Get ready to impress your family and friends with this scrumptious pumpkin roll recipe! This dessert combines the warm, inviting flavors of pumpkin and spices with a rich cream cheese filling, all wrapped in a tender cake. Perfect for fall celebrations or a cozy afternoon treat, this pumpkin roll is sure to become a beloved favorite in your home. Let’s dive into this delightful recipe that will tantalize your taste buds and bring a touch of autumn to your table.
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 nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is around 20 minutes, while cooking time is about 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 210 calories, 9g fat, 31g carbohydrates, 2g protein, and 3g fiber. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat the oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs and sugar until fluffy.
- Add pumpkin and vanilla extract to the egg mixture, mixing well.
- Gradually fold in the dry ingredients until just combined.
- 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 sprinkled with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peeling off the parchment paper.
- Roll the cake with the towel and let it cool completely.
- In a bowl, mix cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling, and carefully roll it back up.
- Chill for at least an hour before slicing and serving.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use low-fat cream cheese for a lighter filling. Maple syrup can replace granulated sugar for a unique flavor twist.
Serving and Pairings
Serve this delightful pumpkin roll with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of spiced chai or apple cider, making it a perfect treat for fall gatherings.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months. To reheat, simply thaw in the refrigerator and enjoy chilled or at room temperature.
Cooking Mistakes
- Don’t skip the parchment paper; it helps in removing the cake easily.
- Ensure the cake is completely cooled before rolling to prevent cracking.
- Be careful not to overmix the batter; this keeps the cake light and fluffy.
- Use a clean towel to roll the cake; it prevents sticking and makes it easier.
- Don’t rush the cooling process; it’s essential for the right texture.
Helpful Tips
- Use freshly grated nutmeg for enhanced flavor.
- For added texture, consider mixing in chopped nuts to the filling.
- Experiment with different spices for a unique twist.
- Always measure ingredients accurately for best results.
FAQs
Can I make this ahead of time?
Yes, the pumpkin roll can be made a day in advance and stored in the refrigerator. This allows the flavors to meld beautifully.
What can I use instead of cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative for a different flavor profile or dietary needs.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean, and the edges slightly pull away from the pan.
Can I freeze the pumpkin roll?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
What’s the best way to slice the pumpkin roll?
Use a serrated knife for clean, even slices, making sure to cut gently to avoid squishing the cake.
Conclusion
This pumpkin roll recipe is a delightful way to embrace the flavors of fall. With its soft, spiced cake and creamy filling, it’s sure to be a hit at any gathering. Easy to make and beautiful to present, this dessert will leave your guests asking for seconds. Enjoy every delicious bite!
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 nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs and sugar until fluffy.
- Add pumpkin and vanilla extract to the egg mixture, mixing well.
- Gradually fold in the dry ingredients until just combined.
- 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 sprinkled with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peeling off the parchment paper.
- Roll the cake with the towel and let it cool completely.
- In a bowl, mix cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling, and carefully roll it back up.
- Chill for at least an hour before slicing and serving.
Nutrition
