Pumpkin Cream Cheese Roll

$- 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 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 - 1/4 cup powdered sugar - 1 teaspoon lemon juice - 1/4 cup chopped nuts (optional) Gathering ingredients is the first step. You need all-purpose flour, baking powder, and baking soda. These help the roll rise. Next, grab your spices: ground cinnamon, nutmeg, and ginger. These give the roll its warm flavor. You will also need eggs and granulated sugar. They create a lovely, thick batter. Don't forget canned pumpkin puree. This adds moisture and flavor. Vanilla extract is key too. It enhances the taste. For the cream cheese filling, use softened cream cheese. You will mix it with powdered sugar and lemon juice. This makes the filling sweet and zesty. If you like, add chopped nuts for crunch. They add a nice texture. Make sure to have everything ready. Each ingredient plays a role in this delightful treat. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Grease a 15x10-inch jelly roll pan with butter. Line the bottom with parchment paper. This helps the cake come out easily after baking. - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this aside. - In a large bowl, beat the eggs and sugar together with an electric mixer. Mix on high for about 5 minutes. The mixture should be thick and light in color. - Gently fold the pumpkin puree and vanilla extract into the egg mixture. Be careful not to deflate the eggs. - Gradually add the dry ingredients into the pumpkin-egg mixture. Fold gently until no flour streaks remain. The batter should be thick yet pourable. - Pour the batter into the prepared jelly roll pan. Spread it evenly. Bake for 15-20 minutes. A toothpick should come out clean when inserted in the center. - While the cake bakes, dust a clean kitchen towel with powdered sugar. Once the cake is done, quickly invert it onto the towel. Remove the pan and peel off the parchment paper. Roll the cake tightly in the towel from one end to the other. Let it cool completely in this shape. - In a medium bowl, mix the softened cream cheese, powdered sugar, and lemon juice. If you like, add chopped nuts for extra crunch. - Beat the mixture until it is smooth and creamy. - Once the cake has cooled, gently unroll it. - Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. - Carefully re-roll the cake into a log shape, without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours. This helps it set well. To make a light and fluffy roll, focus on your mixing method. Beat the eggs and sugar until thick and pale. This adds air and helps the cake rise. When you mix the dry and wet ingredients, fold gently. Over-mixing can cause a dense texture. Aim for a smooth batter with no flour streaks. When serving, arrange slices on a nice platter. This makes the dessert look inviting. Dust each slice with powdered sugar for a sweet touch. Consider adding a dollop of whipped cream on top. A sprinkle of cinnamon or a piece of crystallized ginger adds flair. Fresh mint leaves can bring color and freshness. Rolling the cake can be tricky. Make sure to roll it while it’s warm. This keeps the shape and prevents cracks. If your filling is too runny, it can ooze out. Aim for a thick, creamy texture. If it's too soft, add a bit more powdered sugar. Pro Tips Use Fresh Spices: Ensure that your spices, especially cinnamon, nutmeg, and ginger, are fresh for the best flavor. Stale spices can dull the taste of your cake. Don’t Overmix: When combining the dry ingredients with the wet mixture, be careful not to overmix. Folding gently will help maintain the light and fluffy texture of the cake. Chill the Filling: For an even creamier texture, chill the cream cheese filling before spreading it on the cake. This helps it to hold its shape better. Serve with Whipped Cream: Enhance your pumpkin cream cheese roll by serving it with freshly whipped cream or a dollop of vanilla ice cream for added indulgence. {{image_4}} You can change the taste of your Pumpkin Cream Cheese Roll with just a few tweaks. - Adding different spices: Try adding cloves or allspice for a warmer flavor. A pinch of cardamom can also elevate your roll. - Incorporating chocolate or caramel: Swirl in some melted chocolate or drizzle caramel on top for a sweet twist. You can even add chocolate chips to the filling for extra decadence. You can enjoy this roll even with special diets. - Gluten-free option: Use a blend of gluten-free flour instead of all-purpose flour. This keeps the texture light and fluffy. - Vegan alternative: Substitute eggs with flax eggs and use vegan cream cheese. This makes the recipe plant-based while still tasting great. Get creative with how you serve your Pumpkin Cream Cheese Roll! - Individual servings: Cut the roll into small pieces and serve each slice on a plate. This makes it easy for guests to grab and enjoy. - Assembly in jars or dessert cups: Layer cake pieces and cream cheese filling in jars. This is fun for parties and looks nice on the table. To keep your pumpkin cream cheese roll fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps moisture in and air out. You can enjoy leftovers for up to 5 days. Just remember to slice it before serving to make it easier to grab a piece! If you want to save some for later, freezing works well. First, wrap the roll in plastic wrap and then in aluminum foil. This double layer prevents freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, take it out and let it thaw in the fridge overnight. Serve it chilled or at room temperature for the best taste. A Pumpkin Cream Cheese Roll is a sweet dessert. It features a soft pumpkin cake filled with creamy cheese filling. The cake is rolled up, making it easy to slice. This treat is perfect for fall and special occasions. The warm spices in the cake blend well with the rich cream cheese, creating a delightful flavor. Yes, you can make this recipe ahead of time. Bake the cake and let it cool. Then, roll it with the cream cheese filling. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. This way, it stays fresh and ready for serving. You can use fresh pumpkin, but there are pros and cons. Fresh pumpkin has a bright flavor and good texture. However, it takes more time to prepare. You need to cook, puree, and drain the pumpkin. Canned pumpkin is quick and easy, saving you time. Both options can work well in this recipe. If you need a substitute for cream cheese, try these options. You can use mascarpone cheese for a similar texture. Greek yogurt is a healthier choice, but it may be tangier. Silken tofu blended until smooth is a vegan option. Each substitute changes the flavor a bit, but they can all work in this recipe. To test if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. Another sign is the edges pulling away from the pan. The cake should feel springy when gently pressed. This pumpkin cream cheese roll combines rich flavors and smooth textures. We covered ingredients, step-by-step instructions, and tips for success. Remember, mixing dry and wet ingredients correctly is key to a light roll. Avoid common mistakes for the best results. You can also explore flavor variations and dietary adjustments for a personal touch. Store leftovers correctly to enjoy every slice. Making this dessert can bring joy to any occasion. Dive in, try it out, and enjoy the process. You’ll impress friends and family with this delightful treat!$

A delicious pumpkin roll filled with creamy cheese, perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 2 30

Course Dessert

Cuisine American

Servings 10

Calories 200 kcal

Ingredients

0.75 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon salt
3 large eggs
1 cup granulated sugar
0.67 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup cream cheese, softened
0.25 cup powdered sugar
1 teaspoon lemon juice
0.25 cup chopped nuts (optional)

Instructions

Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together on high speed for about 5 minutes, or until thick and pale in color.
Gently fold the pumpkin puree and vanilla extract into the egg mixture until fully incorporated.
Gradually introduce the dry ingredient mixture into the pumpkin-egg mixture, folding gently until there are no visible streaks of flour.
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully remove the pan. Peel off the parchment paper, then roll the cake tightly in the towel from one short end to the other. Allow it to cool completely in this rolled shape.
In a medium bowl, combine the softened cream cheese, powdered sugar, lemon juice, and chopped nuts (if desired). Beat until smooth and creamy.
Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges.
Carefully re-roll the cake into a log shape, keeping it tight. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.
When ready to serve, slice the roll into 1-inch pieces and dust with additional powdered sugar.

Notes

For an appealing finish, dust with additional powdered sugar and garnish with whipped cream.

Keyword cream cheese, dessert, pumpkin, roll