Pumpkin Cream Cheese Roll
As the leaves turn and the air gets crisp, there’s nothing quite like a Pumpkin Cream Cheese Roll to warm your heart and home. This delightful treat is not just a dessert; it’s a hug in cake form! Perfect for busy moms like me, it’s a quick solution for those fall gatherings or a cozy night in. Imagine the smiles on your loved ones’ faces as they savor each slice, filled with creamy goodness. Trust me, this recipe will become a cherished favorite in your kitchen, bringing joy and comfort to your family during the beautiful fall season.
Why You’ll Love This Pumpkin Cream Cheese Roll
This Pumpkin Cream Cheese Roll is a game-changer for busy days. It’s easy to whip up, taking just over an hour from start to finish. The moist pumpkin cake paired with creamy frosting is a flavor explosion that will have everyone asking for seconds. Plus, it’s a versatile dessert that can impress guests or simply satisfy your family’s sweet tooth. Trust me, you’ll love how quickly it disappears!
Ingredients for Pumpkin Cream Cheese Roll
Gathering the right ingredients is the first step to creating your delicious Pumpkin Cream Cheese Roll. Here’s what you’ll need:
- All-purpose flour: This is the base of your cake, giving it structure and a light texture.
- Baking powder and baking soda: These leavening agents help the cake rise, making it fluffy and airy.
- Ground cinnamon: A warm spice that adds a cozy flavor, perfect for fall.
- Ground nutmeg: This spice complements the cinnamon, enhancing the pumpkin’s natural sweetness.
- Salt: Just a pinch balances the sweetness and enhances all the flavors.
- Large eggs: They provide moisture and richness, helping to bind the ingredients together.
- Granulated sugar: This sweetens the cake, creating a delightful contrast with the cream cheese filling.
- Canned pumpkin puree: The star of the show! It gives the cake its signature flavor and moisture. Make sure to use pure pumpkin puree, not pie filling.
- Vanilla extract: A splash of vanilla adds depth and enhances the overall flavor.
- Cream cheese: This is the heart of the filling, providing a rich and creamy texture.
- Powdered sugar: This sweetens the cream cheese filling and gives it a smooth consistency.
- Unsalted butter: Softened butter adds richness to the filling, making it even more decadent.
For those looking to mix things up, consider adding chopped nuts for a delightful crunch or a dash of pumpkin spice for an extra flavor kick. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Pumpkin Cream Cheese Roll
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). While it warms up, grab your 15×10 inch jelly roll pan and give it a good greasing. I like to use a bit of butter or cooking spray to ensure the cake doesn’t stick. Trust me, you want a smooth release for that beautiful roll! Lining the bottom with parchment paper can also help. This step is crucial for a perfect Pumpkin Cream Cheese Roll, so don’t skip it!
Step 2: Mix Dry Ingredients
In a medium bowl, combine your all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until they’re well blended. This is where the magic begins! The spices will fill your kitchen with a warm, inviting aroma. Make sure there are no lumps in the flour; a smooth mixture will lead to a fluffy cake. Set this bowl aside for now, as we’ll be bringing it together with the wet ingredients shortly.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, crack in your three large eggs and add the granulated sugar. Using a hand mixer or a whisk, beat them together until the mixture becomes thick and pale. This usually takes about 3-5 minutes. You want it to look light and fluffy, almost like a cloud! This step is essential for incorporating air into the batter, which helps your Pumpkin Cream Cheese Roll rise beautifully. It’s like giving your cake a little pep talk!
Step 4: Combine Wet Ingredients
Now, it’s time to add the star of the show: the canned pumpkin puree! Pour it into the egg and sugar mixture along with the vanilla extract. Mix everything together until it’s well combined. The pumpkin adds moisture and flavor, while the vanilla enhances the sweetness. This combination is what makes your Pumpkin Cream Cheese Roll so irresistible. Just imagine the rich, warm flavors coming together!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine! This is where the magic happens, as the dry ingredients meld with the pumpkin mixture. You’ll see the batter transform into a beautiful, vibrant orange. It’s like autumn in a bowl! Once combined, you’re ready to spread it into the pan.
Step 6: Bake the Cake
Spread the batter evenly into your prepared jelly roll pan. Use a spatula to smooth it out, ensuring it reaches the corners. Pop it into the preheated oven and bake for 15-20 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be heavenly, making it hard to wait for the next step!
Step 7: Cool and Roll
Once baked, remove the pan from the oven and let it cool for a few minutes. Then, carefully invert the cake onto a clean kitchen towel that’s been dusted with powdered sugar. This will prevent sticking and add a touch of sweetness. Gently roll the cake up with the towel, starting from one of the short ends. This step is crucial for shaping your Pumpkin Cream Cheese Roll, so take your time. Let it cool completely in this rolled-up position.
