Recipe for Pumpkin Cake Roll With Cream Cheese Filling
Will Dickey
Behold the most beautiful pumpkin dessert of all: pumpkin roll cake with cinnamon-spiked cream cheese frosting. Roll cakes, a.k.a Swiss rolls and jelly rolls, are rolled sponge cakes filled with frosting or whipped cream. Traditionally, a jelly roll cake is used, but this recipe calls for something most likely in your kitchen already: a half sheet pan.
If you've never made a roll cake before, don't be intimidated. You don't need to be a star baker to nail the technique. If you read through the instructions and work quickly, you're well on your way to baking and rolling a picture-perfect pumpkin roll.
How do I keep my pumpkin roll from cracking?
It's important to work quickly once the cake comes out of the oven. You want to get it rolled while it's still hot to prevent any cracking. The frosting should be loose enough to spread so that it doesn't tear the cake. Don't worry, it'll firm up after chilling and make clean slices.
Do you have to refrigerate a pumpkin roll?
Once fully assembled and thoroughly chilled, you can leave the pumpkin roll at room temperature for a couple hours while serving. Any more than that, and you should refrigerate it because of the cream cheese frosting. The cold temperature will also help the cake maintain its neat and tidy swirl. The entire cake can be assembled and chilled up to overnight before serving.
Yields: 10 - 12 servings
Prep Time: 0 hours 30 mins
Total Time: 4 hours 45 mins
For the pumpkin cake:
Nonstick baking spray (with flour)
1 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1 1/4 c. granulated sugar
3/4 c. pumpkin puree
4 large eggs
1 tsp. vanilla extract
1/2 c. powdered sugar
For the cream cheese frosting:
8 oz. cream cheese, softened
1/2 c. unsalted butter, softened
2 1/2 c. powdered sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
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- For the cake: Preheat the oven to 375°F. Prepare a half sheet pan (18x13-inch) with baking spray. Line the bottom of the pan with parchment paper and spray the paper with baking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and allspice.
- In a large bowl, whisk together the sugar, pumpkin puree, eggs and vanilla. Add the flour mixture to the pumpkin mixture and whisk until all of the dry ingredients are combined.
- Spread the batter in the prepared pan in an even layer. Bake until the top of the cake springs back when gently poked, 14 to 15 minutes.
- Meanwhile, while the cake is baking, lay a large clean kitchen towel on a work surface and sprinkle evenly with powdered sugar. Remove the cake from the oven and immediately run a knife around the edges to loosen. Invert the cake onto the powdered sugar dusted towel. Peel off the parchment paper and discard. Starting with the narrow end of the cake, gently roll up the cake with the towel to form a log. Place the cake, seam side down and let cool completely in the towel, about 2 hours.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until smooth, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar. Stir in the vanilla and cinnamon. Beat on medium-high for 20 seconds.
- Carefully unroll the cake and spread evenly with the frosting. Re-roll the cake without the towel. Transfer seam side down to a serving platter and cover with plastic wrap. Chill at least 2 hours or up to overnight.
- Dust the cake lightly with powdered sugar just before serving.
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Recipe for Pumpkin Cake Roll With Cream Cheese Filling
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a36973372/pumpkin-roll-recipe/