why make this recipe
Pumpkin roll is a delightful dessert that combines the warm flavors of autumn with a creamy filling. It’s perfect for gatherings, special occasions, or just to enjoy at home. This recipe is easy to follow and creates a beautiful cake that looks impressive but doesn’t require advanced baking skills. Plus, the combination of pumpkin and spices makes it a seasonal favorite, perfect for sharing with friends and family.
how to make Pumpkin Roll
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup powdered sugar plus additional ¼ cup for sprinkling on the towel
- 8 oz. cream cheese (softened)
- 4 Tablespoons unsalted butter (softened)
- ½ teaspoon vanilla
Directions:
- In a large mixing bowl, beat the eggs on high speed for 5 minutes with a hand mixer until fluffy.
- Gradually beat in the granulated sugar.
- Stir in the pumpkin puree and lemon juice. Set this mixture aside.
- In another bowl, stir together the baking powder, all-purpose flour, cinnamon, ginger, nutmeg, and salt.
- Fold the dry mixture into the pumpkin mixture carefully until combined.
- Spread the batter evenly into a jelly roll pan lined with parchment paper (15x10x1 inch).
- Bake at 375°F (190°C) for 15 minutes.
- Turn the baked cake out onto a dish towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper.
- Beginning with the short end, roll the cake in the towel and let it cool completely while rolled.
- While the cake cools, beat together the powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly on top of the cake.
- Re-roll the cake, without the towel, and wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
how to serve Pumpkin Roll
Pumpkin roll can be served sliced into rounds, showcasing the beautiful swirl of cake and filling. It’s perfect as a dessert after dinner or enjoyed with a cup of coffee or tea. You can also sprinkle a little extra powdered sugar on top for a finishing touch.
how to store Pumpkin Roll
To keep your pumpkin roll fresh, store it in the refrigerator wrapped tightly in plastic wrap. It will stay good for up to a week. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.
tips to make Pumpkin Roll
- Make sure all your ingredients are at room temperature for better mixing and texture.
- When rolling the cake, be gentle to avoid cracks. If it does crack, it’s okay—just keep it rolled, and it’ll be covered with the frosting.
- If you want to add a unique flavor, try adding finely chopped nuts or chocolate chips to the cream cheese filling.
variation
For a twist on the traditional flavor, you can add a layer of chocolate ganache on top of the cream cheese filling. You might also try adding a splash of maple syrup to the batter for extra flavor.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works just as well! Just make sure it is well-drained to avoid excess moisture in the cake.
2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend for the correct one-to-one ratio.
3. Can I make this ahead of time?
Absolutely! You can make the pumpkin roll a day or two in advance. Just keep it wrapped in the fridge until you’re ready to serve.
