Easy Pumpkin Roll
The Easy Pumpkin Roll is a delightful dessert that brings together the cozy flavors of pumpkin and warm spices, all wrapped around a sweet cream cheese filling. This tasty treat is not only visually appealing but also a fun and interactive dessert to make, perfect for gatherings or holiday celebrations.
Why make this recipe
The Easy Pumpkin Roll is a fantastic dessert for many reasons. It offers a unique twist on traditional pumpkin pie, giving you the same comforting flavors but in a fun rolled format. This dessert is not only pleasing to the eye but also light and fluffy, making it an irresistible choice for friends and family. Plus, it’s a great way to use canned pumpkin and spices that are often found in your pantry.
How to make Easy Pumpkin Roll
Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until fluffy. Mix in pumpkin and vanilla. Gradually add the flour mixture to the pumpkin mixture.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes or until the cake springs back when lightly touched.
- Remove from the oven and let cool in the pan for a few minutes. Then, turn it out onto a powdered sugar dusted kitchen towel.
- Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese filling over the top. Roll it back up without the towel.
- Chill in the refrigerator for at least an hour, then slice and serve.
How to serve Easy Pumpkin Roll
Serve the Easy Pumpkin Roll chilled, sliced into pieces. It makes a lovely presentation on a dessert platter. You can also dust it with extra powdered sugar or top it with whipped cream for a little extra indulgence.
How to store Easy Pumpkin Roll
To store the Easy Pumpkin Roll, keep it wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you plan to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 3 months.
Tips to make Easy Pumpkin Roll
- Make sure to use softened cream cheese for the filling to achieve a smooth consistency.
- Be gentle when rolling the cake up with the towel; this helps avoid cracking.
- Let the cake cool completely before spreading the filling to prevent it from melting.
Variation
You can add nuts, such as chopped walnuts or pecans, to the cream cheese filling for added texture. Some might also like to mix in a bit of orange zest for a citrusy twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but it needs to be well-cooked and mashed for the right texture.
2. How long does it take to bake the cake?
The cake usually takes about 15-20 minutes to bake. It’s done when it springs back after lightly touching it.
3. Can I make this dessert ahead of time?
Absolutely! The Easy Pumpkin Roll is great when made a day ahead. Just refrigerate it once it has been filled and rolled.
Easy Pumpkin Roll
A delightful dessert featuring cozy pumpkin flavors wrapped around a sweet cream cheese filling, perfect for gatherings and holiday celebrations.
- Total Time: 40 minutes
- Yield: 10 servings 1x
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until fluffy. Mix in pumpkin and vanilla. Gradually add the flour mixture to the pumpkin mixture.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes or until the cake springs back when lightly touched.
- Remove from the oven and let cool in the pan for a few minutes. Then, turn it out onto a powdered sugar dusted kitchen towel.
- Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese filling over the top. Roll it back up without the towel.
- Chill in the refrigerator for at least an hour, then slice and serve.
Notes
Make sure to use softened cream cheese for the filling. Be gentle when rolling the cake to avoid cracking. Let the cake cool completely before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
