SAEDNEWS: In this article, you will learn how to prepare the best pumpkin roll recipe. Pumpkin roll is a delicious autumn dessert made with a soft pumpkin cake and a creamy cream cheese filling. This easy and eye-catching sweet treat, with the warm flavors of spices and a delicate texture, is an ideal choice for parties and special occasions.
According to SAEDNEWS, This is truly the best pumpkin roll in the world! A soft and moist pumpkin cake filled with a sweet and creamy cream cheese filling and finished with a dusting of powdered sugar, it is pure autumn magic. The best part? It is surprisingly easy to make.
No Cracks: Say goodbye to the troublesome kitchen towel method. With the parchment paper technique, this roll comes out easily, rolls smoothly, and slices beautifully.
Perfect Texture: Rolling the cake while it is still warm helps set its curved shape, while chilling it keeps the structure intact. My timing tricks ensure that the cake stays fluffy and never becomes dry.
Professional Secrets: From using pure pumpkin puree (not pumpkin pie filling) to choosing the right pan size, everything has been tested so you can skip the trial and error.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. If you are using homemade puree, squeeze it through a clean cloth to remove excess moisture.
Spices: If desired, you can replace the spices with 2 teaspoons of pumpkin pie spice.
Ingredient | Amount |
|---|---|
Large eggs | 3 |
White sugar | 1 cup |
Pumpkin puree | ⅔ cup |
Vanilla extract | 1 teaspoon |
Ground cinnamon | 1 teaspoon |
Ground nutmeg | ¼ teaspoon |
Ground cloves | ¼ teaspoon |
All-purpose flour | ¾ cup |
Baking powder | 1 tablespoon |
Salt | ½ teaspoon |
Ingredient | Amount |
|---|---|
Softened cream cheese | 1 package (225 grams) |
Softened salted butter | 3 tablespoons |
Powdered sugar | 1 cup (plus extra for decoration) |
Vanilla extract | ½ teaspoon |
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Line a 25 × 38 × 2.5 centimeter jelly roll pan with parchment paper, leaving about 2.5 centimeters of paper hanging over two sides. Lightly grease the parchment paper with non-stick cooking spray and set aside.
In a large bowl, beat 3 large eggs, 1 cup of white sugar, ⅔ cup of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of cloves with a hand mixer until the mixture is completely smooth.
In a separate bowl, combine ¾ cup of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Add the flour mixture to the egg mixture and mix just until combined, making sure no streaks of flour remain.
Spread the batter evenly into the prepared pan. Bake for 13 to 16 minutes, until the center of the cake springs back when gently pressed.
Remove the pan from the oven and let it cool for a few minutes until it is cool enough to handle. Using the parchment paper, lift the cake out of the pan and gently roll it from the short side, keeping the parchment paper inside the roll. Place the rolled cake on a wire rack and allow it to cool completely.
While the cake is cooling, place 1 package (225 grams) of softened cream cheese, 3 tablespoons of softened salted butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla extract in a large bowl. Beat with a hand mixer until smooth and well combined.
Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about 0.6 centimeters of space around the edges. Roll the cake tightly from the short side while gently removing the parchment paper.
Refrigerate the cake for at least 1 hour, then decorate with powdered sugar and serve.
If this is your first time making a cake roll, don’t worry, I’m here to guide you. Pay close attention to the recipe instructions and follow these helpful tips.
• Pan Size: A 25 × 38 centimeter jelly roll pan is ideal, but a 30 × 43 centimeter pan will also work. Just reduce the baking time by 2 to 3 minutes.
• Filling: Avoid adding too much filling. Leave a 0.6 to 1.2 centimeter border around the edges to prevent the filling from spilling out.
• Rolling: Wrap the cake tightly using parchment paper, but do not roll it so firmly that it cracks. Carefully remove the parchment paper to keep the roll neat and clean.
• Cooling Before Slicing: Refrigerate the cake for at least 1 hour (or overnight) to get clean and even slices. Use a sharp knife or unflavored dental floss for cutting.
• Make Ahead: Store the rolled cake (without filling) in the refrigerator for up to 2 days, then bring it to room temperature before filling. Alternatively, prepare the cake completely with the filling and store it in the refrigerator for up to 4 days. Always wrap it well with plastic wrap.
• Storage: Wrap the cake in plastic wrap and keep it in the refrigerator for up to 5 days.
• Freezing: It is best to freeze the fully prepared cake. Wrap the cooled cake in several layers of plastic wrap and aluminum foil, then place it in a freezer bag. It can be frozen for up to 3 months. To use, thaw it overnight in the refrigerator. You can also wrap individual slices and freeze them for up to 3 months.
