How to Make the Pumpkin Roll of Your Holiday Dreams

The holidays are upon us and it’s time for all thangs pumpkin!

A lil’ birdy told me that you’ve never attempted a pumpkin roll because you think it’s too difficult.

Nonsense!

This is the year to conquer that fear – promise me!

Pumpkin rolls can be intimidating, if you’ve never made one, but once you do, you’ll laugh in the face of what you think is difficult.

Look what awaits:

How to Make the Pumpkin Roll of Your Holiday Dreams

So. Much. YASSSSSS!

CLASSIC HOLIDAY PUMPKIN ROLL

Ingredients:

Cake:

3 eggs

1 cup of sugar

2/3rd cup pumpkin puree (canned pumpkin)

1 tsp freshly squeezed lemon juice

3/4 cup flour

1 tsp baking powder

1 tsp ginger

2 tsp cinnamon

1/2 tsp freshly grated nutmeg (or regular)

1 cup chopped nuts, optional


Filling:

1 cup powdered sugar

6 oz cream cheese (1)

4 tsp butter, room temperature

1/2 tsp homemade vanilla

Instructions:

Cake:

Beat eggs at high speed for 5 minutes, then gradually beat in sugar.

Add pumpkin and lemon.

Sift (or whisk) dry ingredients, then fold into pumpkin mixture. (2)

Line a 15 x 10×1 jelly roll pan (or heavy duty cookie pan with lip) with parchment paper and place mixture on top.

Top with nuts (optional).

Bake at 375° for 15 minutes.

While cake is still hot, lift by the parchment paper edges and flip on to a towel sprinkled with powdered sugar. Carefully peel away paper.

Start at narrow end and roll towel and cake together.

Cool. (35-45 minutes)

Filling:

Beat all ingredients together until smooth.

Unroll cake and spread with filling and roll back up (without towel!)

Place seam down on serving platter.

Dust with powdered sugar before serving.

Notes:

1)I typically use a full 8 oz brick of cream cheese, cause WHY NOT!

2) Folding, as opposed to stirring, makes the cake spongy and light.

* If making ahead of time, place seam down on platter, wrap tightly with plastic wrap and refrigerate.

Before serving, bring to room temperature, then dust with powdered sugar (if you do this while cold the sugar will dissolve).

* Leftover can be stored in fridge. (ha! “leftovers”)

FOR NEWBIE BAKERS:
While the instructions on rolling and unrolling seem a bit intimidating, you should try your hand at this dessert.

It’s fairly simple and foolproof (even if the roll cracks, which it has done on me before, just give that section a heavy dusting of powdered sugar) and has a fun WOW! factor.

FOR EXPERIENCED BAKERS
: If you’ve never made a Pumpkin Roll, whatcha waiting for?!

How to Make the Pumpkin Roll of Your Holiday Dreams

Happy Baking, y’all!

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
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Comments

  1. Wow, this looks delicious. Does homemade vanilla taste much better than store-bought? I’m pretty impressed you made that ingredient yourself.

  2. So delish! Perfect for this upcoming Thanksgiving.

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