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Pumpkin Roll

Pumpkin Roll
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Pumpkin Roll is a moist, tender spiced pumpkin cake rolled with a sweet, tangy cream cheese filling. This classic autumn dessert features warm spices like cinnamon, nutmeg, and cloves, combined with a luscious cream cheese swirl for a perfect balance of flavors and textures. Ideal for festive gatherings, it’s easy to make with simple ingredients and offers a stunning spiral presentation that’s sure to impress.

Ingredients

Scale

Cake Ingredients

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

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Pan and Ingredients: Lightly grease a jelly roll pan and line it with parchment paper to prevent sticking. Preheat the oven to 375°F (190°C) so it’s hot and ready when your batter is mixed.
  2. Mix the Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the spices and leavening agents are evenly distributed for a perfect rise.
  3. Whisk Wet Ingredients and Combine: Beat the eggs and sugar together until light and fluffy, then add pumpkin puree. Slowly fold in the dry ingredient mixture, making sure not to overmix to keep the cake tender and airy.
  4. Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. When done, immediately loosen the edges and carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
  5. Roll the Cake While Warm: Using the towel, roll the cake from the short end and let it cool completely in this rolled position. This technique prevents cracking and pre-shapes the cake for adding the filling later.
  6. Prepare the Cream Cheese Filling: Mix softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. This sweet, tangy filling is the perfect complement to the spiced pumpkin cake.
  7. Unroll and Fill: Once cooled, gently unroll the cake and spread the cream cheese mixture evenly over the surface, avoiding the edges to prevent overflow during rolling.
  8. Re-roll and Chill: Carefully re-roll the cake with the filling inside, wrap it tightly in plastic wrap, and refrigerate for at least one hour. Chilling allows the filling to set, making the roll easier to slice.

Notes

  • Don’t skip the towel dusting; it prevents sticking and helps smooth rolling.
  • Roll the cake while warm to avoid cracking.
  • Use room temperature cream cheese and butter for a smooth filling.
  • Handle the cake gently during rolling to avoid tearing.
  • Chill the roll well before slicing to maintain shape and neat slices.

Nutrition

Keywords: Pumpkin Roll, Pumpkin Cake, Cream Cheese Filling, Fall Dessert, Gluten-Free Pumpkin Roll

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