Simple And Delicious Pumpkin Roll
Swiss Rolls are one of those cakes that after you make it once, you never want to stop. I’m sharing this Pumpkin Roll recipe because the holidays are coming and it couldn’t be a better time to incorporate some pumpkin spice into the mix! This cake couldn’t get any simpler to make, so don’t be scared. Check out the pictures, read the instructions, watch the video and let’s get baking!
Why Make This Pumpkin Roll
This is called the “Best Ever Pumpkin Roll” and here’s why:
It’s simple & delicious Always a crowd pleaser Uses pantry staple ingredients Easy to make, yet impressive! Perfect for fall
The beauty of this pumpkin roll is that it doesn’t require a lot of skill, but it will surely impress your loved ones. Trust me, this cake is all about the WOW factor! We’re creating a thin layer of cake, baking it and filling it with some luscious cream cheese filling before rolling it up – ready to be sliced and devoured!
Ingredient Notes
Cake
Salt – Salt is so important in any and all baked goods. Sugar – Brown sugar, packed and some white granulated sugar. This will provide some notes of molasses and depth of flavor. Pumpkin – Pick up a can of pumpkin – it’s available in the canned aisle year round! Spice – Pumpkin pie spice to really tie together that pumpkin pie flavor.
Filling
Cream cheese – Reduced fat can also be used to cut calories, but I prefer full fat Philadelphia cheese. Sugar – Icing sugar is what we’re using to ensure a perfectly smooth filling. Butter – Unsalted and softened to be incorporated seamlessly. There are typically soften options on microwaves so check yours! Spices – Pumpkin pie spice to tie together all those flavors in our cake with our filling. Whipping cream – You can either pick it up pre-made or make your own fresh, it’s totally up to you! Vanilla extract – Without this, your dessert may taste a little flat.
How To Make A Pumpkin Roll
Cake
Filling
Assembly
Storing Leftovers
Store your leftover pumpkin roll in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge.
Freezing
If by any miracle you still have any cake left, this pumpkin roll freezes quite nicely, but make sure you wrap it tightly in plastic wrap first. This makes this cake perfect for making ahead of time. To thaw it out, transfer it to the fridge a day before serving.
More Related Recipes:
Pumpkin Sausage Pasta The Best Pumpkin Pancakes Pumpkin Cinnamon Rolls Pumpkin Cheesecake Classic Pumpkin Pie The Best Pumpkin Bread
