Looking for a delicious and indulgent dessert to wow your guests with this fall? Look no further than this 1/10 of recipie Pumpkin Roll! With just 370 calories per serving, you can indulge guilt-free in this classic treat.

This pumpkin roll recipe is perfect for any fall gathering or holiday celebration, and it's easy to make at home with just a few simple ingredients. With a cinnamon-spiced pumpkin sponge cake rolled around a decadent cream cheese filling, this dessert is sure to be a crowd-pleaser.

In this article, we'll explore some tips and tricks to ensure your pumpkin roll turns out perfectly every time, as well as some healthy ingredient substitutes for those looking to reduce calories or avoid gluten.

Easy and Quick Recipe to Make at Home

To make this pumpkin roll, you'll need just a few basic ingredients, including canned pumpkin, flour, sugar, eggs, and cream cheese. Start by preheating your oven to 375°F and lining a 15 x 10-inch jellyroll pan with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, beat the eggs and sugar until pale and fluffy, then stir in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes or until the cake is firm and springy to the touch. Remove from oven and immediately turn the cake onto a clean tea towel. Remove the parchment paper and roll the cake up tightly in the tea towel. Allow to cool completely before filling and rolling again.

Ingredients You Will Need to Make Pumpkin Roll

1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda

Step-by-Step Guide to Make Pumpkin Roll

1. Preheat oven to 375°F and line a 15 x 10-inch jellyroll pan with parchment paper. 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. 3. Beat the eggs and sugar in a separate bowl until pale and fluffy, then stir in the pumpkin puree. Gradually mix in the dry ingredients until just combined.

Pro Tips for Making the Perfect Pumpkin Roll

1. Make sure to beat the eggs and sugar together until pale and fluffy. This will give your pumpkin roll a light and airy texture. 2. Roll the cake tightly in a clean tea towel as soon as it comes out of the oven. This will help the cake retain its shape and prevent cracking. 3. Allow the cake to cool completely before filling and rolling. This will help the cream cheese filling set and prevent it from oozing out of the sides.

Healthy Ingredient Substitutes for Pumpkin Roll

To reduce calories, try using stevia or another low-calorie sweetener in place of sugar. To make this recipe gluten-free, try using almond flour or coconut flour in place of all-purpose flour. For a dairy-free version, try using a vegan cream cheese substitute in the filling.

Gluten-Free Pumpkin Roll Recipe

1 cup almond flour 1 teaspoon baking powder 1 teaspoon baking soda

Low-Calorie Pumpkin Roll Recipe

1/2 cup stevia 1 teaspoon baking powder 1 teaspoon baking soda

Perfect Pumpkin Roll for Thanksgiving

Serve your pumpkin roll with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch. To make ahead, wrap the finished pumpkin roll tightly in plastic wrap and store in the refrigerator for up to 3 days. For a fun twist, try adding chopped pecans or walnuts to the cream cheese filling.

How to Store Pumpkin Roll for Later

To store your pumpkin roll, wrap it tightly in plastic wrap and store in the refrigerator for up to 3 days. To freeze your pumpkin roll, wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 1 month. To thaw your frozen pumpkin roll, remove it from the freezer and let it thaw in the refrigerator for several hours before serving.

Creative Ways to Serve Pumpkin Roll

Make pumpkin roll trifles by layering cubes of pumpkin roll with whipped cream and chopped nuts in individual dessert cups. Use slices of pumpkin roll as the base for a deconstructed pumpkin pie, topped with whipped cream and a drizzle of caramel sauce. Make mini pumpkin roll bites by slicing the roll into 1-inch rounds and serving with toothpicks.