Do you like rolls? I love them and am often asked, “How do you make them? Here is a recipe for pumpkin rolls with cream cheese and caramel glaze. It’s a crowd favorite. Most people like it because they don’t have the time or patience to make it themselves. It takes time. It takes patience… And it takes skill. Compared to food or baking, it doesn’t take much more time.
Follow the steps below to make a pumpkin roll cake the easy way.
Pumpkin roll cake
¾ cup flour 2 teaspoons pumpkin spice
1 teaspoon baking powder 4 eggs, beaten separately
1 cup canned pumpkin granulated sugar (no pumpkin pie filling) 2/3 cup divided
a tablespoon lemon juice 1/2 teaspoon ground pecans
Icing and topping
1 kg cream cheese, melted
4 (1 ounce each) melted white chocolate
1/3 C caramel ice cream topping
6 K frozen whipped cream, thawed
Half a handful of pecans
For the cake, preheat the oven to 375°F and line the bottom of an 11 x 17-inch pan with parchment paper.
Sift flour, pumpkin pie spice and baking powder into a medium bowl and set aside.
In a large bowl, beat egg yolks to a froth with an electric mixer. Add ½ tablespoon of sugar and continue beating for 3 to 5 minutes. Add the pumpkin and flour and mix until fully incorporated.
In a separate bowl, beat the egg whites to a foam with an electric mixer. Add the lemon juice and continue beating for 2 minutes. Gradually add the remaining ½ tablespoon of sugar. Continue beating until soft peaks form.
Sprinkle the egg white mixture over the ground pecans and gently fold in. Fold egg yolk mixture into egg white mixture. Spread evenly into prepared soufflé dish.
Bake for 20 to 25 minutes. Remove cake from oven. Carefully separate the edges of the cake from the baking sheet. Carefully place the cake on a rack covered with a clean kitchen towel. Let the cake cool for 3 to 5 minutes.
Carefully remove the parchment paper.
Start with the short side and roll up the cake using the kitchen towel. Place the rolled cake on a wire rack to cool completely.
Frosting: in a large bowl, mix cream cheese, melted chocolate and caramel frosting with an electric mixer. Slowly fold in the whipped cream. When ready to fill the cake, gently spread it out. Spread about 1/3 of the frosting evenly over the surface. Gently roll the cake (do not use a towel). Cut the end of the roll with a serrated knife. Place on a plate. Using a spatula, cover pumpkin rolls with icing and brush with icing, alternating pecan halves. Cover and refrigerate for 2 to 3 hours, until done.
Pumpkin rolls are not meant for fall, but should be eaten year-round. However, if you don’t bake pumpkin because you prefer another flavor, you can make a chocolate or strawberry cookie instead.
These pumpkin roll cookies and other flavoured cookies can be stored in the freezer for a month or more. Wrap them tightly in a double layer of cling film. Then place them in a piping bag. Prepare in advance for the holidays, if you have the time. Take them out of the freezer the morning of the day you want to serve them. You can then slice them up and serve them at the next party or family meal.
Your family will love this treat knowing you worked all day to prepare it for them. Enjoy!
Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in pumpkin pie near me and has an impressive portfolio of serving international clients.