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Pumpkin Roll

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This classic Pumpkin Roll features a tender, spice-infused sponge cake that is soft and slightly sweet. The vibrant orange batter, enriched with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, creates a comforting aroma. Once baked, it is carefully rolled around a luscious filling of whipped cream cheese and powdered sugar, offering a delightful contrast of textures. This dessert is ideal for holiday gatherings, potlucks, or as a festive treat to share with family. It captures the essence of fall in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 500.6
Dietary: Vegetarian
Description
This classic Pumpkin Roll features a tender, spice-infused sponge cake that is soft and slightly sweet. The vibrant orange batter, enriched with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, creates a comforting aroma. Once baked, it is carefully rolled around a luscious filling of whipped cream cheese and powdered sugar, offering a delightful contrast of textures. This dessert is ideal for holiday gatherings, potlucks, or as a festive treat to share with family. It captures the essence of fall in every bite.
Ingredients
  • 3 Eggs Teaspoon Cinnamon
  • 1 cups Sugar
  • 1/2 teaspoons Nutmeg
  • 3/4 cups Pumpkin
  • 1 teaspoons Baking powder
  • 1 teaspoons Lemon juice
  • 1/2 teaspoons Salt
  • 3/4 cups Flour
  • 1 cups Chopped pecans
  • 1 teaspoons Ginger Powdered sugar
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC). Grease a 15x10-inch jelly roll pan and line with parchment paper; grease the paper as well.
  2. 2
    In a large bowl, beat eggs until fluffy. Gradually add sugar, pumpkin puree, and lemon juice, mixing until well combined.
  3. 3
    In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. 4
    Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. 5
    Pour batter into the prepared pan and spread evenly. Sprinkle chopped pecans over the top.
  6. 6
    Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
  7. 7
    While the cake bakes, dust a clean kitchen towel with powdered sugar.
  8. 8
    Immediately upon removing from the oven, invert the cake onto the prepared towel. Peel off the parchment paper.
  9. 9
    Starting from a short end, roll the cake up tightly with the towel inside. Let it cool completely on a wire rack.
  10. 10
    For the filling, beat 8 oz softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and 1 cup whipped cream until smooth and fluffy.
  11. 11
    Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, leaving a small border.
  12. 12
    Re-roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 500.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 127.6g43%
Dietary Fiber 21.3g86%
Sugars 62.2g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pumpkin puree is unsweetened and plain for the best flavor balance.

To prevent cracking, roll the cake while it is still warm. The towel helps set the shape.

The filling can be made up to 2 days in advance and stored in the refrigerator.

If you prefer a lighter texture, substitute half of the flour with cake flour.

Store the finished roll in the refrigerator for up to 5 days.

Keywords: pumpkin, roll, cake, dessert, fall, autumn, cinnamon, nutmeg, ginger, cream cheese, pecans, holiday, baking, sweet, spiced
Read it online: https://www.chefs-mate.com/recipe/pumpkin-roll/