Pumpkin Roll
A soft, spiced pumpkin roll cake filled with a smooth cream cheese center, perfect for fall gatherings and holidays.
Ingredients
For the Cake
- 3 large large eggs, at room temperature Use room-temperature eggs for a smoother mixture.
- 150 g granulated sugar Can replace half with brown sugar for deeper taste.
- 120 g pumpkin puree, unsweetened Canned pumpkin can be used.
- 1 teaspoon vanilla extract Use good quality vanilla extract.
- 95 g flour Sift before folding into the mixture.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Adds warm flavor.
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
For the Cream Cheese Filling
- 225 g cream cheese, softened Should be at room temperature.
- 60 g unsalted butter, softened Softened for easier mixing.
- 1 teaspoon vanilla extract
- 150 g powdered sugar
For Decoration
- Whipped cream For covering the roll.
- Chocolate shavings or curls For garnishing.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease a 25x38 cm (10x15 inch) rolling pan and line it with parchment paper.
- Beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla extract; mix until smooth.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until combined.
- Spread the dough on the prepared baking sheet and bake for 12-14 minutes.
Cooling and Filling
- While still warm, sprinkle powdered sugar over the cake and carefully wrap it in a clean kitchen towel. Remove the parchment paper.
- Roll the cake from the short end with the towel and let it cool completely.
- Beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and beat until fluffy.
- Gently unroll the cooled cake and spread the cream cheese filling evenly.
- Roll the cake up tightly without the towel and trim the edges if necessary.
Serving
- Cover the outside of the roll with whipped cream and garnish with chocolate curls or shavings.
- Chill for 1-2 hours before slicing. Serve cold with coffee or spiced tea.
Notes
Use room-temperature ingredients for better mixing. Roll the cake while warm to avoid cracks. For longer storage, freeze the roll tightly wrapped.