The World's Best Pumpkin Roll Recipe
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The World’s Best Pumpkin Roll Recipe

Welcome to our comprehensive guide on preparing “The World’s Best Pumpkin Roll Recipe”! If you’re looking for a delicious dessert that embodies the essence of fall, look no further.

Our tried-and-true recipe offers a delicious, flavorful pumpkin cake rolled with a creamy, luscious filling that will make your taste buds sing with joy. Whether you’re an experienced baker or a beginner in the kitchen, our step-by-step instructions will walk you through the process, resulting in a picture-perfect pumpkin roll every time.

Prepare to amaze your family and friends with this tempting treat, which is ideal for holiday parties, potlucks, or simply enjoying a cozy evening at home. Let’s dig in and learn how to make the pumpkin roll of your dreams!

Ingredients:

For the cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon lemon juice

For the filling:

  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

For dusting:

  • Powdered sugar, for dusting

Instructions:

Turn the oven on to 375°F, or 190°C. Line a 15 x 10 x 1 inch baking pan with parchment paper, coat the paper with oil, and repeat the process. After shaking off extra flour, dust the parchment paper.

Sift the flour, baking soda, baking powder, cinnamon, cloves, and salt in a small basin. Put aside.

To make the eggs thick and pale, beat them on high speed for about five minutes in a big mixing basin filled with granulated sugar.

Add the pumpkin and lemon juice, stirring until thoroughly mixed.

Fold in the dry ingredients little by little until just mixed.

Evenly spread the batter into the pan that has been ready.

Bake for 12 to 15 minutes, or until a light touch causes the cake to bounce back.

As soon as possible, release the cake’s edges from the pan and place it onto a fresh kitchen towel that has been sprinkled with powdered sugar.

Peel off the parchment paper carefully. Together, wrap up the cake and towel, beginning with the short side. To cool fully, place seam side down on a wire rack.

FAQs:

1. How do I prevent my pumpkin roll from cracking? To prevent cracking, make sure to roll your pumpkin cake while it’s still warm from the oven. Use a clean kitchen towel dusted with powdered sugar to gently roll it up, then let it cool completely before adding the filling. This helps the cake maintain its shape and flexibility, reducing the chances of unsightly cracks.

2. Can I make this pumpkin roll ahead of time? Yes, you can! In fact, making the pumpkin roll a day in advance can enhance its flavor and texture. Simply wrap the assembled roll tightly in plastic wrap and refrigerate until ready to serve. Before serving, dust with powdered sugar for a beautiful finishing touch.

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