Pumpkin Roll


Pumpkin Roll Recipe

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Pumpkin Roll Recipe

This pumpkin roll recipe is our family's favorite dessert. It freezes well and is quick to prepare and therefore perfect on days when you get unexpected guests. We always have pumpkin roll stacked away in the freezer for those unexpected moments. The pumpkin roll can be freezed for up to 3 months.


Pumpkin roll is a traditional dessert, most commonly served in the fall and winter months. A cream cheese filling. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. When you look at it from the side, you will see a beautiful swirl of pumpkin and cream cheese.


Besides looking good, pumpkin roll is loved by children and a good way to get them to eat their veggies. We are happy you are here and that we have the opportunity to show you how to make pumpkin roll. You will be pleasantly surprised at how easy it is to make a pumpkin roll.


Please tell us what you think of this recipe. You can also take a snapshot of your prepared pumpkin roll and tag us on Instagram @cookingcatdotcom.


Thank you and happy pumpkin roll baking


Recipe Info


Yield

Serves: 2

Nutrition

Calories: 260
Carbs: 38g
Fat: 8g
Protein: 6g

Cooking Times


25 min
Preparation Time
0 Hours and 25 Minutes
15 min
Cook Time
0 Hours and 15 Minutes
40 min
Total Time
0 Hours and 40 Minutes

Preparation


Ingredients

Directions

  1. Preheat the oven to 180°C (375°F). Line a baking tin with greased waxed paper. beat egg yolks until thick. Gradually add ½ cup sugar and pumpkin, until the sugar is dissolved.
  2. In a separate mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining ½ cup sugar, beating until stiff peaks form. Fold into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt and gently fold into the pumpkin mixture. Spread into the prepared baking tin.
  3. Bake in the preheated oven for 15 minutes. Cool for 5 minutes, then turn the cake onto a kitchen towel dusted with icing sugar. Gently peel off waxed paper. Roll the cake up in the kitchen towel, swiss-roll style, starting with the short side. Allow to cool completely.
  4. Prepare the filling
  5. In a mixing bowl, beat the cream cheese, butter, icing sugar and vanilla extract until smooth. Unroll the pumpkin cake and spread the filling evenly to within a finger's width of the edges. Roll the pumpkin cake up again, without the kitchen towel. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. If desired, dust with icing sugar. Enjoy.

Current Rating

5.00

5.00 from 7

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Latest Comments

Gordon Drake
Very tasty pumpkin roll recipe. Thanks for sharing 5.00

Henry Smith
This is the only way pumpkin roll should be prepared. Clear and simple. Yummy. 😋 5.00

Drew Temple
Fantastic pumpkin roll recipe. 5.00

Nancy Hurlwood
Thanks for this easy pumpkin roll recipe. The method is so simple and easy to follow. 5.00

Neve Holmes
Classic pumpkin roll recipe. Exactly like it should be. 5.00

Barry Smith
The best homemade pumpkin roll recipe I have tried. 5.00

Brad Cooper
You cannot go wrong with this pumpkin roll recipe with cream cheese filling. Perfect. 5.00

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