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To make a delightful pumpkin roll with caramel drizzle, you need a few key ingredients. Here’s the list: - 3/4 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 2/3 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon lemon juice - 1/2 cup caramel sauce (store-bought or homemade) - Chopped pecans or walnuts (optional, for garnish) Each ingredient plays a special role. The flour gives the roll its structure. Baking powder and soda help it rise. The spices add warmth and flavor. Eggs and sugar create a fluffy texture. Pumpkin puree makes it moist and gives it that lovely orange hue. The cream cheese filling adds richness. The caramel drizzle is the sweet final touch. You can use chopped nuts for a nice crunch. This list covers everything you need to create this tasty treat! 1. Preheat your oven to 350°F (175°C). 2. Line a 15x10-inch jelly roll pan with parchment paper. Leave some overhang for easy removal. Lightly grease the paper. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set this aside. 4. In a large mixing bowl, beat the eggs and sugar together. Whip until thick and pale, which takes about 2-3 minutes. 1. Stir in the pumpkin puree and vanilla extract with the egg mixture. Mix until well combined. 2. Gradually fold the flour mixture into the wet ingredients. Be careful not to overmix. 3. Pour the batter into the prepared jelly roll pan. Spread it evenly across the pan. 4. Bake for about 13-15 minutes. Check with a toothpick. It should come out clean. 5. Once baked, immediately turn the cake onto a clean kitchen towel. Dust the towel with powdered sugar. 6. Carefully peel off the parchment paper. Start at one short side and roll the cake with the towel. Let it cool completely while rolled. 1. While the cake cools, prepare the filling. Mix the cream cheese, powdered sugar, and lemon juice until smooth. 2. After the cake has cooled, unroll it carefully. Spread the cream cheese mixture evenly over the cake. 3. Roll the cake back up, this time without the towel. Place it seam-side down on a serving platter. 4. Drizzle caramel sauce generously over the top. You can sprinkle chopped nuts on top if you like. 5. Slice into pieces and serve. Enjoy your lovely pumpkin roll! To make a great pumpkin roll, cooling is key. After baking, turn the cake onto a towel sprinkled with powdered sugar. This helps prevent sticking. Roll it up with the towel inside to cool. This keeps it moist and flexible. When rolling, be gentle. Start at one short end and roll carefully. If it cracks, don't worry! You can cover it with the filling later. If you have dietary needs, substitute ingredients. Use gluten-free flour for a safe option. You can also swap eggs with flaxseed or applesauce to make it vegan. For the cream cheese filling, make sure your cream cheese is soft. This helps it mix well. Beat it until smooth to avoid lumps. Want to enhance the flavor? Add a touch of vanilla or cinnamon to the filling. These flavors pair well with pumpkin. A hint of nutmeg also works great. For a stunning presentation, place the pumpkin roll on a nice platter. Drizzle caramel sauce over the top. Sprinkle with chopped pecans or walnuts for crunch. Pair this treat with warm drinks like chai or coffee. The spices in the roll go well with these flavors. A scoop of vanilla ice cream on the side is also a nice addition. {{image_2}} For those with dietary needs, I have some great options. - Gluten-free options: You can swap all-purpose flour for gluten-free flour. Make sure it has a good binding agent, like xanthan gum, to keep your roll intact. - Vegan adaptations: Replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use a dairy-free cream cheese for the filling. Want to switch things up? Here are some fun ideas. - Adding chocolate or spices: You can fold in chocolate chips to the batter for a sweet surprise. For extra spice, add a pinch of ground cloves or allspice. - Incorporating different nuts: Try adding chopped pecans, walnuts, or even hazelnuts to the filling. They add a nice crunch and flavor. Make your pumpkin roll fit the season! - Holiday-themed variations: For Christmas, add peppermint extract to the cream cheese filling. For Thanksgiving, sprinkle some nutmeg on top for a festive touch. - Garnishes according to the season: In fall, use candied pecans as a topping. In spring, top with fresh berries for a bright look. To keep your pumpkin roll fresh, first, let it cool completely. Wrap it tightly in plastic wrap. Then, place it in an airtight container. This keeps it moist and tasty. You can store leftovers in the fridge for up to a week. For longer storage, freeze the roll. Just slice it first for easy serving later. When stored well, your pumpkin roll lasts about 5 to 7 days in the fridge. If you freeze it, aim to eat it within three months for the best taste. Look for signs of spoilage, like a sour smell or mold. If you see any, it's best to toss it. To reheat your pumpkin roll, slice it into pieces. Place them on a microwave-safe plate. Heat for about 10 to 15 seconds. This warms it without drying it out. You can also warm it in a toaster oven. Set it to low heat for a few minutes, checking often. Enjoy that soft texture and rich flavor! To make your pumpkin roll easier to roll, use a kitchen towel. Dust it with powdered sugar. When the cake comes out of the oven, flip it onto the towel. This will help prevent sticking. Start rolling from one end while the cake is warm. This keeps its shape better. Yes, you can make the filling ahead of time. Mix the cream cheese, powdered sugar, and lemon juice. Store it in an airtight container in the fridge. This way, you save time later. Just let it sit at room temperature for a bit before spreading. You know the pumpkin roll is done when a toothpick comes out clean from the center. Bake it for about 13-15 minutes. If the edges pull away from the pan slightly, that’s a good sign too. Keep an eye on it to avoid overbaking. If you need a substitute for cream cheese, try mascarpone or Greek yogurt. Both provide a creamy texture. You can also use a dairy-free cream cheese if you want a vegan option. Just adjust the sugar to taste for your filling. Yes, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. It can stay good for about three months. Thaw it in the fridge before serving for the best texture. In this post, I shared how to make a delicious pumpkin roll. You learned about key ingredients, step-by-step instructions, and tips for success. I also covered tasty variations and storage practices to keep your treat fresh. Remember, practice makes perfect when rolling the cake. Have fun while experimenting with flavors and presentations. Enjoy your homemade pumpkin roll, and share it with friends for a delightful treat!

