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A Pumpkin Roll is a delightful dessert that features a light and moist pumpkin cake, rolled up with a rich and creamy filling, typically made from cream cheese. Originating from the classic Swiss roll, this dessert has been embraced by various cultures, evolving into a staple of autumnal celebrations. The combination of pumpkin and warm spices such as cinnamon, nutmeg, and cloves creates a flavor profile that is both comforting and nostalgic, evoking memories of family gatherings and festive occasions.

Pumpkin Roll (Classic Pumpkin Roll Cake Recipe)

Elevate your dessert game this fall with sweet treat ideas that capture the essence of the season! The Pumpkin Roll Delight offers a perfect blend of spiced pumpkin cake and creamy filling, making it an irresistible homemade dessert idea for any gathering. Afterka is the perfect time to bring this seasonal favorite to your table. PumpkinRoll FallDesserts SweetTreats HomemadeDesserts AutumnFlavors BakingInspiration PumpkinSpice
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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 nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1 cup powdered sugar, for filling

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract (for filling)

Optional: chopped walnuts or pecans for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing the paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

      Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3-5 minutes.

        Add Pumpkin and Vanilla: Gently fold the pumpkin puree and vanilla extract into the egg mixture until well combined.

          Combine Mixtures: Gradually add the dry mixture to the pumpkin mixture, folding gently until just combined. Be careful not to overmix.

            Spread Batter: Pour the batter into the prepared jelly roll pan, using a spatula to spread it evenly.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.

                Roll the Cake: Once baked, immediately remove it from the oven. Using a clean kitchen towel dusted with powdered sugar, invert the cake onto the towel. Carefully peel off the parchment paper. Roll the cake up in the towel (starting from the narrow end) and let it cool completely.

                  Prepare the Filling: In a mixing bowl, combine the softened cream cheese and butter. Beat until fluffy and smooth; add powdered sugar and the remaining vanilla extract, mixing until well combined.

                    Unroll and Fill: Once the pumpkin cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the top of the cake, leaving a small border around the edges.

                      Roll it Up Again: Reroll the cake (without the towel this time) and place it seam side down on a serving platter.

                        Chill and Serve: Refrigerate for at least one hour to set the filling. Before serving, dust with additional powdered sugar, and if desired, sprinkle with chopped nuts for extra crunch.

                          Enjoy your delightful Pumpkin Roll, perfect for fall gatherings or any festive occasion!

                            Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices