Indulge in the warm, comforting flavors of fall with this classic pumpkin roll recipe. This dessert features a moist, spiced pumpkin cake rolled up with a rich cream cheese filling, creating a delightful treat perfect for any occasion. With its beautiful presentation and delicious taste, this pumpkin roll is sure to impress your family and friends. Let’s dive into this easy-to-follow recipe that will become a seasonal favorite!
Ingredients
– 3/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 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
– 2 cups powdered sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe yields approximately 10 servings. Preparation time is about 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 5g fat, 30g carbohydrates, and 3g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs and sugar until thick and pale.
4. Stir in pumpkin puree and vanilla extract until combined.
5. Gradually fold in the dry ingredients into the wet mixture.
6. Spread the batter evenly in the prepared pan.
7. Bake for 15 minutes or until a toothpick comes out clean.
8. While baking, prepare a clean kitchen towel dusted with powdered sugar.
9. Once baked, immediately invert the cake onto the towel and peel off the parchment.
10. Roll the cake up with the towel and let it cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use dairy-free cream cheese for a vegan option.
Serving and Pairings
This pumpkin roll pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements spiced chai or coffee, making it a perfect dessert for gatherings.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pumpkin roll can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not preheating the oven may result in uneven baking.
- Overmixing the batter can lead to a dense texture.
- Forgetting to line the pan can make it difficult to roll.
- Not cooling the cake fully before rolling can cause it to crack.
- Using too much filling can make rolling difficult.
Helpful Tips
- Use parchment paper for easy removal from the pan.
- Dust your towel generously with powdered sugar.
- Let the cake cool completely before unrolling.
- Experiment with spices for a unique flavor.
FAQs
Can I make pumpkin roll ahead of time?
Yes, you can make the pumpkin roll a day in advance. Just store it in the refrigerator wrapped tightly in plastic wrap.
What can I use instead of cream cheese?
You can use mascarpone cheese or Greek yogurt as a substitute for cream cheese, although the flavor will differ slightly.
How do I prevent the cake from cracking?
Make sure the cake is completely cooled before rolling. A gentle touch while rolling also helps prevent cracks.
Can I add nuts to the filling?
Absolutely! Chopped walnuts or pecans can add a nice crunch to the cream cheese filling.
Is pumpkin roll gluten-free?
No, the traditional recipe is not gluten-free, but you can substitute with gluten-free flour for a safe option.
Conclusion
This pumpkin roll recipe is not only a delightful treat but also a wonderful way to celebrate the flavors of fall. Its moist texture, rich filling, and beautiful presentation make it a must-try for any dessert lover. Whether for a holiday gathering or a cozy family dinner, this pumpkin roll is sure to be a hit!
Pumpkin Roll
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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
- 2 cups 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 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 puree and vanilla extract until combined.
- Gradually fold in the dry ingredients into the wet mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- 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.
- Roll the cake up with the towel and let it cool completely.
