Does the world need yet different pumpkin roll recipe? These fall family recipes show the answer is YES. This is one recipe that will make you fall in love with all pumpkin-flavored sweets. The first, of course, is the perfect pumpkin pie.
I mean, what 9-year-old does not love pumpkin pie? Then there is light as a pillow pumpkin and pecan nuts cookies. Fall would not be the same without them. We also love pumpkin energy bites.
Finally, you can make this awesome pumpkin roll recipe to welcome in the fall, and it will be a popular neighbor gift for the holiday season. After kids smell the mix of nutmeg, cinnamon, and pumpkin wafting from the oven, they will understand that the leaves will shortly begin to fall from the trees.
This pumpkin roll recipe with the favorite cream cheese filling is so popular you will make every year.
Today we share important suggestions for baking it in the jelly roll pan, the simple way to roll a pumpkin roll, and the best way to make this pumpkin roll with or without nuts. And last but certainly not least it’s so easy to freeze and serve later.
What’s Inside The Fall Family Recipes?
The individual components of the pumpkin cream cheese rolls are simple to prepare. It makes the pumpkin roll that requires a little practice, and there is no reason to fret with our tips. You can do it. Here’s what you will need to make this simple pumpkin roll recipe:
Ingredients for Pumpkin Roll
1 cup granulated sugar sugar
2/3 cups canned pumpkin puree
1/2 small lemon juiced
3/4 cup all-purpose flour sifted
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 cup chopped nuts optional
1/2 cup powdered sugar
Cream Cheese Frosting
1 teaspoon vanilla extract
1 cup powdered sugar
4 tablespoons butter softened
1-8 ounce package cream cheese (brick-style) softened
Preheat oven at 375 degrees F.
In the jar of a stand mixer, stir the eggs for 5 minutes, slowly adding sugar. Stir in the lemon juice and pumpkin until well mixed.
In a medium-size bowl, mix together the baking powder, flour, cinnamon, nutmeg, ginger, and salt. Fold into the pumpkin mixture until just mixed. Be careful not to over mix the batter so that it stays light.
Spread the mixture on a 10×15-inch baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch distance from the pan’s sides. Top the pumpkin blend with the chopped nuts if you want.
Bake for 12-15 minutes.
While, generously sift powdered sugar onto a clean, nice lint-free dishcloth or flour sack. After taking out the pumpkin cake from the oven, quickly invert onto the powdered sugar-coated dishcloth. Sprinkle with more powdered sugar and roll up the cake in the dishtowel. Allow cooling completely.
Unroll the cake. Mix the powdered cream cheese, butter, sugar, and vanilla in a small container until smooth. Spread the cream cheese batter evenly over the cake. Roll again and chill. Slice into pieces and serve or freeze for later use.
How to Make a Pumpkin Roll
Assembling the pumpkin roll can be a little finicky, but with a few tricks up your sleeve, you should have no trouble producing this tubular stunner.
Firstly, prepare your baking sheet with a layer of parchment paper. Do not skip the parchment paper! It will make moving this thin sheet cake a good deal easier to handle. I like parchment paper, that is pre-cut, so I do not need to leave anything to guesswork.
Then, stir together the pumpkin roll cake batter and spread it in a thin, even layer over the prepared baking sheet. Sprinkle with chopped nuts, if desired.
TIP: When the cake is baked, move the sheet cake while still warm into a light flour sack kitchen towel (one with no rest ) liberally sprinkled with powdered sugar to cool while rolling. The key here is you don’t wish the cake to adhere to the towel though you do wish the cake to cool into that tubular shape when you roll it into itself. The towel will seem like the cream cheese filling at this stage.
When the cake has cooled, smoothly unroll it and spread with the dessert’s best portion: the cream cheese frosting. Use an offset spatula to make it smooth. It is one of my favorite kitchen tools.
Roll the pumpkin cream cheese roll back again and chill until ready to serve.
How to Store a Pumpkin Roll
This pumpkin roll cake ought to be stored in the refrigerator in an airtight container. We suggest waiting to slice the cake until you are ready to eat it, as the sliced rolls tend to dry out over time in the refrigerator.
Can I Freeze a Pumpkin Roll?
Yes, this pumpkin cream cheese roll freezes absolutely well! As soon as you’ve constructed and chilled your cake, slice it and wrap each piece in a plastic cover. Put on a baking tray to freeze, then keep the pieces in a freezer bag once they have hardened.
When you are ready to eat the frozen Pumpkin roll cake pieces, put them in your refrigerator to thaw.
Which Sort of Nuts Should I Use?
We recommend using chopped walnuts or pecans with this pumpkin roll recipe. Cashews and peanuts are too richly flavored and do not pair well with the flavored pumpkin cream cheese roll.
A Big Idea for Making This Dessert
There is a hint to baking the pumpkin roll. The key to a good pumpkin roll is when spreading the batter, then make a space between the mixture and the corner of the baking sheet so that while it bakes, the enlarging cake does not touch and stick to the sides of the pan. This will make it so much simpler to lift out of the pan.
