Best 8 Spiced Pumpkin Spring Rolls Recipes

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Indulge in a delightful culinary journey with our delectable Spiced Pumpkin Spring Rolls, a harmonious blend of sweet and savory flavors. These crispy rolls feature a unique filling of roasted pumpkin, aromatic spices, and a hint of tangy cream cheese, all wrapped in a golden-brown spring roll wrapper. Accompany these crispy delights with three tantalizing dipping sauces: a creamy avocado ranch sauce, a sweet and tangy chili sauce, and a classic sweet and sour sauce. Each sauce adds an extra layer of flavor to complement the pumpkin filling perfectly. Whether you're hosting a party or seeking a new appetizer for your next gathering, these Spiced Pumpkin Spring Rolls, paired with their trio of dipping sauces, are sure to impress your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

PUMPKIN ROLL



Pumpkin Roll image

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!

Provided by Lauren Allen

Categories     Dessert

Time 25m

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin ((or homemade pumpkin puree))
1 teaspoon vanilla extract
8 ounces cream cheese (, softened)
2 Tablespoons butter (, softened)
1 teaspoon vanilla extract
1 cup powdered sugar (, plus more for dusting)

Steps:

  • Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan.
  • Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  • Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
  • While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  • While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
  • Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  • Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  • Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
  • Store in the fridge, covered, for up to three days.
  • For more pumpkin treats, click here!

Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

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

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

SPICED PUMPKIN SPRING ROLLS



Spiced Pumpkin Spring Rolls image

Adding sharp spicy cardamom, honey and fresh ginger to a traditional pumpkin filling and wrapping it in a crisp spring roll wrapper puts a really special twist on pumpkin pie that's sure to impress your guests, or just your family.

Provided by EmmyDuckie

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
2 eggs
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon grated fresh ginger
1/4 cup honey
1/4 cup sugar
1/2 teaspoon almond extract (or vanilla)
1/4 teaspoon salt
1 (16 ounce) package spring roll wrappers
2 -3 tablespoons canola oil
powdered sugar (to garnish)

Steps:

  • Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.
  • Chill for 2-hours to firm up a little.
  • Preheat oven to 350.
  • Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.
  • Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.
  • Dust rolls with powdered sugar and more cinnamon if desired.

PUMPKIN SPICE ROLL



Pumpkin Spice Roll image

What says 'autumn dessert' better than a Pumpkin Spice Roll? This festive cake roll features a fabulous pumpkin-walnut sponge cake rolled with a luscious cream cheese and COOL WHIP filling. Sprinkled with powdered sugar, our Pumpkin Spice Roll can't be beat.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h35m

Yield 10 servings

Number Of Ingredients 11

3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375°F.
  • Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
  • Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
  • Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
  • Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

SPICY SPRING ROLLS



Spicy Spring Rolls image

Provided by Food Network

Categories     appetizer

Yield 12 rolls

Number Of Ingredients 17

3 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons chopped green onion
1 tablespoon hot bean paste or red chili paste
1 tablespoon vegetable oil
1 cup fresh bean sprouts
1 cup grated carrot
1 cup finely sliced savoy cabbage
1 red pepper, julienned
5 shiitake mushrooms, julienned
3 tablespoons mirin (Japanese rice wine)
1 tablespoon hoisin sauce
1/4 cup soy sauce
12 spring roll wrappers
1 cup peeled, grated cucumber
3 tablespoons chopped cilantro
Oil, for frying

Steps:

  • In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
  • Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

FAVORITE PUMPKIN CAKE ROLL



Favorite Pumpkin Cake Roll image

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY



Pumpkin Spiced Latte Cinnamon Rolls Recipe by Tasty image

Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk

Provided by Rie McClenny

Categories     Bakery Goods

Yield 14 servings

Number Of Ingredients 13

2 cups whole milk, warm to the touch
½ cup unsalted butter, melted
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided
1 teaspoon baking powder
salt, to taste
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons pumpkin spice mix
1 cup powdered sugar
¼ cup coffee
1 tablespoon whole milk

Steps:

  • Generously butter 2 cast-iron skillets or disposable foil cake pans.
  • In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  • Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • After 1 hour, the dough should have nearly doubled in size.
  • Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  • In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  • Spread the mixture onto the rolled dough.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  • Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • Preheat the oven to 350˚F (180˚C).
  • To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  • Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams

SPICED PUMPKIN PRALINE ROLL



Spiced Pumpkin Praline Roll image

Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake mix to make you look like a boss in the kitchen. Make your day, and that of those sitting around your table, with this showstopper of a spiced pumpkin praline roll.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h7m

Yield 10

Number Of Ingredients 11

3 eggs
2/3 cup canned pumpkin (not pumpkin pie mix)
1/2 box Betty Crocker™ Super Moist™ yellow cake mix (about 1 2/3 cups)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
About 2 tablespoons powdered sugar
4 oz (from 8-oz package) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
  • In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
  • Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
  • In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g

Tips:

  • To save time, use store-bought spring roll wrappers.
  • Make sure the spring roll wrappers are completely thawed before using them.
  • If the spring roll wrappers are dry, you can dampen them with a little water to make them more pliable.
  • Be careful not to overfill the spring rolls, or they will be difficult to roll and seal.
  • To ensure a tight seal, brush the edges of the spring roll wrappers with water before rolling.
  • Fry the spring rolls in hot oil until they are golden brown and crispy.
  • Serve the spring rolls with your favorite dipping sauce, such as sweet and sour sauce, hoisin sauce, or plum sauce.

Conclusion:

Spiced pumpkin spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings, and they can also be enjoyed as a light meal. With their unique flavor and crispy texture, these spring rolls are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting appetizer, give these spiced pumpkin spring rolls a try!

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