This pumpkin roll recipe is a pumpkin sponge rolled around cream cheese. It is not pumpkin pie or a pumpkin cookie.
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Pumpkin Roll
- Total Time: 2 hours
- Yield: 10 slices 1x
Description
Pumpkin Roll. From Alissa.
Ingredients
Scale
- 3/4 cup (95g) flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 cup (200g) sugar
- 2/3 cup pumpkin puree
- 8 ounces (226g) cream cheese
- 1/4 cup (57g) butter
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Heat the oven to 375°F (190°C). Line a jelly-roll pan.
- Beat eggs and sugar until thick. Stir in pumpkin, then the dry ingredients. Spread and bake 12 to 15 minutes. Roll in a sugared towel and cool.
- Beat cream cheese, butter, powdered sugar, and vanilla. Unroll, spread, and roll again. Chill 1 hour.
Notes
Use plain pumpkin puree, not pumpkin pie filling. The filling is already spiced and sweet.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Roll
While warm, in the towel, then fill after it cools.
Filling
Soft enough to spread, thick enough to stay put.
Spice
Cinnamon, ginger, nutmeg in the cake.
Chill
An hour before slicing so the spiral holds.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Pie filling?
No. It is too wet and too sweet.
Storage
Fridge, 3 days.
Freeze
Wrap the roll up to a month.
Crack
A seam crack is normal. Put that side down.