pumpkin rolls

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:

1. 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.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a separate large bowl, beat the eggs and granulated sugar together until thick and pale, about 2 minutes.
4. Add the canned pumpkin puree and vanilla extract to the egg mixture. Mix until well combined.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Be gentle to avoid overmixing.
6. Pour the pumpkin cake batter into the prepared jelly roll pan and spread it evenly.
7. 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.
8. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
9. When the cake is done, immediately turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper.
10. 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.
11. 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.
12. Once the cake has cooled, carefully unroll it from the towel.
13. Spread the cream cheese filling evenly over the unrolled cake.
14. Carefully re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
15. Cover the pumpkin roll with plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up the filling.
16. Before serving, dust the pumpkin roll with powdered sugar for a finishing touch.
17. Slice and serve your delicious pumpkin roll. Enjoy!

Pumpkin rolls make a wonderful dessert for autumn gatherings and holiday celebrations.