This delicious pumpkin roll recipe will not only taste great, but will make your whole house smell delicious too!
What You Need:
- 3/4 c. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 3/4 t. cinnamon
- 1/4 t. allspice
- 1/4 t. salt
- 3 large eggs
- 1 c. sugar
- 1/2 t. vanilla
- 2/3 c. pumpkin puree
Instructions:
1. Preheat the oven to 375 degrees.
2. Prepare a 15 x 10 inch pan by oiling then lightly covering with flour.
3. Sift the baking soda, baking powder, flour, cinnamon, allspice and salt into a large mixing bowl. Set aside.
4. Beat your eggs and sugar together on high until they are fluffy – this will take around 5 minutes. The mixture should be thick and form a ribbon hanging off the beaters when they’re lifted out of the bowl.
5. Add the sifted flour mixture to the eggs and mix gently but thoroughly. Stir in the puree.
6. Pour the batter into pan, making sure it’s spread evenly.
7. Bake for 13 – 15 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overcook; the cake should ‘spring back’ when lightly prodded.
9. While it is baking, take a piece of wax paper and lay it on a flat work area. Sprinkle this with powdered sugar and finely chopped walnuts.
10. When the cake is cooked, turn it out and sprinkle lightly with powdered sugar. Roll up the pumpkin roll while the cake is hot, then set aside and allow to cool.
Next, you need to make the filling.
What You Need For The Filling:
8 oz. softened cream cheese
2 T. softened butter
1 c. powdered sugar
1/2 t. vanilla
Instructions:
1. Beat the cream cheese, butter, and vanilla until light and fluffy.
2. Add the sugar and beat until smooth.
3. Once the pumpkin roll has cooled, you can carefully unroll it. If you have breakage, you can use your filling to fix the cracks. You will have fewer cracks if you roll the cake immediately after it comes out of the oven and wait until it is totally cool before filling. Now spread your filling over the roll. Keep in mind that you may have some squeeze out, so you’ll probably want to put less filling on the outside 1/2 inch of your roll.
4. Once filled, re-roll your pumpkin roll.
5. Lightly sprinkle with powdered sugar.
6. Wrap in foil and freeze. When ready to serve, slice thin and enjoy.
Tips:
Creating a roll can be challenging if you’re not used to handling your cakes, but once you’ve figured out the little tricks and how to mend any mistakes you’ll become an expert.
You can also make the pumpkin puree yourself if you prefer, although buying pure pumpkin puree is easier, less messy and just as tasty. Make sure you get one without added spices, since you’ll be adding your own spice.
This delicious cake is sure to be a bit hit at any Halloween gathering!
Go back to the complete list of Halloween recipes
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