Looking to impress your guests with a delicious dessert that screams fall? Look no further than this easy pumpkin roll recipe that will have everyone coming back for seconds. With a soft and moist pumpkin-spiced cake rolled up with a luscious cream cheese filling, this dessert is a showstopper.
Made with simple ingredients that you probably already have in your pantry, this pumpkin roll recipe is perfect for beginners or experienced bakers looking for a fuss-free treat. The warm and fragrant spices, combined with the sweet and tangy cream cheese filling, create a flavor combination that is absolutely irresistible.
Whether you’re hosting a Thanksgiving feast, a holiday party, or simply craving a taste of autumn, this pumpkin roll is the perfect dessert to satisfy your cravings. Not only does it taste incredible, but it also looks impressive when sliced and presented on a dessert platter.
So, grab your apron and get ready to wow your guests with this deliciously easy pumpkin roll recipe. They’ll be begging for the recipe in no time!
Ingredients
To make this delicious pumpkin roll, you’ll need the following ingredients:
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1 teaspoon vanilla extract
For the cream cheese filling, you’ll need:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Steps
1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, beat the eggs on high speed for about 5 minutes, until thick and lemon-colored. Gradually add the sugar and continue beating for another 2 minutes.
3. Stir in the canned pumpkin until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
5. Spread the batter evenly into the prepared jelly roll pan. Use a spatula to smooth the top.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
8. Once the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
9. Starting at one of the short ends, roll the cake up tightly with the towel, jelly roll style. Allow the cake to cool completely in the rolled position.
10. In the meantime, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
11. Once the cake has cooled completely, carefully unroll it from the towel. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
12. Gently roll the cake back up, without the towel this time. Place the pumpkin roll seam-side down on a serving platter.
13. Cover the pumpkin roll with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow it to set.
Tips for a perfect Pumpkin Roll
– Be sure to beat the eggs for the specified amount of time. This step is crucial for achieving a light and fluffy cake.
– When spreading the batter in the jelly roll pan, make sure it’s evenly distributed to ensure an even bake.
– Use a clean kitchen towel sprinkled with powdered sugar to prevent the cake from sticking and to aid in rolling.
– Allow the cake to cool completely before adding the cream cheese filling to prevent it from melting.
– Refrigerate the pumpkin roll for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Variations and substitutions for the Pumpkin Roll
– For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the cream cheese filling.
– If you’re not a fan of pumpkin pie spice, you can substitute it with a combination of cinnamon, nutmeg, and cloves.
– Instead of the classic cream cheese filling, you can try using a flavored cream cheese, such as maple or cinnamon.
Festive presentation ideas for the Pumpkin Roll
– Dust the top of the pumpkin roll with powdered sugar for a simple and elegant presentation.
– Garnish the serving platter with fresh mint leaves and a sprinkle of cinnamon for an extra touch of fall.
– Serve each slice of pumpkin roll with a dollop of whipped cream and a drizzle of caramel sauce.
Frequently asked questions
Q: Can I freeze the pumpkin roll?
A: Yes, you can freeze the pumpkin roll, either whole or in individual slices. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: Can I make the pumpkin roll in advance?
A: Absolutely! The pumpkin roll can be made up to 2 days in advance. Just be sure to store it in the refrigerator until ready to serve.
Q: Can I use fresh pumpkin instead of canned?
A: While fresh pumpkin can be used, it may affect the texture and moisture of the cake. Canned pumpkin is recommended for the best results.
Serving and storing the Pumpkin Roll
To serve the pumpkin roll, simply slice it into 1-inch thick pieces and arrange them on a dessert platter. The pumpkin roll can be stored in the refrigerator for up to 5 days, covered with plastic wrap or stored in an airtight container.
This deliciously easy pumpkin roll recipe is a must-try dessert for any occasion. With its moist pumpkin-spiced cake and creamy cream cheese filling, it’s a dessert that will wow your guests and leave them asking for seconds. Whether you’re a beginner or an experienced baker, this recipe is simple to make and guarantees impressive results. So, go ahead and give it a try. Your taste buds will thank you!
