Mini Pumpkin Rolls with Cream Cheese Filling

What You’ll Need

• 1 cup canned pumpkin puree: Provides moisture and pumpkin flavor; use pure pumpkin, not pumpkin pie filling.
• 3/4 cup granulated sugar: Sweetens and helps tenderize the cake.
• 2 large eggs: Bind the ingredients and contribute to structure.
• 3/4 cup all-purpose flour: Combines with leavening to create softness.
• 1/2 teaspoon baking powder: Helps the rolls rise without making them too fluffy.
• 1/2 teaspoon baking soda: Reacts with acidity for lift.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.
• 1 teaspoon ground cinnamon: The key warm spice for the filling and cake.
• 1/2 teaspoon ground nutmeg: Adds depth to the spice profile.
• 4 ounces cream cheese, softened: Forms the base for the filling’s creamy texture.
• 1/4 cup unsalted butter, softened: Adds richness to the filling.
• 1 cup powdered sugar: Sweetens and thickens the filling.
• 1 teaspoon vanilla extract: Enhances the flavor of the filling.
• Optional: pinch of ground cloves or ginger for extra spice complexity.

Bringing It Together

1. Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides—this helps with rolling later.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, and eggs until smooth.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
6. Bake for 15 to 20 minutes or until the cake springs back lightly when touched, and a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the filling: beat together cream cheese and butter until light and smooth. Add powdered sugar and vanilla extract and beat until fluffy.
8. Once baked, allow the cake to cool for about 10 minutes. Then, invert it onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper.
9. Spread the cream cheese filling evenly over the warm cake.
10. Roll the cake tightly from the short side using the towel to guide it, forming the pumpkin roll. Wrap it in plastic wrap and chill for at least one hour to set.

Serving It Up

Slice the chilled roll into mini pinwheel-sized servings about 1 to 1.5 inches thick. These Mini Pumpkin Rolls pair beautifully with a cup of hot apple cider or spiced coffee for a satisfying fall snack. For a festive touch, dust with a light sprinkle of powdered sugar or garnish with chopped toasted pecans. They’re perfect for holiday gatherings, lunchbox treats, or as part of a brunch spread alongside other seasonal favorites. Explore variations like the Pumpkin Chai Cinnamon Rolls or enjoy a savory balance with the Easy Mini Mushroom and Spinach Quiche Recipe.

Good to Know

Q: Can I make the mini pumpkin rolls ahead of time?
A: Yes, these rolls keep well when wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze them for up to 1 month; thaw in the fridge before serving.

Q: Can I substitute pumpkin puree with fresh pumpkin?
A: You can, but cook and puree the fresh pumpkin first. Canned pumpkin provides a consistent texture and moisture level that fresh pumpkin may lack unless properly prepared.

Q: How do I prevent the cake from cracking when rolling?
A: Rolling the cake while it’s still warm and using a dusted kitchen towel are crucial. Rolling it gently and tightly helps form the log without cracks.

Q: Can I use a gluten-free flour blend?
A: Yes, a one-to-one gluten-free baking flour blend can work. Keep an eye on baking time as it might vary slightly.

Q: Is it okay to add more spices?
A: Absolutely. Adding a pinch of cloves or ground ginger can enhance the warmth of the spice blend according to your preference.

One Last Thought

Mini Pumpkin Rolls are a manageable way to enjoy a classic autumn dessert with less mess and perfect portion sizes for the whole family. Their tender crumb and creamy filling make the baking effort worthwhile, and with simple storage options, you can have these seasonal treats ready whenever a pumpkin craving hits. For a variation, try adding a handful of chopped nuts to the filling or swirling in some maple syrup for extra warmth. For other inspiration, check out this Pumpkin Roll Recipe, the Pumpkin Cake Roll, or learn how to make mini pumpkin rolls for a cookie table.

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Mini Pumpkin Rolls

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Pin Recipe

Delightfully soft mini pumpkin rolls filled with a creamy, tangy cream cheese filling — perfect for fall gatherings or festive desserts.

• Author: Zoubida
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 mini rolls
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 3 large eggs
• 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 cloves
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, sifted
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat the eggs and granulated sugar until thick and pale.
3. Mix in the pumpkin puree until fully incorporated.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
6. Pour the batter evenly into the prepared pan and spread to the edges.
7. Bake for 15-20 minutes or until the cake springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
9. Once baked, immediately invert the cake onto the prepared towel and peel off the parchment paper.
10. Starting at a short edge, gently roll the cake and towel together into a tight spiral. Let cool completely.
11. In a bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
12. Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface.
13. Re-roll the cake without the towel and slice into mini rolls.
14. Serve chilled or at room temperature and enjoy!

Notes

For an extra festive touch, sprinkle the mini rolls with a dusting of cinnamon sugar or garnish with chopped pecans before serving.