why make this recipe
Homemade Pumpkin Roll is a fantastic treat that captures the essence of fall with every bite. It combines the rich flavor of pumpkin with warm spices and a creamy filling, making it a favorite for gatherings and holidays. This dessert is not only delicious but also visually impressive, perfect for impressing guests or enjoying with family.
how to make Delicious Homemade Pumpkin Roll
Ingredients:
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (150g) canned pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- For rolling: 3/4 cup (90g) confectioners’ sugar
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions:
- Read through all steps before beginning. Be ready for step 7 when the cake comes out of the oven!
- Preheat your oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray, or grease it with butter, and line it with parchment paper. Coat the parchment paper too for easy removal later.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set this aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla until combined. Pour this mixture into the bowl with the dry ingredients and whisk until everything is well mixed.
- Spread the batter evenly into the prepared pan. Give the pan a little shake to ensure the batter is level and reaches all corners. Bake for 17–18 minutes or until the cake springs back when poked.
- While the cake bakes, lay a thin kitchen towel flat on the counter and sprinkle it with 3/4 cup of confectioners’ sugar.
- As soon as the cake is done, carefully invert it onto the towel. Peel off the parchment paper, then start rolling the cake up with the towel from the narrow end. Do this gently while the cake is still warm.
- Let the rolled cake cool completely in the towel. You can speed up this process by placing it in the refrigerator for about 2 hours.
- After cooling, take the cake out of the refrigerator and let it sit on the counter for a few minutes. During this time, prepare the frosting.
- In a large bowl, use a handheld or stand mixer to beat the cream cheese on high speed for 1 minute until it’s smooth. Add the softened butter and mix until combined. Then, add the confectioners’ sugar and vanilla, mixing until creamy.
- Gently unroll the cooled cake. Spread the frosting evenly on top while leaving a 1/2-inch border. Carefully roll the cake back up tightly without the towel. If some frosting spills out, that’s fine!
- Cover the cake loosely with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with extra confectioners’ sugar if desired.
how to serve Delicious Homemade Pumpkin Roll
Slice the pumpkin roll into individual pieces for serving. It goes wonderfully with coffee or tea and can be garnished with extra whipped cream or a sprinkle of cinnamon for an added touch.
how to store Delicious Homemade Pumpkin Roll
To store leftovers, wrap the pumpkin roll tightly in plastic wrap or aluminum foil. Place it in the refrigerator for up to 3-5 days. For longer storage, you can freeze it for up to 2 months.
tips to make Delicious Homemade Pumpkin Roll
- Make sure all your ingredients are at room temperature for a better blend.
- Be careful when rolling the cake; do it slowly to avoid cracking.
- You can adjust the spices according to your taste or add nuts for extra texture.
variation
For a twist on this classic recipe, you can add different spices like nutmeg or ginger to the batter. You can also experiment with flavored cream cheese, such as maple or chocolate, for the filling.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree, just make sure to drain any excess water for the best texture.
Q: How do I prevent the cake from cracking?
A: Rolling the cake while it’s warm is key. Also, be gentle and don’t rush this step.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can make the pumpkin roll a day in advance, just keep it stored properly in the fridge. For freezing, wrap it well and it’ll stay fresh for up to 2 months.