Pumpkin Roll Recipe

$- 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 1/2 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1 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 salt - 4 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups cream cheese, softened - 1 cup powdered sugar - 1/4 cup unsalted butter, softened - 1 teaspoon lemon juice - 1 teaspoon vanilla extract for frosting For this pumpkin roll, each ingredient plays a key role. The canned pumpkin puree gives the roll its rich flavor and moisture. Sugar adds sweetness and helps create a nice texture. All-purpose flour and cocoa powder hold it all together, while baking powder and baking soda help the cake rise. The spices bring warmth and depth. You will also need eggs for binding and vanilla for flavor. The cream cheese filling is a showstopper. It makes the roll creamy and dreamy. Powdered sugar adds the right sweetness, while butter and lemon juice enhance the filling's smoothness. - 15x10 inch jelly roll pan - Parchment paper - Mixing bowls - Whisk and spatula The right tools make cooking easier. A jelly roll pan is perfect for baking this cake. Parchment paper helps with easy removal. Mixing bowls, a whisk, and a spatula are must-haves for mixing and spreading. Using the right ingredients and equipment sets you up for success. For the full recipe, check out the details above. With these essentials in hand, you're ready to create an amazing pumpkin roll! 1. Preheat your oven to 375°F (190°C). Grab your jelly roll pan and line it with parchment paper. Make sure to leave some paper hanging over the edges. This helps when you take the cake out later. 2. In a big bowl, whisk together the canned pumpkin puree, granulated sugar, eggs, and vanilla extract. Mix until everything is smooth and well combined. This is where the magic begins! 3. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These dry ingredients add flavor and texture. Slowly mix the dry ingredients into the wet pumpkin mix. Stir gently until just blended. Overmixing can ruin the fluffiness! 1. Pour the batter into your prepared jelly roll pan. Spread it evenly with a spatula so it bakes nicely. 2. Bake the cake for 12-15 minutes. Check for doneness by gently pressing the center. It should spring back when touched. If not, give it a couple more minutes. 1. While the cake bakes, prepare a clean kitchen towel. Dust it generously with powdered sugar. This prevents sticking and adds sweetness. 2. Once the cake is done, take it out of the oven. Quickly invert the cake onto the powdered sugar-dusted towel. Peel off the parchment paper gently. Starting at one end, roll the cake and towel together tightly. This helps shape it without cracking. Let it cool completely in this rolled state. 1. In a medium bowl, beat together the softened cream cheese, powdered sugar, unsalted butter, lemon juice, and vanilla extract. Mix until creamy and smooth. This filling is rich and adds a lot of flavor! 2. Once the cake has cooled, unroll it carefully. Remove the towel. Spread the cream cheese mixture evenly across the surface of the cake. 3. Carefully re-roll the cake without the towel, starting from one of the short ends. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving. This helps it hold its shape. 4. Slice into 1-inch pieces and serve. Enjoy this delightful treat! For the full recipe, check out the details above. When making your pumpkin roll, avoid overmixing the batter. Overmixing can lead to a tough cake. Mix just until combined for a soft texture. Another mistake is not dusting the towel with enough powdered sugar. This helps prevent sticking. A generous layer of sugar keeps your roll intact. It’s key to ensure the cake is cooled properly. If it’s still warm, it may crack. Let it cool completely in the rolled state. Also, consider using parchment paper versus a towel for rolling. Parchment can make it easier to lift the cake without tearing. For a beautiful finish, dust the top of the roll with powdered sugar. This adds sweetness and looks great. You can also serve the roll on a decorative platter. A sprinkle of cinnamon adds a festive touch and enhances the flavor. Enjoy your pumpkin roll at gatherings or cozy family dinners! {{image_2}} You can make your pumpkin roll even more exciting. Try adding chocolate chips or nuts for extra texture. Chocolate chips bring a lovely sweetness. Nuts add a nice crunch. Swap out some spices to create unique flavors. For example, use cardamom instead of cinnamon. This change will give your roll a warm, exotic taste. You can also try adding a hint of allspice or cloves. These spices pair well with pumpkin and add depth. If you need gluten-free options, use almond flour or a gluten-free blend instead of all-purpose flour. This change works very well and keeps the roll moist. For vegan versions, replace the eggs with flaxseed meal mixed with water. Use dairy-free cream cheese for the filling. You can also swap out the butter with coconut oil. These options keep the richness while making the dessert plant-based. You can get creative with the filling. Instead of the classic cream cheese, try flavored cream cheese. Options like maple or cinnamon cream cheese add a nice twist. Another fun idea is to use fruit preserves. Raspberry or apricot preserves give a fruity burst. Spread them over the cake before rolling for a surprise in every slice. For the full recipe, check out the Spiced Pumpkin Roll Delight. To keep your pumpkin roll fresh, store any leftovers in the fridge. Wrap the roll tightly in plastic wrap. This keeps it moist and tasty. If you want to save some for later, freezing is a great option. Slice the roll into individual pieces before freezing. Place the slices in an airtight container or wrap them in plastic wrap. When you want to enjoy a slice, take it out and let it thaw in the fridge for a few hours. You can also microwave it for a few seconds if you're in a rush. The pumpkin roll stays fresh in the fridge for about 4 to 5 days. If frozen, it can last for about 2 to 3 months. Check for signs of spoilage before eating. Look for any mold or an off smell. If it looks dry or has changed color, it’s best to throw it away. Always trust your senses to ensure you're enjoying a safe treat! To fix a cracked pumpkin roll, you can try a few tricks. First, bake the roll at the right temperature. If your oven runs hot, consider reducing the heat slightly. A lower temperature helps the cake rise evenly and prevents cracks. When rolling, use a damp towel to keep the cake moist. This way, it stays soft and more pliable. If a crack still occurs, don’t worry! You can cover it with frosting. Yes, you can make this pumpkin roll ahead of time. Bake your roll and let it cool completely. Then, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Just be sure to wrap it well to prevent freezer burn. Thaw it in the fridge overnight before serving. To slice a pumpkin roll cleanly, use a sharp serrated knife. Start at one end and cut gently. Avoid pressing down too hard, as this squishes the roll. If you find it hard to cut, try warming the knife under hot water. Dry it off and then slice. This helps create nice, even pieces. Yes, you can use fresh pumpkin instead of canned. Start by cooking your pumpkin. Cut it in half, scoop out the seeds, and roast it until tender. Once cooled, mash or blend it until smooth. Use this fresh puree in your recipe just like you would the canned version. Keep in mind that fresh pumpkin may have more moisture, so adjust your flour slightly if needed. Making a pumpkin roll requires simple steps and key ingredients. You learned how to prepare, bake, and roll it without cracking. I shared tips to avoid mistakes and suggested fun variations. Lastly, storing your pumpkin roll keeps it fresh longer. Now, you can impress friends and family with this delicious treat. Enjoy making your pumpkin roll, and don't hesitate to get creative! Happy baking!$

