Indulge in the rich flavors of fall with this delightful pumpkin roll recipe. This classic dessert features a moist pumpkin sponge cake filled with a luscious cream cheese frosting, all rolled up to create a stunning presentation. Perfect for Thanksgiving or any autumn gathering, this pumpkin roll will not only satisfy your sweet tooth but also impress your guests with its beautiful appearance and delicious taste.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g fat, 24g carbohydrates, and 3g protein. This nutritional value is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine pumpkin puree, eggs, sugar, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- 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 invert the cake onto the towel and peel off the parchment paper.
- Roll the cake and towel together, starting from the short end, and let it cool completely.
- Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the cream cheese mixture, and re-roll without the towel.
- Chill for at least 30 minutes before slicing and serving.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, use maple syrup instead of sugar for a natural sweetener. Cream cheese can be replaced with Greek yogurt for a lighter filling.
Serving and Pairings
This pumpkin roll pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a warm cup of spiced chai or coffee for a cozy treat.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The pumpkin roll can be frozen for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil. To enjoy, thaw in the fridge overnight.
Cooking Mistakes
- Not greasing the pan properly can cause the cake to stick.
- Overbaking may result in a dry cake.
- Skipping the towel rolling process can lead to cracks.
- Using cold cream cheese can make it hard to blend smoothly.
- Not letting the cake cool properly can make it difficult to roll.
Helpful Tips
- Use a ruler to measure the thickness of the cake for even baking.
- Dust the towel with powdered sugar generously to prevent sticking.
- Let the cake cool completely before filling it.
- Experiment with different spices for unique flavors.
FAQs
Can I make this pumpkin roll ahead of time?
Yes, the pumpkin roll can be made a day in advance. Just store it in the refrigerator, wrapped in plastic wrap, to keep it fresh.
What can I use instead of pumpkin puree?
You can substitute pumpkin puree with homemade puree from roasted pumpkin or butternut squash for a different flavor profile.
How should I serve the pumpkin roll?
Slice the pumpkin roll into even pieces and serve chilled. It can be dusted with powdered sugar for an elegant touch.
Can I add nuts to the filling?
Absolutely! Chopped pecans or walnuts can add a nice crunch to the cream cheese filling.
Is this recipe suitable for freezing?
Yes, the pumpkin roll freezes well. Just ensure it’s sealed tightly to prevent freezer burn.
Conclusion
This pumpkin roll recipe is a delightful blend of flavors and textures, making it a must-try for any autumn gathering. With its creamy filling and soft sponge, it’s sure to impress your friends and family. Enjoy the beauty and taste of this seasonal favorite!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15x10 inch jelly roll pan.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine pumpkin puree, eggs, sugar, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- 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 invert the cake onto the towel and peel off the parchment paper.
- Roll the cake and towel together, starting from the short end, and let it cool completely.
- Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the cream cheese mixture, and re-roll without the towel.
- Chill for at least 30 minutes before slicing and serving.
