Introducing the Pumpkin Roll – a delectable treat boasting incredible moistness and bursting with the delightful flavors of fall pumpkin spice, all snugly wrapped around a tangy homemade cream cheese frosting.
Why You’ll Love This Recipe:
- This Pumpkin Roll is a marvel of moistness, fluffiness, and flavor.
- It features a pumpkin spice cake tightly rolled around luscious cream cheese frosting.
- Both the cake and the frosting are lovingly homemade.
- Despite its impressive appearance, assembling this treat is surprisingly simple.
- This autumnal delight is bound to win over any crowd.
- The homemade cream cheese frosting is a tantalizing blend of tangy and sweet, offering pure indulgence.
- Perfect for any holiday occasion!
- Made without any butter or oil, resulting in a spongey texture that’s simply divine.
Tips And Tricks:
- When rolling the pumpkin roll cake, use a thin kitchen towel or parchment paper dusted with powdered sugar to prevent sticking.
- Roll the cake while it’s still warm to allow it to cool in the rolled shape without any cracks or tears.
- Opt for a 10×15 inch jelly roll pan for baking the cake.
- Work swiftly yet carefully to ensure the best results.
Frequently Asked Questions:
- Does a pumpkin roll need to be refrigerated?
Absolutely! Store your pumpkin roll in an airtight container in the refrigerator. After spreading the cream cheese filling and rolling the pumpkin roll back into a log, wrap it in plastic wrap and refrigerate for at least 30 minutes to 1 hour before serving. This helps the roll firm up for easier slicing. - How do I prevent my pumpkin roll from cracking?
To prevent cracking, immediately roll the cake in parchment paper or a powdered sugar-dusted kitchen towel right after it comes out of the oven. The warm cake should roll up smoothly without cracking. - Can I freeze this pumpkin roll?
Yes, you can freeze the whole pumpkin roll for up to 2-3 months. Thaw it overnight in the refrigerator before slicing and serving.
Pumpkin Roll
Ingredients
Pumpkin Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup powdered sugar plus extra for dusting
Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Begin by preparing a jelly roll pan, coating it with non-stick spray and lining it with parchment paper. Preheat the oven to 350°F.
- In an electric mixer, whisk together the sugars and eggs for about 3 minutes until light and fluffy.
- Add the pumpkin puree and vanilla extract, then whisk again.
- Sift in the flour, baking powder, pumpkin pie spice, and salt. Gently fold until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on the counter and sprinkle with powdered sugar. Once the cake is baked, immediately invert it onto the powdered sugar-dusted towel, then roll it tightly into a log. Chill in the fridge for about 2 hours until fully cooled.
- Prepare the cream cheese frosting by combining the softened cream cheese, powdered sugar, and vanilla bean paste in an electric mixer.
- Carefully unroll the cake and spread the cream cheese frosting evenly, leaving a 1-inch border.
- Roll the cake back into a log and wrap in plastic wrap, then refrigerate for 30 minutes to 1 hour to firm up.
- Dust with powdered sugar, slice, and enjoy!
Notes
- Roll the pumpkin roll cake in a powdered sugar-dusted thin kitchen towel or parchment to prevent sticking.
- Rolling the cake while warm helps it cool in the rolled shape without cracks or tears.
- Use a 10×15 inch jelly roll pan for baking.
- Work swiftly yet carefully for best results.