Pumpkin Roll with Caramel Drizzle

Indulge in the festive flavors of fall with this delightful pumpkin roll with caramel drizzle! This easy recipe combines spiced pumpkin cake with a creamy filling and a luscious caramel topping, perfect for impressing friends and family. Discover how to create this show-stopping dessert step by step. Don’t miss out—click through for the full recipe and make your holiday gatherings extra sweet! #PumpkinRoll #FallBaking #DessertRecipes #BakingLovers
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Ingredients
  

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon lemon juice

1/2 cup caramel sauce (store-bought or homemade)

Chopped pecans or walnuts (optional, for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing a little overhang for easy removal later, and lightly grease the paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well incorporated. Set aside.

      In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 2-3 minutes.

        Stir in the pumpkin puree and vanilla extract until well combined.

          Gradually fold in the flour mixture until just combined—be careful not to overmix.

            Pour the batter into the prepared jelly roll pan, spreading it evenly.

              Bake for about 13-15 minutes, or until a toothpick inserted in the center comes out clean.

                Immediately remove the cake from the oven and turn it onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper.

                  Starting at one short side, roll up the cake and towel together, allowing it to cool completely in the rolled position.

                    While the cake cools, prepare the filling by mixing the cream cheese, powdered sugar, and lemon juice until smooth and creamy.

                      Once the cake has cooled completely, carefully unroll it and spread the cream cheese mixture evenly over the surface. Roll the cake back up without the towel.

                        Place the pumpkin roll seam-side down on a serving platter. Drizzle the caramel sauce generously over the top and sprinkle with chopped nuts if desired.

                          Slice into pieces and serve. Enjoy your deliciously spiced pumpkin roll!

                            Prep Time: 20 min | Total Time: 1 hr | Servings: 10