Pumpkin Roll Recipe with Cream Cheese Filling
Okay, picture this: I’m It’s a chilly autumn evening, the leaves are crunching underfoot, and the smell of cinnamon and clove is very strong. What is the smell of pumpkin in the kitchen? What is the best Pumpkin Roll recipe with Cream Cheese Filling? If you’re anything like me, you are already dreaming of that first bite of spiced pumpkin cake, right? What is the perfect combination of cream cheese and tangy lemon? Think of it as the sophisticated cousin of pumpkin pie – all the fall flavors you love, rolled into one. What are some of the easiest desserts to make? How do I impress myself After you bite the first time, you will not be able to stop.
What is a pumpkin roll?
A Pumpkin Roll, at its heart, is a moist and tender pumpkin cake, baked in an even layer and then topped with whipped cream. What is the best cream cheese filling for a sandwich? Think of it as a Swiss roll, but with seasonal twist. What is a pumpkin spice cake? From a simple sheet cake to an impressive dessert, these are the best things to do. What’s the best part about making a t-shirt? What is the name of a cake? What are some of the best fall flavors and textures in one delicious package? What is a good alternative to pumpkin pie for Thanksgiving?
Why you’ll love this recipe?
Where do I start? What I love about this Pumpkin Roll Recipe with Cream Cheese Filling is how it manages to be delicious. Both are incredibly delicious AND surprisingly simple to make. What is the best way to break it down: what
- Flavor Explosion:What is the combination of cinnamon, nutmeg, and ginger with cream cheese? Filling is pure divine. What is the perfect balance of sweet and spice, creating a symphony of flavors in every bite.
- Is it easy to Don’t let the “roll” part intimidate you! This recipe is actually quite straightforward. With my foolproof instructions, you’ll be rolling like a pro in no time. I promise, it’s way easier than assembling IKEA furniture!
- Budget FriendlyWhat are some good ingredients to have in your pantry? Pumpkin puree, spices, flour, sugar… nothing too fancy or expensive required.
- What is Versatility at its finest?Serve it as a show-stopping dessert for Thanksgiving, bring it to supper, or simply enjoy sliced bread. What is better than coffee in a cozy afternoon? Is it perfect for any occasion?
I love how customizable it is! Is it necessary to add nuts to the filling? What is the best way to add sea salt to a recipe? Is there a blank canvas for culinary creativity? What is a Pumpkin Roll recipe with Cream Cheese Filling? I find it hard to compare to any other roll recipe as it stands on it’s own, in my opinion.
How do I make a pumpkin roll with cream cheese filling?
Quick Overview
What are some of the best pumpkin rolls to make with cream cheese filling? How do you make spiced pumpkin cake batter? While it cools, you’ll prepare the creamy cream cheese filling. Then comes the fun part. How do I make a filling cake? A little time in the fridge to set, and you’re ready to slice, serve, bask in glory of your kitchen. What are some of the The beauty of this method is that it minimizes cracks and ensures a perfect swirl every time. Trust me, you’ve got this!
What are the ingredients in
For the Main Batter:
Pumpkin Purée: Not the pie mix—just the plain stuff in a can. Where things get weird (and brilliant): we dry it out a little. I know it feels unnecessary, but trust me, your filling will thank you. Cream Cheese: Just use full-fat. What is the best spice to eat? What are some of the best things about bourbon? Do you need a top shelf? Is it a chill friend?
For the Filling:
- 8 ounces cream cheese, softened: 2 tablespoons. Make sure it’s properly softened, or you’ll end up with lumpy filling. Nobody wants that!
- 4 tablespoons unsalted butter, softened: Adds richness and flavor to the filling.
- 1 1/2 cups powdered sugar: Sweetens the filling and helps to stabilize it.
- 1 teaspoon vanilla extract: Enhances the flavors of the filling. I once tried almond extract, and it was surprisingly delicious!
- Pinch of salt: Balances the sweetness and brings out the other flavors.
