Pumpkin Roll with Cream Cheese Filling Recipe
If you’re searching for a dessert that completely captures the essence of autumn, look no further than this Pumpkin Roll with Cream Cheese Filling Recipe. It’s a delightful blend of moist, spiced pumpkin cake rolled around a luscious, tangy cream cheese filling. This recipe balances warmth, sweetness, and richness in every bite, making it the perfect centerpiece for holiday gatherings or cozy nights in. The delicate swirl of the cream cheese filling paired with the soft texture of the pumpkin cake is nothing short of irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple yet so crucial to achieve the perfect texture, flavor, and color in this Pumpkin Roll with Cream Cheese Filling Recipe. Each component plays a role in building that comforting, rich, and moist cake with a smooth, creamy filling that complements it beautifully.
- All-purpose flour: Creates the cake’s tender structure and light crumb.
- Baking powder: Gives the cake a nice lift for a soft, airy texture.
- Baking soda: Helps with leavening and enhances the pumpkin’s natural flavor.
- Salt: Balances sweetness and intensifies the spices.
- Ground cinnamon: Infuses that signature warming spice everyone loves in pumpkin desserts.
- Ground nutmeg: Adds a subtle, nutty warmth to the cake.
- Ground ginger: Provides a slight peppery kick that deepens the flavor complexity.
- Large eggs: Bind the cake and contribute to its rich texture.
- Granulated sugar: Sweetens the cake perfectly without overpowering the spices.
- Canned pumpkin puree: The star ingredient delivering moistness and that unmistakable pumpkin flavor.
- Vanilla extract: Rounds out the flavors with a smooth, aromatic note.
- Powdered sugar (for dusting and filling): Delivers sweet, light texture for both dusting and the filling.
- Cream cheese, softened: Provides the creamy, tangy heart of the filling.
- Unsalted butter, softened: Adds richness and smoothness to the cream cheese filling.
How to Make Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prepare the Pan and Ingredients
Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure your cake doesn’t stick. This simple prep step sets the foundation for the cake’s easy release after baking.
Step 2: Mix the Dry Spices and Leavening Agents
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Combining these dry ingredients evenly ensures the warm spices and rising agents are perfectly distributed throughout the cake.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar until the mixture becomes thick, pale, and slightly fluffy. This step is key for creating a light cake texture and helps create those soft air pockets so characteristic of a perfect pumpkin roll.
Step 4: Add Pumpkin and Vanilla
Stir in the pumpkin puree and vanilla extract gently. The pumpkin adds moisture and vibrant orange color, while vanilla enhances the overall flavor with a subtle sweetness.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the batter light and tender—the secret to a pumpkin roll that isn’t dense or heavy.
Step 6: Bake the Cake
Spread the batter evenly in your prepared pan. Bake it for 13 to 15 minutes, or until the cake springs back when touched lightly in the center. Watching this closely is important to avoid overbaking, ensuring a soft, pliable cake perfect for rolling.
Step 7: Roll Cake with Towel While Warm
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel and carefully peel off the parchment paper. Roll the cake and towel together snugly from the short end and let it cool completely. This technique prevents cracking and forms the cake’s signature spiral shape.
Step 8: Make the Cream Cheese Filling
Beat softened cream cheese, butter, 1/2 teaspoon of vanilla extract, and 1 cup powdered sugar until the mixture is smooth, creamy, and fluffy. This luscious filling will perfectly offset the warm spices in the pumpkin cake with its rich, tangy sweetness.
Step 9: Assemble the Roll
Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel. This is the moment where your dessert comes to life with that beautiful spiral of creamy goodness.
Step 10: Chill and Finish
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least an hour. Chilling helps the flavors meld and makes slicing easier. Just before serving, dust the top with powdered sugar for an elegant, festive touch.
How to Serve Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
The charm of this Pumpkin Roll with Cream Cheese Filling Recipe can be elevated by simple garnishes. Consider a light dusting of cinnamon or a few toasted pecans on top for added texture and that lovely autumn vibe.
