Traditional Pumpkin Roll

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Introduction:
A classic dessert that’s perfect for fall, the traditional pumpkin roll features a moist pumpkin sponge cake filled with a luscious cream cheese filling. This elegant yet simple dessert is sure to impress your guests at any gathering.

Ingredients Quantities:

For the Pumpkin Cake:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 2/3 cup (160g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting the towel)

For the Cream Cheese Filling:

  • 1 cup (230g) cream cheese, softened
  • 1 cup (115g) powdered sugar, sifted
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 teaspoon vanilla extract

Optional Additions:

  • Chopped pecans or walnuts for added texture
  • A dash of orange zest for a citrusy twist

Instructions:

1. Prepare the Pumpkin Cake:

  • Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease and flour the paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
  • In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 2 minutes.
  • Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

2. Bake the Cake:

  • Spread the batter evenly into the prepared pan.
  • Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched.
  • Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  • Starting at the narrow end, roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely.

3. Prepare the Cream Cheese Filling:

  • In a large bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth and creamy.

4. Assemble the Pumpkin Roll:

  • Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  • Gently re-roll the cake without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.

5. Serve and Enjoy:

  • Before serving, dust the pumpkin roll with powdered sugar.
  • Slice and serve. Enjoy with a cup of hot coffee or tea.

Tips for Success:

  • Be sure to roll the cake while it’s still warm to prevent cracking.
  • Use room temperature cream cheese and butter for a smooth filling.
  • Refrigerate the pumpkin roll for at least 1 hour before slicing for clean cuts.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 290
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 90mg
  • Sodium: 220mg
  • Carbohydrates: 34g
  • Fiber: 1g
  • Sugars: 26g
  • Protein: 4g

Recommendation:
This pumpkin roll is perfect for holiday gatherings and can be made a day in advance. Store leftovers in the refrigerator for up to 3 days. For a festive touch, garnish with a sprinkle of cinnamon or a few chopped nuts before serving.

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