If you’re looking for a delicious pumpkin roll recipe, I’ve got just the thing! Start by mixing flour, baking powder, baking soda, and spices. Then, beat eggs with sugar, add pumpkin puree, and combine everything. Bake the batter in a jelly roll pan, roll it up with a towel, and let it cool. Finally, spread a creamy filling made with cream cheese and butter before rolling it back up. Trust me, there’s more to this delightful treat!
Pumpkin Roll Dessert Instructions
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions:
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt; set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 3-5 minutes. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 13-15 minutes until the cake springs back when touched.
- Immediately after removing from the oven, sprinkle a generous layer of powdered sugar over a clean kitchen towel.
- Turn the cake out onto the towel, peel off the parchment paper, and roll the cake up tightly from the short end. Let it cool completely while wrapped in the towel.
- Meanwhile, prepare the filling by beating the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
- Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Roll it back up without the towel and wrap it in plastic wrap.
- Refrigerate for at least 1 hour before slicing and serving.
When making this pumpkin roll, I’ve learned a few important tips that really enhance the final product.
First, be sure to roll the cake while it’s still warm; this helps prevent cracking.
Also, don’t skip the step of dusting the towel with powdered sugar; it’s essential to prevent sticking.
Finally, for an extra touch, I love garnishing with a sprinkle of cinnamon or adding chopped nuts to the filling for added texture.
Enjoy the process, and don’t hesitate to make it your own!
Originated in the 1960s
While many delicious desserts have a rich history, the pumpkin roll’s origins can be traced back to the 1960s.
It emerged as a delightful twist on traditional pumpkin pie, showcasing the versatility of pumpkin in a new format.
I love how this dessert captures the essence of fall, blending spices and cream cheese for a treat that’s become a seasonal favorite in many homes.
