Pumpkin Roll Recipe
Fall is here, and what better way to celebrate the season than with a delicious Pumpkin Roll? This classic dessert is sure to impress your family and friends, and it’s easier to make than you think!
Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 1 cup chopped walnuts (optional)
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 375°F and grease a 15x10x1-inch baking pan. Line the pan with parchment paper and grease the paper.
- In a small bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat the eggs on high speed for 3 minutes. Gradually add the granulated sugar, pumpkin, and lemon juice, beating well after each addition.
- Stir in the dry ingredients until well combined. Spread the batter evenly into the prepared pan and sprinkle with walnuts if desired.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll up the cake in the towel, starting with a short side.
- Cool the cake completely on a wire rack. Unroll the cake and spread the cream cheese filling over the cake to within 1/2 inch of the edges. Roll up the cake again, without the towel. Cover and refrigerate until serving.
Popular questions:
- Q: Can I use fresh pumpkin instead of canned pumpkin?
- Q: Can I omit the walnuts from the recipe?
- Q: How long can I store the Pumpkin Roll?
A: Yes, you can use fresh pumpkin, just make sure to cook and puree it before adding to the recipe.
A: Yes, the walnuts are optional and can be omitted if desired.
A: The Pumpkin Roll can be stored in the refrigerator for up to 3 days.
Helpful tips:
- For extra flavor, add a tablespoon of pumpkin pie spice to the batter.
- If you don’t have parchment paper, you can grease the pan and dust it with flour instead.
- Make sure to roll the cake tightly to prevent cracking.
Expert Secrets:
- To make the cream cheese filling extra smooth, make sure the cream cheese is at room temperature before mixing.
- Add a pinch of cloves or allspice for a more aromatic flavor profile.
- To make slicing easier, refrigerate the Pumpkin Roll for at least an hour before serving.
