This Mediterranean Pumpkin Roll has a soft, tender texture with a creamy and lightly tangy filling. We prepare this pumpkin roll with eggs, flour, olive oil, sugar, cinnamon, ginger, pumpkin puree, nutmeg, walnuts, cream cheese, vanilla, and fresh orange zest. This pumpkin roll has approximately 285 calories and 31 g of net carbs. We make this pumpkin roll in about 1 hour and 40 minutes. This Mediterranean Pumpkin Roll is ideal for fall gatherings, holidays, family dinners, afternoon tea, dinner parties, cozy evenings, sweet cravings, and Mediterranean-inspired meals. You can prepare this pumpkin roll earlier, as we refrigerate it for four days and freeze it for almost two months. You can serve this pumpkin roll with Fresh Orange Slices, Pomegranate Seeds, Fresh Figs, Greek Yogurt, or Fresh Mint.
STATS:
- Course: Dessert
- No. of Calories: 285 kcal
- Diet: Mediterranean
- Prep time: 25 minutes
- Cuisine: Mediterranean
- Cook time: 15 minutes
- Portion size: 1 slice
- Cooking mode: Oven
- Total servings: 10
- Difficulty level: Intermediate
- Total time: 1 hour 40 minutes
TOOLS:
- Jelly-roll pan
- Baking paper
- Bowls
- Electric mixer
- Whisk
- Spatula
- Kitchen towel
- Cooling rack
- Plastic wrap
- Serrated knife
INGREDIENTS:
PUMPKIN CAKE:
- 3 eggs
- ¾ cup pumpkin puree
- One tsp. baking powder
- ½ cup sugar
- ¼ cup olive oil
- One tsp. vanilla extract
- 1 cup flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp orange zest
- ¼ cup walnuts
CREAM CHEESE FILLING:
- 8 oz cream cheese
- One-fourth cup of powdered sugar
- One tsp. vanilla extract
- Half a tsp. orange zest
- 2 tbsp walnuts
TOPPING:
- 2 tbsp walnuts
- 1 tsp orange zest
- 1 tbsp powdered sugar
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
PUMPKIN PUREE:
- We use pumpkin puree to provide moisture, natural sweetness, and a rich pumpkin flavor to the cake.
WALNUTS:
- We use walnuts to provide a delicious nutty flavor and crunchy texture. As an alternative, you can use almonds, pecans, or pistachios.
ORANGE ZEST:
- Orange zest adds a fresh citrus flavor that complements the pumpkin and spices. Lemon zest can be used instead.
CREAM CHEESE:
- Cream cheese creates a smooth, creamy, and slightly tangy filling. You can also use Neufchâtel cheese, thick Greek yogurt, or ricotta cheese.
FLOUR:
- In addition to giving the cake structure, flour makes it soft enough to roll. Gluten-free 1:1 flour can be used as an alternative.
SUGAR:
- Sugar sweetens the pumpkin cake and helps provide a soft texture. Coconut sugar or light brown sugar might also be utilized.
INSTRUCTIONS:
- Warm the oven to 190°Celcius and coat a pan with baking paper.
- Whip the sugar and eggs till fluffy and light.
- Include the orange zest, pumpkin puree, vanilla, and olive oil, and whisk perfectly.
- Stir the salt, flour, nutmeg, baking powder, ginger, baking soda, and cinnamon in a different dish.
- Carefully stir the dry elements into the pumpkin mixture.
- Mix in the chopped walnuts.
- Distribute the batter uniformly in a pan.
- Bake till the cake is soft, for almost twelve minutes.
- Put the warm cake onto a powdered-sugar-dusted kitchen towel and eliminate the baking paper.
- We roll the cake with the towel and cool fully.
- Include the orange zest, cream cheese, vanilla, and powdered sugar till smooth.
- Whisk in the chopped walnuts.
- Carefully unroll the cooled cake and distribute the cream cheese filling on it.
- We roll the cake again and cover it tightly in plastic wrap.
- Chill for almost one hour.
- Make slices and serve with orange zest and walnuts.
TIPS:
- Avoid baking the pumpkin cake for an extra time.
- We roll the cake when it is hot to avoid cracking.
- Refrigerate the pumpkin roll and then make slices.
- We utilize softened cream cheese to get a smooth filling.
SERVING SUGGESTION:
FRESH & FRUITY:
- Fresh Orange Slices
- Fresh Figs
- Pomegranate Seeds
- Fresh Berries
- Sliced Pears
MEDITERRANEAN PAIRINGS:
- Greek Yogurt
- Fresh Mint
- Honey-Walnut Yogurt
- Pistachio Yogurt
- Orange Yogurt Cream
STORAGE INFORMATION:
FRIDGE:
- Put this pumpkin roll in a closed box or cover it tightly and chill it for 4 days.
FREEZER:
- Tightly cover the pumpkin roll in plastic wrap and foil and store it for almost 2 months.
FAQs:
May we alternate the walnuts?
- Yes, you can use pistachios, almonds, or pecans as a different choice for walnuts.
Will we prepare this pumpkin roll without gluten?
- Yes, you can use a non-gluten 1:1 baking flour as a different option for all-purpose flour.
Could we prepare this pumpkin roll earlier?
- Yes, you can make this pumpkin roll two days earlier and keep it chilled.
NUTRITIONAL INFORMATION:
Proteins: 5 g
Caloric Content: 285 kcal
Net carbs: 31 g
Sodium: 210 mg
Fiber: 1.5 g
Sugar: 21 g
Fats: 14 g
Portion Size: 1/10 of recipe
Total carbs: 32.5 g