Pumpkin Spice Cream Cheese Roll

$- Dry 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 ground ginger - 1/4 teaspoon salt - Wet Ingredients - 3 large eggs - 1 cup granulated sugar - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract (for filling) - 1/4 teaspoon ground cinnamon (for filling) - Optional Garnishes - Chopped walnuts or pecans for garnish Each ingredient plays a key role in making this Pumpkin Spice Cream Cheese Roll delightful. The flour gives structure, while the eggs add moisture and fluffiness. Pumpkin puree brings a rich flavor and lovely color, making it perfect for fall. The spices create that cozy autumn aroma we all love. Lastly, the cream cheese filling adds a sweet and creamy touch, making every bite a treat. {{ingredient_image_2}} - Preheat the oven and prepare the pan: Start by preheating your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan. Line the bottom with parchment paper and grease it again. This helps the cake come out easily after baking. - Mix dry ingredients: In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk until combined, then set aside. - Beat eggs and sugar: In a large mixing bowl, beat 3 large eggs with 1 cup of granulated sugar. Use an electric mixer for about 2-3 minutes until the mix is light and fluffy. - Incorporate pumpkin and vanilla: Add 1 cup of pure pumpkin puree and 1 teaspoon of vanilla extract to the egg-sugar mix. Stir until everything is mixed well and smooth. - Combine wet and dry mixtures: Gradually fold the dry mixture into the wet mixture with a spatula. Mix until you no longer see dry flour. Be gentle to keep the cake light. - Spread batter in the pan: Pour the batter into the greased jelly roll pan. Use a spatula to spread it evenly. This helps the cake bake evenly. - Bake and check for doneness: Place the pan in the oven and bake for 12-15 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready. - Cool the cake: Once the cake is done, take it out of the oven. Let it cool in the pan for 5 minutes. Then, flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. - Prepare cream cheese filling: While the cake cools, mix 8 oz of softened cream cheese with 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon in a bowl. Beat until smooth and creamy. - Roll the cake with a towel: Starting from the short end of the towel, roll the cake tightly, using the towel to help. Let it cool completely in the towel for about 30 minutes. - Unroll and fill: Once cool, gently unroll the cake and remove the towel. Spread the cream cheese filling evenly over the cake. - Re-roll the cake: Carefully roll the cake back up without the towel. Make sure it is tightly rolled. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour. - Refrigerate before serving: Chilling helps the filling set and makes slicing easier. - Serving suggestions: Before serving, slice the roll into neat pieces. You can sprinkle chopped walnuts or pecans on top for extra flavor and texture. To make a great Pumpkin Spice Cream Cheese Roll, avoid common mistakes. One mistake is overmixing the batter. This can make your cake tough and dry. Mix until you no longer see dry flour. Another issue is baking time. Check your cake at 12 minutes. If a toothpick comes out clean, it’s done. For even baking, spread the batter evenly in the pan. Use a spatula to smooth the top. This helps the cake rise evenly. Also, ensure your oven is preheated. A hot oven gives the best rise. For a smooth cream cheese filling, use softened cream cheese. Cold cream cheese can lead to lumps. Beat the cream cheese first before adding other ingredients. This helps it blend better. When mixing in powdered sugar, add it slowly. This will help avoid clumps. You want a creamy, smooth filling that spreads easily. Presentation can make your dessert shine. Serve the slices on a decorative plate. Lightly dust them with powdered sugar for flair. A sprinkle of cinnamon adds a nice touch too. You can also garnish with chopped walnuts or pecans. This adds crunch and flavor. For a festive look, arrange slices in a circle. This way, everyone can see the beautiful swirls inside the roll. Pro Tips Use Fresh Spices: For the best flavor, opt for fresh ground spices rather than pre-ground ones. This will enhance the aromatic profile of your Pumpkin Spice Cream Cheese Roll. Chill Before Slicing: Allow the rolled cake to chill in the refrigerator for at least an hour. This helps the filling set and makes slicing much easier without squishing the cake. Experiment with Fillings: Don't hesitate to customize your filling! Consider adding a touch of orange zest or a swirl of chocolate for a unique flavor twist. Presentation Matters: For an elegant presentation, dust the top of the roll with powdered sugar and sprinkle with chopped nuts or a pinch of cinnamon before serving. {{image_4}} If you want a gluten-free Pumpkin Spice Cream Cheese Roll, use gluten-free flour. This swap keeps the taste while making it safe for those with gluten issues. For healthier options, replace granulated sugar with maple syrup or honey. These natural sweeteners add flavor and cut down on processed sugars. You can also use low-fat cream cheese for a lighter filling. To add more spice, try mixing in a pinch of nutmeg or ginger. A drop of almond or maple extract can also boost the flavor. If you prefer different fillings, consider using mascarpone or ricotta cheese. You can also add chocolate chips or dried fruits for a new twist. Pair your Pumpkin Spice Cream Cheese Roll with coffee or spiced chai. These drinks enhance the flavors and make a cozy combo. For festive serving, arrange the slices on a fall-themed platter. Sprinkle some cinnamon or powdered sugar for a beautiful touch. You can even add fresh apple slices as a crunchy side. - Refrigeration tips: After making the Pumpkin Spice Cream Cheese Roll, wrap it tightly in plastic wrap. This keeps it fresh. Store it in the fridge if you plan to eat it within a few days. - Best container practices: Use an airtight container for added protection. This helps prevent it from drying out or picking up other smells. - Freezing instructions: If you want to save some for later, freeze the roll before cutting it. Wrap it in plastic wrap, then cover with aluminum foil. This keeps it safe from freezer burn. - Thawing guide: To thaw, move the roll from the freezer to the fridge. Let it sit overnight. This helps the texture stay nice. - How long can it be stored? The Pumpkin Spice Cream Cheese Roll lasts about 3-5 days in the fridge. In the freezer, it can last up to 3 months. - Signs of spoilage: Look for signs like mold, a sour smell, or a change in color. If you see any, it’s best to toss it. Always trust your senses when checking for spoilage. What can I substitute for pumpkin puree? You can use mashed sweet potatoes or butternut squash as a substitute. Both have a similar texture and flavor. You may also try using apple sauce for a different taste. Just keep in mind that the spices may need adjustment. Can I make this ahead of time? Yes, you can make this roll a day in advance. Just wrap it well in plastic wrap and store it in the fridge. This allows the flavors to blend nicely, making it even better the next day. Why is my cake cracking? Cake cracking usually happens if it bakes too long or at too high a temperature. Make sure to check it a few minutes before the end of the baking time. If you see cracks, don’t worry! You can always cover them with the cream cheese filling. How do I fix a soggy roll? A soggy roll may happen if the cake isn’t baked long enough. If you find this issue, try baking it a bit longer next time. For a quick fix, let it chill in the fridge uncovered for a bit to help it set. How to slice without damaging the roll? Use a sharp serrated knife to cut the roll. Start from the ends and work your way in. This helps keep the slices neat and avoids squishing the cake. Best ways to decorate for occasions? For decoration, you can dust the slices with powdered sugar or sprinkle chopped walnuts. You can also add a drizzle of caramel sauce for a festive touch. If it's a special event, consider using edible flowers to brighten the plate. You’ve learned how to make a delicious pumpkin roll cake from scratch. We covered the main ingredients, step-by-step instructions, useful tips, and storage info. Remember to avoid common mistakes and keep the filling smooth for the best results. With variations for different diets, there’s something here for everyone. Try pairing with a hot drink or a sweet treat for added joy. Enjoy the process and share your masterpiece with others. Happy baking!$

