Pumpkin Roll at home
- Yield 10
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Pumpkin Roll at home is a dessert recipe on Avoteb. The yield on the card is 10. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (*or see below for substitution)
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
- powdered sugar, for dusting
- 1 (8 ounce) brick cream cheese, softened to cool room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened to cool room temperature
- 1 teaspoon vanilla extract
Method
Prepare the oven and pan. Warm oven to 375°F. Line a 10 x 15-inch jelly roll pan with parchment paper, leaving about 1 inch of parchment extending above both of the long sides of the pan so that you can easily lift out the cake after baking. If needed, lightly mist the pan with water first to help the parchment stay in place. You can also lightly coat the top of the parchment with cooking spray for easier release, although this is skippable.
Stir the dry ingredients. Beat the flour, baking powder, baking soda, pumpkin pie spice and salt together in a medium bowl until evenly combined. Keep nearby.
Beat the eggs and sugar. Tip in the eggs and granulated sugar to a large mixing bowl. Using an electric hand mixer or stand mixer, beat on medium-high speed for 4 to 5 minutes, until the mixture is pale, thick and fluffy. Tip in the vanilla and pumpkin purée and mix on low speed until just combined.
Finish the batter. Tip in the flour mixture and gently fold it into the pumpkin mixture with a rubber spatula until just combined, taking care not to overmix.
Roast Spread the batter evenly in the prepared pan, making sure it reaches all four corners. Roast for 13 to 15 minutes, or until the top of the cake springs back lightly when touched.
Roll the cake. Working immediately while the cake is still hot, carefully lift the cake out of the pan using the edges of the parchment paper and move it to a flat, heat-safe surface. Starting at one of the short ends, slowly and carefully roll the cake and parchment paper together into a tight roll. Move the rolled cake to a wire rack seam-side-down and let it cool completely to room temperature.
Stir the filling. Using an electric mixer, beat the cream cheese, powdered sugar, butter and vanilla together until smooth and creamy. If the filling seems too soft, refrigerate it briefly until it reaches a sturdy, spreadable consistency. Refrigerate until ready to use.
Unroll the cake. Once the cake has completely cooled, move it to a flat surface and gently unroll it until mostly flat. It is fine if the ends remain slightly curled.
Tip in the filling. Spread the cream cheese filling evenly over the cake, leaving approximately a 3/4-inch border around all sides.
Re-roll. Starting at the same short end, carefully roll the cake back up, gently peeling away and discarding the parchment paper as you go.
Chill. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
Plate Unwrap the pumpkin roll and move it to a serving platter. Dust lightly with powdered sugar, if desired. For prettier ends, slice about 1/2 inch from each end of the roll, then cut into slices and serve.
Kitchen notes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
