Pumpkin roll is a basic and delightful fall dessert that at all times impresses. This home made pumpkin roll recipe yields a moist spiced pumpkin cake with a thick layer of tightly packed cream cheese frosting inside. We’re demystifying the cake roll-making course of with useful directions and a video tutorial, plus you’ll be able to evaluate all of my useful suggestions to make sure your pumpkin roll is a hit.
One reader, Lari, says: “That is such a terrific recipe! I’ve made it a number of instances. I’m not a pumpkin taste fan in any respect (besides pie) however that is fantastic. I introduced it a number of events to vacation dinners – each Thanksgiving and Christmas and at all times effectively obtained. Don’t be intimidated by the considered rolling the cake – it’s recipe!”
Like pumpkin pie, pumpkin roll is a basic fall dessert. However in contrast to its pie counterpart, its swirled presentation is especially present stopping and spectacular. Whereas this rolled cake isn’t a tough recipe, making jelly roll desserts can appear intimidating. In any case, cake rolls look sophisticated. A rolled-up cake…what?
Inform Me About This Pumpkin Roll
- Taste: This pumpkin roll is filled with spiced pumpkin taste that pairs superbly with the tangy cream cheese frosting inside.
- Texture: Take pleasure in a gentle and moist cake, plus cool, creamy, silky cream cheese frosting in each single chunk. What a pair!
- Ease: Do you know that pumpkin roll is definitely rolled… twice? The primary time you roll the cake, it should be heat to ascertain the form. You’ll be able to see extra on that in “Roll the Cake Whereas It’s Heat” under. Cool the cake on this rolled-up form, after which unroll, fill with frosting, after which roll again up.
- Time: The batter is pretty fast to arrange, and since this cake is so skinny, it has a a lot shorter bake time than common pumpkin cake. The formed roll does want to chill down for a number of hours earlier than unrolling, frosting, and rolling again up, so you’ll want to go away sufficient time.
A Few Key Components in Pumpkin Roll
- Flour: Due to the thick and moist batter, we use sturdy all-purpose flour as a substitute of cake flour for the bottom.
- Cinnamon + Pumpkin Pie Spice: These are pumpkin’s favourite spices and you should use home made pumpkin pie spice right here! However as a substitute of ready pumpkin pie spice, you should use 1/4 teaspoon every of floor nutmeg, floor ginger, floor cloves, and floor allspice. Generally I exploit nearer to 1 and 1/4 teaspoons of pumpkin pie spice.
- Pumpkin: We will’t have pumpkin roll with out pumpkin. If desired, you should use recent pumpkin puree however I actually do advocate canned pumpkin puree if it’s obtainable to you. I often use Libby’s model on this recipe. You’ll have some pumpkin puree leftover within the can and you should use it in a few of these leftover pumpkin recipes.
**You’ll discover this pumpkin batter is made with out butter or oil. Why? We’re protecting this cake mild and spongy so it might probably simply roll up.
Right here’s How You Bake & Form Pumpkin Roll
The total printable recipe is under, however let’s stroll by it so that you perceive every step earlier than you get began.
- Make the pumpkin cake batter. Unfold it right into a lined 10 x 15 inch jelly roll pan, which is the one dimension pan that works for this recipe. Excellent news: a top quality pan is cheap, and also you’ll use it once more in case you bake pumpkin bars.
- Bake. You understand it’s achieved when the cake springs again while you poke it with a finger.
- Put together the kitchen towel or parchment paper. That is crucial step! Whereas the cake is baking, lay a skinny kitchen towel or parchment paper flat on the counter. Sprinkle it with confectioners’ sugar. As soon as the cake comes out of the oven, instantly invert it onto the towel/parchment. Peel the parchment paper off the nice and cozy cake, then beginning with the slim finish, gently roll the cake up with the towel/parchment on the underside. The cake shall be heat because it simply got here out of the oven.
- Let the cake cool. Permit the cake to chill utterly rolled up within the towel/parchment. I often stick mine within the fridge for about 2 hours to hurry it up.
Pumpkin Roll Cake Should Be Formed Whereas Heat
Let me clarify why it’s vital to roll the cake with a skinny towel or parchment paper whereas it’s heat.
