Pumpkin Roll
Introduction
Pumpkin Roll is a delicious dessert that combines a soft pumpkin cake with a creamy filling. It is perfect for the fall season, bringing warmth and sweetness to any gathering. This treat is not only tasty but also fun to make. I remember making this with my family, and we all enjoyed rolling it up together. It’s a fun and delightful way to bond over baking!
Why Make This Recipe
This recipe is a must-try for anyone who loves fall flavors! Pumpkin Roll is great for sharing with friends and family, and it looks impressive on a dessert table. Plus, it’s easy to whip up and can be made ahead of time. Whether it’s a holiday celebration or a cozy weekend, this treat adds a sweet joy to the moment. Trust me, after one bite, you’ll want to make it again and again!
How to Make Pumpkin Roll
Making Pumpkin Roll is straightforward. Here’s what you need to do:
Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 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 pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, beat the eggs and granulated sugar together until thick and lemon-colored. Stir in the pumpkin and vanilla.
- Gradually add the dry ingredients to the pumpkin mixture until well combined.
- Spread the batter evenly into the prepared pan. Bake for 15-20 minutes or until the cake springs back when touched.
- Once baked, remove from the pan and place on a clean kitchen towel dusted with powdered sugar. Roll the cake, with the towel inside, and let it cool completely.
- For the filling: In a mixing bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Unroll the cooled cake gently, remove the towel, and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing.
- Slice, serve, and enjoy your classic pumpkin roll!
How to Serve Pumpkin Roll
Serve your Pumpkin Roll chilled, sliced into pretty pieces. It’s great on its own, or you can drizzle some extra cream cheese frosting on top for an extra touch! Enjoy it with a cup of coffee or tea for a cozy treat.
How to Store Pumpkin Roll
To keep your Pumpkin Roll fresh, store it in the refrigerator wrapped in plastic wrap. It can last up to a week. If you want to keep it longer, consider freezing it. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Pumpkin Roll
- Make sure your ingredients are at room temperature before starting. This helps everything mix better.
- Dust the kitchen towel with powdered sugar generously. This prevents the cake from sticking when you roll it up.
- Take your time when rolling the cake to avoid cracking.
Variation
You can add nuts or chocolate chips to the filling for a fun twist! You might try using different spices like ginger or allspice for a unique flavor.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can! Just make sure to cook and mash the pumpkin before using it in the recipe.
Q: How do I know when the cake is done?
A: The cake is ready when it springs back when touched and a toothpick inserted in the center comes out clean.
Q: Can I make this a day in advance?
A: Absolutely! It’s perfect to make ahead of time. Just store it in the fridge until you’re ready to serve.