Oh my goodness, let me tell you about my absolute favorite fall treat: the pumpkin roll! It’s not just any dessert; it’s a delightful, swirly cake filled with luscious cream cheese frosting that’ll make your taste buds dance with joy. I remember the first time I made this for Thanksgiving; my family went wild for it! The combination of warm, spiced pumpkin and sweet cream cheese is just heavenly. What I love most about this recipe is how surprisingly easy it is to make, yet it looks so impressive when you serve it. Seriously, your friends will think you’ve been slaving away in the kitchen! So grab your apron, and let’s dive into this delicious pumpkin roll recipe that’s sure to become a cherished tradition in your home, too!
Ingredients for Pumpkin Roll Recipe
Before we get started, let’s gather all the goodies you’ll need for this scrumptious pumpkin roll! Trust me, having everything prepped makes the process so much smoother. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Make sure your cream cheese is nice and soft so it blends perfectly into the filling. You’ll love how these simple ingredients come together to create something truly special!
How to Prepare Pumpkin Roll Recipe
Now that we’ve gathered our ingredients, it’s time to bring this pumpkin roll to life! Follow these simple steps, and you’ll have a beautiful, delicious dessert that will impress everyone.
Preheat and Prepare the Pan
First things first, preheat your oven to 375°F (190°C). This step is super important, as it helps the cake rise perfectly! While that’s heating up, grab a 15×10 inch jelly roll pan and give it a good greasing. Then, line it with parchment paper—this will make it so much easier to roll the cake later without any sticking!
Mix the Dry Ingredients
In a medium bowl, mix together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure everything’s well combined—this is key to a balanced flavor! It’s like a warm hug of spices that’ll make your kitchen smell amazing!
Combine the Wet Ingredients
In a separate bowl, beat the eggs and granulated sugar until the mixture is thick and fluffy. It’s like magic! Then, gently fold in the pumpkin puree and vanilla extract. This is where the flavor really starts to shine. Once that’s all smooth, gradually stir in your dry ingredients until just combined. Don’t overmix—it’s all about that tender cake texture!
Bake and Roll
Spread the batter evenly in your prepared pan and pop it in the oven for about 15 minutes. Here’s the crucial part: as soon as it’s done baking, take it out and immediately roll the cake up with the parchment paper still inside. This helps it maintain that beautiful shape—trust me, it’s worth the hustle!
Prepare the Cream Cheese Filling
While the cake cools, let’s whip up that dreamy cream cheese filling! In a bowl, beat the softened cream cheese, powdered sugar, and a splash of vanilla extract until it’s all smooth and creamy. You want it to be spreadable but still hold its shape—like a fluffy cloud of goodness ready to fill your cake!
Assemble the Pumpkin Roll
Once your cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface. Then, it’s time to re-roll the cake—just like a burrito! Start from one end and roll it back up tightly. Wrap it in plastic wrap and chill it in the fridge for at least an hour. This will help everything set beautifully, making each slice a delightful surprise!
Tips for Success with Pumpkin Roll Recipe
Alright, let’s make sure your pumpkin roll turns out absolutely perfect! First off, don’t skip the parchment paper—trust me, it’s a lifesaver for rolling that cake without tearing. If you’re worried about rolling the cake while it’s hot, you can cover it with a clean kitchen towel after it’s baked to help it cool slightly before rolling. Another tip? Use room temperature cream cheese for the filling; it blends so much easier and will give you that luscious texture we all crave!
Also, when spreading the filling, make sure to leave a little space at the edges so it doesn’t ooze out when you roll it up. And here’s a fun thought: you can sprinkle some chopped nuts or chocolate chips into the filling for an extra special touch! Finally, remember to chill the rolled cake for at least an hour before slicing. This helps the flavors meld beautifully and makes for cleaner slices. You got this!
Variations on Pumpkin Roll Recipe
Now, let’s talk about how you can shake things up with this pumpkin roll recipe! One of my favorite ways to switch it up is by adding different spices to the batter. Try incorporating some ground ginger or allspice for an extra kick of flavor! If you’re feeling adventurous, consider swapping out the cream cheese filling for a sweet mascarpone or even a chocolate ganache—yum!
You can also play around with the nuts. Instead of walnuts, try pecans or hazelnuts for a unique twist. And if you’re a fan of fruit, a layer of raspberry or cranberry preserves spread beneath the cream cheese is simply divine! For a festive touch, sprinkle in some orange zest into the filling for a burst of citrus. The possibilities are endless, and each variation brings its own delightful surprise. So get creative and make this pumpkin roll your own!
Nutritional Information
Let’s take a look at the estimated nutritional values for each delightful slice of this pumpkin roll. Keep in mind these are approximate values:
- Calories: 200
- Sugar: 18g
- Protein: 3g
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Cholesterol: 40mg
This pumpkin roll is a sweet treat that balances indulgence with a bit of nutrition. Enjoy it in moderation, and savor every bite!
FAQ About Pumpkin Roll Recipe
Can I make this pumpkin roll recipe ahead of time?
You absolutely can! In fact, I often make it a day in advance. Just assemble the pumpkin roll, wrap it tightly in plastic wrap, and store it in the refrigerator. This way, the flavors meld beautifully, and you’ll have a delicious dessert ready to impress when you need it!
What if I don’t have walnuts?
No worries at all! If you don’t have walnuts on hand, you can simply skip them or substitute with another nut like pecans or almonds. If nuts aren’t your thing, feel free to leave them out completely—this pumpkin roll will still taste amazing!
How do I store leftover pumpkin roll?
To keep your leftover pumpkin roll fresh, just wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay delicious in the fridge for up to 5 days. Trust me, it might be hard to resist sneaking another slice!
Can I freeze the pumpkin roll?
You can definitely freeze the pumpkin roll! Just make sure it’s wrapped well in plastic wrap and then in foil, so it doesn’t get freezer burn. When you’re ready to enjoy it, thaw it in the refrigerator overnight. It’ll taste just as good as fresh!
Serving Suggestions for Pumpkin Roll Recipe
When it comes to serving your delicious pumpkin roll, the options are endless! For a cozy touch, I love to dust mine with a light sprinkle of powdered sugar right before serving—it’s like a little snow on a fall day! Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra creaminess that complements the spiced pumpkin beautifully. If you’re feeling a bit festive, consider serving it alongside a warm cup of spiced chai or apple cider. Trust me, this delightful combination will elevate your dessert experience to a whole new level!
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Pumpkin Roll Recipe: 7 Steps to Pure Fall Bliss
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin roll filled with cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick.
- Add pumpkin and vanilla to the egg mixture, then gradually stir in the dry ingredients.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- Remove from oven and immediately roll the cake with the parchment paper inside.
- Let it cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling, and re-roll the cake.
- Chill for at least 1 hour before slicing.
Notes
- Store in the refrigerator.
- Can be made a day in advance.
- Sprinkle with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin roll recipe
