Experience the delightful flavors of fall with this pumpkin roll recipe. This classic dessert features a moist, spiced pumpkin cake rolled with a rich cream cheese filling. It’s a perfect treat for Thanksgiving or any autumn celebration, and it’s sure to impress your family and friends. Let’s dive into the ingredients and steps needed to create this scrumptious dessert that will have everyone coming back for seconds!
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This pumpkin roll recipe makes 8 servings. Preparation time is approximately 20 minutes, with an additional baking time of 15 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 210
– Protein: 3g
– Carbohydrates: 29g
– Fat: 9g
– Fiber: 1g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin and vanilla extract to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, folding gently.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until the cake springs back when touched.
- While baking, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, remove from the oven and immediately invert the cake onto the towel.
- Peel off the parchment paper and roll the cake with the towel from the short end. Allow it to cool.
- Meanwhile, mix cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and roll it up again.
- Chill for at least 30 minutes before slicing and serving.
Alternative Ingredients
For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend. You can also use coconut cream instead of cream cheese for a dairy-free filling.
Serving and Pairings
This pumpkin roll pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm cup of spiced chai or coffee for a cozy dessert experience.
Storage and Reheating
To store, wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 4 days. It can also be frozen for up to 3 months. Thaw in the fridge overnight before serving. Avoid reheating, as it’s best enjoyed chilled or at room temperature.
Cooking Mistakes
- Not lining the pan properly, leading to the cake sticking.
- Overbaking, which can dry out the cake.
- Not cooling the cake completely before rolling.
- Using cold cream cheese, which can cause lumps in the filling.
- Rolling the cake too tightly, which can cause it to crack.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Keep a close eye on baking time to avoid overbaking.
- Let the cake cool completely before filling for better texture.
- Dust the towel with powdered sugar to prevent sticking.
- Slice with a serrated knife for clean edges.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it is well-drained to avoid excess moisture in the cake.
How do I prevent the cake from cracking?
Make sure to cool the cake completely before rolling it, and don’t roll it too tightly.
Can this recipe be doubled?
Absolutely! Just use a larger pan and adjust the baking time as needed.
How should I serve the pumpkin roll?
Slice it into rounds and serve chilled or at room temperature. It pairs well with whipped cream or ice cream.
Is it possible to make this recipe ahead of time?
Yes, the pumpkin roll can be made a day in advance and stored in the refrigerator until serving.
Conclusion
This pumpkin roll recipe is a delightful dessert that embodies the flavors of fall. With its moist cake and luscious cream cheese filling, it’s perfect for gatherings or a cozy night in. Impress your guests with this easy-to-follow recipe, and enjoy every slice of this seasonal treat!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin and vanilla extract to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, folding gently.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until the cake springs back when touched.
- While baking, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, remove from the oven and immediately invert the cake onto the towel.
- Peel off the parchment paper and roll the cake with the towel from the short end. Allow it to cool.
- Meanwhile, mix cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and roll it up again.
- Chill for at least 30 minutes before slicing and serving.
