How to Make THE BEST Pumpkin Roll Recipe
User Reviews
4.7
How to Make THE BEST Pumpkin Roll Recipe
Description
This pumpkin roll begins by beating eggs and sugar for a fluffy base, then folding in pumpkin puree and lemon juice for moisture and subtle acidity. Dry ingredients include all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, which provide classic autumnal spice notes and structure.
The batter is spread thinly in a jelly roll pan and baked briefly to keep it tender yet sturdy enough to roll. Optional chopped nuts add texture on top. After baking, the cake is inverted onto a powdered sugar-covered dish cloth, rolled up immediately while warm to form the spiral shape, and allowed to cool completely to set the roll shape.
The cream cheese frosting consists of softened cream cheese, butter, powdered sugar, and vanilla extract, spread evenly inside the unrolled cake before re-rolling. This frosting adds tangy sweetness and creamy contrast to the spiced pumpkin cake.
Ingredients
Pumpkin Cake
- 3 egg
- 1 cup granulated sugar
- ⅔ cup pumpkin puree canned
- ½ lemon juiced, small
- ¾ cup all-purpose flour , sifted
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 cup nuts , chopped (optional)
- ½ cup powdered sugar
Cream Cheese Frosting
- 1 cup powdered sugar
- 1-8 ounce cream cheese softened, brick style, package
- 4 tablespoons butter , softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- In the bowl of a stand mixer, beat the eggs for 5 minutes, then gradually add sugar. Stir in the pumpkin and lemon juice until well blended.
- In a medium size bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture until just blended. Take care not to over mix the batter so it stays light.
- Spread the mixture onto a 10x15-inch baking sheet or jelly roll pan lined with parchment paper, leaving a ½ inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired.
- Bake for 12-15 minutes. Use a paring knife around the edges of the cake to to loosen it from the pan.
- Generously sift powdered sugar on a clean, fine napped dish cloth or flour sack. After removing the pumpkin cake from the oven, immediately invert onto the powdered sugar covered dish cloth. Sprinkle with more powdered sugar and roll the cake up in the dish towel. Allow to cool completely.
- While the cake is cooling, make the frosting. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth. Once the cake has cooled, gently unroll it. Spread the cream cheese mixture evenly over the cake. Roll up again and chill. Slice into pieces and serve or freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 186mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 2791IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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