Are you ready to indulge in the deliciousness of a homemade pumpkin roll?
There’s something truly magical about the warm flavors of pumpkin, cinnamon, and cream cheese. And when they all come together in a soft and moist pumpkin roll, it’s a treat that you won’t be able to resist!
If you thought making a pumpkin roll was complicated, think again! With a few simple steps, you can whip up this classic dessert in your very own kitchen. So, let’s get started!
Ingredients:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- Add the pumpkin puree and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Remove the cake from the oven and immediately turn it out onto the prepared towel.
- Gently roll the cake and towel together, starting from one short end. Allow the rolled cake to cool completely.
- While the cake is cooling, prepare the cream cheese filling. In a bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up, this time without the towel, and transfer it to a serving platter.
- Cover the pumpkin roll with plastic wrap and refrigerate for at least 1 hour before serving.
- When you’re ready to enjoy, slice the pumpkin roll into thick, luscious pieces and savor every bite!
Homemade pumpkin roll is the perfect dessert for fall gatherings, Thanksgiving, or just a sweet treat to enjoy with a cup of coffee. Be sure to impress your friends and family by making this delightful dessert from scratch. You won’t believe how easy and delicious it is!
So, what are you waiting for? Get your apron on, gather the ingredients, and let’s make a homemade pumpkin roll that will have everyone asking for seconds!
Want to share your experience making this classic fall dessert or have any tips to perfect the pumpkin roll? Join the discussion in the Baking and Desserts forum and let’s talk about how to make the best homemade pumpkin roll!
FAQ:
What ingredients do I need to make a homemade pumpkin roll?
To make a homemade pumpkin roll, you will need the following ingredients:
– 3/4 cup all-purpose flour
– 1/2 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 puree
– 1 teaspoon vanilla extract
– 3/4 cup all-purpose flour
– 1/2 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 puree
– 1 teaspoon vanilla extract
How do I prepare the pumpkin roll pan?
To prepare the pumpkin roll pan, you will need a 15×10-inch jelly-roll pan. Grease the pan with a non-stick cooking spray or brush it with melted butter. Then, line the pan with parchment paper, making sure it extends slightly over the edges. This will make it easier to remove the pumpkin roll from the pan later.
How do I make the pumpkin roll cake?
To make the pumpkin roll cake, start by preheating your oven to 375°F (190°C). In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat the eggs and granulated sugar until thick and pale yellow. Add the pumpkin puree and vanilla extract, mixing until well combined. Gradually fold in the dry ingredients until just incorporated. Pour the batter into the prepared jelly-roll pan, spreading it evenly.
How do I roll the pumpkin roll?
After baking the pumpkin roll cake, remove it from the oven and let it cool in the pan for about 5 minutes. While it’s still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently remove the parchment paper. Starting from one of the shorter ends, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
What filling should I use for the pumpkin roll?
A classic filling for a pumpkin roll is a cream cheese filling. To make the filling, beat together 8 ounces of cream cheese, 1 cup of powdered sugar, 6 tablespoons of unsalted butter (softened), and 1 teaspoon of vanilla extract in a mixing bowl until smooth and creamy.
How do I assemble the pumpkin roll?
Once the rolled cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Gently roll the cake back up, without the towel this time. Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour, allowing it to set and firm up. Before serving, dust the pumpkin roll with powdered sugar for a finishing touch. Slice into pieces and enjoy!
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