Pumpkin Roll Recipe

[MylaPeek]

Hey there dessert enthusiasts! Ready to impress with a delicious fall treat? This Pumpkin Roll is a showstopper that's as delightful to eat as it is to make. Perfect for cozy gatherings or just because you want a taste of autumn. Let’s get baking!

Pumpkin Roll​

Ingredients:​

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions:​

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Prepare the Pumpkin Batter: In a large bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake is set and springs back when touched lightly.
5. Roll the Cake: While the cake is still warm, place a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Carefully turn the cake out onto the towel. Peel off the parchment paper, and then roll the cake up with the towel from one short end to the other. Let it cool completely while rolled.
6. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Unroll and Fill: Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, then roll it back up (without the towel this time).
8. Chill and Serve: Place the rolled cake seam-side down on a serving platter. Refrigerate for at least an hour before slicing. Dust with powdered sugar before serving if desired.

Enjoy this pumpkin roll as a sweet taste of fall—perfect for sharing or savoring on your own!

 

[lomiloml]

This Pumpkin Roll recipe looks incredible! The combination of the spiced pumpkin cake and creamy filling sounds like the perfect fall treat. Can't wait to try this and share it with friends and family. Thanks for sharing!

 

[lizasoberan]

Hey there dessert enthusiasts! Ready to impress with a delicious fall treat? This Pumpkin Roll is a showstopper that's as delightful to eat as it is to make. Perfect for cozy gatherings or just because you want a taste of autumn. Let’s get baking!

Pumpkin Roll​

View attachment 5262

Ingredients:​

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions:​

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Prepare the Pumpkin Batter: In a large bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake is set and springs back when touched lightly.
5. Roll the Cake: While the cake is still warm, place a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Carefully turn the cake out onto the towel. Peel off the parchment paper, and then roll the cake up with the towel from one short end to the other. Let it cool completely while rolled.
6. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Unroll and Fill: Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, then roll it back up (without the towel this time).
8. Chill and Serve: Place the rolled cake seam-side down on a serving platter. Refrigerate for at least an hour before slicing. Dust with powdered sugar before serving if desired.

Enjoy this pumpkin roll as a sweet taste of fall—perfect for sharing or savoring on your own!

I think a light glaze or a sprinkle of powdered sugar on top of the roll can make it look extra festive. Have you considered that for presentation?

 

[Idris]

Hey there dessert enthusiasts! Ready to impress with a delicious fall treat? This Pumpkin Roll is a showstopper that's as delightful to eat as it is to make. Perfect for cozy gatherings or just because you want a taste of autumn. Let’s get baking!

Pumpkin Roll​

View attachment 5262

Ingredients:​

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions:​

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Prepare the Pumpkin Batter: In a large bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake is set and springs back when touched lightly.
5. Roll the Cake: While the cake is still warm, place a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Carefully turn the cake out onto the towel. Peel off the parchment paper, and then roll the cake up with the towel from one short end to the other. Let it cool completely while rolled.
6. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Unroll and Fill: Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, then roll it back up (without the towel this time).
8. Chill and Serve: Place the rolled cake seam-side down on a serving platter. Refrigerate for at least an hour before slicing. Dust with powdered sugar before serving if desired.

Enjoy this pumpkin roll as a sweet taste of fall—perfect for sharing or savoring on your own!

Yum, pumpkin rolls are the best! Perfect treat for fall. I've been looking for a good recipe to try—this one looks like a winner. Thanks for sharing!