Pumpkin Roll
User Reviews
4.4
-
Cook Time
15 mins
-
Total Time
15 mins
-
Servings
10
-
Course
Dessert
Pumpkin Roll
Description
The recipe starts by baking a thin pumpkin-flavored cake layer in a jelly-roll pan, using typical pumpkin pie spices like cinnamon, cloves, and nutmeg (as part of pumpkin pie spice). The cake batter is beaten to a fluffy consistency before baking. Once baked, it is quickly turned out onto a powdered sugar-dusted towel and rolled up while still warm to create its shape and prevent cracking.
The filling is a classic cream cheese frosting made by beating softened cream cheese, butter, powdered sugar, and vanilla until smooth. After the cake cools, it is unrolled, spread with the filling, and re-rolled. Chilling the roll before serving helps set the shape and blend the flavors.
This dessert pairs well with coffee or tea and is often enjoyed during autumn and holiday gatherings for its seasonal spices and pumpkin flavor.
The roll can be stored refrigerated for up to five days. For longer storage, it can be frozen well-wrapped and thawed at room temperature before serving.
Ingredients
For the Cake
- ¼ cup powdered sugar to sprinkle on towel
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 3 egg large
- 1 teaspoon vanilla extract pure
- 1 cup granulated sugar
- ⅔ cup pumpkin puree pure
For the Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
- In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick.
- Add in pumpkin and mix to combine.
- Stir in flour mixture.
- Spread batter evenly into prepared pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth.
- Carefully unroll cake; remove towel.
- Spread cream cheese mixture over cake. Reroll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
Notes
- Wrap the pumpkin roll tightly and store it in the refrigerator for up to five days.
- For longer storage, wrap the roll with plastic wrap and foil and freeze for up to one month.
- Thaw frozen pumpkin roll at room temperature for about one hour before serving.
User Reviews
Overall Rating
4.4
You'll Also Love
