Pumpkin Roll Recipe
What You’ll Need for the Best Pumpkin Roll Recipe
Before we get into the magic of baking, let’s gather everything you’ll need. Trust me, the better prepared you are, the smoother your roll will go. (Again, pun intended. I’m rolling with it. 😜)
Ingredients:
- For the Cake:
- 1 cup of granulated sugar
- 3/4 cup of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 3 large eggs
- 2/3 cup of pumpkin puree (not pumpkin pie filling!)
- 1 teaspoon of vanilla extract
- For the Cream Cheese Filling:
- 8 ounces of cream cheese (softened)
- 1 cup of powdered sugar
- 6 tablespoons of unsalted butter (softened)
- 1 teaspoon of vanilla extract
Step 1: Preheat Your Oven and Prepare Your Pans
Okay, first thing’s first: Preheat that oven to 350°F (175°C). Now, grab a 15×10-inch jelly roll pan (don’t panic if you don’t have one—an 11×17-inch baking sheet will do the trick too). Line it with parchment paper, leaving some overhang. This will help you lift the cake out once it’s done. Trust me, this little detail is a game-changer.
Also, lightly grease the paper with non-stick spray. We don’t want the cake to stick to the paper—nobody likes a stuck pumpkin roll! 😬
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Take a deep breath and smell that heavenly fall fragrance. 🧡
Set this bowl aside for now. We’ll need it in a second, but right now, it’s just looking all warm and cozy in its little flour-y home.
Step 3: Whisk the Wet Ingredients
Now, grab a separate large bowl. Beat the eggs and sugar together until they’re thick and pale—this is going to help create that light, fluffy texture we all love in pumpkin rolls. This step usually takes about 2 minutes of mixing.
Then, add the pumpkin puree and vanilla extract, and whisk until smooth. You’ll have a luscious, vibrant orange batter that’ll make you feel like a fall wizard. 🧙♂️✨
Step 4: Combine Wet and Dry Ingredients
Now, gently fold the dry ingredients into the wet ingredients. Do this slowly, as you want to keep as much air in the batter as possible. A gentle mix is the way to go—no need to go all Hulk on it!
Once it’s all mixed together, pour the batter onto the prepared pan, spreading it evenly with a spatula. The batter should be pretty thin, but that’s okay. Thin batter = light and fluffy cake.
Step 5: Bake the Cake
It’s time to put your cake in the oven! Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. You’re looking for a golden-brown color on top—no need to rush, but don’t wander off either. You’ve got to catch it at just the right moment!
Step 6: Roll the Cake
Okay, this is where the magic happens. Once the cake is done, take it out of the oven and let it cool in the pan for 5 minutes. Then, grab a clean kitchen towel (or paper towels, if you’re a paper-towel person), and sprinkle it with powdered sugar. Gently flip the cake onto the towel, peel off the parchment paper, and roll the cake up, starting from the short end.
Roll the towel and the cake together, not the filling—you’re just rolling up the cake for now. Let it cool like this for about 30 minutes, so it keeps its shape. You don’t want a floppy pumpkin roll (unless you’re into that kind of thing). 😉
Step 7: Prepare the Filling and Assemble the Roll
While the cake is cooling, let’s make that cream cheese filling! Beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, beating until fluffy and well combined. This filling should be as dreamy as your fall dreams! 😍
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling over the entire surface, making sure to go all the way to the edges. Then, gently roll the cake back up—this time, no towel involved. Just the cake and filling. Slice into pieces, and you’ve got yourself a perfect pumpkin roll.
FAQs About Pumpkin Rolls
1. Can I use store-bought pumpkin puree instead of homemade? Absolutely! Store-bought pumpkin puree is super convenient and works perfectly for this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
2. Can I freeze a pumpkin roll? Yes, you can freeze your pumpkin roll! Just wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight.
3. My cake cracked when rolling it. What went wrong? It’s likely that the cake was either too hot or you rolled it too quickly. Make sure to let the cake cool for about 5 minutes before rolling it with the towel. And take it slow—no need to rush perfection!
4. Can I make this recipe gluten-free? You sure can! Just swap the all-purpose flour with a 1:1 gluten-free flour blend, and the rest of the recipe should work just fine.
5. Can I make the cream cheese filling without butter? Yes, but the butter adds richness. If you want to skip it, just add more cream cheese and powdered sugar to achieve the right texture. It’ll still taste fantastic!
Conclusion:
There you have it, folks! In just 7 easy steps, you’ve created the best Pumpkin Roll Recipe that will have your friends and family begging for more. Whether you’re a pumpkin-lover or just someone looking for a fun new dessert to try this season, this pumpkin roll is a winner.
Baking doesn’t have to be stressful, and with this recipe, you’ll be rolling like a pro in no time! Serve it at your next gathering, and watch it disappear faster than a fall breeze. 🍂