The moist and indulgent fall dessert is best served chilled and will be a sure hit at your next party. And while it might seem intimidating to make, it is actually very easy!
How to Make a Pumpkin Roll
The first thing you need to prepare is the pumpkin cake. Here’s how: While you’re waiting for the cake to cool, it’s time to make the cream cheese icing. Once your cake has cooled to room temperature, it’s time to assemble the roll.
Tips & Tricks
Try this easy cake-rolling technique. Another alternative to the old towel-rolling method is to use parchment paper instead. Roll the pumpkin cake inside the parchment paper you used to bake it on. It’s a lot easier and mess-free! Don’t over-bake your cake. Take it out of the oven once the edges start to look dry. The center should still look moist but will spring back when you press on it. Make a homemade pumpkin pie spice. No pumpkin pie spice? No problem! You can make one by yourself by combining cinnamon, nutmeg, ginger, allspice, and cloves. Use a large serrated knife. This will ensure nice and clean cuts and prevent flattened slices.
How to Store & Freeze Pumpkin Rolls
Pumpkin rolls can be stored in the refrigerator and freezer, so you can make them ahead of time. Wrap your pumpkin roll tightly in plastic wrap. If storing in the fridge, it will last for up to 5 days. In the freezer, it will keep well for up to three months. Before freezing, place the cake in a zip-top bag. Before serving frozen pumpkin roll, thaw it in the fridge overnight first. I don’t recommend heating it up in the oven or the microwave, because your pumpkin roll might dry out. Click on a star to rate it!
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