Side Dishes
This pumpkin roll pairs incredibly well with a scoop of vanilla ice cream or a dollop of whipped cream to complement the richness. For a cozy brunch or dessert spread, a cup of spiced chai or freshly brewed coffee rounds out the experience perfectly.
Creative Ways to Present
Want to impress friends and family? Slice the roll into thick spirals and serve on a decorative platter with a drizzle of caramel sauce or a sprinkle of chopped nuts. For gatherings, individually plate slices with a fresh sprig of mint or a few pomegranate seeds to add color and flair.
Make Ahead and Storage
Storing Leftovers
You can store leftover pumpkin roll in an airtight container in the refrigerator for up to 4 days. Keeping it chilled maintains the cream cheese filling’s texture and keeps the cake fresh and moist.
Freezing
If you want to save this delight for later, wrap it tightly in plastic wrap and then foil before freezing. It stores well in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving to preserve flavor and texture.
Reheating
This dessert is best enjoyed chilled, but if you prefer it slightly warm, let the slice come to room temperature for about 15 minutes or microwave gently for 10 to 15 seconds. Avoid overheating to keep the cream cheese filling from melting too much.
FAQs
Can I use fresh pumpkin instead of canned for the pumpkin roll?
Yes, you can, but fresh pumpkin needs to be cooked and pureed thoroughly to the right consistency before using. Canned pumpkin puree is convenient and provides consistent moisture and flavor, which is why it’s preferred in the Pumpkin Roll with Cream Cheese Filling Recipe.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a powdered sugar-dusted towel to roll it helps prevent cracks. Also, avoid overbaking the cake, as a dry cake will crack more easily.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose baking blend. Just ensure it contains xanthan gum or a similar binder to maintain the cake’s structure.
Is it possible to make the filling ahead of time?
Yes, you can prepare the cream cheese filling a day in advance. Keep it covered in the refrigerator and bring it to room temperature before spreading it onto the cake for easier spreading.
What’s the best way to slice the pumpkin roll?
Use a sharp serrated knife and cut the roll into 1/2-inch to 1-inch thick slices. Clean the knife between cuts to maintain neat spirals and prevent the filling from smearing.
Final Thoughts
This Pumpkin Roll with Cream Cheese Filling Recipe is such a rewarding treat to make and enjoy. Every slice feels like a warm hug filled with cozy spices and velvety cream cheese goodness. It’s truly a dessert that brings people together and brightens up any occasion. Don’t wait to try it—you’re going to love having this festive, charming classic in your baking repertoire!
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Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
This Pumpkin Roll recipe is a delightful autumn treat featuring a moist pumpkin-flavored sponge cake rolled around a creamy vanilla cream cheese filling. Lightly spiced with cinnamon, nutmeg, and ginger, this dessert is perfect for holiday gatherings or anytime you want a festive, flavorful dessert with a beautiful presentation.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling and Dusting
- 1 cup powdered sugar (for dusting and filling)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Beat wet ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale in color. Then stir in the canned pumpkin puree and vanilla extract until smooth.
- Combine batter: Gradually fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the cake light and tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched in the center, indicating it is done.
- Prepare to roll cake: While the cake is baking, lay a clean kitchen towel flat on a surface and dust it generously with powdered sugar to prevent sticking.
- Roll the cake: Once baked, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack to set its shape.
- Make the filling: Beat the softened cream cheese, unsalted butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar together until the mixture is smooth and fluffy.
- Fill and re-roll: After the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Then carefully roll the cake back up without the towel.
- Chill and serve: Wrap the filled roll tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to firm up. Before serving, dust with additional powdered sugar if desired.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Be gentle when unrolling and re-rolling the cake to keep it intact.
- The roll can be wrapped and refrigerated for up to 2 days ahead of time.
- Allow the cake to cool completely before spreading the filling to avoid melting the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