For the Glaze:
- How do you add unsalted butter to a glaze?
- 2 cups powdered sugar: Sweetens and thicken the glaze.
- How much milk should I add to make it the consistency you want? I like mine on the thicker side, but you can make it thinner if you prefer.
- 1 teaspoon vanilla extract: Enhances the flavor of the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the bottom. What is the best way to lift a cake out of the pan? I always give the parchment paper a light spray with cooking spray too, just to be extra sure. Nothing sticks. This step is crucial for a smooth roll!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and salt. Set aside. What are the benefits of ginger and clove Make sure there are no lumps! What is the goal here is to evenly distribute the spices throughout the flour. What are the best ways to make a delicious pumpkin roll? I sometimes sift the dry ingredients together for an extra-light and airy cake, but that’s totally different.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the butter and eggs until light and fluffy. Gradually add the pumpkin puree and oil, mixing until well combined. What are some good substitutes for pumpkin pie filling? If the pie filling is made with a lot of spices and sugar, we want to control the flavors ourselves. If your eggs are cold, let them sit in warm water for 10 minutes. If the wet mixture gets too cold, it can make the dry mixture tough.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. Is there any streak of flour left in the batter? I like to use a rubber spatula to gently fold the dry ingredients into the wet ingredients, which I can easily fold. How do I prevent overmixing of ingredients?
Step 5: Prepare Filling
While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If your cream cheese is soft enough, it can result in lumpy filling. I find it best to leave the cream cheese on the counter for a couple of hours to soften completely. Taste and adjust sweetness as needed. Some people like a tangier filling, while others prefer it sweeter.
Step 6: Layer & Swirl
Once the cake has cooled completely, invert it onto a clean kitchen towel dusted with powdered sugar. How do you spread the cream cheese filling evenly over the top of the cake? Starting at one end, roll the cake up tightly, using the towel to help you. This is where the magic happens! The tighter you roll the cake, the better the swirl will be. Don’t worry if it cracks a little – that’s perfectly normal. Can you hide imperfections with a glaze?
Step 7: Bake
How do I spread the batter in a pan? Bake for 13-15 minutes, or until toothpick inserted into the center comes out clean. If you overbake a cake, it will be dry and brittle, making it difficult to roll. The cake should be golden brown and spring back lightly when touched. Every oven is different, so keep an eye on the cake and adjust the baking time accordingly.
Step 8: Cool & Glaze
Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set. While the cake is chilling, prepare the glaze. In a medium bowl, whisk together the melted butter, powdered sugar, milk, and vanilla extract until smooth. Set aside. Once the cake has chilled, remove it from the refrigerator and unwrap it. Place it on a serving platter and drizzle with the glaze. How do you create a decorative glaze pattern?
Step 9: Slice & Serve
Slice the pumpkin into 1-inch thick slices and serve. I find that a serrated knife works best for slicing the roll cleanly. Serve chilled or at room temperature. Garnish with a sprinkle of powdered sugar, chopped nuts, or drizzle of caramel sauce. How do you store leftovers in the refrigerator? What is the best Pumpkin Roll recipe with Cream Cheese Filling?
What should I serve it with?
This Pumpkin Roll Recipe with Cream Cheese Filling is incredibly versatile and can be served in a variety of ways. How can I serve myself in a variety of ways, depending on the occasion?
For Breakfast: Pair a slice with a strong cup of coffee or a latte. The spices in the cake complement the bitterness of the coffee perfectly. For a festive presentation, dust the plate with a little powdered sugar and add a few fresh cranberries.
For Brunch: Serve alongside other brunch favorites like quiche, fruit salad, and mimosas. The Pumpkin Roll adds a touch of sweetness and spice to the meal. Arrange the slices on a platter with a dollop of whipped cream and a sprinkle of cinnamon for an elegant presentation.
As Dessert: This is the classic way to enjoy Pumpkin Roll! Serve it after Thanksgiving dinner or any fall-themed meal. It’s also delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a cozy after-dinner treat, serve it with a glass of warm milk or a cup of herbal tea.
