Pumpkin roll is a classic dessert that is perfect for any fall occasion. It is made with a moist and flavorful pumpkin cake that is rolled up with a creamy cream cheese filling. The cake is spiced with cinnamon, nutmeg, and ginger, and the filling is sweetened with powdered sugar and vanilla extract. Pumpkin roll is often decorated with a sprinkle of powdered sugar or a drizzle of chocolate ganache.
This dessert is surprisingly easy to make, and it is sure to impress your guests. The key is to make sure that the cake is not overbaked, as it will be easier to roll if it is still slightly moist. The cream cheese filling should also be at room temperature, so that it is easy to spread.
Pumpkin roll is a good source of protein, fiber, and vitamins A and C. It is also a relatively low-fat dessert, making it a healthier option for those who are watching their weight.
Pumpkin Roll
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup canned pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the filling
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the sugar and eggs until light and fluffy. Beat in the pumpkin puree, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the filling. In a medium bowl, cream together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is out of the oven, immediately invert it onto a clean kitchen towel that has been sprinkled with powdered sugar.
- Carefully peel off the parchment paper.
- Using a sharp knife, trim the edges of the cake.
- Spread the cream cheese filling evenly over the cake.
- Starting from the short side, tightly roll up the cake using the kitchen towel as an aid.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Before serving, dust the pumpkin roll with powdered sugar.
Video
Notes
Nutrition
I hope you enjoy this recipe!