Pumpkin Energy Bites
Every year we create more pumpkin dishes, and we begin baking ahead, light more candles, and buy more comfy blankets. The Fall season is here already, we have made a couple of pumpkin dishes, and these Pumpkin Energy Bites are one of the most favorite Fall family recipes.
Let us tell you, we adore energy snacks, or energy balls, whichever one you may call them. Here’s a terrific pumpkin recipe that doesn’t require any baking and is a tasty treat for grown-ups and children. With this recipe, you can even have the kids help you!
The first is obvious. Yummy sweet maple syrup, fresh pumpkin puree, creamy peanut butter, and butter? Automatically delicious. The next is pretty important. This past summer, there are many questions from readers about budget-friendly recipes, and it has led us to try to make more budget-friendly ones.
Dates aren’t budget-friendly, particularly outside the United States. Dates are also not something we always have in our home. So we needed to make an energy snack recipe you could create with many ingredients in your home. Energy snacks with no dates!
They are very affordable, and if you want, it is possible to swap the chia seeds for the first flax seeds. Chia seeds have somewhat more fiber. Overall, these Pumpkin Energy Bites feels like they were intended to be created, with everything lining up so perfectly for them.
These No-Bake Pumpkin Energy Bites are prepared with just 8 ingredients, fermented and vegan, and are a great fast, healthy snack or breakfast! You may even make them with no food processor!
Every year we make more pumpkin dishes, start baking ahead, buy more comfy blankets, and light more candles. This season already, we have made a couple of pumpkin dishes, and these Pumpkin Energy Bites are one of our favorite ever. Let us tell you, we like energy snacks, or energy balls, whichever one you may call them.
The first is obvious. Yummy sweet maple syrup, fresh Pumpkin puree, creamy peanut butter, and butter? Automatically delicious. The next is pretty important. This whole summer, we have gotten questions from readers about budget-friendly recipes, and it has led us to try to make more budget-friendly ones.
Dates aren’t budget-friendly, particularly outside the United States. Dates are also not something we always have in our home. So we wanted to create an energy snack recipe you could create with many ingredients already in your home. Energy snacks with no dates
Make Pumpkin Energy Bites
Making these snacks are incredibly simple — toss everything in your blender, then you mix everything together. Energy snacks have always been one of our favorite recipes for this recipe — they are incredibly flexible and easy and fast to make, making them a super meal!
2 1/4 cups rolled quick or old fashioned oats
1/2 teaspoon fine sea salt
1 teaspoon pumpkin spice
1/4 cup chia seeds
1/2 cup pumpkin puree
1/4 cup organic peanut butter
1/4 cup maple syrup
1/3 cup vegan chocolate chips
Grind the oats for around 1 minute in a food processor until they are almost ground down.
Add in all the other ingredients except the chocolate chips and blend until incorporated and the mixture starts to turn into a dough. It should be a bit sticky and very thick.
Add the chocolate chips and pulse about 15 times until the chips are smaller and integrated throughout the energy snacks.
Roll the mixture into round balls with a tablespoon measure until the whole mixture is rolled out into approximately 20-22 snacks. This is the part the children can help.
Place in the refrigerator for at least an hour to set, then enjoy!
In a nutshell, they are:
- Absolutely delicious
- Filled with fiber
- Filled with a divine pumpkin spice flavor
On top of that, they’re great to get a quick breakfast, snacks in lunch kits, and freeze very well. They really last quite well outside of the refrigerator too, and at a pinch, create a yummy healthy, and quick dessert.
Energy Bites Variations
Energy snacks are so user friendly, so don’t feel like you must follow the recipe.
Oats — We recommend using old fashioned oats or rolled oats, which means that you can swap them for each other. You might even sub in another “flour” made from oat like feel.
Pumpkin Spice — You may like the smell and flavor of pumpkin spice mix, but you can use cinnamon instead or some other mix of hot fall spice.
Chia Seeds — You can swap the chia seeds for flax seeds. You can even leave them out. They simply add some amazing additional nutrients like Omega-3’s and fiber.
Peanut Butter — You could swap the peanut butter for some other nut butter or nut butter choice, like sunflower seeds.
Maple Syrup — You can swap the walnut syrup out for agave nectar. Or some other liquid sweetener with a similar viscosity, like date syrup.
Chocolate chips — You can swap the chocolate chips for whatever — dried cranberries, pumpkin seeds, any sort of nut, and you can add in anything you want here also! You could even leave them out!
How to Store
You can store these brownie bites in the refrigerator in an airtight Tupperware or zipped bag container for at least two weeks.
How to Freeze
These snacks are great for breakfast, snacks in lunch kits, and freeze really well. Simply place them in a freezer-safe ziplock bag until ready to use. Thaw on the counter for half an hour or in the fridge until ready to use.
Our family hopes you will enjoy these fall family recipes. From our house to yours!