Why Make This Recipe
Pumpkin roll is a delightful dessert that captures the essence of fall in every bite. It’s not only visually stunning but also incredibly delicious, combining a moist pumpkin cake with a rich cream cheese filling. This recipe is perfect for gatherings, special occasions, or simply to enjoy at home. It is a crowd-pleaser, and its unique flavors will have everyone coming back for more.
How to Make Pumpkin Roll
Ingredients:
- 2/3 cup canned pumpkin
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 3 large eggs, separated, room temperature
- 3/4 cup all-purpose flour
- 1 cup confectioners sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup sugar, divided
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Directions:
- Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, combine the egg yolks and 1 cup sugar until thick and pale. Stir in the pumpkin, butter, and vanilla.
- In another bowl, mix the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the pumpkin mixture.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pumpkin batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool slightly, then roll it up in the parchment paper and let it cool completely.
- For the filling, beat the cream cheese, softened butter, confectioners sugar, and a pinch of salt until smooth.
- Unroll the cooled cake, spread the filling evenly, and roll it back up without the parchment paper.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
How to Serve Pumpkin Roll
Serve slices of pumpkin roll on a nice plate and enjoy it as a sweet treat with coffee or tea. You can also sprinkle some extra confectioners sugar on top for a beautiful presentation. This dessert is best enjoyed chilled, but you can also leave it at room temperature for a little while before serving.
How to Store Pumpkin Roll
Store any leftover pumpkin roll in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. To freeze, wrap it in plastic wrap and then aluminum foil to prevent freezer burn.
Tips to Make Pumpkin Roll
- Make sure your eggs are at room temperature for better mixing.
- When folding in the egg whites, be gentle to keep the batter light and fluffy.
- Allow the cake to cool completely before unrolling to help avoid cracking.
- Experiment with spices like nutmeg or ginger for added flavor.
Variation
You can add nuts, such as chopped walnuts or pecans, to the batter for added texture. For a chocolate twist, consider adding cocoa powder to the cake batter or chocolate chips for a unique flavor.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before measuring.
Q: How long does it take to make a pumpkin roll?
A: The total time to make a pumpkin roll is about 1.5 to 2 hours, including preparation, baking, and cooling time.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can make the pumpkin roll a day in advance and store it in the refrigerator. Just slice and serve when you’re ready!