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Why I Love This Pumpkin Roll
Many home cooks make pumpkin roll, and the recipe is often the same. So that begs a simple question: why fix something that works? What I love about this recipe is the way my Grandma Alice makes it.
Pumpkin roll is a modified sponge cake using both the yolks and whites of an egg. The eggs are beaten with sugar, which makes them thick and voluminous. This process gives the final cake a light and airy texture.
The finished cake looks like it would be tedious and too much work, but it’s actually super easy, especially with Grandma’s tips.
How Do You Make Sure a Cake Doesn’t Crack?
The one downside of a cake roll is that it can form a crack. And there are multiple things to can be done to prevent a crack from forming:
- Make sure not to overbake the cake – The longer a cake is baked, the drier it becomes. Drier cakes are hard to roll, and that’s when cracks often happen. My grandma checks the cake by pressing down lightly on the center with a finger. If it springs back, it’s done. You can also check with a wooden skewer: poke it in and it should come out mostly clean.
- Dust a lightweight kitchen towel with powdered sugar – And gently roll the cake up as soon as it comes out of the oven. Rolling the cake while it’s warm allows the cake to form a “memory” while it cools. This helps to preserve the shape without cracking. And the powdered sugar keeps the cake from sticking to the towel.
Can a Cake Roll Be Made Ahead of Time?
Yes! This cake is a perfect dessert to make one or two weeks before the big occasion. Once the cake is filled and rolled up, simply wrap it tightly in plastic wrap, place it in an airtight container, and set it in the freezer. One hour prior to serving, set the cake to thaw, and it will taste just like the day it was made. Grandma often made this ahead of time and had it ready to go in the freezer. Smart lady, right?
More Thanksgiving Desserts
Pumpkin Roll
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
For the filling
- 8 oz cream cheese room temperature
- 6 tbsp unsalted butter room temperature
- 1 cup sifted powdered sugar
- 1 tsp vanilla extract
For the pumpkin seed brittle
- ½ cup water
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1 ½ tbsp unsalted butter
- 1 cup raw pumpkin seeds
- ¾ tsp baking soda
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
Instructions
For the cake
- Preheat oven to 350°F. Grease a jelly roll 15.5" x 10.5" pan. Line it with parchment, grease the parchment, and set it aside.
- In a small bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cloves. Whisk to combine and set aside.¾ cup all-purpose flour, 1 tsp kosher salt, ½ tsp baking soda, 1 ½ tsp ground cinnamon, ½ tsp ground cloves, ½ tsp baking powder
- In a large bowl, combine the eggs with the sugar. Beat until thickened and the mixture creates ribbons on itself, 3-5 minutes. Add the pumpkin and gently whisk to incorporate.3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree
- Fold in the dry ingredients until no dry streaks remain. Pour into prepared baking pan and bake until the center springs back or a wooden skewer inserted comes out mostly clean, 13-15 minutes.
- Dust a thin kitchen towel with ¼ cup of powdered sugar. When the cake is ready, remove it from the oven and invert onto the prepared towel with the top of the cake down on the powdered sugar. Starting with a short end, roll up while the cake is hot with the towel rolled into the cake. Set on a cooling rack and allow to fully cool to room temperature before filling, 1-2 hours.
- While the cake is cooling prepare the filling. In a large bowl, beat the cream cheese and butter until smooth, 2 minutes. Add the powdered sugar and vanilla. Beat until the powdered sugar is incorporated and smooth, 2 minutes.8 oz cream cheese, 6 tbsp unsalted butter, 1 cup sifted powdered sugar, 1 tsp vanilla extract
- When the cake is cooled to room temperature, slowly unroll it from the towel. Add the filling and spread to an even layer. Gently roll the cake back up without the towel and wrap it in plastic wrap. Chill the filled cake for 1 hour before serving or store in the freezer for up to 2 weeks.
For the brittle
- Butter a 9×13 baking sheet and set it aside.
- In a 4-quart saucepan, combine the water, sugar, and corn syrup. Stir to dissolve and bring to a boil over medium heat. Boil until the mixture reaches 250°F, 8-10 minutes.½ cup water, 1 cup granulated sugar, ½ cup light corn syrup
- Once at 250°F, add the butter and pumpkin seeds. The mixture will cool down. Bring back to a boil and cook until the mixture reaches 310°F, 5-8 minutes.1 ½ tbsp unsalted butter, 1 cup raw pumpkin seeds
- Remove from the heat and add the baking soda, vanilla, and cinnamon. Stir to combine. The mixture will look airy and white.¾ tsp baking soda, 1 tsp vanilla extract, 1 ½ tsp ground cinnamon
- Immediately pour onto the prepared sheet pan without touching it once it's on the pan. Allow it to cool to room temperature before breaking into pieces, 2-3 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love all your cake recipe especially pumpkin ones do you have a recipe book on cakes and slices if so how much in Australian money candgmeikle@gmail