Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin roll. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pumpkin Roll is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Pumpkin Roll is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook pumpkin roll using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Roll:
- Make ready Cake Ingredients:
- Make ready all purpose flour
- Get baking powder
- Make ready baking soda
- Make ready ground cinnamon
- Get ground ginger
- Take ground nutmeg
- Get ground cloves
- Get salt
- Make ready large eggs
- Prepare vanilla extract
- Get granulated sugar
- Make ready pumpkin puree
- Take Filling Ingredients:
- Get cream cheese, at room temperature
- Get powdered sugar, sifted
- Get unsalted butter, softened to room temperature
- Prepare vanilla extract
- Get Additional powdered sugar, for dusting at the end
Instructions to make Pumpkin Roll:
- To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
- In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
- Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan.
- Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!).
- Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
- To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it.
- Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3/4 inch border on all sides.
- Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight.
- When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve.
- Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.
So that’s going to wrap it up for this exceptional food pumpkin roll recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
