Holiday Pumpkin Roll Recipe
Easy Pumpkin Roll Recipe: A Festive Cake
A friend was sharing her favourite pumpkin roll recipe recently, telling me how easy it was to make. I had always thought pinwheel-type cake rolls were tricky, yet here she was, describing how she can whip up one of these pumpkin cake rolls quickly while her baby plays nearby. The way she described the process, it did indeed sound fairly easy. I just had to try it myself!
Another friend was celebrating an important birthday, so I decided to try the Pumpkin roll recipe as a celebration cake. Because I didn't have all the exact ingredients at home, I adjusted the recipe just a little with amazing results. I made two pumpkin rolls that day, one with a cream cheese and ginger filling, the other with a lemon filling. Which one sounds good to you?
This Easy Pumpkin Roll Recipe also makes a great Christmas cake for a Christmas party or potluck.
- 3/4 cup (100 grams) unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1 cup (200 grams) granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 2/3 cup (150 grams) pumpkin puree
- Garnish: Confectioners' sugar
- Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven.
- Line a 15 inch (38 cm) x 10 inch (25 cm) baking pan with parchment paper.
- Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
- Beat the eggs and sugar on high speed for five minutes, or until fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
- Beat in the vanilla extract and pumpkin puree.
- Gently fold in the sifted flour mixture.
- Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
- Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
- Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper and sprinkle lightly with confectioner's sugar. Roll up the pumpkin cake in the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling for Your Pumpkin Cake Roll
Now here's the thing: Although Tracy's recipe called for nut brickle to be added to the cream cheese, I neither had any nut brickle at home nor really knew what it was to begin with. What do I do in such a situation? I improvise, don't you?
I cut up pieces of crystalised ginger and added that to the filling along with the confectioner's sugar and vanilla. That worked fine for the first pumpkin roll, but I had made two cakes, and discovered I had run out of confectioner's sugar! Going to the store was not an option. What to do now?
In my cupboard I had a box of lemon pie filling. This seemed to me the perfect solution for a filling for pumpkin roll. And, in fact, it worked out fine. With two different kinds of pumpkin roll, what a feast we had!
This, though, is Tracy's recipe for the pumpkin roll filling:
8 ounces (226 grams) cream cheese, room temperature
2 tablespoons (28 grams) unsalted butter, room temperature
1 cup (115 grams) confectioner's sugar
1/2 teaspoon pure vanilla extract
1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle
or 1 cup (100 grams) chopped walnuts or pecans
I think next time I'd like to try the nut addition, though my two options were delicious as well!
Cream Cheese with Ginger or Lemon?
Which filling would you try first -- cream cheese with ginger or lemon?
Filling for Your Cake
How to Make the Filling
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth.
Fold in the butter brickle or nuts.
To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll.
Transfer to your serving platter.
Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it sets the filling and makes it easier to slice.) Just before serving, dust with confectioner's sugar.
Serves about 6 - 8 people.
Step by Step Directions for Making a Pumpkin Cake - Here's Someone Else's Recipe
Here's the 60 Second Version for Making Pumpkin Roll - Another Recipe
Giving the directions lasts 60 Seconds. I think making the recipe will take longer than that!
This recipe calls for the addition of apple sauce.
Will You Try This Recipe?
Once You've Made It a Couple of Times, It Really Is Easy!
I hope you have enjoyed reading about this cake recipe and will have a chance to give it a try. I had always thought that making a cake roll was too tricky for me and for the tools I have in my kitchen. I was happily surprised at how simple making a rolled cake was in the end.
The main thing for success is in having the confidence and following the directions carefully. For example, the parchment paper was really important for keeping the cake from sticking. Mixing well was also key.
My friend provided that little push I needed to trust myself in giving this pumpkin cake a try. I hope I have given you the confidence to try it for yourself. It's fun to have a few special festive recipes up your sleeve for potlucks or for entertaining guests. Good luck!
© 2010 Sheilamarie