sauce
Prep Time: 20 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, kitchen towel
Cuisine Type: American

The Pumpkin Roll with Caramel Sauce is a delightful dessert that combines the warm, comforting flavors of pumpkin spice with a sweet, creamy filling, all wrapped in a light, fluffy cake. This dessert is perfect for the fall season and is sure to impress at any gathering or holiday celebration.

The addition of caramel sauce elevates the dish, adding a rich, buttery sweetness that complements the pumpkin beautifully. Making a pumpkin roll might seem intimidating, but with this easy recipe, you can create a stunning dessert that looks as good as it tastes.

The process involves baking the pumpkin cake, rolling it up with a cream cheese filling, and drizzling it with homemade caramel sauce. This treat isn’t only visually appealing but also packed with flavor, making it a must-try for pumpkin lovers.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup caramel sauce (plus more for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. This will help the pumpkin roll keep its shape and prevent sticking.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. This mixture will provide the spice and structure for your cake.
3. In a separate bowl, use an electric mixer to beat the eggs and sugar together until thick and pale, about 2-3 minutes. Gradually add in the pumpkin puree and vanilla extract, mixing until fully incorporated.
4. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a denser cake.
5. Spread the batter evenly onto the prepared baking sheet, making sure it reaches the corners. Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly pressed.
6. Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake tightly in the towel, starting from one short end. Allow it to cool completely in this rolled position.
7. While the cake cools, prepare the filling by beating the softened cream cheese and powdered sugar together until smooth and creamy. Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface.
8. Roll the cake back up without the towel, starting from the other end. Place the pumpkin roll seam-side down on a platter. Drizzle with caramel sauce before slicing and serving.

Extra Tips: To make sure your pumpkin roll doesn’t crack, make sure to roll it tightly in the towel while it’s still warm, which helps it hold its shape. You can also customize the filling by adding chopped nuts or spices to match your flavor preferences.

If you have leftovers, store the pumpkin roll in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days.

Vegan Pumpkin Roll

Title: Vegan Pumpkin Roll
Prep Time: 20 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, spatula, kitchen towel
Cuisine Type: American

This Vegan Pumpkin Roll is a delightful dessert that captures the essence of fall with its warm spices and rich pumpkin flavor. Made with a dairy-free and egg-free batter, it’s perfect for those following a vegan diet or anyone looking to enjoy a lighter version of the classic pumpkin roll.

The cake is soft and pliable, making it easy to roll up, and it’s filled with a luscious vegan cream cheese frosting that brings a delightful sweetness to each slice. Not only is this recipe simple to make, but it also showcases the versatility of pumpkin as an ingredient.

The combination of cinnamon, nutmeg, and ginger provides a comforting aroma that fills your kitchen, while the vibrant orange hue of the pumpkin adds a seasonal touch. Whether served at a holiday gathering or as an everyday treat, this Vegan Pumpkin Roll is sure to impress everyone at the table.

Ingredients:

• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup vegan cream cheese
• 1/2 cup powdered sugar
• 1 teaspoon lemon juice

Instructions:

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1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure it extends over the edges to help with lifting the cake after baking.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, almond milk, vegetable oil, and vanilla extract. Use an electric mixer to blend the ingredients thoroughly until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined and no flour streaks remain.
4. Pour the batter onto the prepared baking sheet and spread it evenly. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
5. Once baked, remove the cake from the oven and let it cool for a few minutes. Carefully lift the cake using the parchment paper and transfer it to a clean kitchen towel. Roll the cake tightly with the towel, starting from the short end, and allow it to cool completely.
6. While the cake is cooling, prepare the filling by beating together the vegan cream cheese, powdered sugar, and lemon juice in a mixing bowl until smooth and creamy.
7. Once the cake is cool, gently unroll it and spread the cream cheese filling evenly over the top. Roll the cake back up without the towel, and wrap it in plastic wrap. Refrigerate for at least an hour before slicing.

Extra Tips: For a festive touch, consider dusting the top of the rolled cake with powdered sugar or serving it with a drizzle of vegan chocolate or caramel sauce.

If you prefer a nutty flavor, you can add chopped walnuts or pecans to the filling. This vegan pumpkin roll can be made a day in advance, making it a convenient dessert option for gatherings or celebrations. Enjoy your delicious and seasonal treat!

