Indulge in the warm flavors of fall with this delectable pumpkin roll recipe. A soft, spiced pumpkin cake rolled around a luscious cream cheese filling, this treat is not only visually appealing but also a crowd-pleaser. Perfect for holidays, potlucks, or any festive occasion, this pumpkin roll will become a cherished favorite in your dessert repertoire. Let’s dive into the ingredients and the step-by-step process to create this autumn delight!
Ingredients
– 3/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving contains approximately 200 calories, 8g of fat, 29g of carbohydrates, and 2g of protein. Note that these values are based on one serving.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Stir in pumpkin and vanilla extract into the egg mixture.
- 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 dusted with powdered sugar.
- Once baked, immediately roll the cake with the towel, starting from one short end.
- Let it cool completely while rolled in the towel.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- Chill for at least an hour before slicing and serving.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, cream cheese can be replaced with mascarpone cheese for a different flavor profile.
Serving and Pairings
This pumpkin roll pairs beautifully with a dollop of whipped cream, a sprinkle of cinnamon, or a scoop of vanilla ice cream. Serve alongside a warm cup of spiced chai or coffee for a complete autumn experience.
Storage and Reheating
To store, wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 5 days. It can also be frozen for up to 3 months; just thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Don’t skip lining the pan with parchment paper to avoid sticking.
- Ensure the cake is fully cooled before unrolling to prevent cracking.
- Always measure ingredients accurately for the best results.
- Do not overmix the batter; fold gently to keep it light.
- Let the pumpkin roll chill before slicing for cleaner cuts.
Helpful Tips
- Use fresh pumpkin puree for a more intense flavor.
- Experiment with spices by adding ginger or cloves.
- For a festive touch, garnish with chopped nuts.
- Serve with caramel sauce for an extra indulgent treat.
FAQs
Can I make this pumpkin roll ahead of time?
Yes, this pumpkin roll can be made a day in advance. Just store it in the refrigerator wrapped in plastic wrap until ready to serve.
What can I use instead of eggs?
You can use unsweetened applesauce or a flaxseed meal mixture as an egg substitute for a vegan version of this recipe.
How do I prevent my pumpkin roll from cracking?
Ensure the cake is fully cooled before unrolling it. Rolling it in a towel while warm helps maintain its shape.
Can I add nuts to the filling?
Absolutely! Chopped walnuts or pecans can add a nice crunch to the creamy filling.
Is it possible to freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and foil before freezing for up to three months.
Conclusion
The pumpkin roll is a delightful dessert that brings the essence of fall to your table. With its moist cake and creamy filling, it’s sure to impress family and friends. Enjoy making this seasonal treat and savoring every slice!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Stir in pumpkin and vanilla extract into the egg mixture.
- 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 dusted with powdered sugar.
- Once baked, immediately roll the cake with the towel, starting from one short end.
- Let it cool completely while rolled in the towel.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- Chill for at least an hour before slicing and serving.