Easy Pumpkin Roll Cupcakes Thanksgiving Holiday Dessert

Imagine biting into a moist, spiced pumpkin cupcake filled with sweet cream cheese frosting—pure heaven! These pumpkin roll cupcakes thanksgiving treats combine everything you love about traditional pumpkin rolls with the convenience of individual servings.

Perfect for holiday gatherings, these stunning desserts require just 30 minutes of prep time and use simple pantry staples. They’re reminiscent of our popular pumpkin spice latte cupcakes, but with that signature cream cheese swirl that makes pumpkin rolls irresistible. Your family will ask for these year after year!

What Are Pumpkin Roll Cupcakes?

Ever wondered how to get all the deliciousness of a classic pumpkin roll without the intimidating rolling technique? That’s exactly what pumpkin roll cupcakes deliver! These clever little treats pack all the warm spices, tender pumpkin cake, and luscious cream cheese filling into an easy-to-serve cupcake format.

As they say, the way to a man’s heart is through his stomach—and these cupcakes are the express route! Ready to become your new Thanksgiving tradition?

Why You’ll Love This Pumpkin Roll Cupcakes Thanksgiving Recipe

Effortlessly Impressive

These pumpkin roll cupcakes thanksgiving desserts look like you spent hours in the kitchen, but they’re surprisingly simple to make. The cream cheese filling pipes beautifully into each cupcake, creating that signature swirl without any fancy rolling or cracking worries. Your guests will think you’re a professional baker!

Budget-Friendly Holiday Baking

Making pumpkin roll cupcakes at home costs a fraction of what you’d pay at a bakery—usually under $10 for two dozen cupcakes. You probably already have most ingredients in your pantry, making this an economical choice for feeding a crowd during the expensive holiday season.

Flavor Explosion in Every Bite

The warm spices of cinnamon, ginger, and nutmeg blend perfectly with pure pumpkin puree, while the tangy cream cheese filling provides the perfect contrast. Each bite delivers that nostalgic pumpkin roll taste with improved texture and moisture. If you loved our cream cheese swirl brownies, you’ll absolutely adore these!

Don’t miss out on creating this show-stopping dessert that will have everyone asking for the recipe. Let’s get baking!

How to Make Pumpkin Roll Cupcakes Thanksgiving

Quick Overview

These pumpkin roll cupcakes are incredibly easy to whip up, even for beginner bakers. The moist pumpkin cake base is perfectly spiced and fluffy, while the cream cheese filling adds richness and tang. The best part? No rolling, no cracking, no stress!

Time Breakdown:

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Cooling Time: 30 minutes
Filling & Decorating: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 18-20 cupcakes

Key Ingredients for Pumpkin Roll Cupcakes Thanksgiving

For the Pumpkin Cupcakes:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 large eggs, room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
1 cup pure pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
1 teaspoon pure vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Optional Garnish:

Extra powdered sugar for dusting
Cinnamon for sprinkling
Chopped pecans or walnuts

Step-by-Step Instructions

Prepare Your Baking Station

Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper cupcake liners. This ensures easy removal and cleanup. Let your eggs and cream cheese sit at room temperature for about 30 minutes before starting—this helps create a smoother batter.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking thoroughly distributes the spices evenly throughout the flour, ensuring every cupcake has consistent flavor. Set this bowl aside.

Combine Wet Ingredients

In a large mixing bowl, beat the eggs with both sugars using an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy. Add the pumpkin puree, vegetable oil, and vanilla extract. Beat for another minute until everything is well combined and smooth.

Create the Batter

Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed after each addition. Mix just until no flour streaks remain—overmixing can lead to dense, tough cupcakes. The batter should be smooth and slightly thick, similar to cake batter consistency.

Fill the Cupcake Liners

Using a large cookie scoop or spoon, fill each cupcake liner about two-thirds full. This allows room for the cupcakes to rise without overflowing. You should get approximately 18-20 cupcakes from this recipe.

Bake to Perfection

Place the muffin tins in your preheated oven and bake for 18-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed. Avoid overbaking, as this can dry out the cupcakes.

Cool Completely

Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes. Then transfer them to a wire cooling rack to cool completely—this takes about 30 minutes. The cupcakes must be completely cool before filling, or the cream cheese will melt.

Make the Cream Cheese Filling

While the cupcakes cool, prepare your filling. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and pinch of salt. Beat on high speed for 2-3 minutes until the filling is light, fluffy, and spreadable.

Core the Cupcakes

Once your cupcakes are completely cool, use a small paring knife or cupcake corer to remove a small cone-shaped piece from the center of each cupcake. Cut about ¾ inch deep and ¾ inch wide. Set the tops of these cones aside—you’ll use them later to plug the holes.

Fill with Cream Cheese Mixture

Transfer the cream cheese filling to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off). Pipe the filling generously into each cupcake cavity until it’s mounded slightly above the cupcake surface. Use all the filling—don’t be shy!

