Pumpkin Roll
Pumpkin Roll

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin roll. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pumpkin Roll is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Pumpkin Roll is something that I’ve loved my entire life. They’re nice and they look wonderful.

This is the easiest pumpkin roll recipe I've ever made. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. In the fall, it's called the pumpkin roll.

To get started with this particular recipe, we have to first prepare a few components. You can cook pumpkin roll using 19 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Roll:
  1. Get Cake Ingredients:
  2. Make ready 3/4 cup all purpose flour
  3. Take 1/2 tsp. baking powder
  4. Prepare 1/2 tsp. baking soda
  5. Make ready 1 tsp. ground cinnamon
  6. Get 1/2 tsp. ground ginger
  7. Make ready 1/4 tsp. ground nutmeg
  8. Make ready 1/4 tsp. ground cloves
  9. Make ready 1/4 tsp. salt
  10. Get 3 large eggs
  11. Make ready 1 tsp. vanilla extract
  12. Take 1 cup granulated sugar
  13. Make ready 2/3 cup pumpkin puree
  14. Prepare Filling Ingredients:
  15. Take 1 (8 oz.) cream cheese, at room temperature
  16. Get 1 cup powdered sugar, sifted
  17. Prepare 6 tbsp. unsalted butter, softened to room temperature
  18. Prepare 1 tsp. vanilla extract
  19. Prepare Additional powdered sugar, for dusting at the end

Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting. A pumpkin roll will last up to three days in the refrigerator. Wrap the pumpkin roll tightly in plastic when storing.

Instructions to make Pumpkin Roll:
  1. 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.
  2. 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.
  3. 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.
  4. 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!).
  5. Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
  6. 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.
  7. 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.
  8. Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
  9. 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.
  10. 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.
  11. Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.

Can I freeze a pumpkin roll? A pumpkin roll can be frozen for at least a month. When ready to use, thaw for about an hour before cutting. Pumpkin Roll Ingredients: All-purpose flour - standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.; Baking soda and baking powder - these leavening agents help the cake rise. Just make sure they haven't expired for best results.

So that is going to wrap it up with this exceptional food pumpkin roll recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!