Fall In love With Fall Recipes

Ashley Moran ’23
EE Staff Writer

Pumpkin spiced lattes and brisk weather have hit the Northeast once again, leaving opportunities for your new favorite comfort recipes of the season. 

Who is tired of eating the same seasonal bread every year? I know I am! Today let’s take a look at this season’s hit recipe. 

Every year, we see variants of our favorite comfort pumpkin bread. Whether we satiate our pumpkin cravings with pies or cookies, it is a necessity sometimes to get a pumpkin fix.  

The “world’s best pumpkin roll”, according to Alyssa Rivers, the food blogger behind The Recipe Critic has been talked up by many. “It is a perfectly moist and tender thin pumpkin cake”, says Rivers.

Who could go wrong with the perfect mixture of pumpkin and a thick frosting? Every year, there is an unspoken competition on who can bring the best dessert to the fall festivities. And every year, everyone ups their game. This pumpkin roll is just what you need to win this round. 

Well, you would assume these rolls would be hard to make, but to all of our surprise, these rolls are easy, and just about anyone can make these. Since your mouths must be watering at the sound of this delicious dessert…… LET’S MAKE SOME PUMPKIN ROLLS!
Pumpkin Rolls (based on a recipe by Alyssa Rivers)

     Ingredients: Pumpkin cake 
  • 3 eggs                                                                        
  • 1 cup sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg 
  • ⅔ cup pumpkin puree
  • ¾ cup flour
  • ½ tsp baking soda 
  • ½ tsp baking powder 
  • Pinch of salt
  • ½ tsp vanilla extract 
  • ½ tsp pumpkin pie spice 

Ingredients: Icing
  • 8 ounce brick cream cheese( room temperature) 
  • 1 cup powdered sugar (sifted) 
  • 4 tablespoon butter (softened)
  • Dash of vanilla extract 


  1. Preheat oven to 375℉
  2. In a large bowl whisk eggs together until fluffy then add in sugar , cinnamon , nutmeg, and pumpkin puree + pumpkin pie spice 
  • In a separate bowl mix together flour, baking soda and baking powder + salt , and slowly mix wet mixture  into dry 
  1. Line pan with parchment paper reaching 1 inch over sides. Spread mixture evenly on top in a thin pan . Bake for 13-18 minutes until golden brown. This time may be different for each oven. 
  2. Remove from the oven and let cool enough to touch. Lift parchment paper out of pan and gently roll the cake with parchment paper still on. Then let cool completely.
  3. Once completely cooled, unroll and take off parchment paper. 
  4. Make cream cheese frosting by  mixing  softened cream cheese and sifted powdered sugar with softened butter and vanilla extract. (Will have to whip to create fluffy peaks)
  5. Take parchment paper off and add on frosting. Leave room on the sides so the frosting does not overflow. Then, roll tight, creating layers.  Put in the refrigerator  until chilled again. This will allow for clean cuts.


  • When plating,  sift powdered sugar with pumpkin pie spice on top of rolls.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hit Counter provided by Los Angeles SEO