Pumpkin Roll
User Reviews
5
Pumpkin Roll
Description
The Pumpkin Roll combines a pumpkin-flavored cake with warm spices like pumpkin pie spice, balanced with leavening agents for a tender crumb. The light and airy cake is baked in jelly roll pans to create a thin layer that is turned out onto powdered sugar-dusted towels to prevent sticking. Dusting the cake and rolling it carefully helps preserve flexibility and prevents cracking. The filling is a simple blend of softened cream cheese, butter, and powdered sugar, providing a creamy texture and slightly tangy flavor that complements the spiced pumpkin sponge.
Baking at 375°F for about 12-15 minutes ensures the cake is cooked yet still flexible enough to roll. After cooling and frosting the cake evenly, rolling it tightly but gently produces a neat spiral showcasing the contrast. Chilling the assembled cake helps set the shape and flavor. This Pumpkin Roll is an excellent dessert for autumn celebrations or holidays, offering a festive appearance and balanced sweetness with creaminess from the filling.
The method notes suggest gently rolling the cake while still warm with powdered sugar-dusted towels to aid shaping and reduce cracking. Allowing the filled roll to chill for at least an hour solidifies the filling and helps achieve clean slices. These steps improve presentation and texture, making the roll easier to handle and slice.
Ingredients
Pumpkin Roll
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 6 large egg
- 2 cups sugar
- 1 1/2 cups pumpkin
Cream Cheese Filling
- 16 ounces cream cheese softened (two 8 ounce blocks of cream cheese)
- 1/2 cup butter softened
- 3 cup powdered sugar
- 2 teaspoon vanilla
Instructions
- Preheat oven to 375. Spray two jelly roll pans with cooking spray then line with wax paper. Dust two thin kitchen towels with powdered sugar. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl then set aside.
- In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture.
- Spread the batter evenly into the two jelly roll pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
- Turn the cakes onto the powdered sugar towels and peel off the wax paper. Sprinkle the top with more powdered sugar then cover with plastic wrap and cool completely.*Optional: To help with shaping and to prevent cracking, you can place a new piece of parchment paper on top of the cake once its turned out and roll it up. Let the rolled cake cool completely.
For the Cream Cheese Filling:
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar.
- When the cake is cool, remove plastic wrap. Spread cream cheese filling evenly over cakes.
- Tightly, but carefully, roll the cake up. Gently transfer to a sheet of plastic wrap and cover the cake completely. Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge.
Notes
- After the cake cools, spread the cream cheese filling evenly before rolling it carefully to avoid cracking.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour to allow the swirl to set.
- Rolling the cake while warm using powdered sugar-dusted towels helps maintain flexibility and prevents breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 122 Rolls - 6 per roll
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 152mg | 51% |
| Sodium | 405mg | 17% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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