Pumpkin Rolls are a quintessential fall dessert that combines the warmth of aromatic spices with the richness of a creamy filling.
These delicate rolls are perfect for holiday celebrations or as a comforting treat with a cup of coffee.
The tender pumpkin sponge cake is rolled up with a luscious cream cheese filling, making each bite a delightful blend of flavors and textures.
Pumpkin Roll
Warm flavors of pumpkin and spices with a creamy, luscious filling – perfect for cozy gatherings!
Ingredients
- ¼ cup powdered sugar (for dusting)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
Instructions
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 375°F (190°C). Prepare a 10″x15″ jelly roll pan by lining it with parchment paper. Ensure the parchment paper extends an extra inch beyond the edges of the pan on all sides. This excess parchment will later serve as handles to lift the cake out of the pan, making it easier to handle. It’s important to do this step first so that the oven and pan are ready when your batter is mixed.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt. Sifting ensures that all the dry ingredients are well combined and free of lumps, which will help create a smooth batter. Once sifted, whisk the dry ingredients briefly to ensure they are evenly distributed, then set this bowl aside for later.
3. Mix the Wet Ingredients:
In a large mixing bowl, crack the three eggs, and add the granulated sugar and vanilla extract. Using a whisk or an electric mixer, beat the mixture on medium speed for several minutes. As you mix, the eggs will lighten in color, and the mixture will become smooth and slightly thickened. This step is crucial as it helps incorporate air into the batter, giving the cake a light texture. Once the mixture is smooth, add the pumpkin puree. Mix again until the puree is fully incorporated, and the batter is smooth and consistent in color and texture.
4. Combine the Wet and Dry Mixtures:
Gradually add the prepared dry ingredients to the wet mixture. Using a spatula, fold the dry ingredients into the wet mixture gently. Folding rather than stirring helps maintain the air you’ve incorporated into the batter, ensuring a light, fluffy cake. Be sure to scrape down the sides and bottom of the bowl as you fold, ensuring all the dry ingredients are fully incorporated. Stop mixing as soon as the batter is just combined; overmixing can lead to a denser cake.
5. Bake the Cake:
Carefully pour the batter into the lined jelly roll pan, making sure to spread it evenly across the entire surface using a spatula. The batter should be smooth and level to ensure even baking. Although the layer of batter will be thin, this is normal and expected. Place the pan in the preheated oven and bake for 13-15 minutes. Keep a close eye on the cake towards the end of the baking time. You’ll know it’s done when the center springs back lightly when pressed with your finger. The edges might also pull slightly away from the sides of the pan.
6. Roll the Cake:
While the cake is baking, prepare a thin kitchen towel by laying it flat on a clean surface and dusting it generously with powdered sugar. This powdered sugar will prevent the cake from sticking to the towel when you roll it. Once the cake is done, immediately lift it out of the pan using the parchment paper overhangs and carefully invert it onto the prepared towel. Peel back the parchment paper from the cake. Starting from one short end, roll the cake up tightly in the towel, rolling it along with the towel. This process should be done while the cake is still warm to prevent cracking. Once rolled, place the cake on a wire rack to cool completely.
7. Prepare the Cream Cheese Filling:
While the cake is cooling, start making the cream cheese filling. In a large mixing bowl, place the softened butter and cream cheese. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the butter and cream cheese on medium speed until they are smooth, creamy, and free of lumps. Gradually add the sifted powdered sugar, about a half-cup at a time, continuing to beat until the mixture is light and fluffy. Finally, add the vanilla extract and beat for an additional minute to fully incorporate the flavor.
8. Assemble the Pumpkin Roll:
Once the cake has cooled completely, carefully unroll it on a clean work surface. If the edges of the cake are slightly stuck to the towel, gently loosen them to avoid tearing the cake. Using a spatula, spread the cream cheese frosting evenly over the entire surface of the cake, leaving about a half-inch border unfrosted on the two long sides and one short end. This unfrosted edge will help prevent the filling from squeezing out when you roll the cake back up.
9. Final Roll and Chill:
After the frosting is evenly spread, carefully roll the cake back up, this time without the towel. Roll it tightly, starting from the frosted short end, and ensure that the cake is rolled evenly to maintain a uniform shape. Once rolled, wrap the cake in plastic wrap to help it hold its shape and prevent it from drying out. Place the wrapped cake in the refrigerator and let it chill for at least an hour, or until the frosting has set. This chilling time will make it easier to slice the cake later. After chilling, unwrap the cake, dust it with powdered sugar if desired, and slice it with a sharp serrated knife before serving.
FAQs
1. Can I make the Pumpkin Roll ahead of time?
Yes, you can make the Pumpkin Roll up to two days in advance. Just be sure to store it in the refrigerator, tightly wrapped in plastic wrap.
2. Can I freeze Pumpkin Rolls?
Absolutely! Pumpkin Rolls freeze very well. Wrap the fully assembled roll tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to a month. Thaw it in the refrigerator overnight before serving.
3. What can I use instead of cream cheese for the filling?
If you’re looking for an alternative to cream cheese, mascarpone cheese can be a great substitute. It has a similar texture but a slightly milder flavor.
4. Why did my Pumpkin Roll crack?
Cracking can occur if the cake is overbaked or if it’s not rolled while it’s still warm. To prevent cracking, make sure to roll the cake immediately after baking and avoid overbaking it.
5. Can I add nuts or chocolate chips to the filling?
Yes, you can customize the filling by adding finely chopped nuts, like walnuts or pecans, or mini chocolate chips for an extra burst of flavor and texture.
