Classic Pumpkin Roll
Classic Pumpkin Roll Recipe
Fall is the season for all things pumpkin, and what better way to celebrate than by making a Classic Pumpkin Roll? This delightful dessert features a light and fluffy pumpkin cake rolled around a creamy filling, making it a perfect treat for Halloween, Thanksgiving, or any autumn gathering. With its warm spices and rich flavor, this roll is sure to impress family and friends alike.
Why Make This Recipe
There are many reasons to try making a Classic Pumpkin Roll. First and foremost, its taste is a delightful blend of sweet and spiced pumpkin combined with rich cream cheese frosting. The soft, tender cake is easy to make, and the rolling technique creates an impressive presentation. Plus, it’s a unique alternative to traditional pumpkin pies, giving your dessert table a refreshing change.
How to Make Classic Pumpkin Roll
Ingredients
To make this delicious Classic Pumpkin Roll, you’ll need the following 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
Follow these simple steps to create your Classic Pumpkin Roll:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt. Whisk together and set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and light in color. This should take about 5 minutes.
- Mix in the pumpkin until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 13-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake up with the towel starting from the short side and let it cool completely.
- For the filling, beat together the cream cheese, 1 cup of powdered sugar, softened butter, and vanilla extract until smooth.
- Once the cake is completely cooled, unroll it gently and spread the filling evenly over the surface.
- Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Before serving, dust with additional powdered sugar if desired.
How to Serve Classic Pumpkin Roll
When serving your Classic Pumpkin Roll, slice it into rounds for beautiful presentation. You may serve it plain or topped with whipped cream for added indulgence. It pairs well with a cup of warm coffee or spiced tea, making it a fantastic dessert for gatherings.
How to Store Classic Pumpkin Roll
To keep your Classic Pumpkin Roll fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It’s best enjoyed within 3-5 days, but you can also freeze it for up to a month. Just make sure to wrap it securely to prevent freezer burn.
Tips to Make Classic Pumpkin Roll
- Ensure your eggs are at room temperature for better mixing.
- Don’t skip the powdered sugar on the towel, as it prevents the cake from sticking.
- If you want an added depth of flavor, consider adding a pinch of nutmeg to the cake batter.
Variations
Feel free to experiment with this recipe! You can substitute the cream cheese with mascarpone for a different flavor profile. Additionally, try adding nuts or chocolate chips to the filling for a delightful twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-drained to avoid excess moisture.
2. How do I know when my cake is done baking?
The cake is done when it springs back when lightly touched, or you can insert a toothpick, and it should come out clean.
3. Can I make the pumpkin roll ahead of time?
Absolutely! You can make it a day ahead, and it actually tastes better as the flavors meld together.
Now that you have all the details, it’s time to whip up this delicious Classic Pumpkin Roll and share it with your loved ones! Enjoy the flavors of fall in each delightful bite.
Classic Pumpkin Roll
Ingredients
Cake Ingredients
- 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)
Filling Ingredients
- 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
Preparation
- Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt. Whisk together and set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and light in color (about 5 minutes).
- Mix in the pumpkin until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 13-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake up with the towel starting from the short side and let it cool completely.
Filling
- For the filling, beat together the cream cheese, 1 cup of powdered sugar, softened butter, and vanilla extract until smooth.
- Once the cake is completely cooled, unroll it gently and spread the filling evenly over the surface.
- Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Before serving, dust with additional powdered sugar if desired.
