why make this recipe
Classic Pumpkin Roll is a delightful treat that perfectly captures the essence of fall. This delicious dessert combines the warm flavors of pumpkin and spices with a creamy filling, making it a favorite for holiday gatherings, birthday parties, or any time you crave something sweet. Not only does it taste amazing, but it also presents beautifully, making it a stunning centerpiece for any dessert table.
how to make Classic Pumpkin Roll
Ingredients:
- 4 tablespoons powdered sugar
- 3/4 cup all-purpose flour (115g)
- 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, room temperature
- 1 cup granulated sugar (225g)
- 2/3 cup canned pumpkin (175g)
- 8 ounces cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tablespoons butter, softened (84g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish (if desired)
Directions:
For the cake:
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat eggs and granulated sugar until thick and pale. Stir in the pumpkin.
- Gradually add the flour mixture to the pumpkin mix and stir until smooth.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes until the cake springs back when touched.
- Once baked, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up with the towel inside and let it cool completely.
For the filling:
- In a bowl, beat cream cheese, softened butter, and 1 cup of powdered sugar until smooth.
- Stir in the vanilla.
how to serve Classic Pumpkin Roll
Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake and then roll it back up without the towel. Place it seam-side down on a serving platter. Dust with additional powdered sugar before slicing. This delightful roll can be enjoyed by itself or with a dollop of whipped cream.
how to store Classic Pumpkin Roll
To keep your Pumpkin Roll fresh, wrap it tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for about 4-5 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it well. It can be frozen for up to 3 months. Thaw it in the fridge before serving.
tips to make Classic Pumpkin Roll
- Make sure your eggs are at room temperature to help the batter rise better.
- Use a flexible spatula to spread the batter evenly in the pan.
- Be gentle when rolling the cake to prevent cracks.
- For added flavor, you can experiment with spices like nutmeg or ginger in the batter.
variation
For a twist on the classic recipe, try adding chopped nuts or chocolate chips to the filling for extra texture and taste. You can also use a different type of frosting, such as buttercream or whipped cream cheese.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin, but make sure to cook and puree it first, then drain any excess moisture.
Q: How can I prevent my cake from cracking?
A: Make sure to roll the cake while it’s warm, and roll it slowly to avoid cracks.
Q: Is it possible to make this recipe ahead of time?
A: Yes, you can make the cake and filling a day in advance. Just wrap it tightly and refrigerate it until you’re ready to serve.
Classic Pumpkin Roll
A delightful dessert combining warm pumpkin flavors with a creamy filling, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tablespoons powdered sugar
- 3/4 cup all-purpose flour (115g)
- 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, room temperature
- 1 cup granulated sugar (225g)
- 2/3 cup canned pumpkin (175g)
- 8 ounces cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tablespoons butter, softened (84g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish (if desired)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- Mix flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl.
- Beat eggs and granulated sugar in another bowl until thick and pale. Stir in the pumpkin.
- Gradually add the flour mixture to the pumpkin mix and stir until smooth.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes until the cake springs back when touched.
- Invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up with the towel inside and let it cool completely.
- Beat cream cheese, softened butter, and 1 cup of powdered sugar until smooth for the filling.
- Stir in the vanilla.
- Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake and then roll it back up without the towel. Place it seam-side down on a serving platter.
- Dust with additional powdered sugar before slicing.
Notes
Wrap tightly for freshness and store in the refrigerator for 4-5 days or freeze for up to 3 months.
