Description
Silky pumpkin roll dances with creamy cream cheese filling, promising autumn’s warmest embrace. Sweet spices and delicate cake roll combine for a comforting dessert you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2/3 Cup pumpkin puree
- 3 Large eggs
- 1 Cup granulated sugar
- 3/4 Cup all-purpose flour
Spices and Seasonings:
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
Toppings and Garnish:
- 1 Cup pecans (roughly chopped)
- 1/4 Cup powdered sugar
Instructions
- Prepare the oven by heating to 375°F and line a 15×10 baking sheet with parchment paper, ensuring even coverage.
- Whisk eggs and granulated sugar in a large bowl until thoroughly blended, then incorporate pumpkin purée and vanilla extract, mixing until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves, creating a uniform dry mixture.
- Gently fold dry ingredients into wet ingredients, stirring until a consistent batter forms without overmixing.
- Carefully spread batter across prepared pan, distributing evenly and sprinkling chopped pecans over the surface.
- Bake for 13-15 minutes, checking doneness with a toothpick that should emerge clean; avoid overbaking to maintain rollability.
- While cake bakes, prepare cream cheese filling by beating softened cream cheese and butter until creamy and well-integrated.
- Gradually incorporate powdered sugar and vanilla extract into the cream cheese mixture, stirring until smooth and uniform.
- Dust a clean countertop with powdered sugar and lay a large cheesecloth or tea towel over the surface, lightly coating the cloth with additional sugar.
- Immediately after baking, carefully invert the cake onto the prepared cloth, using the edge to assist in rolling the cake lengthwise.
- Allow the rolled cake to cool completely at room temperature, maintaining its cylindrical shape.
- Gently unroll the cooled cake and spread cream cheese filling evenly across the surface, sprinkling finely chopped pecans over the frosting.
- Carefully re-roll the cake, ensuring a tight but gentle wrap, and refrigerate for 1-2 hours to set the filling.
- Before serving, dust the exterior with powdered sugar and slice into elegant portions.
Notes
- Roll the cake while it’s still warm to prevent cracking, which helps create a flexible and smooth texture.
- Use freshly ground spices for a more vibrant and intense flavor profile in the cake.
- Always line the baking sheet with parchment paper to ensure easy cake removal and prevent sticking.
- When spreading batter, aim for an even, thin layer to guarantee uniform baking and easy rolling.
- Chill the cream cheese and butter before mixing to achieve a smoother, more stable frosting consistency.
- Dust the towel and counter generously with powdered sugar to prevent the delicate cake from sticking during rolling.
- Allow the cake to cool completely before adding frosting to prevent melting and maintain structural integrity.
- Store the pumpkin roll in the refrigerator for up to 3-4 days, wrapped tightly in plastic wrap to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 180
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg