Delicious Non-Vegan African Foods

Pumpkin Roll – Immaculate Bites

Pumpkin Rolls – This quintessential fall dessert is cozy, comforting and downright delicious. This roll is amazingly easy to make, absolutely gorgeous, and has an incredible fall vibe. let’s get started.

Autumn is synonymous with pumpkins and spices! As the weather gets cooler, it’s a tradition for the whole family to make pumpkin rolls.We usually make it an all-fall occasion and serve it with home-made dishes pumpkin spice latte!

This dessert recipe is one of my favorites as far as presentation is concerned. With a delicate dusting of powdered sugar, cream cheese swirl The appearance that appears every time you cut one by one is so adorable! Bring it to family gatherings and everyone will be sure to keep an eye on it! 😍

Sliced ​​pumpkin rolls ready to please your guests

Is it difficult to make pumpkin rolls?

I need technique not difficult! That’s the biggest problem with roll cakes. You can do it Even if you are new to bread making. Don’t be afraid to roll. Here are some easy tricks to make a gorgeous roll without cracking or tearing.🙌

recipe ingredients

Recipe Ingredients Pumpkin Roll
  1. cake ingredients – This recipe requires some basic cake ingredients. Most of them are probably already in your kitchen pantry. Flour, baking soda, baking he powder, eggs.
  2. pumpkin and spices – Prepare pumpkin puree and all the spices that go well with pumpkin: cinnamon, allspice, ginger, nutmeg.
  3. sugar – Here we use all the sugar: granulated sugar, brown and powder in several different stages of this baking.
  4. walnut – This ingredient is optional, but adds a delicious touch to your pumpkin rolls. The added crunchiness and flavor is well worth it. 😋
  5. Cream cheese – Cream cheese is the star of the swirling centerpiece of the roll. Of course, vanilla extract and powdered sugar enhance the texture and flavor of the icing.

How to make pumpkin rolls

Mix dry ingredients, add wet ingredients and prepare jelly roll pans
Pour the batter into the frying pan, sprinkle with nuts and bake.Then wrap with kitchen paper

pumpkin roll cake layer

  • Preparation bread – Grease a 15-by-10-inch jelly roll pan and line it with parchment paper. Spray liberally with baking spray or grease with butter.
  • dry material – Combine flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt in a medium bowl. (102 photos)
  • wet ingredients – In a separate bowl, whisk the eggs, granulated sugar, and brown sugar with a hand mixer until thickened, 1-2 minutes. (Photo 3)
  • mix – Add pumpkin puree and mix dry ingredients. Continue mixing until fully incorporated. Clean sides of bowl. (Photo 4-5)
  • pour it up butter – Spread cake mixture evenly over prepared jelly roll pan and sprinkle nuts on top, if using. (Photos 6-8)
  • bake 12 to 15 minutes or until clean with a toothpick inserted in the center. (Photo 9)
  • Preparation towel – While the cake is baking, sprinkle 1/3 cup of powdered sugar on a thin cotton kitchen towel. (Photo 10)
  • Migration cake – Remove the cake from the oven. Immediately use a sharp knife to loosen cake from sides of pan and transfer to prepared towel. Carefully remove the parchment paper and trim off the hard edges of the cake if desired. (Photo 11)
  • roll Start with the narrow end and use a towel to form the cake. Set aside to cool. Once cooled, it can be refrigerated until use. (Photo 12)
Make the cream cheese filling and spread the cake
Spread the filling to finish the roll

cream cheese filling

  • mix material – Beat the softened cream cheese, butter and vanilla extract with an electric mixer until smooth. Add 1/2 cup of powdered sugar at a time and mix until smooth. (Photos 13-15)
  • fill cake – When ready, gently unroll the cake. Spread the filling evenly over the cake. (Photo 16-18)
  • roll – Reroll the cake. Wrap tightly with plastic wrap and chill in the refrigerator for at least 1 hour. (Photo 19)
  • serve – Remove plastic wrap, place pumpkin rolls on serving tray and dust with powdered sugar. Slice and enjoy! (Photo 20)
Slice decadent pumpkin rolls for the holidays.

recipe variations

  1. Change the taste! You can substitute applesauce or sweet potato puree for the pumpkin puree. Fill with your favorite fillings such as fruit jam, whipped cream, strawberries, lemon curd, dulce de leche, chocolate ganache and more.
  2. Extra filling! Add raisins or cranberries to the cake batter along with walnuts or pecans.

tips and tricks

  1. Quickly roll the cake in a kitchen towel as it comes out of the oven. The longer it cools, the more difficult it will be to roll and the more likely it is to crack or tear.
  2. Line a pumpkin roll with parchment paper or cut out a shape, dust with powdered sugar and draw a pattern or picture on it.
  3. Be careful not to add too much flour to this recipe as it will be difficult to roll. To measure an exact amount, break up the flour with a spoon, sprinkle it gently into a measuring cup, and smooth it out with a knife.

advance instructions

This dessert is best made ahead. It can be stored in the refrigerator for 3 days and in the freezer for 3 months before eating.

How to eat and store

Serve pumpkin rolls chilled or at room temperature and slice. I like the thickness! Use a sharp knife to avoid crushing the fully swirled inner design when cutting.

Save leftover pumpkin roll slices. three days in the refrigerator Also 3 months in the freezer.

It’s easy to take the slices out of the fridge, but if you’re serving frozen rolls, thaw them in the fridge the night before. It should be thawed and ready to slice by lunchtime the next day.

Enjoy a slice of pumpkin roll

Frequently Asked Questions

Why did the pumpkin roll crack?

Overcooking or cooling the cake before rolling can cause cracks. Keep an eye on it and roll it up as soon as you take it out of the oven.

How to keep pumpkin rolls from sticking?

As long as you dust the towel with powdered sugar, it won’t stick. Also, do not use fluffy kitchen towels. Plain cotton ones work well. Instead of a towel, you can also roll the cake on nonstick parchment.

why do i have to wrap it twice?

The first time you roll the cake, it will be shaped just right. You can’t stuff it yet because it’s too hot and the icing will melt. After the roll has cooled completely, unroll it, add an icing swirl, and roll again. Again, it should be chilled before serving to keep it in a nice roll shape.

What to eat with pumpkin rolls

Pumpkin rolls are the perfect dessert after a Thanksgiving-style meal. slow cooker turkey and stuffing green bean casserole A perfect main course followed by sweet pumpkin rolls.

Pumpkin rolls can also be served with hot cups. ginger tea, pumpkin spice latte,or chai tea latte. Very comfortable! 🤗

Delicious pumpkin recipes to try

Conclusion

This perfectly fall-flavoured and decadent recipe will impress your family and taste incredible. Let us know how it went in the comments.❤️

see how to make

pumpkin roll

Cozy, comforting and downright delicious, this is the quintessential fall dessert. This roll is surprisingly easy to make, looks great, and has all the fall vibes. Start fall the right way with one of these delicious beauties.

instructions

pumpkin roll cake layer

  • Preheat oven to 375°F/190°C. Grease a 15-by-10-inch jelly roll pan and line it with parchment paper. Spray liberally with baking spray or grease with butter.

  • Combine flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl.

  • Put eggs and granulated sugar in another bowl and beat with a hand mixer for 1-2 minutes until thickened. Add pumpkin puree and mix dry ingredients. Continue mixing until fully incorporated. Clean sides of bowl.

  • Spread cake mixture evenly over prepared jelly roll pan and sprinkle nuts on top, if using.

  • Bake for 12 to 15 minutes or until a toothpick sticks through the center.

  • While the cake is baking, sprinkle 1/3 cup of powdered sugar on a thin cotton kitchen towel.

  • Remove cake from oven. Immediately use a sharp knife to loosen cake from sides of pan and transfer to prepared towel. Carefully remove the parchment paper and trim off the hard edges of the cake if desired.

  • Starting at the narrow end, use a towel to roll the cake. Set aside to cool. Once cooled, it can be refrigerated until use.

cream cheese filling

  • Beat the softened cream cheese, butter, and vanilla extract with an electric mixer until smooth. Add 1/2 cup of powdered sugar at a time and mix until smooth.

  • When ready, gently unroll the cake. Spread the filling evenly over the cake. Reroll the cake. Wrap tightly with plastic wrap and chill in the refrigerator for at least 1 hour.

  • Remove to a plate and sprinkle with powdered sugar. Slice and enjoy!

Tips and notes:

  1. Quickly roll the cake in a kitchen towel as it comes out of the oven. The longer it cools, the more difficult it will be to roll and the more likely it is to crack or tear.
  2. Line a pumpkin roll with parchment paper or cut out a shape, dust with powdered sugar and draw a pattern or picture on it.
  3. Be careful not to add too much flour to this recipe as it will be difficult to roll. To measure an exact amount, break up the flour with a spoon, sprinkle it gently into a measuring cup, and smooth it out with a knife.
  4. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 100g| | calorie: 286kcal (14%)| | carbohydrate: 39g (13%)| | protein: Fourg (8%)| | thick: 13g (20%)| | saturated fat: Fiveg (31%)| | Polyunsaturated fat: Fiveg| | Monounsaturated fat: 3g| | Trans fat: 0.2g| | cholesterol: 62mg (twenty one%)| | sodium: 116mg (Five%)| | potassium: 130mg (Four%)| | fiber: 1g (Four%)| | sugar: 31g (34%)| | Vitamin A: 2630IU (53%)| | Vitamin C: 1mg (1%)| | calcium: 38mg (Four%)| | iron: 1mg (6%)



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