Introduction
Fall is here, and it’s time to get cozy with some delicious pumpkin treats. One of the most popular fall desserts is the classic pumpkin roll with cream cheese filling. This dessert is perfect for any occasion, whether it’s a family gathering or a festive party. If you’re looking for an easy and delicious recipe, then you’ve come to the right place. In this article, we’ll share our best pumpkin roll recipe with cream cheese filling. So, grab your apron and let’s get started!
Ingredients
For the pumpkin roll, you will need: – 3 large eggs – 1 cup granulated sugar – 2/3 cup pumpkin puree – 1 teaspoon lemon juice – 3/4 cup all-purpose flour – 1 teaspoon baking powder – 2 teaspoons pumpkin pie spice – 1/2 teaspoon salt For the cream cheese filling, you will need: – 8 ounces cream cheese, softened – 1/4 cup unsalted butter, softened – 1 cup powdered sugar – 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F. Grease a 15 x 10-inch jelly-roll pan with cooking spray and line it with parchment paper. 2. In a large mixing bowl, beat the eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add sugar, pumpkin puree, and lemon juice, continuing to beat until well combined. 3. In a separate mixing bowl, sift together the flour, baking powder, pumpkin pie spice, and salt. Add the dry ingredients to the pumpkin mixture and mix until just combined. 4. Spread the batter evenly onto the prepared pan. Bake for 12 to 15 minutes or until the cake springs back when touched. 5. While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Roll up the cake and towel together, starting at the narrow end. Place the cake on a wire rack to cool completely. 6. In a mixing bowl, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, and mix until well combined. 7. Carefully unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Roll up the cake tightly and place it seam-side down on a serving platter. 8. Chill the pumpkin roll in the refrigerator for at least 1 hour before serving. Slice and serve cold.
Nutritional Information
– Calories: 280 – Fat: 14g – Saturated Fat: 8g – Cholesterol: 85mg – Sodium: 220mg – Carbohydrates: 35g – Fiber: 1g – Sugar: 27g – Protein: 4g
Cooking Time
Preparation Time: 20 minutes Cooking Time: 15 minutes Chilling Time: 1 hour
Equipment
– Large mixing bowl – Electric mixer – 15 x 10-inch jelly-roll pan – Parchment paper – Clean kitchen towel – Wire rack – Mixing bowl
Serving Suggestions
This pumpkin roll with cream cheese filling is perfect for any fall occasion. Serve it as a dessert after Thanksgiving dinner or bring it to a Halloween party. You can also enjoy it with a cup of hot apple cider or pumpkin spice latte.
Variations
– If you’re not a fan of cream cheese filling, you can substitute it with whipped cream or a chocolate ganache. – Add some chopped nuts, such as pecans or walnuts, to the cream cheese filling for extra crunch. – For a healthier version, substitute all-purpose flour with whole wheat flour and use a low-fat cream cheese.
Substitutions
– Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree. – Lemon juice can be substituted with orange juice or apple cider vinegar. – If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and allspice.
Storage
The pumpkin roll can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
Tips
– Make sure to beat the eggs for a full 5 minutes to achieve a light and fluffy texture. – Be careful not to overbake the cake, or it will crack when rolled. – Dusting the kitchen towel with powdered sugar prevents the cake from sticking to the towel. – Chill the pumpkin roll before slicing to make it easier to cut.
Notes
This recipe makes one pumpkin roll, which serves 8 to 10 people.
Frequently Asked Questions
Q: Can I make this pumpkin roll ahead of time? A: Yes, you can make the pumpkin roll a day ahead of time and store it in the refrigerator until ready to serve. Q: Can I freeze the pumpkin roll? A: Yes, you can freeze the pumpkin roll for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil. Q: Can I use a different filling for the pumpkin roll? A: Yes, you can use any filling of your choice, such as whipped cream or a chocolate ganache.
Personal Thoughts
This pumpkin roll with cream cheese filling is one of my favorite fall desserts. The pumpkin cake is moist and flavorful, while the cream cheese filling adds a tangy and creamy contrast. It’s also a beautiful dessert that looks impressive but is easy to make. I love serving it at Thanksgiving dinner and watching my family’s faces light up when they take their first bite. I encourage you to try this recipe for yourself and share it with your loved ones. Trust me, they will thank you for it!