Easy Pumpkin Roll

Introduction:
Indulge in the seasonal delight of this Easy Pumpkin Roll! With its soft, spiced pumpkin cake and creamy cream cheese filling, this dessert is a festive favorite for autumn and holiday gatherings. It’s surprisingly simple to make, yet elegant enough to impress your guests.

Why You’ll Love This Recipe:

• Seasonal Flavor: Perfect for fall with the warm spices of pumpkin and cinnamon.
• Impressive Presentation: Looks and tastes like you spent hours in the kitchen, but it’s quite easy to make.
• Deliciously Creamy: The rich cream cheese filling balances the spiced pumpkin cake beautifully.
• Make Ahead: Can be prepared in advance and stored, making it perfect for busy holiday schedules.

Ingredients:

• For the Cake:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the Filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• For Dusting:
• Powdered sugar (for dusting the towel)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

1. Prepare the Cake Batter:

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
• In a large bowl, beat the eggs and granulated sugar together until thick and pale. Mix in the pumpkin and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

1. Bake the Cake:

• Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when touched.

1. Roll the Cake:

• While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
• Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely, seam side down.

1. Prepare the Filling:

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

1. Assemble the Roll:

• Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake.
• Roll the cake back up (without the towel) and place it seam side down on a serving platter.

1. Chill and Serve:

• Refrigerate the pumpkin roll for at least 1 hour to set the filling. Before serving, dust with additional powdered sugar if desired.

Tips for Success:

• Cooling: Make sure the cake is completely cooled before adding the filling to prevent it from melting or getting too soft.
• Rolling: Be gentle when rolling the cake to prevent cracking. Using a towel helps the cake maintain its shape.
• Make Ahead: This roll can be made up to 2 days in advance. Store it in the refrigerator until ready to serve.

Recipe Variations:

• Nutty Twist: Add chopped walnuts or pecans to the filling for extra texture.
• Spiced Variation: Experiment with additional spices like nutmeg or allspice for a different flavor profile.
• Garnish: Top with a sprinkle of cinnamon or a drizzle of caramel sauce for added flair.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea for a delightful treat.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: The pumpkin roll can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or at room temperature. Do not reheat as the cream cheese filling is best served cold.

Special Equipment:

• Jelly Roll Pan: Essential for baking the cake evenly.
• Kitchen Towel: Used to roll the cake without sticking.

FAQ:

• Can I use pumpkin pie filling instead of canned pumpkin?
  No, canned pumpkin is recommended for this recipe. Pumpkin pie filling contains added spices and sweeteners that could affect the outcome.
• How do I avoid cracking when rolling the cake?
  Ensure the cake is fully cooled and be gentle when rolling. The parchment paper and towel technique helps prevent cracks.
• Can I use a different filling?
  Yes, you can experiment with different fillings like chocolate or flavored creams, but the classic cream cheese filling is highly recommended.

Preparation Time:

• 15 minutes for preparing the batter and filling.

Cook Time:

• 15 minutes for baking the cake.

Total Time:

• 2 hours (including cooling time).

Nutrition Information (per serving, assuming 8 servings):

• Calories: 280
• Protein: 3g
• Carbohydrates: 39g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 190mg
• Fiber: 1g
• Sugar: 28g

Print

Closing Notes:
Have you tried this Easy Pumpkin Roll? Share your thoughts and any variations you tried in the comments below! Don’t forget to tag us on social media with your pumpkin rolls and check back for more delicious recipes.