For Cozy Snacks: Enjoy a slice with a cup of hot chocolate on a chilly afternoon. It’s the perfect comfort food! I love to curl up on the couch with a slice of Pumpkin Roll and a good book on a rainy day.
My family has a tradition of serving Pumpkin Roll with a side of cranberry sauce at Thanksgiving. The tartness of the cranberry sauce balances the sweetness of the cake perfectly. It’s a combination that everyone loves!
Top Tips for Perfecting Your Pumpkin Roll Recipe with Cream Cheese Filling
Here are some expert tips to help you achieve Pumpkin Roll perfection:
Zucchini Prep: Don’t skip the step of blotting the shredded zucchini with paper towels! This removes excess moisture, which can make the cake soggy. I like to place the shredded zucchini in a colander and press down on it with a spoon to extract as much liquid as possible.
Mixing Advice: Be careful not to overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until the batter is just combined and there are no streaks of flour remaining.
Swirl Customization: Get creative with your swirl! You can use a chopstick or a toothpick to create different patterns in the filling. For a marbled effect, gently swirl the filling into the cake batter before baking.
Ingredient Swaps: If you’re out of pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. You can also substitute applesauce for the oil in the cake batter for a healthier option.
Baking Tips: Keep a close eye on the cake while it’s baking! Overbaked cake will be dry and brittle. The cake should be golden brown and spring back lightly when touched. If the edges of the cake are browning too quickly, you can tent it with foil.
Glaze Variations: For a chocolate glaze, add a tablespoon of cocoa powder to the glaze ingredients. For a maple glaze, substitute maple syrup for the milk.
I once accidentally added too much baking soda to the cake batter, and the resulting cake was very bitter. I learned my lesson that day – always measure your ingredients carefully!
Storing and Reheating Tips
Here’s how to store your Pumpkin Roll to keep it fresh and delicious:
Room Temperature: Pumpkin Roll can be stored at room temperature for up to 2 hours. After that, it should be refrigerated to prevent spoilage. Cover the roll tightly with plastic wrap to prevent it from drying out.
Refrigerator Storage: Pumpkin Roll can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from absorbing odors from other foods. The glaze may soften slightly in the refrigerator, but it will still taste delicious.
Freezer Instructions: Pumpkin Roll can be frozen for up to 2-3 months. Wrap the roll tightly in plastic wrap and then in aluminum foil. To thaw, transfer the roll to the refrigerator overnight. You can also thaw it at room temperature for a few hours, but be sure to keep it covered to prevent it from drying out.
Glaze Timing Advice: If you’re planning to freeze the Pumpkin Roll, it’s best to wait to add the glaze until after it has thawed. This will prevent the glaze from cracking or becoming sticky during the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
So, there you have it – my tried-and-true Pumpkin Roll Recipe with Cream Cheese Filling. I truly hope you give this recipe a try. It’s more than just a dessert; it’s a taste of autumn, a slice of comfort, and a guaranteed crowd-pleaser all rolled into one. If you loved this recipe, be sure to check out my other fall favorites. Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know if you try any fun variations. And if you enjoy this Pumpkin Roll Recipe with Cream Cheese Filling, don’t forget to rate it!
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Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 0.67 cup canned pumpkin pure pumpkin, not pumpkin pie filling
- 8 ounce cream cheese softened
- 4 tablespoons butter softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 0.25 cup chopped pecans optional, for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in the pumpkin.
- Fold the dry ingredients into the pumpkin mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes until the top of the cake springs back when touched.
- Meanwhile, prepare the filling by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once baked, let the cake cool in the pan for 5 minutes. Turn out onto a towel dusted with powdered sugar.
- Starting at one narrow end, roll up the cake with the towel. Let cool completely.
- Unroll the cooled cake and spread the cream cheese filling over it. Re-roll the cake and refrigerate for at least 1 hour before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