Indulge in the ultimate Spiced Pumpkin Roll Delight this fall! This delectable dessert combines creamy cream cheese frosting with a moist pumpkin cake, spiced perfectly for the season. With simple ingredients and easy steps, this recipe is a must-try for any gathering. Discover how to impress your friends and family with this cozy treat. Click through to explore the full recipe and make this festive delight today!

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Ingredients

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 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 salt

4 large eggs

1 teaspoon vanilla extract

1 1/2 cups cream cheese, softened

1 cup powdered sugar

1/4 cup unsalted butter, softened

1 teaspoon lemon juice

1 teaspoon vanilla extract for frosting

Instructions

Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, and vanilla extract until smooth.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake is set and springs back when touched.

While it’s baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Once baked, remove the cake from the oven and immediately invert it onto the prepared kitchen towel. Peel off the parchment paper gently. Starting from one end, roll the cake and towel together tightly. Allow it to cool completely in this rolled state.

In a medium bowl, beat together the softened cream cheese, powdered sugar, unsalted butter, lemon juice, and vanilla extract until creamy and smooth.

Once the cake has cooled, unroll it carefully and remove the towel. Spread the cream cheese mixture evenly across the surface of the cake.

Carefully re-roll the cake without the towel, starting from one of the short ends. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.

Slice into 1-inch pieces and serve chilled or at room temperature.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 10-12

- Presentation Tips: Dust the top of the roll with additional powdered sugar before slicing, and serve on a decorative platter with a sprinkle of cinnamon for a festive touch.