Pumpkin Cream Cheese Roll

$- 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ginger powder - 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 This recipe uses simple ingredients to create something special. The dry mix gives the roll shape and texture. The wet mix adds moisture and flavor. You can choose to add nuts for a little crunch, but they are not necessary. This mixture makes a lovely balance of taste and feel in each slice. {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is crucial for even baking. Next, grab a 15x10-inch jelly roll pan. Grease it well with butter or cooking spray. After greasing, line the bottom with parchment paper. This makes it easy to remove the cake later. Now, let's mix the batter. In a medium bowl, add the dry ingredients. Combine 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger powder, and 1/4 teaspoon of salt. Whisk them together and set this bowl aside. In a large mixing bowl, beat 3 large eggs and 1 cup of granulated sugar. Use an electric mixer on high speed. Mix them for about 5 minutes. The mix should be thick and pale. Then, gently fold in 2/3 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Combine until it looks smooth. Next, take the dry mixture and gradually add it to the pumpkin mix. Fold the two together carefully. Your batter should be thick but pourable, with no streaks of flour visible. Spread the batter evenly into your prepared jelly roll pan. Bake for 15 to 20 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready. While the cake bakes, prepare a clean kitchen towel. Dust it with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully remove the pan and peel off the parchment paper. Now, roll the cake tightly in the towel, starting from one short end. This helps shape the cake. Allow it to cool completely while rolled up. To make a perfect pumpkin cream cheese roll, avoid overmixing. Mixing too much can make the cake tough. Also, don't skip the parchment paper. It helps the cake come out easily. If you forget the towel dusted with sugar, the cake may stick. Finally, make sure your cake is cool before adding the filling. A warm cake can melt the cream cheese. For a smooth filling, use softened cream cheese. Cold cream cheese creates lumps, which is not what you want. Mix the cream cheese with powdered sugar and lemon juice until creamy. If you want extra crunch, add chopped nuts. Mix until everything blends well. Taste it to make sure it’s sweet enough for you. Rolling the cake is key to a great pumpkin cream cheese roll. After baking, invert the cake onto a sugared towel right away. This prevents it from sticking. Roll tightly from one end to the other. Keep the towel with the cake as it cools. When it’s cool, unroll gently. Spread the filling, then re-roll without the towel. This keeps the shape nice and tight. Pro Tips Use Fresh Spices: Freshly ground spices can enhance the flavor of your Pumpkin Cream Cheese Roll significantly. Consider grinding your own cinnamon, nutmeg, and ginger for a more aromatic experience. Cool Properly: After baking, allow the cake to cool completely in the towel. This helps retain moisture and makes it easier to roll without cracking. Experiment with Fillings: Feel free to personalize the cream cheese filling by adding spices or extracts, such as maple syrup or orange zest, to create unique flavor profiles. Chill Before Serving: Refrigerating the roll for at least 2 hours helps the filling set and makes slicing easier. Serve chilled for the best texture and flavor. {{image_2}} You can make a gluten-free pumpkin cream cheese roll. Use a 1:1 gluten-free flour blend instead of all-purpose flour. This blend often works well in most recipes. Make sure to check the label for any added ingredients. You may also need to add a bit of xanthan gum if your blend does not contain it. This helps mimic the texture of regular flour. You can change the flavor of your roll to keep things fresh. Try adding cocoa powder for a chocolate twist. Use 1/4 cup of cocoa powder to replace some flour. If you love spices, consider adding cloves or allspice. A dash or two will give your roll a warm, cozy taste. You can also add vanilla extract or almond extract for extra depth. If you want a vegan version, you can easily swap ingredients. Use flax eggs instead of real eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to thicken. For the cream cheese filling, try using a vegan cream cheese. Coconut cream is another great option. Just make sure to sweeten it with powdered sugar to taste. These simple swaps make the dessert friendly for everyone! To store leftover Pumpkin Cream Cheese Roll, wrap it tightly in plastic wrap. Place it in the fridge for up to five days. Make sure it stays covered. This keeps it moist and fresh. If you have slices, store them in an airtight container. This helps prevent drying out. You can freeze this roll for up to three months. First, wrap it well in plastic wrap. Then, place it in a freezer-safe bag. When you're ready to eat, thaw it overnight in the fridge. It will taste just as good as when fresh. If you freeze slices, wrap each one individually for easy serving. Reheat slices in the microwave for 10 to 15 seconds. This warms them nicely without drying them out. You can also enjoy it cold if you prefer. If you want a warm treat, use an oven. Preheat it to 350°F (175°C) and heat the slices for about five minutes. This will bring back its fresh taste. Enjoy your delicious Pumpkin Cream Cheese Roll! The Pumpkin Cream Cheese Roll lasts about 3 to 5 days in the fridge. Wrap it tightly in plastic wrap. This keeps it fresh and moist. You can also store it in an airtight container. If you want to enjoy it later, you can freeze it. Just slice it first, and wrap each piece well. Yes, you can make this dessert ahead of time. Prepare the roll and fill it. Then, wrap it tightly and chill it in the fridge. This lets the flavors meld. You can also freeze the roll for up to a month. Just thaw it in the fridge overnight before serving. If you need a substitute for cream cheese, try using Greek yogurt. It has a similar texture. You can also use mascarpone cheese for a richer taste. Another option is to use a dairy-free cream cheese. This works well for those with dairy allergies. Adjust the sweetness based on your choice. You learned about the key ingredients for a pumpkin cream cheese roll, focusing on both dry and wet components, plus optional add-ins. I also shared step-by-step instructions for baking and cooling your cake. You learned tips to avoid common mistakes and how to perfect your filling. Variations let you adapt for gluten-free, vegan, or unique flavors. Lastly, I covered storage and reheating methods to keep your dessert fresh. Enjoy making your pumpkin cream cheese roll and share it with others. The joy of baking is in the details and the taste!$

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

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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 cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon ginger powder
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 your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 5 minutes.
Gently fold in the pumpkin puree and vanilla extract into the egg mixture until well combined.
Gradually add the dry ingredient mixture to the pumpkin mixture, folding carefully until no streaks of flour remain. The batter should be thick but pourable.
Spread the batter evenly into the prepared jelly roll pan. 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 with powdered sugar. Once the cake is done, immediately invert it onto the towel, removing the pan. Peel off the parchment paper and roll the cake tightly in the towel from one short end to the other. Let it cool completely.
In a medium bowl, combine softened cream cheese, powdered sugar, lemon juice, and chopped nuts (if using). Beat until smooth and creamy.
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
Re-roll the cake without the towel, creating a log shape. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set.
When ready to serve, slice the roll into 1-inch pieces. Dust with additional powdered sugar for presentation.

Notes

Serve on a decorative platter with a dollop of whipped cream and a sprinkle of cinnamon.

Keyword cake roll, dessert, pumpkin