Imagine a dessert so irresistible that it transforms an ordinary autumn evening into a culinary celebration. Aunt Rilla's Pumpkin Roll is not just a recipe; it's a slice of nostalgia wrapped in a delicate, spice-infused cake and creamy filling that melts in your mouth. This show-stopping dessert combines the warmth of pumpkin, the richness of cream cheese, and a hint of cinnamon that will transport you to cozy family gatherings and holiday memories. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 roll
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs and granulated sugar together using an electric mixer on medium-high speed until the mixture becomes light and fluffy, about 3-4 minutes.
- Add pumpkin puree and vanilla extract to the egg mixture, mixing until fully incorporated and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to create the dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper slowly.
- Starting from the short end, carefully roll the cake with the towel, allowing it to cool completely in this rolled position. This prevents cracking.
- For the filling, beat softened cream cheese and powdered sugar in a bowl until smooth and creamy.
- Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly across the surface.
- Sprinkle chopped walnuts over the filling if desired, then carefully re-roll the cake without the towel.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
- Before serving, dust the top with additional powdered sugar. Slice into 1-inch thick pieces and serve chilled.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Rolling Technique: The key to a perfect pumpkin roll is rolling the cake while it's still warm. This prevents cracking and helps set the shape.
- Towel Trick: Use a clean, lint-free kitchen towel generously dusted with powdered sugar to prevent sticking when rolling.
- Cream Cheese Consistency: Let the cream cheese soften completely to avoid lumps in your filling.
- Chilling is Crucial: Always refrigerate the roll for at least an hour before serving to help it set and make slicing easier.
- Make Ahead: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Storage: Keep the pumpkin roll wrapped in plastic wrap in the refrigerator for up to 5 days.
- Optional Crunch: The chopped walnuts are delicious but entirely optional. Feel free to customize or omit based on preference.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