Step 8: Prepare the Cream Cheese Filling
While the cake cools, it’s time to whip up the cream cheese filling. In a mixing bowl, combine the softened cream cheese, powdered sugar, and unsalted butter. Beat them together until the mixture is smooth and creamy. This filling is what makes your Pumpkin Cream Cheese Roll so decadent! The sweetness of the powdered sugar balances the tanginess of the cream cheese, creating a luscious filling that you’ll want to eat by the spoonful.
Step 9: Assemble the Roll
Once the cake has cooled completely, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Then, carefully roll the cake back up without the towel. This is where the magic happens! The filling will create a beautiful swirl inside your Pumpkin Cream Cheese Roll. Don’t worry if it cracks a little; it’ll still taste amazing!
Step 10: Chill Before Serving
Finally, wrap your rolled cake in plastic wrap and refrigerate it for at least one hour before slicing. This chilling time allows the flavors to meld and makes slicing easier. Plus, it gives the filling a chance to firm up a bit. When you’re ready to serve, slice it into beautiful rounds and watch as everyone’s eyes light up. Your Pumpkin Cream Cheese Roll is now ready to be enjoyed!
Tips for Success
- Always use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
- Dust your towel with powdered sugar to prevent sticking when rolling the cake.
- Don’t overmix the batter; a few lumps are okay!
- Let the cake cool completely before adding the filling for easier assembly.
- Chill the roll for at least an hour to enhance the flavors.
Equipment Needed
- 15×10 inch jelly roll pan: A standard size for this recipe; a baking sheet with sides can work too.
- Mixing bowls: Use medium and large bowls for mixing ingredients; any size will do.
- Hand mixer or whisk: A hand mixer makes it easier, but a whisk works just fine.
- Spatula: Essential for spreading the batter and filling; a rubber spatula is ideal.
- Kitchen towel: A clean towel for rolling the cake; a silicone mat can be a good alternative.
Variations of Pumpkin Cream Cheese Roll
- Nutty Delight: Add chopped walnuts or pecans to the cream cheese filling for a delightful crunch.
- Spiced Up: Mix in a teaspoon of pumpkin pie spice to the batter for an extra kick of flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free treat.
- Chocolate Twist: Fold in mini chocolate chips into the batter for a sweet surprise in every bite.
- Vegan Version: Use flax eggs and a dairy-free cream cheese alternative to make this roll vegan-friendly.
Serving Suggestions for Pumpkin Cream Cheese Roll
- Pair with a dollop of whipped cream for an extra touch of sweetness.
- Serve alongside a warm cup of spiced chai or apple cider for a cozy vibe.
- Garnish with a sprinkle of cinnamon or chopped nuts for added texture.
- Present on a festive platter, drizzled with caramel sauce for a stunning display.
FAQs about Pumpkin Cream Cheese Roll
Can I make the Pumpkin Cream Cheese Roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Just wrap it tightly in plastic wrap and refrigerate. This allows the flavors to meld beautifully, making it even more delicious!
What can I substitute for cream cheese in the filling?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will give you a creamy texture, but the flavor will vary slightly.
How do I store leftovers of the Pumpkin Cream Cheese Roll?
Store any leftovers in an airtight container in the refrigerator for up to three days. Just make sure to slice it as needed to keep it fresh!
Can I freeze the Pumpkin Cream Cheese Roll?
Yes, you can freeze it! Wrap the roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge before serving.
What’s the best way to slice the roll?
Use a sharp serrated knife to slice the roll. This will help you achieve clean cuts without squishing the cake. A gentle sawing motion works best!
Summarizing the Joy of Pumpkin Cream Cheese Roll
There’s something truly magical about a Pumpkin Cream Cheese Roll that brings warmth and joy to any gathering. Each slice is a delightful blend of moist pumpkin cake and creamy filling, creating a symphony of flavors that dance on your palate. It’s not just a dessert; it’s a memory-maker, perfect for sharing with family and friends. Whether it’s a cozy evening at home or a festive celebration, this roll is sure to be the star of the show. So, roll up your sleeves and create this heartwarming treat that will leave everyone smiling and asking for more!
PrintPumpkin Cream Cheese Roll: A Delightful Fall Treat!
A delicious and moist pumpkin roll filled with creamy cream cheese frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 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
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin and vanilla to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel and let it cool completely.
- In a bowl, beat cream cheese, powdered sugar, and butter until smooth.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.
- Roll the cake back up without the towel and refrigerate for at least 1 hour before slicing.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- For a festive touch, sprinkle chopped nuts on the cream cheese filling before rolling.
