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Pumpkin Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 98 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 13 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a creamy light cream cheese and Greek yogurt filling, finished with a dusting of powdered sugar. Ideal for fall gatherings or holidays, this dessert is both visually stunning and delicious, combining traditional autumn flavors with a light, fluffy texture that melts in your mouth.

Ingredients

Scale

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • Non-stick spray (such as Smart Balance)
  • 1/4 cup powdered sugar (for sprinkling on towel)

For the Filling:

  • 6 oz light cream cheese (at room temperature, NOT fat free)
  • 6 oz fat free Fage Greek Yogurt
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

For Garnish:

  • Powdered sugar (optional for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and position the oven rack in the center. Spray a 15 x 10 inch baking pan with non-stick spray. Line the pan with parchment paper, spray the parchment again lightly with non-stick spray, and dust it with a light coating of flour to prevent sticking.
  2. Sift Dry Ingredients: Into a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground allspice, and salt. This ensures an even distribution and eliminates lumps.
  3. Beat Eggs and Sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for five minutes. The mixture should become thick, pale yellow, and fluffy. You can test readiness by slowly lifting the beaters—if the batter drips in slow ribbons, it’s perfect.
  4. Add Flavor and Pumpkin: Beat in the vanilla extract and canned pumpkin puree into the egg mixture until well combined.
  5. Fold in Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients using a spatula, taking care to maintain airiness while fully incorporating the flour.
  6. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 13 to 15 minutes until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  7. Roll Cake While Hot: Immediately upon removing the cake from the oven, sprinkle a clean dish towel with confectioners’ sugar. Invert the cake onto the towel, carefully peel off the parchment paper, and sprinkle the top lightly with confectioners’ sugar. Starting from the short end, roll the cake and towel together while still hot and pliable to form the roll shape. Set on a wire rack to cool completely.
  8. Prepare Filling: In a bowl, beat the light cream cheese, fat free Greek yogurt, and vanilla extract until light and fluffy. Add powdered sugar and beat until smooth. Fold in chopped walnuts if using.
  9. Chill Filling: Refrigerate the filling mixture for at least one hour to set and develop flavor.
  10. Assemble Pumpkin Roll: Once the cake is cool, carefully unroll it and spread the chilled filling evenly over the cake. Reroll the cake tightly without the towel, and transfer to your serving platter.
  11. Refrigerate Before Serving: Cover and chill the assembled pumpkin roll for a few hours or overnight. While it can be served immediately, chilling helps set the filling and makes slicing cleaner and easier.
  12. Garnish and Serve: Just before serving, dust the top of the roll lightly with powdered sugar for a festive finishing touch.

Notes

  • Beat the eggs thoroughly until the batter falls in slow ribbons; this step is crucial to the structure and fluffiness of the pumpkin roll.
  • Roll the cake immediately while it is still warm and pliable to prevent cracks.
  • Use light cream cheese instead of fat free; fat free versions are too thin and will affect the filling texture.
  • Chilling the roll overnight or for several hours before slicing gives the best results in terms of sliceability and flavor melding.

Nutrition

  • Serving Size: 3/4 inch slice
  • Calories: 198 kcal
  • Sugar: 21 g
  • Sodium: 134 mg
  • Fat: 7 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 6.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.5 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 42 mg

Find it online: https://tastyrates.com/pumpkin-roll-recipe/