Pumpkin Roll

PUMPKIN ROLL

Walnuts and a sweet cream cheese filling adorn the top. This recipe for pumpkin rolls is the easiest and most delicious I’ve ever tried.

Recently, I’ve developed an obsession with all things pumpkin. Pumpkin Rolls are a traditional fall delicacy filled with toasty spices and a sweetened cream cheese filling. Walnuts are a common addition to pumpkin pastries, and I think they enhance the overall flavor.

To expedite the process, I like to use my KitchenAid stand mixer. Both the cake batter and the filling come out beautifully when mixed in this mixer. To ensure that all of the ingredients are properly integrated, only stir until blended, scraping down the sides of the bowl as necessary.

Use a kitchen cloth as a guide when rolling the cake, and be extremely careful. Until you unroll the towel to add the filling, the towel will stay wrapped around the cake. This prevents the cake from crumbling and slicing in half.

The process was a lot of fun for me.

There are just 426 calories in one serving of this meal.

INGREDIENTS:

• 90 g of all-purpose flour
• 3 eggs
• 1 cup of sugar
• 2/3 cup of pure pumpkin puree
• 1 teaspoon of lemon juice
• 1 cup of finely chopped walnuts
• 2 teaspoons of ground cinnamon
• 1 teaspoon of baking powder
• 1 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground nutmeg
• powdered sugar

FILLING INGREDIENTS:

• 1 1/2 teaspoons of vanilla extract
• 1 1/2 cups of powdered sugar
• 1 package of cream cheese
• 1/3 cup of butter

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Set aside in the refrigerator after spraying nonstick baking pan and lining with parchment paper.
3. Combine the flour, cinnamon, baking powder, ginger, salt, and nutmeg in a large bowl; put aside until ready to use.
4. For five minutes, use a stand mixer to whip the eggs to stiff peaks. Slowly, but steadily, add the sugar to the mixture at a medium-low speed. Make a mixture by adding the pumpkin and lemon juice. Beat in the flour mixture with a mixer set to low. Make an even layer of batter in the pan. Make a topping out of walnuts.
5. The cake is done when it springs back when softly touched after 15 minutes of baking. Loosen the cake’s edges and invert it onto a kitchen towel coated with powdered sugar to remove it from the pan. Take off the parchment paper. Starting from the short side, roll the towel and the cake into a spiral and let it cool on a wire rack.
6. To make the filling, use a stand mixer to combine the cream cheese, butter, and vanilla extract. Beat until creamy. Beat in the powdered sugar gradually.
7. Remove the cloth from the cake before unrolling it. Leave a sliver of the cake unfrosted after spreading the filling over it. Trim the cake’s ends and re-roll it. Make sure it’s at least two hours in the fridge before you serve it.