Replace the Tops

Take those cone tops you set aside and gently press them back onto the filled cupcakes. This creates a smooth top surface. If any filling squeezes out, that’s okay—it adds to the rustic charm!

Final Decoration

Dust the tops of your pumpkin roll cupcakes with powdered sugar using a fine-mesh sieve. For extra flair, add a light sprinkle of cinnamon or top with chopped nuts. Your pumpkin roll cupcakes thanksgiving desserts are now ready to serve!

What to Serve Pumpkin Roll Cupcakes Thanksgiving With

Hot Beverages

Pair these cupcakes with freshly brewed coffee, spiced apple cider, or a pumpkin spice latte. The warm beverages complement the autumn spices beautifully and create a cozy experience.

Ice Cream & Whipped Cream

Serve alongside vanilla bean ice cream or homemade whipped cream for an extra indulgent dessert experience. The cold, creamy texture contrasts wonderfully with the moist, spiced cupcakes.

Thanksgiving Dinner Spread

These cupcakes are perfect after a traditional Thanksgiving meal featuring roasted turkey, mashed potatoes, and green bean casserole. They’re lighter than a heavy pie but still satisfy those pumpkin cravings.

Dessert Bar

Create a fall dessert bar with these cupcakes alongside pecan pie bars, apple crisp, and chocolate chip cookies. Offer variety so guests can sample multiple treats.

Cheese Plate

For an unexpected pairing, serve with a cheese plate featuring cream cheese, mascarpone, or mild goat cheese. The tangy cheese complements the sweet, spiced cupcakes.

Top Tips for Perfecting Pumpkin Roll Cupcakes Thanksgiving

Use Pure Pumpkin Puree

Always use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sugars that will throw off the recipe balance. Check the ingredients label—it should only list pumpkin.

Room Temperature Ingredients Matter

Bring eggs, cream cheese, and butter to room temperature before starting. Cold ingredients don’t incorporate as smoothly, leading to lumpy batter or filling. Plan ahead and set them out 30-45 minutes before baking.

Don’t Overmix the Batter

Mix the batter just until the ingredients are combined. Overmixing develops gluten, resulting in tough, dense cupcakes instead of light, fluffy ones. It’s okay if you see a few small lumps.

Test for Doneness Properly

Insert a toothpick into the cupcake near the edge, not dead center. The center often looks underdone even when the cupcakes are perfectly baked. You want a few moist crumbs, not wet batter.

Make the Filling Extra Stable

For filling that holds up better, add 2 tablespoons of heavy cream to make it creamier, or chill it for 15 minutes before piping. This helps it maintain shape without oozing out.

Adjust Spice Levels

Love strong spice flavor? Increase the cinnamon to 1 tablespoon. Prefer milder spice? Reduce all spices by half. You can also use 1 tablespoon of pumpkin pie spice instead of individual spices.

Create Different Flavors

Add mini chocolate chips to the batter, swirl caramel into the filling, or top with a maple glaze instead of powdered sugar. Get creative with fall flavors!

Make Ahead Strategy

Bake cupcakes up to 2 days ahead and store unfilled at room temperature. Make filling and store refrigerated. Fill the cupcakes on the day of serving for best results.

Storing and Reheating Tips

Room Temperature Storage

Unfilled pumpkin cupcakes can stay at room temperature in an airtight container for up to 2 days. Keep them in a cool, dry place away from direct sunlight or heat sources.

Refrigerator Storage

Once filled with cream cheese frosting, these cupcakes must be refrigerated. Store them in an airtight container for up to 5 days. The cream cheese filling requires refrigeration to stay safe and fresh. Let them sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

Freezing Instructions

You can freeze unfilled cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator, then bring to room temperature and fill with fresh cream cheese mixture.

Freezing Filled Cupcakes

While possible, freezing filled cupcakes isn’t ideal as the cream cheese filling can become grainy. If necessary, freeze them in a single layer on a baking sheet until solid, then transfer to a container. Thaw in the refrigerator overnight.

Reheating Tips

These cupcakes are best enjoyed at room temperature or slightly cool. If you must warm them, microwave an unfilled cupcake for 10-15 seconds. Never microwave filled cupcakes as the cream cheese will melt and become runny.

Tips for Avoiding Common Baking Mistakes

Preventing Dry Cupcakes

The number one cause of dry cupcakes is overbaking. Set a timer for 18 minutes and check doneness. Remember, cupcakes continue cooking slightly after removal from the oven due to residual heat. Slightly underbaked is better than overbaked.

Avoiding Sunken Centers

Cupcakes sink when the oven temperature is incorrect or the oven door opens too early. Use an oven thermometer to verify temperature accuracy. Don’t open the oven door for at least 15 minutes after baking begins.

Fixing Lumpy Batter

Lumpy batter usually comes from cold ingredients or insufficient mixing of wet ingredients before adding dry. Always cream your eggs and sugar thoroughly first—this creates the base for a smooth batter.

