Pumpkin Roll – it’s a classic dessert that always brings back fond memories for me. I remember the first time I tried this delightful treat at my grandmother’s house during one of our family Thanksgiving gatherings. The aroma of pumpkin pie spice filled the air, mingling with the scent of roasting turkey and freshly baked bread. The Pumpkin Roll was the star of the dessert table, and one bite transported me to a realm of warmth and coziness that only home-cooked food can provide.
What I love about this Pumpkin Roll recipe is its simplicity and the way it combines classic fall flavors into a beautiful and delicious dessert. The cake itself is moist and flavorful, thanks to the pumpkin puree and the perfect blend of spices. Rolling the cake might seem a bit daunting, but it’s actually quite straightforward and adds a touch of elegance to the presentation. Plus, the filling – a creamy, tangy mix of cream cheese and butter with a hint of orange zest – complements the spiced cake wonderfully.
Over the years, I’ve experimented with this recipe, adding my own twists to make it even more special. Sometimes, I mix in some crushed pecans instead of walnuts for a different nutty flavor. Other times, I add a splash of maple syrup to the filling for an extra layer of sweetness. If you’re feeling adventurous, you can even try adding a pinch of ground ginger or nutmeg to the filling for a little extra spice.
For those who might be avoiding nuts due to allergies or personal preference, the recipe is equally delicious without them. The cake is tender enough on its own, and the filling is so rich and flavorful that you won’t miss the nuts at all.
This Pumpkin Roll is perfect for any occasion, whether you’re serving it at a holiday feast or simply enjoying a slice with your afternoon coffee. It’s one of those desserts that feels like a hug in food form, bringing comfort and joy with every bite. And the best part? It’s surprisingly easy to make, even for those who might be new to baking. So, roll up your sleeves and give this recipe a try – I promise it will become a favorite in your household just like it is in mine.
Making Pumpkin Roll
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Ingredients
- 3/4 cup plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon mixed spice
- 1 teaspoon vanilla essence
- 1 cup chopped walnuts
- 2/3 cup pumpkin puree
- 1 cup white sugar
- 1/2 cup softened butter
- 1 tablespoon orange zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 8 ounces softened cream cheese
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for decoration (optional)
Directions
- Heat the oven to 375°F. Prepare a 15×10-inch jelly-roll pan by lining it with parchment paper.
- Mix the flour, baking powder, baking soda, mixed spice, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs, white sugar, and vanilla essence until well blended. Add the pumpkin puree and stir until combined. Gradually add the flour mixture, mixing until just combined. Pour the batter evenly into the prepared pan and sprinkle the top with chopped walnuts.
- Bake for 13 to 15 minutes, or until the cake’s top springs back when touched. Meanwhile, prepare the filling.
- Once baked, leave the cake on the parchment paper and roll it up with the parchment while it’s still hot, starting from the short end. Let it cool on a wire rack.
- For the filling, beat the softened cream cheese and butter until smooth using a stand mixer with a paddle attachment. Add powdered sugar, orange zest, and vanilla extract, and mix until smooth. Scrape the bowl’s sides as needed.
- Carefully unroll the cooled cake and spread the filling evenly over it. Reroll the cake, peeling away the parchment paper as you roll.
- Wrap the roll in plastic wrap and refrigerate for at least one hour before serving.
- To serve, slice with a serrated knife and sprinkle with powdered sugar if desired.
Storing Suggestions:
Store the pumpkin roll in the refrigerator, wrapped in plastic wrap or in an airtight container. It can be kept for up to 3 days. For longer storage, you can freeze the roll by wrapping it tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.
FAQs:
Can I make the pumpkin roll ahead of time?
Yes, you can make the pumpkin roll a day in advance. After preparing it, wrap it tightly in plastic wrap and refrigerate it. This helps the flavors to meld together and makes it easier to slice.
What can I use as a substitute for pumpkin puree?
If you don’t have pumpkin puree, you can use sweet potato or butternut squash puree as an alternative. Make sure to use pure puree without any added sugar or spices for the best results.
Why did my cake crack when I rolled it?
The cake may crack if it cools too much before rolling. To prevent this, roll the cake with the parchment paper immediately after baking while it is still hot. This will help it maintain its shape without cracking.
Can I use different nuts instead of walnuts?
Yes, you can substitute walnuts with pecans, almonds, or even leave them out if you prefer a nut-free option. Chopped nuts add a nice texture and flavor, but the roll will still be delicious without them.
Is it necessary to refrigerate the pumpkin roll before serving?
Refrigerating the pumpkin roll for at least an hour before serving helps the filling to firm up, making it easier to slice and serve. It also enhances the flavors, so it’s worth the wait.
How do I prevent the filling from oozing out when rolling the cake?
Ensure that the cake is completely cooled before spreading the filling. If the cake is still warm, the filling may melt and ooze out. Additionally, spread the filling evenly and avoid overfilling to keep it neatly inside the roll.
Pumpkin Roll
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree
- 1 cup walnuts chopped
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 1/2 cups powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Powdered sugar optional for decoration
Instructions
To make the cake:
- Preheat oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat together eggs, granulated sugar, and vanilla until combined. Mix in pumpkin puree. Stir in the flour mixture until just combined. Spread evenly into the prepared pan and sprinkle with chopped nuts.
- Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. While the cake is baking, start making the filling.
- When the cake is done, with the cake still on parchment paper, immediately roll up the cake and parchment together while the cake is hot, starting with the narrow end. Cool on a wire rack.
To make the filling:
- In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar, orange zest, and vanilla extract, mixing until smooth. Scrape the sides of the bowl as needed.
To assemble the cake:
- Carefully unroll the cooled cake. Gently spread the filling over the cake.
- Reroll the cake while peeling away the parchment paper as you roll.
- Wrap the roll in plastic wrap and refrigerate for at least one hour.
- To serve, slice with a serrated knife. Sprinkle with powdered sugar before serving, if desired.
