Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling

As the leaves in your backyard flutter down like nature’s confetti, nothing warms the heart quite like a homemade Pumpkin Roll with Cream Cheese Filling. This delightful dessert features a luscious pumpkin cake rolled with a creamy, tangy filling that will transport your taste buds on a cozy autumn adventure. Picture a fluffy, moist cake infused with aromatic spices, blanketed in sweet cream cheese goodness. It’s a crowd-pleaser at family gatherings or winter evenings spent indoors.

Did you know that the modern pumpkin roll recipe gained popularity in the 1960s? Before that, pumpkin puree was mostly used in pies. But just like the famed carrot cake, which was said to be created to incorporate more vegetables into desserts, pumpkin rolls have carved their niche into dessert history. With only a few simple ingredients and a straightforward method, this recipe can become your go-to treat, just like our classic Chocolate Chip Cookies. So roll up your sleeves; you’ll want to whip this up today!

What is Pumpkin Roll with Cream Cheese Filling?

Ever wondered why it’s called a ‘roll’ when it’s not actually doing any gymnastics? The Pumpkin Roll with Cream Cheese Filling is not just a dessert; it’s a culinary delight that beckons you to bring it to your next family gathering. The way to a man’s heart is through his stomach—with this delicious cake, you’ll be winning hearts left and right! Imagine unrolling that sweet, spiced cake to reveal a beautiful swirl of rich cream cheese filling inside. So, are you ready to impress? Grab your apron, and let’s dive into why this treat deserves a spot in your dessert repertoire!

Why You’ll Love This Pumpkin Roll with Cream Cheese Filling

First off, this Pumpkin Roll is the star of any dessert table—its visual appeal combined with the delectable flavors will have everyone talking. With the comforting taste of pumpkin mixed with warm spices like cinnamon and nutmeg, this dish is not just a feast for the eyes but also for the palate.

Cooking at home also means you can save money while crafting something truly delicious. Unlike store-bought desserts that can come with a hefty price tag, this recipe allows you to create something special without breaking the bank.

And toppings? Oh, don’t get me started! A little dusting of powdered sugar can elevate the entire dish, and you can even add chopped walnuts or a drizzle of warm caramel sauce for that extra touch. With such versatile options, this cake echoes the qualities of a traditional Swiss roll, yet feels uniquely like fall in every bite. So roll up your sleeves and make your pumpkin roll today!

How to Make Pumpkin Roll with Cream Cheese Filling

Quick Overview

Creating your own Pumpkin Roll with Cream Cheese Filling is as easy as pie, or should I say… roll? With warm, cinnamon notes complemented by a cream cheese filling, this moist cake is sure to bring joy to your kitchen and your table. The preparation takes about 20 minutes and then an additional 15 to 20 minutes for baking. The result? A show-stopping dessert that is simple and satisfying, perfect for any occasion.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened

Step-by-Step Instructions

1. Preheat Your Oven: Set your oven to preheat at 350°F (175°C). This ensures that your cake will bake evenly from the start.
2. Prepare Your Baking Sheet: Line a 15×10 inch jelly roll pan with parchment paper, ensuring to let it extend over the edges for easy removal later.
3. Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together until well mixed.
4. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thick and pale, about 2 to 3 minutes.
5. Incorporate Pumpkin and Vanilla: Add in the pumpkin puree and vanilla extract, beating until smooth.
6. Combine Wet and Dry: Gradually fold in the dry mixture into your egg and pumpkin mixture, stirring gently until just combined.
7. Spread the Batter: Evenly spread the batter into the prepared pan, smoothing with a spatula.
8. Bake: Place in the preheated oven and bake for 15-20 minutes or until the center is set.
9. Prepare for Rolling: Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel away the parchment.
10. Roll the Cake: Starting from one end, roll the cake (with the towel) up tightly. Let it cool completely.
11. Make the Cream Cheese Filling: In a bowl, beat the cream cheese, softened butter, and powdered sugar until creamy and well blended.
12. Unroll and Fill: Carefully unroll your cooled cake and spread the cream cheese filling evenly.
13. Roll Again: Roll it back up without the towel, then wrap in plastic wrap, and refrigerate for at least an hour before slicing.

Top Tips for Perfecting Pumpkin Roll with Cream Cheese Filling

• Substitutions: If you’re looking to make it gluten-free, you can use a gluten-free all-purpose flour.
• Timing: Don’t skip the chilling step after rolling it—this helps the roll maintain its shape when you slice it.
• Common Mistakes: Ensure to only bake until just set; overbaking can dry out your cake.

Storing and Reheating Tips

Store any leftovers in the refrigerator tightly wrapped in plastic wrap. It will remain fresh for about 3 to 4 days. You can also freeze slices for up to 2 months. To reheat, simply allow it to thaw in the fridge overnight or let it sit at room temperature for an hour. Enjoy a slice chilled or let it sit for a few minutes at room temperature before indulging to allow the flavors to shine!

Now that you know how to make this delightful Pumpkin Roll with Cream Cheese Filling, it’s time to gather your ingredients and get baking! Your family will thank you for the sweet treat, and you’ll love the simple joy of making this delicious dessert. Enjoy every delightful bite!

Pumpkin Roll with Cream Cheese Filling

A delightful pumpkin cake rolled with a creamy, tangy filling, perfect for autumn gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Course: Dessert, Sweet

Cuisine: American, Fall

Calories: 240

Ingredients Method Notes

Ingredients

  

For the Cake

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Line a 15x10 inch jelly roll pan with parchment paper.
3. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
4. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 2 to 3 minutes.
5. Add pumpkin puree and vanilla extract, beating until smooth.
6. Gradually fold in the dry mixture until just combined.
7. Spread the batter into the prepared pan.
8. Bake for 15-20 minutes or until center is set.
9. Turn the cake out onto a kitchen towel dusted with powdered sugar and gently peel away the parchment.
10. Roll the cake (with the towel) up tightly and let cool completely.

Filling

1. In a bowl, beat cream cheese, softened butter, and powdered sugar until creamy.
2. Unroll the cooled cake and spread the cream cheese filling evenly.
3. Roll it back up without the towel, wrap in plastic wrap, and refrigerate for at least an hour before slicing.

Notes

For a gluten-free option, use gluten-free all-purpose flour. Do not skip the chilling step to ensure the roll maintains its shape.