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Pumpkin roll cupcakes are perfect if you’re short on time but still want to serve something fancy for a party or Sunday dinner. These cupcakes are a delicious blend of pumpkin cake, cream cheese frosting, and delicious chilled Reddi-wip® Extra Creamy.

Easy 2 ingredient pumpkin roll cupcakes. The perfect pumpkin recipe for the non baker!

A picture showing the cover images for all three cookbooks written by Aileen Clark.

As you probably know, I love the fall baking season and creating recipes with all the pumpkin spice, but I don’t always have time to bake. If that sounds like you, than this recipe is for you! (You might also like Instant Pot Pumpkin Cheesecake)

This recipe for pumpkin roll cupcakes is made with Reddi-wip Extra Creamy and The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Frosting.

⇑Click on the image above to purchase the ingredients directly from Walmart!⇑

To make these pumpkin roll cupcakes, start by slicing the pumpkin roll in half.

Next, slice each half into 6 pieces.

Place each piece into a lined muffin tin slot.

Top with Reddi-wip Extra Creamy to make it the perfectly portable pumpkin dessert.

For more fall inspired recipes, check out Reddi-wip’s website.

Pumpkin Roll Cupcakes

Aileen Clark

Delicious 2 ingredient pumpkin roll cupcakes!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Dessert Recipes

Cuisine American

Servings

Calories 207.5 kcal

Ingredients

▢ The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Frosting
▢ Reddi-wip Extra Creamy

Instructions

Line a standard muffin tin with foil liners and set aside.
Slice the pumpkin roll in half.
Cut each half into 6 pieces.
Gently press pumpkin roll pieces into lined muffin tin slots, using your fingers to round the pumpkin roll, as needed.
Top with Reddi-wip Extra Creamy and serve immediately.
Store any unused portion in the refrigerator.