Pumpkin cake rolls are a traditional treat usually prepared and eaten around Halloween. The tantalizing aroma of these amazingly delicious rolls automatically grabs the attention of your guest and family members. A freshly baked thin pumpkin cake is then nicely rolled around in a white and smooth cream filling. The topping of nuts adds a crunchy texture to the simple pumpkin cake. You can also dust the rolls with some confectioners- if you want. These pumpkin goodies are great to keep in the refrigerator for an instant dessert for family member or unexpected guests on Halloween.
This Halloween pumpkin cake rolls recipe is not only yummy but delicious as well. So, trying it at home is must.
Preparation Time: 20 minutes
Serving Size: 10 rolls
Utensils: oven, Linen towel, non-sticking baking pan, waxed paper, baking sheet, whisk or fork, mixing bowls, plastic wrapping, and rolling pin
- 3 large eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese - softened
- 1 cup confectioners' sugar
- ¼ cup butter – finely softened
- ½ teaspoon vanilla extract
The very first thing you have to do is, pre-heating your oven to 190 degrees Celsius or 375 degree Fahrenheit.
Pick a large glass mixing bowl and crack the eggs into it. Grab a medium whisk or fork, beat the eggs vigorously for around five minutes or until forms a foamy mixture.
Gradually stir in the white sugar and continue mixing until you get a lemon-colored smooth mixture.
Add into the freshly squeezed lemon juice and pumpkin. Leave this mixture for some time to marinate.
Get hold of another mixing bowl and place the flour in it.
Top the flour with ground cinnamon, salt, baking powder and nutmeg. Mix up these ingredients until thoroughly blended. Now, gently fold this mixture into the previously prepared pumpkin mixture in the large mixing bowl.
Pick a large non-sticking baking pan and grease it well. Now, line it a waxed paper.
Flour the waxed paper properly and then spread the pumpkin cake’s batter into lined pan
Sprinkle the ground walnuts all over the batter and set the pan in the pre-heat oven.
Do not change the heat range of the oven and bake the cake for to 15 minutes or until the cake surface rises and springs back when lightly touched.
Note: you can also use a clean toothpick to check the cake that either it’s ready or not. Simply insert it into the cake and check. If the toothpick came out clean, it means the cake is baked if not, then bake it for few more minutes.
Take a clean linen towel and place it on a large tray. Now, remove the winkles of the towel with your fingers and dust it some confectioners’ sugar if you like.
Note: Make sure to scatter enough powdered sugar on the clean lilen towel in order to prevent your cake from sticking.
Wear thick gloves, remove the pan from oven and carefully turn out the baked cake into the dusted linen towel.
Peel off the waxed paper and gently roll the freshly baked cake up in the towel, using both of your hands.
Note: make sure to start rolling up the cake from the short end.
Set the rolled cake aside for sometime to cool at room temperature.
In the meantime, take another bowl and place the cream cheese in it. Add 1 cup of confectioners’ sugar, butter and vanilla into it.
Blend the ingredients with the help of a whisk until a smooth and fluffy mixture is formed.
Unroll the cake with great care and spread the vanilla-chees failing over the cake to within 1-inches of edges. Now, carefully roll the cake up again and place in a large glass dish. Cover with plastic wrapping sheet thoroughly chilled.
Remove from refrigerator once chilled well and cut the rolled cake into medium sized rolls.
Dust the rolls with some confectioners’ sugar, if you like.
Your Halloween pumpkin cake rolls are all ready; serve and enjoy! Happy Halloween!