Pumpkin roll is a seasonal dessert made by baking a spongy pumpkin pie, spreading sweetened cream cheese on top, and rolling it into a spiral. The cake is made with sugar, flour, eggs, and baking powder, and can include nuts or raisins. The filling is made with cream cheese, sugar, and vanilla, and can be adjusted for thickness. The cake is rolled slowly to avoid cracking and tastes best when chilled.
Pumpkin roll is a type of dessert made by baking a spongy pumpkin pie, spreading sweetened cream cheese on top of it, and rolling it into a spiral. It is traditionally a seasonal dessert made during the fall when pumpkins are at their most abundant. While the pie filling and cream cheese are the main ingredients, other extra ingredients can be added, including nuts and raisins.
The cake forms the base for the pumpkin roll and is the hardest part to make. The main ingredients include sugar, flour, eggs and baking powder. Fresh or canned pumpkin mixed with cinnamon, ginger and nutmeg gives the pie its flavor. When following a specific recipe, it’s important to use regular canned pumpkin, not pumpkin pie mix, as spices have already been added to the mix. Wheat flour can be used in place of all-purpose flour, but the resulting texture may be different from a traditional pumpkin roll. Crushed nuts or raisins can also be added to the dough before baking.
When baking the layer cake, it’s best to use a jelly pan, although a shallow pan can also work. Once the cake finishes baking, the hard part comes into play. The cake should be spread out on a clean linen towel, parchment paper or waxed paper dusted with powdered sugar. Care must be taken to ensure that the cake does not fall apart, as if it breaks, it will be very difficult to roll into the correct shape.
The filling is typically made with cream cheese sweetened with sugar and vanilla. While regular cream cheese produces the best results, those wanting a low-calorie dessert can use low-fat cream cheese. Some types of artificial sweeteners can be used instead of sugar to save more calories. The amount of filling can be adjusted for those who prefer a thicker or thinner pumpkin roll.
Once the cake cools, the filling is spread all over the top in an even layer and the entire cake is rolled into a spiral shape. This step can be challenging and should be done slowly unless the baker is used to making dessert; moving too quickly can cause the cake to crack or crumble. After rolling, pumpkin roll can be eaten immediately, but it typically tastes best when chilled before slicing. It’s also best to keep the roll in the refrigerator until done, as the cream cheese filling can go bad if left out too long.
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