Gluten-Free Pumpkin Roll

Title: Gluten-Free Pumpkin Roll
Prep Time: 20 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixer, spatula, plastic wrap
Cuisine Type: American

This Gluten-Free Pumpkin Roll is a delicious fall treat that captures the essence of autumn with its rich pumpkin flavor and warm spices. Perfect for those with gluten sensitivities, this dessert features a light and fluffy pumpkin cake that rolls up beautifully with a sweet cream cheese filling.

It’s an impressive dessert to serve at gatherings, holiday celebrations, or simply to enjoy with a cup of coffee on a chilly day. Making this pumpkin roll is easier than you might think, and the results are sure to impress family and friends.

The gluten-free flour blend guarantees that everyone can enjoy this delightful dessert without compromising on taste or texture. With just a few simple ingredients, you can create a memorable treat that showcases the best of fall flavors.

Ingredients:

• 3/4 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. This will help achieve a nice shape for your pumpkin roll.
2. In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk the dry ingredients together until well combined and set aside.
3. In a separate bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add in the pumpkin puree and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredients to the pumpkin mixture, gently folding them in with a spatula until just combined. Be careful not to overmix, as this can affect the texture of the cake.
5. Pour the batter onto the prepared baking sheet, spreading it evenly into the corners. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool for a few minutes. Carefully roll the cake (while still in the parchment) from one short end to the other, creating a log shape. Allow it to cool completely while wrapped in the parchment.
7. In the meantime, prepare the filling by beating the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. If using, fold in the chopped nuts.
8. Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the parchment, wrapping it in plastic wrap. Refrigerate for at least an hour before slicing.

Extra Tips: To guarantee your pumpkin roll has the best flavor and texture, make sure to use room-temperature ingredients, especially the eggs and cream cheese.

If you want to add a touch of decadence, consider dusting the pumpkin roll with a light sprinkle of powdered sugar before serving. This dessert can be made a day in advance; just keep it wrapped tightly in the refrigerator to maintain freshness. Enjoy your delightful gluten-free pumpkin roll!

Spiced Pumpkin Roll With Nuts

Title: Spiced Pumpkin Roll With Nuts
Prep Time: 30 minutes
Cook Time: 15 minutes
Number of Servings: 10
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, spatula, clean kitchen towel
Cuisine Type: American

This Spiced Pumpkin Roll With Nuts is a delightful fall dessert that combines the warm flavors of pumpkin and spices with the crunch of nuts, creating a wonderfully moist and flavorful cake. The roll is filled with a creamy cream cheese frosting that balances the sweetness of the pumpkin and enhances its rich texture.

It’s a showstopper for gatherings, holidays, or simply to enjoy with a cup of coffee on a cool autumn day. The process of making this pumpkin roll can seem intimidating, but it’s quite simple. The key is to roll the cake while it’s warm, which helps maintain its shape and prevents cracking.

The addition of nuts not only adds a delightful crunch but also elevates the overall flavor profile of this classic treat. Once rolled and chilled, each slice reveals a beautiful swirl of pumpkin and cream cheese filling that’s sure to impress your guests.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 15×10 inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease the parchment paper to make sure the cake doesn’t stick.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside while you prepare the wet ingredients.
3. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is thick and pale, about 3-5 minutes. Gradually beat in the pumpkin puree and vanilla extract until well combined.
4. Slowly add the dry flour mixture to the wet ingredients, mixing just until combined. Gently fold in the chopped nuts with a spatula, being careful not to overmix the batter.
5. Pour the batter into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and allow it to cool for a few minutes. Then, carefully turn it out onto a clean kitchen towel that has been dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly in the towel, starting from one of the short ends. Let it cool completely while rolled.
7. While the cake is cooling, prepare the filling by beating the softened cream cheese and butter together until smooth. Gradually mix in the powdered sugar and vanilla extract until creamy and well blended.
8. Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter. Refrigerate for at least 1 hour before slicing.

Extra Tips: To prevent the cake from cracking, make sure to roll it up gently and avoid applying too much pressure. If you prefer a nut-free version, feel free to omit the nuts entirely or substitute them with chocolate chips for a sweeter twist.

This pumpkin roll can be made a day in advance and stored in the refrigerator, making it a convenient dessert option for busy holiday gatherings. Enjoy every slice of this delicious fall treat!

