If you’re looking for a festive dessert that combines the warm flavors of fall with a light and airy texture, look no further than this pumpkin roll recipe. This delightful treat features a spiced pumpkin cake rolled around a creamy filling, creating a stunning presentation and a delicious taste that will impress your guests. Perfect for holiday gatherings or cozy family dinners, this pumpkin roll is a must-try!
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 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
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is 20 minutes, and cooking time is 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 5g protein, 30g carbohydrates, 8g fat, and 2g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk eggs and sugar until fluffy.
- Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to the pumpkin mixture.
- Spread the batter evenly on the prepared baking sheet.
- Bake for 15 minutes until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and peel off parchment paper.
- Roll the cake tightly in the towel and let it cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla for the filling.
- Unroll the cooled cake, spread the filling, and roll it back up gently.
- Chill for at least 30 minutes before slicing and serving.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, maple syrup can replace granulated sugar for a more natural sweetness.
Serving and Pairings
This pumpkin roll pairs wonderfully with a cup of coffee or chai tea. Serve it alongside whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Don’t overmix the batter, as it can lead to a dense cake.
- Ensure the cake is completely cooled before rolling to prevent cracking.
- Use parchment paper to avoid sticking; a greased pan alone may not suffice.
- Don’t skip the step of dusting the towel with powdered sugar.
- Be careful not to bake the cake too long, as it can dry out.
Helpful Tips
- Use a toothpick to check for doneness; it should come out clean.
- Chill the filling for a firmer texture before spreading.
- For added flavor, mix in chopped nuts or chocolate chips.
- Dust the finished roll with additional powdered sugar before serving.
FAQs
Can I make pumpkin roll ahead of time?
Yes, you can make the pumpkin roll a day ahead. Just store it in the refrigerator, wrapped tightly.
What is the best way to slice the pumpkin roll?
Use a serrated knife for clean slices. Make sure the roll is chilled for easier cutting.
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it is cooked and pureed to a similar consistency as canned pumpkin.
How do I prevent the cake from cracking?
Ensure the cake is fully cooled before rolling. Rolling it in the towel while warm helps prevent cracks.
Is there a dairy-free version of this recipe?
Yes, you can use dairy-free cream cheese and a plant-based milk alternative for the filling.
Conclusion
This pumpkin roll recipe is a delightful way to celebrate the flavors of fall. With its moist pumpkin cake and creamy filling, it’s sure to become a family favorite. Whether for a holiday feast or a simple dessert, this treat brings warmth and joy to any occasion. Enjoy every slice!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 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
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk eggs and sugar until fluffy.
- Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to the pumpkin mixture.
- Spread the batter evenly on the prepared baking sheet.
- Bake for 15 minutes until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and peel off parchment paper.
- Roll the cake tightly in the towel and let it cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla for the filling.
- Unroll the cooled cake, spread the filling, and roll it back up gently.
- Chill for at least 30 minutes before slicing and serving.
