Introduction
Pumpkin rolls with cream cheese frosting are a delightful and festive treat that captures the essence of autumn in a delicious way. This dessert is perfect for gatherings, potlucks, or holiday celebrations, offering a moist and flavorful pumpkin sponge rolled with a rich cream cheese filling. Whether enjoyed as a dessert or a sweet snack, this pumpkin roll is sure to impress your family and friends.
Detailed Ingredients with measures
100g all-purpose flour
200g granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
3 large eggs
250g canned pumpkin puree
1 tsp vanilla extract
100g powdered sugar (for dusting)
**For the Cream Cheese Frosting:**
225g cream cheese, softened
60g unsalted butter, softened
200g powdered sugar
1 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including cooling and chilling)
Yield: 8-10 servings
To prepare this delectable pumpkin roll, start by preheating your oven and preparing the baking pan. Mix the dry and wet ingredients separately before combining them to create a smooth batter. Bake until set, and then cool the cake while rolling it in a towel. After making the cream cheese frosting, spread it over the cooled cake and roll it back up. Finally, refrigerate for a while before slicing. Dust with powdered sugar before serving, and enjoy this delightful autumn treat!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C. Prepare a jelly roll pan (25×38 cm) by lining it with parchment paper and lightly greasing it.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together 100g of all-purpose flour, 200g of granulated sugar, 1 tsp of baking soda, 2 tsp of ground cinnamon, and ½ tsp of salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat 3 large eggs, 250g of canned pumpkin puree, and 1 tsp of vanilla extract together until the mixture is well combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Mix until the batter is smooth and homogenous.
Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13-15 minutes, or until the cake is set.
Step 6: Prepare for Rolling
Immediately after removing the cake from the oven, carefully flip it onto a clean kitchen towel that has been dusted with powdered sugar. Gently remove the parchment paper from the cake.
Step 7: Roll the Cake
Starting from the short side of the towel, roll the cake up along with the towel. Once rolled, allow the cake to cool completely while wrapped in the towel.
Step 8: Make the Cream Cheese Frosting
In a mixing bowl, beat together 225g of softened cream cheese, 60g of softened unsalted butter, 200g of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.
Step 9: Unroll and Frost the Cake
Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the surface of the cake.
Step 10: Roll the Cake Again
Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
Step 11: Serve the Cake
Before serving, dust the pumpkin roll with additional powdered sugar for presentation.
Notes
Storage
Store any leftovers in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days.
Serving Suggestions
This pumpkin roll pairs wonderfully with a cup of coffee or tea, making it an ideal treat for autumn gatherings.
Tips for Rolling
When rolling the cake, remember to be gentle to avoid cracking. It helps to roll it tightly but not too tightly, allowing it to maintain its shape.
Variations
For a twist, consider adding chopped nuts or chocolate chips to the cream cheese frosting or the cake batter.
Storage Instructions
Refrigeration
Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. This helps maintain the moisture and flavor of the cake and frosting.
Freezing
For longer storage, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 3 months. To serve, thaw in the refrigerator overnight before unwrapping and slicing.
Serving Suggestions
Serve slices of pumpkin roll dusted with powdered sugar on a festive plate for an enticing presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. For an autumn-themed gathering, consider serving it alongside spiced apple cider or coffee.
Nutritional Information
Per serving (approximately) based on 10 servings:
– Calories: 260
– Total Fat: 12g
– Saturated Fat: 7g
– Cholesterol: 65mg
– Sodium: 220mg
– Total Carbohydrates: 37g
– Dietary Fiber: 1g
– Sugars: 22g
– Protein: 4g
Note: Nutritional values may vary based on preparation methods and specific ingredient brands used.
Ingredient Substitutions
Flour
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Sugar
You can use coconut sugar or a sugar substitute to make the recipe lower in calories.
Pumpkin Puree
If canned pumpkin puree isn’t available, you can make your own by roasting fresh pumpkin and pureeing it until smooth.
Cream Cheese
For a dairy-free option, use a vegan cream cheese substitute available in most grocery stores.
Butter
Replace unsalted butter with coconut oil or a plant-based butter alternative for a dairy-free version.
Cook techniques
1. Whisking
Whisk together the dry ingredients to ensure they are evenly distributed and to incorporate air for a lighter texture.
2. Beating
Beat the wet ingredients thoroughly to create a smooth mixture and to incorporate air, which helps in making the cake fluffy.
3. Folding
Gradually fold the dry ingredients into the wet mixture to combine without overmixing, which can lead to a dense cake.
4. Rolling
Carefully roll the baked cake using a kitchen towel to form a roll shape while it is still warm, which prevents cracking as it cools.
5. Chilling
Refrigerate the rolled cake after filling it with frosting to set the shape and enhance the flavors.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and blended until smooth to achieve the right consistency.
How do I store leftover pumpkin roll?
Store leftover pumpkin roll in an airtight container in the refrigerator for up to 4-5 days.
Can I freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
What can I use instead of cream cheese frosting?
You can substitute with whipped cream, buttercream, or a vegan frosting if you prefer a different flavor or texture.
Why did my pumpkin roll crack?
Cracking can occur if the cake is overbaked or if it is not rolled while still warm. Make sure to roll it gently and keep an eye on the baking time.
Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to adjust the amount as needed.
Conclusion
The pumpkin roll with cream cheese frosting is a delectable treat that captures the essence of autumn. Its moist, spiced pumpkin cake rolled with a creamy, tangy frosting makes it a perfect dessert for gatherings and celebrations. Whether enjoyed with a cup of coffee or served at holiday parties, this dessert is sure to delight guests and create lasting memories.
More recipes suggestions and combination
Pumpkin Spice Latte
Pair your pumpkin roll with a homemade pumpkin spice latte, featuring espresso, steamed milk, and warm spices for a cozy beverage.
Cream Cheese Swirled Pumpkin Bread
Make a pumpkin bread that incorporates a swirl of cream cheese throughout for a delightful breakfast or snack option.
Spiced Pumpkin Muffins
Create individual servings with pumpkin muffins, spiced with cinnamon and nutmeg, and topped with a cream cheese frosting.
Pumpkin Cheesecake Bars
Try making pumpkin cheesecake bars, which combine the flavors of pumpkin and cream cheese in a rich, creamy dessert.
Pumpkin Pudding Dessert Cups
Layer pumpkin pudding mixed with whipped cream and crushed ginger snaps in dessert cups for a delightful individual treat.
Pumpkin Pancakes
Use pumpkin puree to make fluffy pancakes, served with a dollop of cream cheese frosting as a decadent breakfast option.
Gingersnap Cookies with Pumpkin Cream Cheese Filling
Bake gingersnap cookies and sandwich them with a pumpkin-infused cream cheese filling for a flavorful cookie experience.