Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pumpkin roll. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Roll is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin Roll is something which I have loved my entire life.
Learn how to make a pumpkin roll with this classic pumpkin roll recipe! It's an easy Thanksgiving dessert to make ahead of time, it's filled with a heavenly cream cheese filling. This is the easiest pumpkin roll recipe I've ever made.
To get started with this recipe, we must prepare a few ingredients. You can have pumpkin roll using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Roll:
- Prepare Cake Ingredients:
- Prepare 3/4 cup all purpose flour
- Get 1/2 tsp. baking powder
- Prepare 1/2 tsp. baking soda
- Take 1 tsp. ground cinnamon
- Get 1/2 tsp. ground ginger
- Get 1/4 tsp. ground nutmeg
- Make ready 1/4 tsp. ground cloves
- Take 1/4 tsp. salt
- Take 3 large eggs
- Take 1 tsp. vanilla extract
- Prepare 1 cup granulated sugar
- Make ready 2/3 cup pumpkin puree
- Prepare Filling Ingredients:
- Make ready 1 (8 oz.) cream cheese, at room temperature
- Get 1 cup powdered sugar, sifted
- Get 6 tbsp. unsalted butter, softened to room temperature
- Take 1 tsp. vanilla extract
- Get Additional powdered sugar, for dusting at the end
This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that's. Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. You just can't beat a classic pumpkin roll recipe, and this one has a trick for making the process easier then ever. Here's a pumpkin roll that anyone can make!
Instructions to make Pumpkin Roll:
- To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
- In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
- Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan.
- Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!).
- Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
- To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it.
- Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3/4 inch border on all sides.
- Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight.
- When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve.
- Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.
We know rolled cakes can be a little intimidating, which is why we're sharing all our secrets for rolling a cake with no cracks, and filling it with just the. This pumpkin roll recipe with the best cream cheese filling is a favorite you'll make year after year. It's easy to freeze and serve with my tips for how to roll a pumpkin roll successfully every time. Master the art of the Pumpkin Roll with this recipe from Delish.com. Nothing is quite as intimidating as rolling a cake up into a log.
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