Spin up a sweet fall dessert with this classic pumpkin roll recipe.
The presentation certainly is impressive, but the flavor and comforting combination of ingredients are the real stars.
It’s no wonder a pumpkin roll is beloved on holiday tables.
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In fact, some may prefer it over apumpkin pie.
A warm cake is soft and pliable, but a cool cake cracks.
Or second, make the whole pumpkin roll, frosting and all, and store up to 3 days.
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How To Store Pumpkin Roll
You’ll want to refrigerate any leftovers.
If kept in the fridge, a pumpkin roll will last up to 5 days.
Can You Freeze a Pumpkin Roll?
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Yes, it’s possible for you to!
A pumpkin roll is a great make-ahead dessert.
Make the entire pumpkin roll, and then wrap it in plastic wrap and aluminum foil.
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Keep it in the freeze for 2 to 3 months.
Then, slice and enjoy.
can)
2tsp.vanilla extract, divided
3/4cup (about 3 1/4 oz.
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)all-purpose flour
1tsp.pumpkin pie spice
1/2tsp.baking powder
3/4tsp.kosher salt, divided
1 1/2cups (about 6 oz.
)powdered sugar, divided
1(4.4-oz.
)white chocolate bar(such as Lindt), chopped (about 3/4 cup)
1(8-oz.
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Lightly coat parchment with cooking spray.
Gradually sift flour mixture over egg mixture, folding just until combined and no flour pockets remain.
Roll cake:
Turn cake immediately onto sugar-coated towel; carefully remove and discard parchment.
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Starting with one short end, gently and slowly roll up cake and towel together, jellyroll style.
Let cool completely on a wire rack in towel, seam side down, about 2 hours.
Cake can be stored, loosely covered with plastic wrap, at room temperature up to 18 hours.
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Make filling:
Fill a medium saucepan with water to a depth of 1 inch.
Bring saucepan to a boil over medium-high, then reduce heat to a simmer over medium-low.
Stir in 1 cup of the powdered sugar, remaining 1/2 teaspoon vanilla, and remaining 1/4 teaspoon salt.
Chill, covered, until frosting is firm enough to spread, about 1 hour.
Reroll cake without towel, and transfer, seam side down, to a platter.
Trim edges, if desired.
Dust with remaining 1/4 cup powdered sugar.
Leftovers can be stored, covered, in refrigerator up to 3 days.
