Pumpkin Roll
This classic Pumpkin Roll is a delightful fall dessert! It features a soft and tender pumpkin cake filled with creamy cream cheese, rolled, chilled, and sliced into an eye-catching dessert. In this guide, you’ll discover everything you need to create this simple yet impressive, beautifully swirled treat!
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Homemade Pumpkin Roll
There’s an undeniable charm in the combination of sweetened pumpkin, cozy autumn spices, and cheesecake-like richness all coming together in a single, irresistible dessert. It truly feels like a dream come true!
In this classic Libby’s pumpkin roll recipe with a few tweaks, like adding extra spices and opting for parchment paper instead of the powdered sugar towel method, you’re making it more convenient and avoiding the mess. And yes, you’re right; traditional wax paper isn’t meant for baking at high temperatures. Parchment paper is a safer and more commonly used choice for lining baking sheets and pans.
Enjoy baking and savoring this delightful pumpkin roll!
This is an Easy to easy-to-make recipe!
Indeed, making a pumpkin roll might appear intimidating at first, but it’s not much more challenging than baking any other cake. The key is to use the right-sized pan, ensure a non-stick surface, and roll the cake while it’s still warm to prevent tearing and allow it to hold its curled shape as it cools.
The waiting can be the toughest part, but the patience pays off for a perfectly presented dessert. And your advice to make two and keep one in the freezer for a rainy day is a fantastic idea! Fall is the perfect season for enjoying delightful treats like this one.
Ingredients for Pumpkin Roll:
1. All-purpose flour: Standard all-purpose flour works best for this recipe. Avoid using cake flour, bread flour, or wheat flour.
2. Baking soda and baking powder: These leavening agents are essential for helping the cake rise. Ensure they haven’t expired for optimal results.
3. Cinnamon, nutmeg, ginger, and cloves: These classic pumpkin spices are crucial for flavor. Alternatively, you can use 2 tsp of pumpkin pie spice if you prefer.
4. Salt: This ingredient prevents the cake from tasting bland. Use fine table salt or sea salt.
5. Eggs: Room temperature eggs work best to bind the ingredients together, create a smoother cake batter, facilitate even spreading, and promote better and more even rising.
6. Granulated sugar: This sweetens the cake and contributes to its tenderness. It’s not recommended to adjust the amount.
7. Canned pumpkin: Avoid canned pumpkin pie mix, as it contains added sweeteners and spices. Opt for Libby’s brand for the most consistent consistency and flavor. Fresh pumpkin is also suitable, but if using refrigerated leftover pumpkin, bring it to room temperature first.
8. Vanilla extract: Real vanilla extract is preferred over imitation for the best flavor. Add it to both the cake and filling for that extra touch of deliciousness.
**Storage:**
Store the pumpkin roll cake in the refrigerator. For a more tender texture, allow the slices to rest at room temperature briefly before serving, about 15-20 minutes.
**How Long Will It Keep:**
This pumpkin roll should remain fresh when refrigerated for up to 4 days.
**Freezing:**
Yes, you can freeze a pumpkin roll cake. Wrap it in parchment paper and place it in an airtight container in the freezer for up to 2 months. To thaw, leave it in the refrigerator overnight.
**Gluten-Free Option:**
Certainly! Substitute a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur for the all-purpose flour. Ensure that other ingredients are also certified gluten-free.
**Adding Nuts:**
Absolutely. Sprinkle 1 cup of small chopped pecans or walnuts evenly over the cake batter before baking. After removing it from the oven, invert it onto a new lightly greased sheet of parchment paper before rolling. This way, the nuts will be on the exterior of the cake, resulting in a better presentation.
**Tips for the Best Pumpkin Roll:**
1. Don’t skip using parchment paper or greasing. A good non-stick surface is crucial when making a cake roll.
2. Whip the eggs (with the sugar) to incorporate air, which helps the cake rise higher.
3. Use room temperature ingredients, as they bind better and promote better rising.
4. Freeze the cream cheese filling briefly for a firmer consistency that won’t ooze and run out the sides of the cake.
5. Don’t skip the cooling and chilling times. If you frost the cake while it’s warm, it will melt and become messy. Skipping the chill time after filling will result in less clean slices.
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