Autumn Roll Call Newsletter

Whisking Up Memories: My Passion for Pumpkin Roll Recipes

After moving away from my family, I found myself missing not only their presence but also our beloved traditions. Baking this delightful treat became a way for me to reconnect with those memories, as it was a staple at our family Thanksgiving and Christmas gatherings. Without the comforting hustle and bustle of family around me, making the pumpkin roll allowed me to relive those special moments and feel a sense of togetherness, even from 18 hours away. Each time I roll out the cake and spread the cream cheese filling, I'm reminded of the laughter and love we shared. For me, making pumpkin roll is more than just following a recipe; it's a sweet reminder of home.

Mastering the Pumpkin Roll: Essential Tips

Mastering a pumpkin roll takes lots of practice along with close attention to detail to ensure your treat is both delicious and visually appealing. My first tip is to lightly coat your parchment paper with cooking spray to help prevent the cake from sticking, which can lead to cracks. Be cautious not to overmix the batter; simply just combine the ingredients until smooth to keep the roll light and fluffy. When rolling the cake, I quickly learned that using a kitchen towel is best, as the parchment paper can become quite hot. It's crucial to roll the cake as soon as it comes out of the oven to avoid cracking. Applying even pressure as you roll is key to achieving a perfect spiral. Lastly, refrigerate the pumpkin roll for 2 hours before slicing; this sets the filling and makes clean, pretty slices. By following these tips, you'll whip up a pumpkin roll for the holiday seasons that's guaranteed to impress.

Pumpkin Roll Recipe

Delicious Pumpkin Roll

Cake:

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

Filling:

• 8 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

1. Preheat the oven to 350 degrees Fahrenheit. Line a jelly roll pan with parchment paper, leaving an extra inch of parchment paper sticking out on each of the long sides of the pan, so you can easily lift the cake out of the pan after baking.
2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla extract, and pumpkin puree until smooth.
3. Add the wet ingredients into the large bowl with the dry ingredients and stir just until combined and no dry streaks remain.
4. Spread the batter evenly onto the parchment paper on the jelly roll pan.
5. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
6. Immediately life the parchment paper and hot cake out of the pan and onto a cooling rack.
7. While the cake is hot, starting at one of the short ends, use your hands to gently roll the cake and parchment paper all the way up. Allow it to completely cool on the cooling rack.
8. While the cake is cooling off, mix the cream cheese, butter, vanilla extract, and powdered sugar together with an electric mixer until it is fluffy and smooth.
9. Once the cake is cooled completely, unroll it carefully. Gently spread the filling in an even layer over the cake.
10. Roll the cake back up with the filling inside and wrap in cling wrap and put in the fridge to rest for 2 hours.