Pioneer Woman Pumpkin Roll

Pioneer Woman pumpkin roll from The Pioneer Woman site bakes a spiced pumpkin cake on a sheet pan and rolls it in a towel while hot before filling with cinnamon cream cheese frosting. And the roll serves 10 to 12 at approximately 380 calories per slice in about 4 hours and 45 minutes, since most of that is cooling and chilling time.

Most roll cake recipes use a specialty jelly roll pan, but this version bakes on a standard half sheet pan that most home kitchens already have. So the cake spreads thin enough to roll without cracking, and the larger surface area means you get more swirls per slice than a smaller pan produces.

Rolling the cake inside the towel while it is still hot straight from the oven is the step that trains the shape and prevents cracking later. And if you let the cake cool flat before trying to roll it, the set structure resists bending and splits down the middle instead of curving smoothly.

Source: The Pioneer Woman (thepioneerwoman.com), recipe by Sloane Layton, verified from source content

Pioneer Woman Pumpkin Roll

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

4

hours 

45

minutes

A pumpkin batter with cinnamon, ginger, and allspice bakes on a parchment-lined sheet pan at 375°F for 14 to 15 minutes. Then the hot cake inverts onto a powdered sugar-dusted towel, rolls into a log to cool for 2 hours, and unrolls for a layer of cinnamon cream cheese frosting before re-rolling and chilling.

Ingredients

• For the pumpkin cake:

• Nonstick baking spray with flour

• 1 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground allspice

• 1 1/4 cups granulated sugar

• 3/4 cup pumpkin puree

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup powdered sugar (for the towel)

• For the cream cheese frosting:

• 8 oz. cream cheese, softened

• 1/2 cup unsalted butter, softened

• 2 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

Directions

• Preheat and prep the pan: Heat the oven to 375°F, spray a half sheet pan (18×13) with baking spray, line with parchment, and spray the paper again.
• Whisk the dry ingredients: Then combine the flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice in a medium bowl.
• Mix the wet ingredients: In a large bowl, whisk together the sugar, pumpkin puree, eggs, and vanilla.
• Combine the batter: Then add the flour mixture to the pumpkin mixture and whisk until all dry ingredients are incorporated.
• Spread and bake: Once combined, spread the batter in an even layer on the prepared pan and bake 14 to 15 minutes until the top springs back when poked.
• Prepare the towel: While the cake bakes, lay a clean kitchen towel on a surface and sprinkle evenly with the 1/2 cup powdered sugar.
• Invert immediately: Once out of the oven, run a knife around the edges and flip the cake onto the powdered sugar towel.
• Peel the parchment: Then remove and discard the parchment paper from the bottom of the cake.
• Roll while hot: Starting from the narrow end, gently roll the cake up inside the towel to form a log.
• Cool in the towel: Then place the roll seam side down and let it cool completely, about 2 hours.
• Make the frosting: Once the cake is cool, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.
• Add the sugar and spice: Then reduce to medium-low, gradually add the powdered sugar, stir in the vanilla and cinnamon, and beat on medium-high for 20 seconds.
• Fill the cake: Once the frosting is ready, carefully unroll the cake and spread the frosting evenly over the surface.
• Re-roll without the towel: Then roll the cake back up, transfer seam side down to a platter, and cover with plastic wrap.
• Chill and serve: Refrigerate at least 2 hours or overnight, then dust with powdered sugar just before slicing.

FAQs

How do I prevent the cake from cracking?

The source page stresses working quickly once the cake comes out of the oven, because rolling while hot is what prevents cracks. And the towel absorbs steam while shaping the log, so the cake sets in a curved position during the 2-hour cool.

But if small cracks do appear, the powdered sugar dusting before serving hides most imperfections. Since the frosting inside also holds the shape together, a few hairline cracks on the surface do not affect the taste or the structure of each slice.

Can I make the frosting ahead?

The frosting stores in the fridge for up to 3 days, and bringing it back to room temperature before spreading keeps it soft enough to coat the unrolled cake without tearing. Since the source page warns that the frosting should be loose enough to spread smoothly, cold frosting pulled straight from the fridge is too stiff.

And the fully assembled roll can chill overnight, so making it the day before a party saves all the stress. Since the cold temperature firms the cream cheese filling, overnight rolls actually slice more cleanly than ones chilled for only 2 hours.

Can I use canned pumpkin pie mix instead of plain puree?

Pumpkin pie mix already contains sugar and spices, so using it throws off the sweetness and the spice balance in the batter. And since the recipe adds its own cinnamon, ginger, and allspice at specific amounts, doubling up from the canned mix makes the cake taste overseasoned.

So stick with plain pumpkin puree, which is just cooked pumpkin with nothing added. And check the label carefully, because some brands shelve the pie mix right next to the plain puree and the cans look almost identical.

How should I store the pumpkin roll?

Keep the assembled roll wrapped in plastic in the fridge for up to 2 days, and the cream cheese frosting needs to stay cold for food safety. And the source page says you can leave it at room temperature for a couple hours while serving, but longer than that requires refrigeration.

But do not freeze the finished roll, because the cream cheese filling weeps moisture when thawed and the cake turns soggy. And for another Pioneer Woman dessert that also relies on chilling for clean slices, the Pecan Squares needs the same 4 hours of fridge time before cutting.

What can I serve alongside pumpkin roll at a holiday dinner?

A cup of coffee or spiced cider pairs well since the warm drink contrasts the cold, creamy filling. And thin slices go a long way, because the cream cheese frosting and pumpkin cake are rich enough that a small piece satisfies.

For a full Pioneer Woman Thanksgiving dessert table, serve this next to the pumpkin pie, since both use pumpkin but deliver it in completely different formats. But keep the rest of the dessert spread varied, because two pumpkin dishes are the maximum before the flavor starts repeating across the table.