Pumpkin rolls are a delightful dessert that’s perfect for the fall season and Thanksgiving. These sweet treats consist of a pumpkin-spiced cake rolled up with a cream cheese filling. Here’s a basic recipe for making pumpkin rolls:
Ingredients:
For the Pumpkin Cake:
- 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 ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on both of the shorter sides for easy rolling.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate large bowl, beat the eggs and granulated sugar together until thick and pale, about 2 minutes.
- Add the canned pumpkin puree and vanilla extract to the egg mixture. Mix until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be gentle to avoid overmixing.
- Pour the pumpkin cake batter into the prepared jelly roll pan and spread it evenly.
- Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
- When the cake is done, immediately turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, gently roll the cake and towel together into a log shape. Place it seam-side down and let it cool completely on a wire rack.
- While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Once the cake has cooled, carefully unroll it from the towel.
- Spread the cream cheese filling evenly over the unrolled cake.
- Carefully re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
- Cover the pumpkin roll with plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up the filling.
- Before serving, dust the pumpkin roll with powdered sugar for a finishing touch.
- Slice and serve your delicious pumpkin roll. Enjoy!
Pumpkin rolls make a wonderful dessert for autumn gatherings and holiday celebrations.
