Indulge in the warm, comforting flavors of fall with this delightful pumpkin roll recipe. This rolled cake, filled with cream cheese frosting, is not only visually stunning but also a deliciously spiced treat. Ideal for gatherings or as a sweet end to a meal, it will surely impress friends and family. Let’s dive into crafting this seasonal favorite that brings joy to every bite!
Ingredients
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon ginger
– 3 large eggs
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes approximately 10 servings. Preparation time is about 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving of the pumpkin roll contains approximately 200 calories, 5g of protein, 25g of carbohydrates, and 10g of fat. This information is based on a single serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
2. In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, beat eggs and sugar until light and fluffy.
4. Stir in pumpkin puree and vanilla extract to the egg mixture.
5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
6. Spread the batter evenly into the prepared pan.
7. Bake for 15 minutes or until the cake springs back when touched.
8. While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar.
9. Once baked, immediately invert the cake onto the towel and peel off the parchment paper.
10. Roll the cake up in the towel and let it cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, maple syrup can be used instead of granulated sugar for a more natural sweetness.
Serving and Pairings
This pumpkin roll pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce. It also complements a warm cup of spiced chai or coffee.
Storage and Reheating
Store the pumpkin roll in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months. To reheat, let it thaw in the fridge overnight and serve at room temperature.
Cooking Mistakes
– Avoid overmixing the batter to keep the cake light and fluffy.
– Make sure to roll the cake while it’s still warm to prevent cracking.
– Don’t forget to grease the pan properly; use parchment paper for easy removal.
– Allow the roll to cool completely before adding the filling.
– Be careful not to overbake, as this can dry out the cake.
Helpful Tips
– Use fresh pumpkin puree for a richer flavor.
– Chill the cream cheese filling for easier spreading.
– Dust the cake with additional powdered sugar before serving for a beautiful presentation.
– Experiment with spices to customize the flavor profile.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the pumpkin roll a day in advance. Just store it in the refrigerator until you’re ready to serve.
Is it possible to make a dairy-free version?
Absolutely! Substitute cream cheese with a dairy-free alternative and use plant-based milk in the cake.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched in the center and a toothpick inserted comes out clean.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe and is convenient for quick preparation.
What should I do if the cake cracks while rolling?
If the cake cracks, don’t worry! Just cover it with frosting, and no one will notice.
Conclusion
This pumpkin roll recipe is a delightful way to celebrate the flavors of fall. Its combination of spiced cake and creamy filling creates a delicious treat that is sure to impress. Perfect for any occasion, this dish will become a staple in your autumn dessert repertoire. Enjoy this sweet roll with family and friends, and savor every bite!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a 15x10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat eggs and sugar until light and fluffy.
- Stir in pumpkin puree and vanilla extract to the egg mixture.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15 minutes or until the cake springs back when touched.
- Invert the cake onto a towel dusted with powdered sugar and peel off the parchment.
- Roll the cake up in the towel and let it cool completely.
- Once cooled, unroll the cake and spread with cream cheese filling, then re-roll.