Pumpkin Roll Recipe
User Reviews
5
Pumpkin Roll Recipe
Description
This pumpkin roll begins with a batter of all-purpose flour combined with baking powder and soda, cinnamon, allspice, ginger, nutmeg, and salt. Eggs, granulated sugar, pumpkin puree, and vanilla are mixed to create the wet ingredients, which are gently folded with the dry spices and flour to avoid overmixing. The thin batter is spread evenly in a lined jelly roll pan and baked until the center springs back lightly to the touch.
While still warm, the cake is carefully turned out onto a powdered sugar-dusted tea towel and rolled up to cool, preventing cracks when filled. Once cooled, the filling of cream cheese, powdered sugar, butter, and vanilla is spread evenly before rolling the cake back tightly. The result is a moist, soft cake roll with a creamy, tangy filling that complements the warm spices and pumpkin flavor.
This roll makes an excellent seasonal dessert, particularly in fall when pumpkin flavors are prized. The finished cake can be sliced to reveal the spiraled filling, making an attractive presentation for gatherings or dessert plates.
Using parchment paper with an overhang assists in removing the cake safely. Measuring flour accurately is important to avoid a dense texture. Edges can be trimmed after rolling for a neat presentation. The roll can be made ahead by baking and rolling, then wrapping and refrigerating before filling later. Allow it to come to room temperature before unrolling to avoid cracks.
Ingredients
For the Cake:
- ¾ cup all-purpose flour (90g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large egg
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin 160g, puree
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar (30g)
For the Filling:
- 1 package (8 ounces, 226g) cream cheese at room temperature
- 1 cup powdered sugar sifted (120g)
- 6 tablespoons butter room temperature (80g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper. Use a large enough piece of paper so it has an extra inch or two up the sides. You’ll use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together and set aside.
- Combine the eggs, vanilla, and granulated sugar in a large bowl, and whisk or beat until lighter in color and smooth.
- Add the pumpkin puree and mix until smooth.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be.
- Bake for 13 to 15 minutes. The cake is done when the center springs back when pressed lightly.
- While the cake bakes, prepare a thin tea towel by dusting it generously with the powdered sugar. When the cake is done and still hot, Carefully lift it out of the pan using the parchment paper, and invert it into the center of the sugared cloth.
- Peel back the parchment paper, fold the end of the tea towel over a short end of the cake, then roll the cake tightly into a log shape (the towel will be inside the cake roll). Place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
- Unroll the cooled cake on your counter, then spread the frosting leaving about half an inch unfrosted on one short side.
- Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour so the frosting can set up.
- Once the cake is chilled and you are ready to serve, dust it with powdered sugar and cut with a sharp serrated knife.
Notes
- Cut parchment paper larger than the pan with an overhang to lift the cake easily after baking.
- Accurately measure flour by weighing or gently leveling scoops to prevent dense cake.
- Trim uneven cake edges after rolling for a neat slice; use a serrated knife to avoid crushing layers.
- Make ahead by baking and rolling the cake, then wrap tightly and refrigerate up to one day before filling and serving.
- Before unrolling a refrigerated cake, let it sit at room temperature for at least an hour to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 235mg | 10% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 2616IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
