10 Pumpkin Roll Dessert Recipes for Autumn

Classic Pumpkin Roll With Cream Cheese Filling

A classic pumpkin roll with cream cheese filling is a beloved fall dessert that combines the warm flavors of pumpkin spice with a creamy, tangy filling. This rolled cake is not only visually appealing but also deliciously moist and perfect for serving at gatherings or holiday celebrations. The combination of pumpkin and cream cheese makes it a delightful treat that everyone will enjoy.

Cooking Instructions:

1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, beat the eggs, pumpkin, and vanilla, then gradually incorporate the dry ingredients.
4. Spread the batter evenly onto the prepared pan and bake for 13-15 minutes.
5. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
6. Once baked, remove the cake from the oven and immediately invert it onto the prepared towel, peeling off the parchment.
7. Roll the cake up in the towel and let it cool completely.
8. For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Once the cake has cooled, unroll it and spread the cream cheese filling evenly over the surface.
10. Roll the cake back up (without the towel), wrap it in plastic, and refrigerate for at least an hour before slicing and serving.

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Chocolate Swirl Pumpkin Roll

A Chocolate Swirl Pumpkin Roll is a delightful twist on the classic pumpkin roll dessert, adding rich chocolate flavor to the moist pumpkin cake. This version combines the warm spices of pumpkin with a luscious chocolate swirl, creating a beautiful and indulgent treat perfect for fall gatherings or holiday celebrations. The creamy filling complements the flavors beautifully, resulting in a dessert that is sure to impress.

Cooking Instructions:

1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, spices, cocoa powder, and salt.
3. In another bowl, beat the eggs, pumpkin, and vanilla. Gradually incorporate the dry ingredients until smooth.
4. Pour two-thirds of the batter into the prepared pan, and then swirl the remaining batter mixed with cocoa powder on top.
5. Bake the cake for 13-15 minutes or until cooked through.
6. Prepare a clean kitchen towel dusted with powdered sugar.
7. Once baked, immediately invert the cake onto the towel, removing the parchment paper.
8. Roll the cake up in the towel and let it cool completely.
9. For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Once cooled, unroll the cake and spread the cream cheese filling evenly over the surface.
11. Roll the cake back up without the towel, wrap in plastic, and refrigerate for at least an hour before slicing and serving.

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Pumpkin Roll Cake With Maple Frosting

A Pumpkin Roll Cake with Maple Frosting is a decadent, soft cake that features the warm flavors of pumpkin and spices rolled into a delightful treat, topped with a creamy maple frosting. This indulgent dessert is perfect for fall gatherings and pairs wonderfully with coffee or tea.

Cooking Instructions:

1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, beat the eggs, pumpkin, and vanilla. Gradually mix in the dry ingredients until smooth.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
6. Prepare a clean kitchen towel dusted with powdered sugar.
7. Once baked, immediately invert the cake onto the towel, removing the parchment paper. Roll the cake up in the towel and let it cool completely.
8. For the frosting, beat together cream cheese, butter, maple syrup, powdered sugar, and vanilla until smooth.
9. Once cooled, unroll the cake and spread the maple frosting evenly over the surface.
10. Roll the cake back up without the towel, wrap in plastic, and refrigerate for at least an hour before slicing and serving.

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Spiced Pumpkin Roll With Whipped Cream

Cooking Instructions:

1. Preheat your oven to 375°F (190°C) and prepare a jelly roll pan with parchment paper.
2. In a bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.
3. In a separate bowl, beat the eggs, then mix in the pumpkin and vanilla. Gradually add the dry ingredients, stirring until just combined.
4. Spread the batter evenly in the prepared pan and bake for 13-15 minutes or until a toothpick comes out clean.
5. Once baked, invert the cake onto a sugared kitchen towel, remove parchment, and roll the cake up in the towel. Let it cool completely.
6. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. Unroll the cooled cake, spread the whipped cream mixture evenly, and re-roll the cake without the towel.
8. Wrap in plastic wrap and refrigerate for at least an hour before slicing and serving. Enjoy your spiced pumpkin roll with whipped cream!

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Pumpkin Roll Trifle

The Pumpkin Roll Trifle is a delightful twist on the classic pumpkin roll dessert, layering fluffy whipped cream, pumpkin cake, and seasonal spices in a beautiful and easy-to-serve dessert. This visually appealing treat is perfect for fall gatherings and is sure to impress your guests.

Cooking Instructions:

1. Prepare the spiced pumpkin roll according to the previous recipe and allow it to cool completely.
2. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. In a separate bowl, combine the pumpkin puree with cinnamon and nutmeg.
4. Cut the cooled pumpkin roll into slices.
5. In a trifle dish, layer slices of the pumpkin roll, pumpkin mixture, and whipped cream. Repeat layers until all ingredients are used.
6. Top with crushed ginger snaps, if desired, and refrigerate for at least an hour before serving. Enjoy your Pumpkin Roll Trifle!