Preventing Overflow

Filling cupcake liners more than two-thirds full causes overflow and creates flat-topped cupcakes. Use a cookie scoop for consistent portioning. Better to have extra batter for a few more cupcakes than overflow.

Stopping Filling from Leaking

If cream cheese filling leaks out, it’s either too soft or the hole is too large. Chill the filling for 15 minutes before piping. Core cupcakes carefully, creating narrow holes rather than wide cavities.

Avoiding Tough Texture

Tough cupcakes result from overmixing after adding flour or using old baking powder/soda. Mix just until combined. Replace baking powder and soda every 6 months for optimal rise.

Fixing Uneven Baking

Rotate your muffin tins halfway through baking to ensure even cooking. Most ovens have hot spots. Also, avoid overcrowding the oven—bake one tin at a time if necessary.

Preventing Sticking

Even with liners, cupcakes can stick if liners are old or low-quality. Use fresh, high-quality paper liners. Alternatively, spray liners lightly with cooking spray before filling.

Frequently Asked Questions

Can I use canned pumpkin for these cupcakes?

Absolutely! Canned pure pumpkin puree works perfectly for this recipe. Just make sure you’re using pure pumpkin, not pumpkin pie filling which contains added spices and sweeteners. Libby’s 100% Pure Pumpkin is a reliable brand.

How do I know when my pumpkin cupcakes are done?

Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few moist crumbs (not wet batter), they’re done. The tops should also spring back when lightly pressed. They typically take 18-22 minutes at 350°F.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes up to 2 days in advance and store them unfilled at room temperature. Prepare the cream cheese filling the day of serving, then fill the cupcakes within a few hours of your event for optimal freshness.

Why did my cupcakes sink in the middle?

Cupcakes sink when the oven temperature is too low, the oven door opens too early, or there’s too much leavening agent. Use an oven thermometer to check accuracy, and don’t peek before 15 minutes of baking time.

Can I substitute the vegetable oil with butter?

You can, but the texture will change. Oil creates more moisture than butter, resulting in a more tender crumb. If using melted butter, use the same amount (½ cup) but expect a slightly denser, more cake-like texture.

How should I store leftover pumpkin roll cupcakes?

Store filled cupcakes in an airtight container in the refrigerator for up to 5 days. The cream cheese filling must be kept cold. Let them sit at room temperature for 15-20 minutes before serving for the best flavor and texture.

Can I freeze pumpkin roll cupcakes?

Freeze unfilled cupcakes for up to 3 months wrapped individually in plastic wrap. Thaw at room temperature and fill fresh. Freezing filled cupcakes isn’t recommended as the cream cheese filling can become grainy when thawed.

What can I use instead of cream cheese filling?

Try mascarpone cheese for a milder flavor, or use a vanilla buttercream for a sweeter option. You could also use whipped cream mixed with powdered sugar, though it won’t be as stable and should be added just before serving.

My filling is too runny—how do I fix it?

Chill the filling in the refrigerator for 15-30 minutes to firm it up. If it’s still too soft, gradually beat in more powdered sugar (¼ cup at a time) until you reach a pipeable consistency. Make sure your cream cheese was properly softened, not melted.

Can I make mini pumpkin roll cupcakes?

Definitely! Use a mini muffin tin and reduce baking time to 10-12 minutes. You’ll get approximately 40-48 mini cupcakes. These are perfect for parties where guests want smaller portions.

What’s the best way to core cupcakes?

Use a cupcake corer, small paring knife, or even an apple corer. Insert the tool about ¾ inch deep at a slight angle to create a cone shape. Twist gently and remove. Don’t go all the way to the bottom—leave a base.

Can I add nuts to this recipe?

Yes! Fold ½ cup of chopped pecans or walnuts into the batter before filling the liners. You can also sprinkle chopped nuts on top of the filled cupcakes for extra crunch and visual appeal.

Nutrition Information

Nutrient	Per Cupcake
Calories	245
Total Fat	12g
Saturated Fat	4g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	32g
Dietary Fiber	1g
Sugars	23g
Protein	3g
Vitamin A	45% DV
Calcium	4% DV
Iron	6% DV

Nutrition information is approximate and based on one cupcake from a batch of 20.

Final Thoughts

These pumpkin roll cupcakes thanksgiving treats are the perfect way to enjoy all the classic flavors of a traditional pumpkin roll without the intimidating technique. Each cupcake is perfectly portioned, beautifully spiced, and filled with that irresistible cream cheese mixture everyone loves. Whether you’re hosting Thanksgiving dinner or bringing dessert to a potluck, these cupcakes will be the star of the dessert table.

The best part? They’re so much easier than making a traditional pumpkin roll, with no rolling, no cracking, and no stress. Just bake, fill, and enjoy! Your guests will be impressed by both the presentation and the incredible flavor.

Make a batch this fall and watch them disappear faster than you can say “pumpkin spice.” Happy baking, and enjoy every delicious bite of these show-stopping pumpkin roll cupcakes thanksgiving desserts!