Pumpkin roll

12 servings

60 minutes

Pumpkin roll is an autumn treat that fills the home with the aromas of spices and warming pumpkin. This dessert, originating from Russian cuisine, combines the softness of airy sponge cake with the tenderness of cream cheese frosting. The blend of cinnamon, nutmeg, ginger, and cardamom adds depth to the flavor, making it cozy and slightly spicy. Pumpkin puree gives the dough juiciness and natural sweetness, while the cream cheese frosting creates a pleasant contrast, offering tenderness in every bite. After cooling, the roll achieves a perfect texture that allows for enjoyment of a balanced combination of sweetness and spicy notes. Ideal for cozy family evenings, festive gatherings, and those who appreciate classic homemade desserts with a touch of seasonal inspiration.

Energy value per serving

• Calories: 247.9
• Proteins: 4.7g
• Fats: 12.9g
• Carbohydrates: 28.8g

Ingredients

• Pumpkin puree: 200 g
• Wheat flour: 120 g
• Chicken egg: 3 pc
• Sugar: 160 g
• Vegetable oil: 30 ml
• Baking powder: 5 g
• Salt: pinch
• Cottage cheese: 250 g
• Cream 33%: 120 ml
• Powdered sugar: 50 g
• Vanilla sugar: 8 g
• Cinnamon: 1 tsp
• Ground ginger: 0.5 tsp
• Ground nutmeg: 0.3 tsp
• Ground cardamom: 0.3 tsp

Cooking steps

1. Prepare all the products.

2. Line the baking sheet with parchment, leaving the edges.

3. Sift the flour into a bowl.

   Required ingredients:

   • Wheat flour: 120 g

4. Add all spices, salt, and baking powder, and mix well with a whisk.

   Required ingredients:

   • Cinnamon: 1 teaspoon
   • Ground ginger: 0.5 teaspoon
   • Ground nutmeg: 0.3 teaspoon
   • Ground cardamom: 0.3 teaspoon
   • Salt:  pinch
   • Baking powder: 5 g

5. Break the eggs into another bowl, add sugar, and beat with a mixer on high speed until a light airy mass forms. Add vegetable oil and continue beating.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 160 g
   • Vegetable oil: 30 ml

6. Add pumpkin puree and continue to whip.

   Required ingredients:

   • Pumpkin puree: 200 g

7. Add the flour mixture in two stages, knead the dough, mixing with a mixer on low speed to avoid lumps.

   Required ingredients:

   • Wheat flour: 120 g

8. Pour the batter onto a baking sheet, spread it evenly, smooth the surface with a spatula, place it in a preheated oven, and bake for 12-15 minutes at 190 degrees.

9. Spread a towel on a flat surface and sprinkle it with powdered sugar. Flip the finished cake from the baking sheet onto the towel, remove the parchment, and roll the cake into a roll with the towel.

   Required ingredients:

   • Powdered sugar: 50 g

10. Beat the cream cheese with a mixer to avoid lumps, add powdered sugar, and mix together.

    Required ingredients:

    • Cottage cheese: 250 g
    • Powdered sugar: 50 g

11. Add cream and whip until creamy.

    Required ingredients:

    • Cream 33%: 120 ml

12. Unroll the cooled roll and spread the cream evenly.

13. Roll the cake again, wrap it in film, and refrigerate for at least 3 hours to stabilize the cream.

14. Trim the edges when serving, sprinkle the roll with powdered sugar.