Pumpkin roll is a beloved dessert, especially during the fall season. Originating in the United States, this rolled cake features a moist and spiced pumpkin base paired with a rich, sweet cream cheese filling. The combination of soft, spiced cake and smooth filling creates a delightful contrast of flavors and textures. Whether you’re celebrating a holiday or looking for a fall treat, pumpkin roll is a crowd-pleaser, offering a deliciously seasonal touch to your dessert spread.
Ingredients
To make this pumpkin roll recipe, you will need:
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For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 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
- Powdered sugar (for dusting)
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For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Substitutions:
- For the flour: Use gluten-free flour to make the recipe gluten-free.
- For the cream cheese: A dairy-free cream cheese substitute can be used for a vegan option.
- For sugar: You can use coconut sugar or a sugar substitute like stevia for a lower-carb version.
Step-by-Step Cooking Instructions
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Preheat your oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease the paper with cooking spray.
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Make the cake batter:
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly thickened. Add the pumpkin puree and vanilla extract, stirring to mix. -
Prepare the dry ingredients:
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. -
Bake the cake:
Pour the batter into the prepared pan and spread it out evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. -
Roll the cake:
While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper and, while the cake is still warm, roll it up with the towel. Allow it to cool completely. -
Make the cream cheese filling:
Beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue to mix until light and fluffy. -
Assemble the pumpkin roll:
Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Carefully re-roll the cake without the towel, then wrap it in plastic wrap and refrigerate for at least 1 hour. -
Serve:
Before serving, dust the pumpkin roll with powdered sugar and slice into 1-inch pieces.
Pro Tips and Cooking Techniques
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.
- Roll the cake while it’s hot: Rolling the cake while it’s warm helps it maintain its shape and prevents cracking.
- Room temperature ingredients: Make sure the cream cheese and butter are softened for a smooth, lump-free filling.
- Use parchment paper: This helps the cake come out of the pan easily and prevents sticking.
Variations and Customizations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Dairy-Free: Swap the cream cheese and butter with dairy-free alternatives like cashew cream cheese and coconut oil.
- Add-ins: Try adding chopped nuts like walnuts or pecans to the cake batter for extra texture.
- Spices: Experiment with other spices, such as cloves or allspice, for a unique twist on the traditional recipe.
Serving Suggestions
- Presentation: Serve the pumpkin roll on a decorative platter and garnish with extra powdered sugar or a sprinkle of cinnamon. You could also top it with whipped cream for an indulgent touch.
- Side Dishes: Pair with a warm apple cider or a cup of spiced tea to complement the fall flavors.
- Seasonal Sweets: Serve with other fall treats, such as caramel apples or a slice of apple pie, for a complete autumn dessert spread.
Nutritional Information (Approximate per serving)
- Calories: 240
- Protein: 3g
- Carbs: 31g
- Fats: 12g
- Fiber: 1g
- Sugars: 19g
Frequently Asked Questions (FAQs)
Can I make the pumpkin roll ahead of time?
Yes, the pumpkin roll can be made a day ahead and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
How do I store leftover pumpkin roll?
Store the pumpkin roll in the fridge, wrapped in plastic wrap or an airtight container. It will stay fresh for up to 4 days.
Can I freeze pumpkin roll?
Yes, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Closing Thoughts
Pumpkin roll is a delicious and visually stunning dessert that’s perfect for any fall gathering. It’s easy to make, and with a few simple steps, you can impress your friends and family with a homemade treat. Don’t be afraid to experiment with variations and find your favorite version. Share your results or ask questions in the comments below, and happy baking!
