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Pumpkin Roll

Pumpkin Roll
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This Pumpkin Roll recipe combines moist pumpkin cake infused with warm autumn spices and a creamy, luscious cream cheese filling. Perfect for festive occasions or cozy fall evenings, this dessert is easy to make with straightforward steps and simple ingredients. It creates a delicate spiral roll that is tender, flavorful, and impressive on any dessert table.

Ingredients

Scale

For the Pumpkin Cake

  • 1 cup pure pumpkin puree (not pumpkin pie mix)
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free flour blend for Gluten-Free version)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese, softened (or vegan cream cheese for dairy-free)
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Optional Garnishes and Variations

  • Toasted pecans or pumpkin seeds
  • Drizzle of caramel sauce
  • Mini chocolate chips or cocoa powder (for chocolate variation)
  • Cardamom or allspice (for spice variation)

Instructions

  1. Prepare Your Baking Sheet: Line a 15×10-inch jelly roll or half-sheet pan with parchment paper and lightly grease it to prevent sticking. This ensures even baking and easy release.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, sour cream, and vanilla extract until smooth to create the moist cake base.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves to evenly distribute spices and prevent lumps.
  4. Fold Dry Ingredients Into Wet: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter light and tender.
  5. Bake the Cake: Pour the batter into the prepared pan and smooth evenly. Bake in a preheated 350°F (175°C) oven for 15 to 20 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out clean.
  6. Roll the Cake While Warm: Right after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel starting from the short side to prevent cracking.
  7. Prepare the Cream Cheese Filling: Beat softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy for the perfect filling.
  8. Unroll, Fill, and Re-Roll: Once the cake has cooled completely, gently unroll it and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up without the towel and chill in the refrigerator to set the filling.

Notes

  • Always line and grease your pan well to ensure the cake releases easily.
  • Roll the cake while it is still warm to avoid cracks and maintain a smooth spiral.
  • Use fresh, high-quality spices for the best aroma and flavor.
  • Fold gently to avoid a dense cake.
  • Chill the roll for at least an hour before slicing for cleaner slices.

Nutrition

Keywords: pumpkin roll, pumpkin cake roll, cream cheese filling, fall dessert, holiday dessert, gluten-free pumpkin roll

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