Here is how to make a delicious and perfect Pumpkin Roll, one of the most beautiful and delicious autumn desserts. Perfect for thanksgiving and Halloween parties. With a fluffy crumb, flavored with autumn spices and its creamy filling with a touch of almonds, you will fall in love!
Ingredients
- ¾ cup flour
- ⅔ cup homemade pumpkin puree
- 3 large eggs
- 1 cup white sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp almond extract
- icing sugar to unmold and decorate
- cloth napkin to unmold
For the filling
- 1 stick cream cheese (8oz) at room temperature
- 1 stick butter (113gr) at room temperature
- 1 teaspoon almond or vanilla extract
- 1 cup powdered sugar sifted
- ½ – 1 cup sliced almonds
How to make pumpkin rolls
Mix and combine the flour, baking powder, baking soda, spices, and salt. Reserve.
In your electric mixer, beat the eggs with the sugar until they are light yellow.
Slow down and add the pumpkin puree and almond extract. Beat until everything is incorporated very well.
Add the dry ingredients and with a manual balloon whisk, incorporate them into the mixture in an enveloping way.
Pour the mixture into a 15 x 10-inch tray previously covered with previously greased and floured parchment paper. Distribute the mixture very well on the tray, until it is an even layer.
Bake at 190ºC (375ºF) for 13-15 minutes. You’ll notice it’s done when the edges lift off the tray a bit and feel fluffy to the touch.
While the bread is baking, sprinkle with icing sugar the cloth napkin where you will put your roll. Use a sieve or strainer to avoid excess sugar on the napkin, the sugar is to prevent the bread from sticking to the fabric.
As soon as the bread comes out, unmold it directly on the cloth, peel the baking paper off the bread, and sprinkle a little more icing sugar on the surface.
Immediately, with the bread still warm, roll it up together with the cloth napkin starting from the shortest side.
Let the bread cool until it is at room temperature.
Prepare the filling
In your electric mixer, cream the butter until fluffy and light in color.
While continuing to beat, add the cubed cream cheese little by little. Beat until they are incorporated very well and the cream looks fluffy.
Add the vanilla extract. Then lower the speed and add the icing sugar little by little and beat until everything is incorporated very well.
Mount the roll
When the roll has cooled completely, carefully unroll it and replace the fabric with cling film or aluminum foil.
Spread the cream on the bread and cover everything evenly with the help of a spatula.
Distribute the almonds over all the cream and roll the bread carefully. Wrap the roll very well with the plastic or aluminum foil and refrigerate for 2 to 24 hours.
When you’re ready to serve, remove the roll from the refrigerator, remove the plastic or aluminum foil, and cut a small slice at each end for a clean cut.
Sprinkle with icing sugar and almonds.
Trisha Yearwood Thanksgiving Recipes
Equipment
- Oven
Ingredients
- ¾ cup flour
- ⅔ cup homemade pumpkin puree
- 3 large eggs
- 1 cup white sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp almond extract
- icing sugar to unmold and decorate
- cloth napkin to unmold
For the filling
- 1 stick cream cheese (8oz) at room temperature
- 1 stick butter (113gr) at room temperature
- 1 teaspoon almond or vanilla extract
- 1 cup powdered sugar sifted
- ½ - 1 cup sliced almonds
Instructions
- Mix and combine the flour, baking powder, baking soda,spices, and salt. Reserve.
- In your electric mixer, beat the eggs with the sugar until they are light yellow. Slow down and add the pumpkin puree and almond extract. Beat until everything is incorporated very well.
- Add the dry ingredients and with a manual balloon whisk,incorporate them into the mixture in an enveloping way.
- Pour the mixture into a 15 x 10-inch tray previously covered with previously greased and floured parchment paper. Distribute the mixtur every well on the tray, until it is an even layer.
- Bake at 190ºC (375ºF) for 13-15 minutes. You'll notice it'sdone when the edges lift off the tray a bit and feel fluffy to the touch.
- While the bread is baking, sprinkle with icing sugar thecloth napkin where you will put your roll. Use a sieve or strainer to avoid excess sugar on the napkin, the sugar is to prevent the bread from sticking tothe fabric.
- As soon as the bread comes out, unmold it directly on the cloth, peel the baking paper off the bread, and sprinkle a little more icing sugar on the surface.
- Immediately, with the bread still warm, roll it up together with the cloth napkin starting from the shortest side.
- Let the bread cool until it is at room temperature.
Prepare the filling
- In your electric mixer, cream the butter until fluffy and light in color.
- While continuing to beat, add the cubed cream cheese little by little. Beat until they are incorporated very well and the cream looks fluffy.
- Add the vanilla extract. Then lower the speed and add the icing sugar little by little and beat until everything is incorporated very well.
Mount the roll
- When the roll has cooled completely, carefully unroll it and replace the fabric with cling film or aluminum foil.
- Spread the cream on the bread and cover everything evenly with the help of a spatula.
- Distribute the almonds over all the cream and roll the bread carefully. Wrap the roll very well with the plastic or aluminum foil and refrigerate for 2 to 24 hours.
- When you're ready to serve, remove the roll from the refrigerator, remove the plastic or aluminum foil, and cut a small slice a teach end for a clean cut.
- Sprinkle with icing sugar and almonds.
