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Pumpkin Roll

Pumpkin Roll
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This Pumpkin Roll recipe delivers a moist, flavorful, and beautifully spiced cake rolled with a creamy, tangy cream cheese filling. Perfectly balanced with warm autumn spices and rich pumpkin flavor, it’s an ideal dessert for fall celebrations, holiday gatherings, or any cozy occasion. Easy to prepare and impressive to serve, this classic pumpkin roll is sure to be a seasonal favorite.

Ingredients

Scale

Cake Ingredients

  • 1 cup pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease it well to prevent sticking and make rolling easier.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and pumpkin puree until the mixture is smooth and creamy, forming the moist base of your cake.
  3. Combine Dry Ingredients: In another bowl, sift together the flour (or gluten-free blend), baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the leavening and spices.
  4. Fold Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula, mixing carefully just until combined to maintain a fluffy texture without overmixing.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and bake for approximately 15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
  6. Roll the Cake While Warm: Immediately after removing from the oven, turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel inside to set its shape and prevent cracking.
  7. Prepare the Cream Cheese Filling: While the cake cools, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until the filling is smooth, fluffy, and well combined.
  8. Fill and Re-Roll: Once cooled, carefully unroll the cake, spread the cream cheese filling evenly over the surface, and then re-roll the cake tightly without the towel. Chill in the refrigerator for at least one hour to set before slicing.

Notes

  • Use fresh or plain canned pumpkin puree, not pumpkin pie filling, to ensure authentic flavor and texture.
  • Roll the cake while still warm to avoid cracks and facilitate a smooth roll.
  • Dust the kitchen towel generously with powdered sugar to keep the cake from sticking during rolling.
  • Fold wet and dry ingredients gently to avoid overmixing that can cause a dense cake.
  • Chill the rolled cake before slicing to get clean, attractive slices.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, fall dessert, cream cheese filling, holiday dessert, autumn recipe, spiced pumpkin cake

Find it online: https://eazyum.com/pumpkin-roll/