Pumpkin Roll

Pumpkin Roll

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Introduction

A Pumpkin Roll is a delightful fall dessert featuring a spongy pumpkin cake rolled with a creamy, sweet filling. Its warm spices and rich flavors make it a festive favorite for autumn celebrations and holidays.

The History of Pumpkin Roll

The Pumpkin Roll, or Pumpkin Cake Roll, is a classic American dessert that became popular in the late 20th century. It capitalizes on the seasonal availability of pumpkin and the widespread appreciation of pumpkin spice flavors in autumn. The concept of rolling a sponge cake with a filling has been around for decades, but combining it with pumpkin and spices reflects contemporary American baking trends that celebrate the flavors of fall.

Ingredients Breakdown

  1. Cake Roll:
    • Pumpkin Puree: Provides moisture and a rich pumpkin flavor.
    • Eggs: Essential for structure and binding.
    • Sugar: Sweetens the cake.
    • Flour: Forms the base of the cake.
    • Baking Powder: Helps the cake rise.
    • Cinnamon, Nutmeg, and Cloves: Spices that give the cake its signature fall flavor.
    • Salt: Enhances the sweetness and overall flavor.
  2. Cream Cheese Filling:
    • Cream Cheese: Provides a tangy and creamy base for the filling.
    • Butter: Adds richness and smoothness.
    • Powdered Sugar: Sweetens the filling and helps it hold its shape.
    • Vanilla Extract: Adds flavor.

Step-by-Step Recipe

  1. Prepare the Cake Roll:
    • Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
    • Mix Ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 3 large eggs, and 1 cup of granulated sugar until well combined. In another bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt.
    • Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    • Bake: Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Roll the Cake:
    • Prepare the Towel: While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar.
    • Roll the Cake: As soon as the cake comes out of the oven, invert it onto the prepared towel. Peel off the parchment paper and carefully roll the cake up with the towel. Let it cool completely.
  3. Prepare the Filling:
    • Mix Filling: In a medium bowl, beat 8 oz of cream cheese and 4 tablespoons of butter until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined.
  4. Assemble the Roll:
    • Unroll and Fill: Once the cake is completely cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake.
    • Re-roll: Roll the cake back up (without the towel), starting from the short end. Place seam-side down on a serving platter.
  5. Serve:
    • Chill: Refrigerate the pumpkin roll for at least an hour before serving. Dust with powdered sugar before slicing, if desired.

Tips for the Perfect Pumpkin Roll

  1. Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
  2. Watch Baking Time: Bake until the cake springs back when lightly touched; overbaking can make it dry and difficult to roll.
  3. Cool Completely: Ensure the cake is completely cool before adding the filling to prevent it from melting.
  4. Use Parchment Paper: It helps prevent sticking and makes rolling easier.

Variations and Customizations

  1. Spices: Adjust the spices according to your preference or add other fall spices like ginger.
  2. Filling: Experiment with different fillings, such as mascarpone cheese or flavored whipped cream.
  3. Toppings: Garnish with crushed nuts, caramel sauce, or a drizzle of chocolate for added texture and flavor.
  4. Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Health Considerations and Nutritional Value

  • Calories: Pumpkin Roll is rich in calories due to its sugar and cream cheese filling. Enjoy it in moderation.
  • Fat Content: Contains a significant amount of fat from butter and cream cheese. For a lighter version, use reduced-fat cream cheese and butter.
  • Sugar: High in sugar, which should be consumed in moderation as part of a balanced diet.

FAQ

1. Can I make Pumpkin Roll ahead of time? Yes, Pumpkin Roll can be made a day or two in advance. Store it in the refrigerator, wrapped in plastic wrap to keep it fresh.

2. Can I freeze Pumpkin Roll? Yes, you can freeze Pumpkin Roll. Wrap it tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator before serving.

3. What if I don’t have a jelly roll pan? You can use a regular baking sheet, but the cake may be thinner. Adjust baking time as needed.

4. How do I prevent cracking when rolling the cake? Make sure the cake is cooled completely before rolling, and roll it gently to prevent cracking.

Pumpkin Roll

Pumpkin Roll

Pumpkin Roll is a moist, spiced pumpkin cake rolled with a creamy cream cheese filling, creating a festive and elegant dessert. Perfect for autumn gatherings, it combines rich flavors and a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 3 hours 45 minutes

Ingredients
  

  • 3/4 cup 94g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 2/3 cup 150g canned pumpkin puree
  • 1/2 cup 100g packed light or dark brown sugar
  • 1/2 cup 100g granulated sugar
  • 1 teaspoon pure vanilla extract
  • for rolling: 3/4 cup 90g confectioners’ sugar

Cream Cheese Frosting

  • 6 ounces 170g full-fat brick cream cheese, softened to room temperature
  • 1/4 cup 4 Tbsp; 56g unsalted butter, softened to room temperature
  • 1 and 1/2 cups 180g confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
  • Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
  • In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
  • Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger.
  • Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
  • Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
  • Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
  • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  • Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides—that’s ok!
  • Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.

Notes

  1. Make Ahead Instructions: You can prepare the cake through step 7 and chill the rolled up cake/towel in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with frosting, freezes well for up to 2–3 months. Thaw overnight in the refrigerator before slicing and serving.
  2. Special Tools (affiliate links): 10×15-inch Baking Pan | Parchment Paper | Whisk | Glass Mixing Bowls | Rubber Spatula | Towel | Electric Mixer (Handheld or Stand)
  3. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
  4. Adapted from Libby’s.
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