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Gluten-Free Pumpkin Roll

The Gluten-Free Pumpkin Roll is a delicious alternative to the traditional pumpkin roll, making it accessible for those with gluten sensitivities. This moist rolled cake, infused with warm fall spices and filled with a creamy cheesecake frosting, offers the perfect blend of flavors while being completely gluten-free. It’s a great option for holiday gatherings or any special occasion.

Cooking Instructions:

1. Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
2. In a bowl, mix almond flour, gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs and sugar until pale and thick, then stir in pumpkin puree and vanilla.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes until the cake is set.
6. Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar, remove parchment paper, and roll the cake with the towel. Let cool completely.
7. Meanwhile, beat the cream cheese and powdered sugar in a bowl until smooth, then fold in heavy cream.
8. Unroll the cooled cake gently, spread the cream cheese mixture on top, and roll it up again without the towel.
9. Wrap in plastic wrap and refrigerate for several hours before slicing and serving. Enjoy your Gluten-Free Pumpkin Roll!

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Pumpkin Roll Bites

Pumpkin Roll Bites are a delightful twist on the traditional pumpkin roll dessert, offering the same delicious flavors in a fun, bite-sized form. Perfect for parties, gatherings, or just as a snack, these mini treats combine a light and moist pumpkin cake rolled around a creamy filling, allowing for easy serving and enjoyable eating.

Cooking Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a 12×12 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs and sugar until well combined, then add pumpkin puree and vanilla.
4. Gradually add the dry ingredients to the egg mixture, stirring until just combined. Pour into the pan and bake for 12-15 minutes or until set.
5. Once baked, invert onto a clean kitchen towel dusted with powdered sugar, remove parchment, and roll the cake up with the towel. Allow to cool completely.
6. In the meantime, beat together cream cheese and powdered sugar until smooth, then fold in heavy cream and chopped pecans.
7. Unroll the cooled cake, spread the cream cheese mixture over the top, and reroll without the towel.
8. Slice the roll into bite-sized pieces, arrange on a platter, and serve. Enjoy your Pumpkin Roll Bites!

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Pumpkin Roll Cheesecake

Pumpkin Roll Cheesecake is a rich and creamy dessert that combines the beloved flavors of pumpkin roll with the smooth texture of cheesecake. This indulgent treat features a spiced pumpkin cheesecake layer swirled with a cream cheese filling and rests upon a graham cracker crust, making it perfect for holiday gatherings or any special occasion.

Cooking Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat softened cream cheese and 1 cup granulated sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, and nutmeg, then blend until fully incorporated.
4. Pour half of the cheesecake mixture over the crust in the springform pan.
5. In a separate bowl, beat heavy cream and powdered sugar until soft peaks form. Gently fold this into the remaining cheesecake mixture. Drop spoonfuls of this mixture over the first layer, and use a knife to swirl it gently.
6. Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
7. Refrigerate for at least 4 hours or overnight before serving. Slice, serve, and enjoy your Pumpkin Roll Cheesecake!

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No-Bake Pumpkin Roll

No-Bake Pumpkin Roll is a delightful twist on the classic pumpkin roll dessert, offering a creamy filling wrapped in a spiced pumpkin flavor without the need for baking. This dessert is perfect for those warm days or when you want to avoid turning on the oven. With a delicious crust made from crushed cookies and a fluffy pumpkin filling, this no-bake treat will surely impress your guests.

Cooking Instructions:

1. In a bowl, combine graham cracker or Oreo crumbs with melted butter and press the mixture into the bottom of a 9×13-inch pan to form the crust.
2. In another bowl, beat softened cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla, cinnamon, and nutmeg, and mix until well combined.
3. Fold in whipped topping into the pumpkin mixture until smooth and creamy.
4. Spread the pumpkin filling evenly over the crust in the pan.
5. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
6. Cut into squares or slices, serve chilled, and enjoy your No-Bake Pumpkin Roll!

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Vegan Pumpkin Roll

Vegan Pumpkin Roll is a delicious and healthy adaptation of the classic pumpkin roll dessert, made without any animal products. This delectable treat features a moist pumpkin sponge cake rolled around a rich and creamy vegan filling, making it perfect for gatherings or as a festive fall dessert. With its delightful flavors and beautiful presentation, this Vegan Pumpkin Roll is sure to satisfy everyone’s sweet tooth while accommodating plant-based diets.

Cooking Instructions:

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine sugar, pumpkin puree, applesauce, vegetable oil, and vanilla extract until well mixed.
4. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
5. Pour the batter into the prepared pan, smoothing it out evenly, and bake for 15-20 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool for a few minutes, then carefully roll it with the parchment paper and let it cool completely in a towel.
7. For the filling, beat together vegan cream cheese, powdered sugar, and lemon juice until smooth.
8. Unroll the cooled pumpkin cake, spread the filling evenly, and then roll it back up gently without the parchment paper.
9. Cover with plastic wrap and refrigerate for at least 1 hour before slicing and serving with whipped topping. Enjoy your Vegan Pumpkin Roll!