What You’ll Love About This Recipe
This homemade pumpkin roll recipe is a delightful treat that’s perfect for fall or any time you’re craving something sweet and cozy. First, it’s surprisingly easy to make, even if you’re new to baking, and the step-by-step instructions guarantee success. Second, the combination of spiced pumpkin cake and creamy filling is irresistible, offering a perfect balance of flavors. Finally, it’s a showstopper dessert that’s sure to impress your family and friends, making it a go-to for gatherings or holiday feasts.
Recipe
Pumpkin rolls are a delightful fall dessert, combining the warm flavors of pumpkin and spices with a creamy filling. This homemade version is perfect for holiday gatherings or a cozy treat at home.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 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
- 1 teaspoon lemon juice
- 1 cup powdered sugar, plus extra for dusting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat eggs and granulated sugar until thick. Mix in pumpkin puree and lemon juice.
- Gradually fold dry ingredients into the wet mixture until combined. Spread batter evenly into the prepared pan.
- Bake for 13–15 minutes or until the cake springs back when touched.
- While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll the cake and towel together from the short end. Cool completely on a wire rack.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cake, spread filling evenly, then re-roll without the towel. Wrap in plastic and chill for at least 1 hour before serving.
Notes:
- Make certain the cake is rolled while warm to prevent cracking.
- Store leftovers in the refrigerator for up to 3 days.
Equipment:
- 15×10-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Kitchen towel
Time:
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 1 hour
Cuisine: American
Serving: 10 slices
Nutrition
Pumpkin rolls are a delicious fall treat that can be enjoyed as a dessert or snack. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 55mg |
| Sodium | 150mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 1g |
| Sugars | 24g |
| Protein | 4g |
What To Serve With It
I love serving my pumpkin roll with a generous dollop of whipped cream; it adds a light, creamy contrast to the spiced cake. A hot cup of coffee or tea on the side makes it feel extra cozy, especially on a chilly day. It’s a simple combo that always hits the spot for me.
Whipped Cream Pairings
There’s nothing quite like a dollop of freshly whipped cream to elevate your dessert game, and I’ve found it pairs perfectly with so many treats. A pumpkin roll is already delicious, but adding a swirl of whipped cream takes it to the next level. I love serving it with a sprinkle of cinnamon or a drizzle of caramel for extra flavor. Fresh berries, like raspberries or strawberries, add a tart contrast that balances the sweetness. Even a simple dusting of powdered sugar works wonders. Trust me, once you try these combos, you’ll never skip the whipped cream again!
Coffee or Tea Options
When serving pumpkin roll, pairing it with the right drink can make all the difference. I love to enjoy mine with a warm cup of coffee—something smooth, like a medium roast or a pumpkin spice latte to match the flavors. If I’m in the mood for tea, I go for chai or a spiced black tea to complement the roll’s warm spices. For a lighter option, herbal teas like rooibos or even a hint of chamomile work beautifully. The key is finding a drink that enhances the pumpkin roll’s sweetness without overpowering it. Trust me, it’s a match made in fall heaven!