Pumpkin Spice Cream Cheese Roll

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

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 1 45

Course Dessert

Cuisine American

Servings 10

Calories 200 kcal

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
0.25 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup pure pumpkin puree
1 teaspoon vanilla extract
8 oz cream cheese, softened
0.5 cup powdered sugar
0.5 teaspoon vanilla extract (for filling)
0.25 teaspoon ground cinnamon (for filling)
optional chopped walnuts or pecans for garnish

Instructions

Preheat your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by greasing it thoroughly and lining the bottom with parchment paper, then greasing the paper lightly.
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until evenly blended, then set aside.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer for about 2-3 minutes, until light and fluffy.
Add the pure pumpkin puree and 1 teaspoon of vanilla extract into the egg-sugar mixture, stirring until well combined and smooth.
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until no dry flour is visible.
Pour the prepared batter into the greased jelly roll pan and spread it evenly with a spatula.
Bake for 12-15 minutes, checking for doneness with a toothpick; it should come out clean.
While the cake is baking, prepare the cream cheese filling by combining the softened cream cheese, powdered sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a mixing bowl. Beat until smooth and creamy.
Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, flip it onto a clean kitchen towel dusted with powdered sugar, peeling off the parchment paper.
Starting from the short end of the towel, gently roll the cake up tightly, using the towel to help. Allow it to cool completely inside the towel for about 30 minutes.
Once cool, gently unroll the cake and remove the towel. Spread the cream cheese filling evenly over the surface of the cake.
Carefully roll the cake back up without the towel, ensuring it's tightly rolled. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, slice the roll into pieces and sprinkle with chopped walnuts or pecans if desired.

Notes

Arrange the slices on a decorative plate, lightly dust them with powdered sugar, and sprinkle a pinch of cinnamon for an elegant touch that’s sure to impress.

Keyword cream cheese, dessert, fall, pumpkin, roll