Pumpkin Roll Recipe

When autumn rolls around, there’s nothing quite like the comforting aroma of freshly baked treats, and a pumpkin roll is a classic that never fails to impress. This delightful dessert combines moist pumpkin cake with a creamy filling, all rolled up into a beautiful swirl that’s as pleasing to the eye as it is to the palate. Follow this easy recipe to create your own pumpkin roll masterpiece at home!

Ingredients:

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon lemon juice

For the Cream Cheese Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For Dusting:

• Powdered sugar, for dusting

Instructions:

1. Prepare the Pumpkin Cake:

• Preheat your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
• In another bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree and lemon juice, mixing until well combined.
• Gradually fold in the dry ingredients until just incorporated. Spread the batter evenly into the prepared pan.

1. Bake the Cake:

• Bake for 13-15 minutes or until the cake springs back when lightly touched. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.

1. Roll the Cake:

• Once baked, immediately loosen the edges of the cake from the pan and invert it onto the prepared towel. Carefully peel off the parchment paper.
• Starting from one short end, roll the cake and towel together into a tight roll. Place seam side down and let it cool completely on a wire rack.

1. Prepare the Cream Cheese Filling:

• In a bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

1. Assemble the Pumpkin Roll:

• Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
• Roll the cake back up (without the towel) starting from the same short end, gently peeling away the towel as you roll.

1. Chill and Serve:

• Wrap the pumpkin roll in plastic wrap and chill in the refrigerator for at least 1 hour before serving.
• Just before serving, dust the pumpkin roll with powdered sugar. Slice into rounds and enjoy the delicious flavors of fall!

Tips for Success:

• Ensure your pumpkin puree is well-drained to prevent excess moisture in the cake.
• Use a light hand when folding the dry ingredients into the batter to maintain a light and fluffy texture.
• Let the cake cool completely before spreading the cream cheese filling to prevent it from melting or becoming too soft.

Now, with this recipe in hand, you’re ready to impress friends and family with your homemade pumpkin roll. Whether it’s for a holiday gathering or a cozy autumn afternoon, this dessert is sure to be a hit. Enjoy the warm flavors and delightful swirls of pumpkin goodness in every bite!