I love pumpkin rolls, and I’m sure you do too. How could anyone not love this creamy, cheesy pumpkin roll? With that buttery, cheesy, creamy frosting inside, it’s unforgettable! Perfect for Thanksgiving, Christmas, or any other occasion, I guarantee you this will make your dessert table shine.
Making a pumpkin roll might seem a little bit tricky, but trust me, I’m sharing the easiest, mess-free recipe. Just follow this recipe accordingly, and soon you’ll be enjoying a moist, creamy pumpkin roll in every bite. It’s elegant and simple to make at home, and I promise you’re going to love it!
What Are Pumpkin Rolls?
Pumpkin rolls are a famous dessert believed to have been found in the United States for the very first time. Between 1960 and 1970, the recipe appeared and became famous very quickly, especially on the occasion of Halloween and Thanksgiving.
This dessert has a rich sweetness with a creamy texture inside. Very few ingredients are needed to make this at home.
How to Make Pumpkin Rolls?
To make pumpkin rolls, you need to do the baking part first, and for this, you need to mix all the dry and wet ingredients with the main item, pumpkin puree, along with all-purpose flour. Then, bake the cake, and after that, make the cream cheese frosting.
You will add cream cheese, butter, powdered sugar, and vanilla essence to make the rich cheese filling. For the right amounts and the full step by step process, you will have to follow the recipe. Let’s get into this then.
Pumpkin Rolls Recipe
Ingredients:
For the cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 cup sugar
- 1 tablespoon vanilla essence
- Powdered sugar (for dusting)
For the cream cheese frosting:
- 100 grams of cream cheese
- 2 tablespoons unsalted butter
- ¾ cup powdered sugar
- 1 tablespoon vanilla essence
Direction
We have to begin by preparing the dry ingredients for the pumpkin cake mixture:
- In a bowl, mix ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon nutmeg powder, ½ teaspoon cinnamon powder, and ¼ teaspoon salt. Keep it aside and prepare the wet ingredients.
- In a separate bowl, crack 3 large eggs. Add ⅔ cup pumpkin puree, 1 cup sugar, and 1 tablespoon vanilla essence.
- Beat this mixture with an electric or hand mixer until smooth and well combined.
Now combine the dry and wet ingredients:
- Gradually sift the dry ingredients into the wet mixture by using a sieve to avoid lumps.
- Mix everything well until the batter is smooth and even.
Now time for baking
- Take a large baking tray and line it with baking paper. Spread the batter evenly around the tray.
- Now, On the stove, place a large pot. Inside the pot, place a steam rack.
- Gently place the tray with the batter on top of the steam rack. Cover the pot nicely with a lid.
- Bake on low heat for about 20 minutes, or check with a toothpick until it’s inserted and comes out clean.
- When it’s done, carefully remove the cake from the pot.
- Sprinkle powdered sugar on top of the cake while it’s still warm. Place a fresh piece of baking paper on top of the cake and flip it over gently.
- Remove the baking sheet from the cake and allow the cake to cool completely before going on to the next step.
Now the fun part, making the cream cheese frosting:
- In a separate bowl, add 100 grams of cream cheese, 2 tablespoons of unsalted butter, ¾ cup powdered sugar, and 1 tablespoon of vanilla essence.
- Beat until the mixture becomes smooth, creamy, and fluffy.
- Once the cake has cooled, spread the cream cheese frosting evenly on the top of the cake.
- Now roll the cake and for that use baking paper for support. Gently roll the cake from one end to the other in order to form a nice cylindrical-shaped roll.
- Now, Place the rolled cake in the refrigerator for at least 1 hour to set.
- Now it’s time to serve your Pumpkin Roll. get the roll from the refrigerator, and dust it with powdered sugar.
- Slice into even pieces and enjoy this delightful sweet treat with your loved ones!
How Can I Prevent Pumpkin Rolls From Cracking?
Sometimes you get upset when your pumpkin roll cracks. I understand the frustration, to see such a beautiful dessert crack is really heartbreaking. But don’t worry as I’m going to tell you a very easy way to prevent this.
Just carefully use parchment paper right when it comes out of the oven or stove. Be more careful not to get a burn on your fingers. The cake can be easily rolled while hot, as the crust will be soft and pliable, and should not crack.
Chef’s Tips
- While making the cream cheese frosting, make sure your cream cheese and butter are at room temperature. Otherwise, the filling can have lumps.
- Allow enough time for your cake to cool completely before spreading the frosting. If the cake is still warm, the frosting may melt and become runny.
- You can store it in the refrigerator by tightly wrapping the roll in plastic wrap, then foil, and keeping it in the fridge. This way, you can store it for up to 3 months.