Best 2 Pumpkin Pumpkin Spice Roll Recipes

Unleash the autumnal spirit with our delectable Pumpkin and Pumpkin Spice Roll, a symphony of flavors that captures the essence of the season. This culinary masterpiece features a moist and tender pumpkin cake, generously swirled with a luscious pumpkin spice filling, all wrapped in a blanket of creamy cream cheese frosting. The tantalizing aroma of pumpkin and warm spices will fill your kitchen as you bake this delightful treat, enticing your senses and creating an atmosphere of cozy comfort. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and step-by-step photos will guide you effortlessly through the process, ensuring a picture-perfect result. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave your taste buds craving more. Get ready to impress your family and friends with this irresistible pumpkin roll, perfect for festive gatherings, weekend brunches, or simply as a sweet indulgence to brighten your day.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)

Pumpkin Spice Roll-out Sugar Cookies. | Life's a Batch Recipe - (4.5/5) image

Provided by dedmund

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
3/4 cup light brown sugar, packed
1/2 cup turbinado sugar**
3/4 teaspoon, baking powder
3/4 teaspoon, salt
2 1/2 teaspoons pumpkin pie spice
1 egg
1 tablespoon milk
2 3/4 cups whole wheat flour**

Steps:

Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Pumpkin Spice Swiss Roll Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

Provided by Tasty

Categories Desserts

Yield 8 servings

Number Of Ingredients 18

Ingredients

¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons McCormick cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
3 eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
12 oz cream cheese, softened
8 tablespoons butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon kosher salt
powdered sugar, for garnish

Steps:

Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
Add dry ingredients into the wet ingredients and whisk until smooth.
Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
Filling: Stir together all ingredients until smooth.
Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
Dust with powdered sugar. Slice and serve!
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams

Tips:

Use fresh pumpkin purée: Fresh pumpkin purée gives the roll a richer flavor and texture than canned purée. To make your own purée, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
Don't overmix the batter: Overmixing the batter will make the roll tough. Mix just until the ingredients are combined.
Let the roll rise in a warm place: A warm place will help the roll rise quickly and evenly.
Bake the roll until it is golden brown: A golden brown crust indicates that the roll is cooked through.
Let the roll cool completely before frosting it: This will help the frosting set properly.

Conclusion:

This pumpkin pumpkin spice roll is the perfect fall dessert. It is moist and flavorful, with a delicious pumpkin spice flavor. The cream cheese frosting is the perfect finishing touch. This roll is sure to be a hit at your next party or gathering.