Fall is synonymous with a bounty of flavors, and nothing quite encapsulates this vibrant season better than the comforting taste of pumpkin. The Pumpkin Roll is a delectable dessert that has carved out its niche in autumnal festivities, bringing together the sweet and slightly spicy flavors that evoke memories of crackling leaves underfoot and cozy evenings by the fire. Here's how you can create your own pumpkin roll masterpiece, a treat that's sure to become a fall favorite in your household.
Ingredients for the Cake
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 2⁄3 cup pumpkin puree
- Confectioners’ sugar, for dusting
Ingredients for the Filling
- 8 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Line a 15x10-inch jelly roll pan with parchment paper and grease it. This will ensure the cake doesn’t stick and rolls easily.
Mix the Cake Batter
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Beat the eggs and granulated sugar in a large bowl until thick and pale yellow. Add the pumpkin puree and mix until fully incorporated.
- Fold the dry ingredients into the wet ingredients until just combined.
Bake the Cake
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake.
Roll the Cake
- Immediately upon removing from the oven, dust the top of the cake with confectioners’ sugar.
- Place a clean kitchen towel over the cake, then invert the pan to transfer the cake onto the towel.
- Peel off the parchment paper. Starting at one short end, roll the cake up in the towel tightly. Let cool completely.
Prepare the Filling
- While the cake is cooling, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract together until smooth.
Assemble the Pumpkin Roll
- Once the cake is cooled, carefully unroll it and remove the towel.
- Spread the cream cheese filling evenly over the cake.
- Re-roll the cake gently without the towel, starting from the same end you rolled it before.
- Wrap the roll in plastic wrap and refrigerate for at least an hour, allowing it to set.
Serving
- Unwrap the pumpkin roll, dust with more confectioners’ sugar if desired, and slice into pinwheels to serve.
🔔 Note: Use room temperature cream cheese and butter for easier blending and a smoother filling.
💡 Note: Ensure to roll the cake while it's still warm to prevent cracking.
Creating a Pumpkin Roll is a delightful way to embrace the flavors of autumn. This dessert, with its moist pumpkin cake and rich cream cheese filling, isn't just a treat for your taste buds; it's an experience that encapsulates the essence of fall. Every slice brings the warmth of spices and the comfort of homemade baking, making it a perfect dish for gatherings, celebrations, or as a personal indulgence. Enjoy the process of creating this seasonal delicacy and savor the magic of the fall season with every bite.
Can I use canned pumpkin for this recipe?
+
Yes, canned pumpkin works wonderfully for this recipe, just ensure it’s pure pumpkin puree without any added sugars or spices.
How long can I store a pumpkin roll?
+
When stored in the refrigerator, a pumpkin roll can last for up to 4-5 days, wrapped tightly in plastic wrap to retain its freshness.
Can I freeze the pumpkin roll?
+
Absolutely, you can freeze the pumpkin roll for up to 2 months. Wrap it well in plastic wrap and then foil to protect it from freezer burn. Thaw in the refrigerator before serving.