Pumpkin Roll Cake Pops

Title: Pumpkin Roll Cake Pops
Prep Time: 30 minutes
Cook Time: 25 minutes
Number of Servings: 20
Required Equipment List: Mixing bowl, electric mixer, baking sheet, parchment paper, food processor, lollipop sticks, microwave-safe bowl
Cuisine Type: American

Pumpkin Roll Cake Pops are a fun and festive treat that combines the classic flavors of pumpkin roll cake into a bite-sized dessert. With a moist pumpkin cake filled with cream cheese frosting and coated in chocolate, these cake pops are perfect for fall celebrations, Halloween parties, or simply as a delightful snack.

Their charming appearance and delicious taste make them a hit among both kids and adults alike. Creating these cake pops is easier than you might think. After baking the pumpkin roll cake, it’s crumbled and mixed with cream cheese frosting to form small balls that are dipped in chocolate.

The addition of lollipop sticks not only makes them easy to hold but also adds to their playful presentation. Whether you choose to decorate them with sprinkles or leave them plain, these Pumpkin Roll Cake Pops are sure to bring joy to any gathering.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 10 ounces chocolate coating or candy melts
• Lollipop sticks
• Sprinkles for decoration (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth and fully incorporated.
2. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, salt, and flour. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined without overmixing.
3. Pour the batter onto the prepared baking sheet and spread it evenly. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool completely on a wire rack.
4. Once the cake is cool, crumble it into fine crumbs in a large bowl. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Combine the cream cheese mixture with the cake crumbs and mix until well blended.
5. Roll the mixture into small balls, about 1 inch in diameter, and place them on a lined baking sheet. Insert lollipop sticks into each ball, and then refrigerate for about 30 minutes to firm them up.
6. While the cake balls are chilling, melt the chocolate coating or candy melts in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Once melted, dip each cake pop into the chocolate, letting any excess drip off before placing them back on the lined baking sheet.
7. If desired, sprinkle the dipped cake pops with decorative sprinkles while the chocolate is still wet. Allow the chocolate to set completely before serving or storing in an airtight container.

Extra Tips: For added flavor, consider mixing in some chopped nuts or mini chocolate chips into the cake mixture before rolling into balls.

You can also customize the chocolate coating by using different colors of candy melts to match your event theme. If you want to give your cake pops a gourmet touch, drizzle some contrasting melted chocolate over the dipped cake pops once they’ve set. Enjoy these delightful treats at your next gathering!

Pumpkin Roll Cupcakes

Title: Pumpkin Roll Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Number of Servings: 12
Required Equipment List: Muffin tin, mixing bowls, electric mixer, spatula, parchment paper
Cuisine Type: American

Pumpkin Roll Cupcakes are a delightful twist on the classic pumpkin roll dessert, combining the rich flavors of pumpkin and warm spices into individual servings. These cupcakes are soft and moist, with a creamy filling that captures the essence of the traditional rolled cake.

They’re perfect for fall gatherings, potlucks, or simply as a sweet treat to enjoy at home. The addition of cream cheese frosting elevates these cupcakes, making them irresistible and perfect for any pumpkin lover.

These cupcakes aren’t only delicious but also incredibly easy to make. By using pumpkin puree and a blend of spices, you can create a warm, comforting flavor that pairs beautifully with the sweet cream cheese filling.

Topped with a sprinkle of cinnamon or a drizzle of caramel sauce, these Pumpkin Roll Cupcakes will quickly become a favorite for both kids and adults alike.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract (for filling)
• Cinnamon for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the tin to prevent sticking. This will help guarantee that your cupcakes come out easily after baking.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Beat the mixture with an electric mixer until well blended and smooth, approximately 2 minutes.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.
4. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
5. While the cupcakes are cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. This will create a rich and sweet filling that complements the pumpkin flavor perfectly.
6. Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion of the center from each cupcake. Fill the hollowed-out center with the cream cheese filling, then replace the tops. Optionally, you can frost the tops with additional cream cheese frosting or dust with cinnamon for a nice finishing touch.

Extra Tips: For an extra burst of flavor, consider adding chopped walnuts or pecans to the batter before baking. You can also swap out the cream cheese filling for a whipped cream or marshmallow fluff if you prefer a lighter topping.

These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Enjoy these delightful treats at your next fall gathering or cozy night in!

Conclusion

So, whether you’re a pumpkin roll purist or someone who loves to experiment, these nine recipes are sure to satisfy your cravings this fall. Why not gather your friends for a cozy baking night and whip up a batch? After all, nothing says autumn like the warm scent of pumpkin spice filling your kitchen. Plus, you can impress your family with your culinary skills—no need for a time machine to enjoy something deliciously timeless! Happy baking!

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