This pumpkin roll recipe is a fun thing to make with kids during a rainy weekend! I’m sure that they will love baking that flat pumpkin sheet cake, it is so easy to make that batter!
However kids might need some help to spread the pumpkin cake with that cream cheese and hazelnut mixture and roll it back up again.
They will wait enthusiastically to see how their roll will come out of that fridge. And I bet that they will feel as happy as I felt when I sliced into that roll for the first time! Just to see those layers of pumpkin cake.
Look, mine is not the prettiest pumpkin roll ever.
Weekend Baking Assignment
I know that I am not a very good baker. But I have to say that I was very happy with the result in the end. Sure I can still make a lot of improvements about the look of the roll. But I can assure you that the texture and flavor were absolutely there.
And oh my, how those hazelnuts turn this cake roll upside down! Their flavor is so nutty and earthy, the perfect match for the pumpkin.
I also like the color of the cake roll. That orange color coming from the pumpkin is so bright and fresh!
But I agree, I still need to work on those rolling skills.
Easy Pumpkin Roll Recipe with Hazelnuts
Just make sure that the sheet cake has cooled off enough.
Because if you spread it too fast with that cream cheese mixture, then you might end up with a melting cream cheese that oozes out. And turns your pumpkin roll into a downright disaster.
Do you love baking funky recipes with fresh pumpkin?
Then also check out my pumpkin bread recipe! You are in for another great baking challenge there!
Easy Pumpkin Roll Recipe
Here's a fun cake recipe to make at home: my pumpkin roll recipe! A great dessert recipe to bake with kids on a cold and rainy weekend!
- 7 oz (homemade) pumpkin puree or canned pumpkin puree (200 g)
- 7 oz cream cheese (200 g) or ricotta
- 10,5 oz caster sugar (300 g)
- 5 oz plain flour (140 g)
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp fresh ginger optional
- 1 tbsp sunflower oil
- 3 eggs
- a handful hazelnuts
Transfer the hazelnuts to a blender. Pulse until you get a fine crumble. Then set aside until later.
Sift the plain flour, baking soda and cinnamon over a large mixing bowl. Add the eggs, fresh ginger (optional), 8 oz (230 g) of the caster sugar and a pinch of pepper and salt.
Then add the cooked or canned pumpkin and half of the blended hazelnuts.
Mix well. Coat a baking tray with baking paper. Secure the corners (I used a stapler for that) and brush the inside with oil. Then pour the batter in the tray and spread it evenly.
Bake the pumpkin cake in a preheated oven at 256°F (180°C) for 15 minutes. The cake is ready when the edges start to pull away from the sides. Remove the cake. Then turn it upside down onto a clean and dry kitchen towel. Carefully peel away the baking paper.
Roll the cake up with the towel. Secure the roll with elastic bands. Let it cool at room temperature for 30 minutes.
Transfer the cream cheese (or ricotta) and the remaining caster sugar and hazelnut crumble to a mixing bowl. Stir well. Unroll the cake and spread the top with the cream cheese mixture.
Keep some space between the cream and the edges or it will spill out while rolling the cake up again. Spread the layer of cream evenly. Then carefully roll the cake a second time (discard the towel).
Put it in the fridge for at least 1 hour to set. Cover with cling film if necessary. Slice the pumpkin roll up and serve.