My first Pumpkin Roll

[James_Kennedy]

Here’s the delicious recipe for a my first Pumpkin Roll:

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree

For the Filling:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar, sifted (plus more for dusting)
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix Wet Ingredients: In a larger bowl, beat eggs and granulated sugar until thick. Add in pumpkin puree and mix well.
4. Combine Mixtures: Stir the dry ingredients into the wet mixture until just combined.
5. Bake: Spread batter evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched.
6. Roll Cake: Immediately loosen and turn the cake onto a towel dusted with powdered sugar. Roll up the cake and towel together starting from the narrow end; cool on a wire rack.

For the Filling:

1. Mix Filling: Mix cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.

To Assemble:

1. Unroll Cake: Carefully unroll the cake and remove the towel. Spread the cream cheese mixture over the cake.
2. Reroll Cake: Reroll the cake, wrap it in plastic wrap, and refrigerate for at least one hour.
3. Serve: Sprinkle with powdered sugar before serving.

Enjoy your Pumpkin Roll!

[Shawn]

@James_Kennedy

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree

For the Filling:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar, sifted (plus more for dusting)
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix Wet Ingredients: In a larger bowl, beat eggs and granulated sugar until thick. Add in pumpkin puree and mix well.
4. Combine Mixtures: Stir the dry ingredients into the wet mixture until just combined.
5. Bake: Spread batter evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched.
6. Roll Cake: Immediately loosen and turn the cake onto a towel dusted with powdered sugar. Roll up the cake and towel together starting from the narrow end; cool on a wire rack.

For the Filling:

1. Mix Filling: Mix cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.

To Assemble:

1. Unroll Cake: Carefully unroll the cake and remove the towel. Spread the cream cheese mixture over the cake.
2. Reroll Cake: Reroll the cake, wrap it in plastic wrap, and refrigerate for at least one hour.
3. Serve: Sprinkle with powdered sugar before serving.

I completely agree this recipe is fantastic. The combination of warm spices in the cake and the creamy, sweet filling creates a delicious treat that’s both flavorful and satisfying. The final product is not only visually appealing but also incredibly yummy.

[OvenExplorers1]

Pumpkin rolls are a classic fall dessert made by rolling a spiced pumpkin cake around a creamy filling. They can be a bit tricky to make, as getting the cake to roll up without cracking takes some practice. If this was your first time attempting a pumpkin roll, I imagine it was both exciting and a bit nerve-wracking. The process of baking the cake, spreading on the filling, and carefully rolling it up requires patience and attention to detail. Even if it didn’t turn out perfectly, the satisfaction of creating a homemade pumpkin roll from scratch is really rewarding. The most important things are that you gave it a try and learned from the experience. Pumpkin rolls get easier with each attempt. I’m sure your first one tasted delicious, even if the presentation wasn’t magazine-worthy. Baking is a skill that develops over time. The most important thing is enjoying the process and not being too hard on yourself. I hope you continue experimenting in the kitchen and that your future pumpkin rolls turn out beautifully.