Pumpkin Roll, Thanksgiving, Dessert

This classic Pumpkin Roll recipe has become one of my family’s Holiday favorites. I first learned of these when my family and I were invited by our friends for a holiday dinner. The flavors are quite unlike anything I had grown up with in Eastern Europe.

I decided I needed to learn how to make this Pumpkin Roll myself rather than wait for my friends to make them for me! One day on one of my favorite food blogs Gimmesomeoven I saw this classic Pumpkin Roll recipe with a huge number of positive comments and I decided to give it a try.

I decreased the amount of sugar in the batter and filling, and omitted ground cloves as this spice is one that I personally do not like in my desserts. My Pumpkin Rolls turned out perfect and this opinion was shared by both my husband and son.

Since then I made this delicious Pumpkin Roll many times and now it is one of our family’s favorite Thanksgiving desserts!

This recipe was adapted from Gimmesomeoven.

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Ingredients

Pumpkin Cake 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 ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2/3 cup canned organic pumpkin puree

Cream Cheese Filling Ingredients:

1 (8 ounces) organic cream cheese, room temperature
1/3 cup powdered sugar, sifted
6 tablespoons butter, softened
1/2 teaspoon vanilla extract

Decoration:

Powdered sugar (to sprinkle on at the end!)

Directions:

Pumpkin Roll:

Preheat oven to 375° F.

2. Combine together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl.

3. In a separate bowl, whisk together eggs and sugar, add vanilla and pumpkin, mix well. Fold in the flour mixture and stir together.

4. Line a 15 x 10-inch baking pan with parchment paper. Leave an extra 1-inch of parchment sticking up on both long sides of the pan ( you will use those sides to lift the cake out after baking).

5. Spread the batter into the prepared pan.

6. Bake for 13 to 15 minutes, or until a toothpick comes out clean. While the cake is still hot, carefully lift the cake onto a flat surface by grabbing the extra paper on the ends. Then gently roll the cake from the short end to the short end. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

While the cake is cooling, make the cream cheese filling.

To Make The Cream Cheese Filling:

Using a hand mixer, combine together cream cheese, powdered sugar, butter and vanilla extract until smooth.

7. Once the cake has completely cooled down, transfer it to a flat surface, and carefully unroll it.

8. Spread the filling evenly over the cake, leaving an approximately 1/2-inch border on all sides. Then carefully re-roll the cake with filling, gently peeling away the parchment paper.

9. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for about one hour.

10. After one hour, unwrap the pumpkin roll and transfer it to your serving dish. For better presentation, you can slice off ½ inch from both ends of the roll. Just before serving, dust the pumpkin roll with powdered sugar.

Leftovers – if there are any – can be stored in the refrigerator for up to 3 days.

Enjoy!

Pumpkin Roll