Here is my favorite pumpkin cake of the last two years! The pumpkin roll is a delicious light small-portion cake that shouldn’t be missed from your autumn tables – it is super easy to make while it can still impress your guests. The spiced moist pumpkin cake base is filled with a cream cheese mixture with light vanilla touch. If you have enough pumpkin purée this season, give it a try and I guarantee you won’t be disappointed!
And if you don’t have pumpkin purée at home, make your own. Get a hokkaidó pumpkin, cut it in two, and scoop out the seeds. Put some water on the baking sheet and place the two halves of the hokkaidó skin up. Bake at 180°C for about an hour. Peel off the skin from the baked pumpkin halves and blend the flesh, et voilà – your pumpkin purée is ready! And if you have some purée left, try also pumpkin cinnamon rolls or pumpkin oat cookies.
I have just realized it’s been ages since I last posted something on this blog. The spring and summer were filled with time outside, meeting up with friends, and traveling. And now the autumn has flown so fast, and here we are already in November. But before the days got shorter, we still had quite some fun during the warm autumnal days too.
Our Halloween pumpkin candlelight is drying out and Adeline loves so much looking at it while listening to funny songs, I know I soon have to replace the circus with candles and Christmas songs. So I am slowly starting to take out candles and ensure we have enough at home, as this winter will be cold inside – with energy prices and our old, not well-isolated house I count on candles and hot baths from time to time to keep me warm. 😀 And of course, liters of warm tea! Could not exist without warm drinks during the colder days of the year, and especially on the weekend with something sweet and seasonal, just like this pumpkin roll – it somehow belongs to the season, right?
Here is the recipe for my Pumpkin Roll and if you make it, let me know how did it turn out – leave me a comment below the text or share a picture on social media. If you don’t plan to make it immediately, save it on Pinterest for later use!
Ingredients
Cake:
110 g all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/4 tsp. ground nutmeg
100 g granulated brown sugar
40 g granulated white sugar
3 eggs, separate egg yolks and whites
2/3 cup pumpkin purée (from hokkaidó pumpkin)
Filling:
200 g cream cheese, at room temperature
150 g powdered sugar
120 g butter, softened
1 tsp. vanilla extract
Instructions
Preheat the oven to 190°C (170°C fan). Line the baking sheet with parchment paper.
Combine the flour, baking soda, spices, and salt, set aside.
In a large bowl, beat the egg yolks with brown sugar until foamy, and add the pumpkin purée. Add the flour mixture and combine until smooth.
Using an electric mixer, beat egg whites with white sugar until firm and fluffy, and gently fold them into the egg yolk and flour batter.
Pour the batter on the baking sheet lined with parchment paper and smear it into a rectangular shape (towards the edges of the sheet but don't cover it fully so that the cake is not too thin). Bake in the preheated oven for 15 minutes.
When baked, let it cool down a little for 5-10 minutes. Still warm, place a clean textile kitchen towel on the working surface, and carefully place the cake on it, the side with parchment paper up (you need to carefully turn it upside down). Then carefully take the parchment paper off and roll up the cake with the kitchen towel. Allow to cool down completely.
In the meantime, prepare the cream cheese filling. Beat the butter at room temperature for a while until creamy, add the cream cheese, sifted powdered sugar, and vanilla, and beat until smooth. Place the cream cheese mixture in the fridge for an hour before spreading it over the cake sheet.
Once cooled, roll out the cake with kitchen towel and spread the cream cheese mixture over it, leaving 1.5 cm from the sides empty. Roll it back, cut off straight the endings, and transfer it to a serving plate (you can also place it in the fridge for one hour or overnight before serving, but remember to cover it with kitchen foil).