- We roll the pumpkin roll cake in a towel or piece of parchment to stop it from sticking to itself.
- Rolling the cake whereas it’s heat permits it to chill within the rolled form. Which means no cracks, rips, or tears while you roll it up once more with the filling inside.
Like many newbie bakers, you’ll be able to grasp pumpkin roll with this recipe. Then you’ll be able to go on to confidently make different rolls reminiscent of this epic vertical cake or perhaps a yuletide log (Bûche De Noël).
Cream Cheese Frosting
Because the rolled-up cake cools, put together the cream cheese frosting. The recipe is an easy scaled-down model of my common cream cheese frosting recipe. Now let’s fill the cake:
- Unroll the cooled cake. Take your time with this step. Gently unroll and flatten the cake out, then unfold a thick layer of frosting evenly on prime, leaving a few 1/2-inch border across the cake. Rigorously and tightly roll the cake again up, with out the towel/parchment this time. Some frosting might spill out the edges and that’s okay!
- Refrigerate. Loosely cowl with plastic wrap and refrigerate for 20 minutes earlier than slicing and serving. Refrigerating the cake for this quick period of time ensures a neater slice and tastier chunk.
See Your Pumpkin Rolls!
So lots of you’ve got tried this recipe. Be at liberty to electronic mail or share your recipe images on social media.
Tips on how to make the BEST pumpkin roll! It’s moist, pumpkin spiced, simple, and crammed with cream cheese frosting.
- Learn the directions by earlier than starting. Ensure you are ready for step 7 instantly when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We wish a particularly nonstick floor for this cake roll.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt collectively in a big bowl. Put aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla collectively till mixed. Pour the moist elements into the dry elements and whisk till mixed.
- Unfold batter evenly into ready pan. Give the pan a shake to verify the batter is stage and reaches the corners. Bake for 17-18 minutes or till the cake springs again while you poke it with a finger.
- In the meantime, lay a skinny kitchen towel flat on the counter. Sprinkle with 3/4 cup of confectioners’ sugar. As soon as the cake comes out of the oven, instantly invert it onto the towel. Peel off the parchment paper then, beginning with the slim finish, start rolling the cake up with the towel. Do that slowly and gently. The cake shall be heat because it simply got here out of the oven.
- Permit the cake to chill utterly rolled up within the towel. I stick mine within the fridge for about 2 hours to hurry it up.
- Take away the cake roll from the fridge and permit to sit down on the counter for a couple of minutes to heat up as you put together the frosting.
- Make the frosting: In a big bowl utilizing a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on excessive velocity till utterly clean and creamy. Beat within the butter till mixed. Add the confectioners’ sugar and vanilla and beat on medium-high velocity till mixed and creamy.
- Gently and slowly unroll the cake. Flatten it out and unfold frosting evenly on prime, leaving a few 1/2 inch border across the cake. Gently and slowly roll the cake again up, with out the towel this time. Ensure you’re rolling it tightly. Some frosting might spill out the edges, that’s okay!
- Loosely cowl with plastic wrap and refrigerate for 20 minutes earlier than slicing and serving. Mud with extra confectioners’ sugar, if desired.
- Make Forward Directions: You’ll be able to put together the cake by step 7 and chill the rolled up cake/towel within the fridge for as much as 1 day earlier than persevering with with step 8. Ready cake roll, with frosting, freezes effectively for as much as 2-3 months. Thaw in a single day within the fridge earlier than slicing and serving.
- Particular Instruments: KitchenAid Stand Mixer | Glass Mixing Bowls | Rainbow Whisk | Jelly Roll Pan | Towel
- Pumpkin Pie Spice: You’ll find pumpkin pie spice within the baking aisle of most grocery shops or make your individual home made pumpkin pie spice. In the event you don’t have both and need to use particular person spices, use 1/4 teaspoon every: floor ginger, floor nutmeg, floor cloves, and floor allspice. That is along with the 1 and 1/2 teaspoons of cinnamon—you’ll nonetheless add that.
- Tailored from Libby’s.
Key phrases: pumpkin roll, pumpkin cake roll
Baking Made Straightforward
Are you new to this web site? This electronic mail collection is a superb place to start out. I’ll stroll you thru a number of of my hottest recipes and present you precisely why they work.