Indulge in the flavors of fall with this delightful Pumpkin Roll Recipe. This dessert features a moist pumpkin cake rolled around a rich cream cheese filling, making it a showstopper at any gathering. Whether you’re celebrating Thanksgiving or simply enjoying the season, this recipe is sure to impress. Let’s dive into the ingredients and steps to create this delicious treat that melts in your mouth.
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 ginger
– 1/4 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 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, while cooking time is around 15 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 170
– Protein: 2g
– Carbohydrates: 25g
– Fat: 7g
– Fiber: 1g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Line a 15×10 inch jelly roll pan with parchment paper and grease it.
3. In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In another bowl, beat the eggs and granulated sugar until thick.
5. Add the pumpkin puree and vanilla extract to the egg mixture.
6. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 15 minutes or until a toothpick comes out clean.
9. Remove from the oven and immediately flip the cake onto a clean kitchen towel dusted with powdered sugar.
10. Roll the cake up in the towel and let it cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. For a lighter filling, use Greek yogurt in place of cream cheese, adding a touch of honey for sweetness.
Serving and Pairings
This pumpkin roll pairs beautifully with a hot cup of spiced chai or a scoop of vanilla ice cream. It also makes a delightful addition to any dessert table during fall festivities.
Storage and Reheating
Store the pumpkin roll in the refrigerator, wrapped tightly in plastic wrap, for up to 4 days. It can also be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight, then slice and serve cold or at room temperature.
Cooking Mistakes
- Not greasing the pan properly, which can cause sticking.
- Overbaking the cake, leading to dryness.
- Not rolling the cake while it’s warm, making it harder to shape.
- Skipping the powdered sugar on the kitchen towel, which prevents sticking.
- Using cold cream cheese for the filling, which can lead to lumps.
Helpful Tips
- Use a toothpick to check for doneness; it should come out clean.
- Let the cake cool fully before unrolling to avoid cracks.
- Dust the towel generously with powdered sugar to help with rolling.
- Experiment with different spices for a unique flavor.
FAQs
Can I make this pumpkin roll ahead of time?
Yes, you can bake the pumpkin roll a day in advance. Just store it in the fridge wrapped tightly, and prepare the filling on the day of serving.
What type of pumpkin should I use?
Canned pumpkin puree works best for this recipe, but you can also use homemade puree from roasted sugar pumpkins.
Is it difficult to roll the cake?
With the right technique, it’s not difficult. Make sure to roll it while it’s warm and use a towel to help shape it.
Can I use different fillings?
Absolutely! You can try fillings like chocolate ganache or a whipped cream mixture for a different flavor.
How do I know when the cake is done baking?
The cake is done when it springs back when lightly touched and a toothpick inserted comes out clean.
Conclusion
The Pumpkin Roll Recipe is a delightful way to celebrate the flavors of autumn. With its moist cake and creamy filling, it’s a dessert that will have everyone coming back for seconds. Easy to make and even easier to enjoy, this treat is perfect for any fall occasion. Enjoy making and sharing this seasonal favorite!
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 ginger
- 1/4 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 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 prepare a jelly roll pan.
- Mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
- In another bowl, beat the eggs and sugar until thick, then add pumpkin and vanilla.
- Gradually mix in the dry ingredients until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15 minutes or until a toothpick comes out clean.
- Remove from oven, flip onto a towel dusted with powdered sugar, and roll up.
- Let the rolled cake cool completely.
- Prepare the filling by mixing cream cheese, powdered sugar, butter, and vanilla.
- Unroll the cake, spread the filling, and roll it back up.
