Pumpkin Roll: Perfect for Holiday Gatherings or a Special Treat

Introduction

This Pumpkin Roll is a delightful dessert featuring a soft, spiced pumpkin cake wrapped around a luscious cream cheese filling. It’s an elegant treat for holiday gatherings or any time you want to impress with a homemade dessert.

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin purée
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting the towel)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan (or baking sheet) and line it with parchment paper. Grease the parchment paper as well.
2. Make the Cake Batter: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
3. Mix Wet Ingredients: In a large bowl, beat the eggs and sugar until thick and pale, about 2-3 minutes. Add the pumpkin purée and vanilla extract, and mix until smooth.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched. Do not overbake.
6. Roll the Cake: While the cake is baking, lay out a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately turn the cake out onto the powdered sugar-covered towel. Carefully peel off the parchment paper.
7. Roll the Cake in the Towel: Starting at the narrow end, gently roll the warm cake (with the towel) into a tight spiral. Allow the cake to cool completely, rolled up, for about 1 hour.
8. Make the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
9. Unroll and Fill the Cake: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
10. Roll the Cake Again: Gently re-roll the cake (without the towel) into a tight spiral. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.
11. Serve: Before serving, dust the pumpkin roll with powdered sugar. Slice and enjoy!

Servings and Timing

• Servings: Approximately 8-10 slices
• Preparation Time: 30 minutes
• Cook Time: 13-15 minutes
• Cooling Time: 1 hour (initial roll and cool), 1 hour (final chilling)

Variations

• Spice Variation: Adjust the spices to your preference or add a pinch of allspice for a different flavor profile.
• Filling Alternatives: Swap out the cream cheese filling for a mascarpone or whipped cream filling.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Storage/Reheating

• Storage: Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
• Reheating: Pumpkin roll is best served chilled or at room temperature. Reheat is not typically required, but you can bring it to room temperature before serving if it has been stored in the refrigerator.

10 FAQs

1. Can I use pumpkin pie filling instead of canned pumpkin purée?
   • No, canned pumpkin purée is preferred because pumpkin pie filling has added spices and sugars that can alter the flavor and texture.
2. How can I prevent the cake from cracking while rolling?
   • Ensure you roll the cake while it’s still warm and use a dusted towel to help with the rolling process. Be gentle and don’t overbake the cake.
3. Can I make this ahead of time?
   • Yes, the pumpkin roll can be made up to 2 days in advance and kept in the refrigerator. It can also be frozen for longer storage.
4. How do I thaw a frozen pumpkin roll?
   • Transfer the frozen pumpkin roll to the refrigerator 24 hours before serving to thaw. Once thawed, dust with powdered sugar before serving.
5. What should I do if my cream cheese filling is too runny?
   • If the filling is too runny, add a bit more powdered sugar to thicken it, or chill it briefly before spreading on the cake.
6. Can I use a different pan size?
   • If you don’t have a jelly roll pan, you can use a standard baking sheet, but adjust the baking time accordingly.
7. How do I make sure the cake rolls evenly?
   • Use a clean kitchen towel and roll the cake gently but tightly. This helps the cake keep its shape.
8. Can I add nuts or chocolate chips to the filling?
   • Yes, you can fold in finely chopped nuts or chocolate chips into the cream cheese filling for added texture and flavor.
9. What if I don’t have a springform pan for the cake?
   • A jelly roll pan or a standard baking sheet works well. Just ensure it is lined and greased properly.
10. How can I make the cake more festive?
    • Decorate with additional toppings like whipped cream, chocolate shavings, or fresh berries. You can also add a drizzle of caramel or chocolate sauce.

Conclusion

This Pumpkin Roll is a wonderfully festive dessert that combines the comforting flavors of pumpkin and spices with a creamy, indulgent filling. Perfect for holiday gatherings or any special occasion, it offers both elegance and deliciousness in every bite. Enjoy this delightful treat with family and friends, and savor the flavors of fall in every slice!

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