Can I make pumpkin roll ahead of time?

Absolutely! Pumpkin rolls are fantastic for making ahead. You can prepare the entire roll, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days. For longer storage, you can freeze it for up to one month. Thaw in the refrigerator before serving.

How do I prevent my pumpkin roll from cracking?

Several tips help prevent cracking: don't overbake the cake (it should still be slightly springy), roll it while warm (but not hot) in a powdered sugar-dusted towel, and be gentle. The towel helps the cake 'learn' its rolled shape as it cools.

What are common substitutes for ingredients in pumpkin roll?

While the classic recipe is best, you can make minor adjustments. For the frosting, you can use mascarpone cheese instead of cream cheese for a richer flavor. For the cake, ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling. Spice adjustments are also common to suit personal preference.

What's the best way to store leftover pumpkin roll?

Due to the cream cheese frosting, pumpkin roll must be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. It will stay fresh for 3-4 days in the fridge.

The Ultimate Classic Pumpkin Roll Recipe: A Fall Favorite!

Name: Classic Pumpkin Roll
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 large eggsn1 cup granulated sugarn2/3 cup pumpkin purée (100% pure)n1 teaspoon lemon juicen3/4 cup all-purpose flourn1 teaspoon baking sodan2 teaspoons ground cinnamonn1 teaspoon ground gingern1/2 teaspoon ground nutmegn1/4 teaspoon ground clovesn1/2 teaspoon saltn1 cup powdered sugar, plus more for dustingn8 ounces cream cheese, softenedn1/2 cup (1 stick) unsalted butter, softenedn1 teaspoon vanilla extract

Description

A festive and delicious pumpkin roll recipe featuring a moist, spiced pumpkin cake rolled with a sweet and tangy cream cheese frosting, perfect for fall.

Ingredients

Scale

3 large eggsn1 cup granulated sugarn2/3 cup pumpkin purée (100% pure)n1 teaspoon lemon juicen3/4 cup all-purpose flourn1 teaspoon baking sodan2 teaspoons ground cinnamonn1 teaspoon ground gingern1/2 teaspoon ground nutmegn1/4 teaspoon ground clovesn1/2 teaspoon saltn1 cup powdered sugar, plus more for dustingn8 ounces cream cheese, softenedn1/2 cup (1 stick) unsalted butter, softenedn1 teaspoon vanilla extract

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, extending it over the sides for easy lifting. Grease the parchment paper.nStep 2: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the pumpkin purée and lemon juice until well combined.nStep 3: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.nStep 4: Pour the batter evenly into the prepared jelly roll pan and spread to the edges. Bake for 13-15 minutes, or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.nStep 5: While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. As soon as the cake comes out of the oven, invert it onto the powdered sugar-dusted towel.nStep 6: Carefully peel off the parchment paper from the cake. Trim off any crisp edges of the cake. Starting from one short end, carefully roll the warm cake and the towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely for at least 1 hour.nStep 7: While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar until smooth and creamy. Make sure there are no lumps.nStep 8: Once the cake is completely cool, carefully unroll it. Evenly spread the cream cheese frosting over the entire surface of the cake, leaving a small border (about 1/2 inch) around the edges.nStep 9: Starting from the same short end you began with, carefully re-roll the cake (without the towel this time) tightly. Place the finished pumpkin roll seam-side down on a serving platter.nStep 10: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 30 minutes (or up to several days) to allow the frosting to set. Before serving, dust with additional powdered sugar, slice, and enjoy!

Notes

For best results, ensure all dairy ingredients for the frosting are at room temperature. This helps achieve a smooth, lump-free consistency. A gentle hand is key when rolling and unrolling the cake.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 35g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg