# Pumpkin Roll Recipe
Prep time: 20 minutes
Bake time: 15 minutes
Total time: 1 hour
Servings: 10 slices
## Introduction
Warm up to the sweet sensation of fall with this delicious Pumpkin Roll. Filled with a rich cream cheese center, this treat is perfect to share during the festive fall season.
## Why Make This Recipe
Are you an enthusiast of seasonally inspired dishes? Then the Pumpkin Roll is a must-try. The filling delight of cream cheese complements the fall flavors of pumpkin, making this dessert a hit for fall gatherings and a wonderful treat to surprise your loved ones.
## How to Make Pumpkin Roll
### Ingredients:
**For the Cake:**
– 3/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
**For the Filling:**
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
### Directions:
1. Heat oven to 375°F (190°C) and prepare a 15×10-inch jelly roll pan by lining with parchment paper and lightly greasing.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. Thoroughly beat eggs and sugar in a separate bowl until consistency thickens. Then mix in the pumpkin and vanilla extract, and gently fold in the dry ingredients.
4. Evenly spread the batter onto the prepared pan and bake for about 13-15 minutes. Test doneness by the returning spring of the cake’s surface when touched.
5. Immediately after removing from the oven, transfer the cake to a clean kitchen towel coated in powdered sugar. Gently peel off the parchment paper and starting from the narrow end, roll the cake up in the towel. Let it cool completely.
6. For the filling, whip together cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
7. After the cake has cooled, unroll it gently, uniformly spread the filling, and then re-roll it without the towel.
8. Wrap the roll in plastic wrap and leave it in the refrigerator for at least an hour before serving. Sprinkle with additional powdered sugar, if desired, before serving.
## How to Serve Pumpkin Roll
Serve your Pumpkin Roll sliced, showcasing its beautiful spirals. A dusting of powdered sugar over top adds an extra touch of sweetness and visibly enhances the roll’s texture. Accompany the cake with a hot drink like coffee or tea to make the experience even more delightful.
## How to Store Pumpkin Roll
Wrap the roll in plastic wrap and store in the refrigerator. If you want to save it for later, it can be safely stored in the fridge for up to one week. If you need to store it for a longer period, this Pumpkin Roll is freezer friendly; wrap it in plastic wrap, then again in aluminum foil. It can be stored in the freezer for up to three months.
## Tips to Make Pumpkin Roll
– Make sure you coat your towel with enough powdered sugar to prevent the cake from sticking when you roll it.
– Be patient and let the cake completely cool before applying the filling. This saves it from melting into the cake.
## Variation
For a unique twist to the recipe, you could add chopped pecan nuts to the cream cheese filling, giving it an extra layer of texture.
## FAQs
### Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you prefer to use fresh ingredients, you can definitely substitute canned pumpkin puree with a homemade one. Just make sure the texture is fine enough for your cake.
### What if I don’t have a jelly roll pan?
No worries! If a jelly roll pan is not available, another shallow baking dish or a rimmed baking sheet could work. The key is to watch the cake because the baking time might vary depending on the dish used.
### What can I use instead of cream cheese for the filling?
If cream cheese isn’t your thing, there are other options you can use for your Pumpkin Roll filling. You could replace it with mascarpone cheese or a whipped mixture of heavy cream and sugar for a different flavor profile.