Pumpkin Roll
Published Nov. 9, 2023
- Total Time
- 1 hour 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes, plus 1 hour cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Unsalted butter, for greasing
- 1½cups/192 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1teaspoon baking powder
- ¼teaspoon baking soda
- 1teaspoon kosher salt
- 1cup/240 grams canned pumpkin purée
- 3large eggs
- ¾cup/150 grams granulated sugar
- ½cup/110 grams packed dark brown sugar
- 2teaspoon pure vanilla extract
- 2teaspoons apple cider vinegar
- Confectioners’ sugar, for dusting
- 12tablespoons/170 grams unsalted butter, at room temperature
- 1½cups/180 grams confectioners’ sugar
- 3tablespoons/45 milliliters heavy cream
- 2teaspoons pure vanilla extract
- ½teaspoon kosher salt
For the Cake
For the Filling
Nutritional analysis per serving (8 servings)
540 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 79 grams carbohydrates; 2 grams dietary fiber; 58 grams sugars; 6 grams protein; 380 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
- Step 2
Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract and vinegar until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
- Step 3
Spread the batter onto the prepared sheet in an even layer. (It won’t look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, 12 to 15 minutes.
- Step 4
Meanwhile, set a clean dish towel on a work surface. Dust with confectioners’ sugar until evenly coated.
- Step 5
Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
- Step 6
Meanwhile, make the filling: In a large bowl, beat the butter and confectioners’ sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the cream, vanilla and salt.
- Step 7
Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners’ sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours. If doing so, wait to dust with confectioners’ sugar until ready to serve.)
Private Notes
Comments
I have always thought the Land O Lakes, Libby pumpkin roll was the standard. The filling in that has 8 oz of cream cheese, 6 Tbsp butter, 1 cup confectioner's sugar and a teaspoon of vanilla extract. It is more like a cream cheese frosting than a butter cream. But as stated, "to each his/her own."
I'd already decided to fill this cake with a cream cheese frosting. Best-ever and easiest recipe: 560g full-fat cream cheese + 200ml heavy cream + 150g conf. sugar + 1 tsp ground cinnamon + 1 tsp. vanilla. Combine all ingredients in stand mixer with whisk attachment on low speed, then increase speed to medium-high until firm peaks form. (The yield will be too much for this cake, so adjust overall proportion accordingly.)
I just made this as practice before I make it for real on thanksgiving. Excellent flavor, very moist. 12 minutes in oven . Rolled perfectly. My only issue was pan size. My half sheet pans are 14x 19.5”. My rimmed cookie sheets are 10x15. I decided to use the smaller pan and did some math to figure out how much batter to leave off. (I baked the leftover in a 5” round pan and ate as a snack!) the whole thing came out perfectly!
Here is what I did to 'improve' this recipe: Separated eggs and whipped whites to stiff peaks. Blended the yolks, sugars, pumpkin etc w/dry ingredients. Folded egg whites into wet mixture and spread in largest cookie sheet I had (16" x 12") with greased parchment paper. Baked 15 minutes at 350* then 5 minutes w/oven off. Filled roll w/cream cheese frosting mixed with orange zest. Cake was excellent. Filling was perfect-just right amount of sweetness. A little extra work but worth it!
I make a lot of cakes, and this buttercream recipe is lame. I used 1 1/2 sticks of butter, half a block or cream cheese, 1.5 tsp of vanilla and milk to consistency. It was perfect.
This “cake” was incredibly dense and chewy, not a fluffy cake at all. It didn’t match the filling, which WAS light and fluffy, although a bit too buttery tasting. I’m glad I still had some pumpkin left, I ended up throwing this away and made a different recipe. NYT Cooking doesn’t always get it right
Advertisement