Pumpkin Cream Cheese Roll is a delightful dessert that combines the warm, comforting flavors of pumpkin with a rich and creamy filling. This rolled cake is not only visually stunning but also incredibly delicious, making it a perfect treat for fall gatherings, holidays, or any special occasion. With its moist texture and sweet cream cheese filling, this recipe is sure to impress your family and friends. Let’s dive into the ingredients and the step-by-step process to create this scrumptious Pumpkin Cream Cheese Roll.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/4 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal later.
Step 2: Prepare the Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract until well combined.
Step 3: Combine the Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 4: Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly pressed. Remove from the oven and let it cool for a few minutes.
Step 5: Roll the Cake
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel starting from the short end. Allow it to cool completely in this rolled position.
Step 6: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. If desired, fold in the chopped walnuts or pecans.
Step 7: Unroll and Fill
Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling over the cake, leaving a small border around the edges. Roll the cake back up without the towel, and wrap it in plastic wrap. Chill in the refrigerator for at least an hour to set.
Step 8: Serve
Before serving, dust the top of the Pumpkin Cream Cheese Roll with powdered sugar. Slice into pieces and enjoy this delicious fall treat!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed to achieve a similar texture and flavor.
How do I store leftovers?
Store any leftovers in the refrigerator, wrapped in plastic wrap, for up to 3 days.
Can I freeze the Pumpkin Cream Cheese Roll?
Yes, you can freeze the roll before adding the filling. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw in the refrigerator before filling and serving.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese.
How do I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.