My son is taking a high school culinary co-op class. He's learning to bake delicious fall treats, such as this delicious Pumpkin Roll. Chef Walker's recipe inspired me to create my own Pumpkin Roll with Marshmallow Icing. The cake in this recipe is easy to make. However, rolling it without cracking can be a challenge. For easy rolling, I would strongly recommend spraying the parchment paper with cooking spray. After it's cooled, I would recommend wrapping the pumpkin roll with foil and placing it in the fridge before spreading the icing. This will allow for a tighter toll and a beautiful presentation on a fall patterned plate.
I hope this Pumpkin Roll with Marshmallow Cream puts you in the mood for the holidays! Here's how I made this Pumpkin Roll with Marshmallow Cream Icing:
Pumpkin roll: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/8 tsp. sea salt; 3 eggs; 1 tsp. vanilla; 3/4 cup pumpkin puree; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/8 tsp. cloves
Marshmallow Cream Icing: one 7 ounce jar marshmallow cream; 1 stick unsalted butter; 1 cup powdered sugar; 1 tsp. vanilla; 2 tsp. milk
Directions: Preheat oven to 375 degrees. Line a 15x10 jelly roll pan with parchment paper. Make sure to allow paper to slightly hang off sides for easy lifting. Spray lightly with cooking spray. In a large mixing bowl, combine the flour, baking powder, baking soda, and sea salt. In a medium size bowl, combine the pumpkin puree, vanilla and spices. In a small bowl, whisk the eggs and the sugar. Add to the wet ingredients in the medium size bowl. Use a spatula to fold the dry ingredients in the large bowl into the wet ingredients. Stir gently until combined. Spread onto the prepared jelly roll pan. Bake for 15 minutes or until center is set and edges are browned. Remove from oven. Cool for 10 minutes. Gently roll the pumpkin roll (leaving on parchment paper) from short end to short end. Cool on a wire rack. Prepare the icing.
Marshmallow Cream Icing: Cut the butter into cubes. Place into the bowl of a stand mixer. Using the paddle attachment, cream the butter until light and fluffy. Add the marshmallow cream, milk, and vanilla. Gradually stir in the powdered sugar. Mix on medium speed for 3-5 minutes, or until soft peaks form. Remove pumpkin roll from the refrigerator. Unroll the pumpkin roll. Spread icing on top of the cake. Run a knife along the edge of the cake to loosen the parchment paper. Carefully roll the pumpkin roll, short end to short end. Gently remove the parchment paper as you roll. Loosely cover the pumpkin roll with foil. Place in the fridge for 1 hour. Remove from fridge and dust with sifted powdered sugar. Cut into slices. Serve on a fall themed plate, if desired. Serves approximately 12-14.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!