There’s something undeniably magical about the aroma of pumpkin wafting through the house, especially as the leaves turn golden and the air crisps up in a delightful embrace. Our Pumpkin Roll is a masterpiece of autumn flavors, melding the comforting warmth of pumpkin spice with a rich, tangy cream cheese filling. This dessert not only adds a touch of elegance to your festive table but also fosters a sense of togetherness as you share each spiral slice with loved ones. Join me, Zynah Maryam, in creating this show-stopping treat that’s both a feast for the eyes and the soul.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10-12 slices
- Skill Level: Intermediate
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 pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for sprinkling)
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it extends over the edges for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and light in color, about 3 minutes. Add the pumpkin puree and vanilla extract, mixing until combined.
- Gradually fold in the flour mixture, stirring until just combined.
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel. Lay it flat and sprinkle it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper and roll the cake and towel together starting from the narrow end. Allow it to cool completely on a wire rack.
- For the filling: Beat the cream cheese, sifted powdered sugar, butter, and vanilla extract together in a medium bowl until smooth and creamy.
- Once the pumpkin roll has cooled, unroll it carefully and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour or until ready to serve.
- Before serving, dust the pumpkin roll with powdered sugar for a festive touch. Slice and enjoy the delightful swirls of flavor!
Helpful Tips
- Beginners: Don’t worry if some cracks form while rolling – the filling will hide minor imperfections beautifully.
- Variations: Swap out the spices to tailor the flavor to your liking, or add chopped nuts for a bit of crunch.
Storage Instructions
Store the Pumpkin Roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 1 month; just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Pairings
This Pumpkin Roll pairs wonderfully with a hot cup of spiced chai tea or a creamy latte. For an extra festive touch, serve it alongside a scoop of vanilla ice cream.
We hope this Pumpkin Roll becomes a cherished addition to your family’s seasonal traditions. We’d love to see your beautiful creations, so don’t forget to share your photos using #ZynahzRecipes or tag us on Instagram. For more delightful recipes and food inspiration, visit Zynahz and drop your feedback. Don’t miss out on our latest updates—subscribe to our newsletter and follow Zynahz on social media. Happy baking, everyone!
