It’s that time of the year when the pumpkin flavor is in the air. Pumpkin rolls with cream cheese filling are one of the most delicious treats to have during fall. But what do you do with the leftovers? Can you freeze pumpkin rolls with cream cheese filling? The answer is yes! Here’s how.
Ingredients:
- 1 can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions:
- Preheat oven to 375°F. Grease a 15×10-inch jelly-roll pan.
- In a large bowl, beat together pumpkin puree, granulated sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the dry ingredients to the pumpkin mixture and stir until well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes.
- In a medium bowl, beat cream cheese, butter, and vanilla extract until smooth.
- Add powdered sugar and beat until well combined.
- Spread the cream cheese mixture evenly over the pumpkin roll.
- Roll up the pumpkin roll tightly and wrap it in plastic wrap.
- Place the wrapped pumpkin roll in an airtight container and freeze for up to 3 months.
Nutritional Information:
1 serving (1 slice) of pumpkin roll with cream cheese filling contains:
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 260mg
- Total Carbohydrates: 46g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 4g
Cooking Time:
The total cooking time for this recipe is approximately 30 minutes.
Equipment:
- Large mixing bowl
- Whisk
- 15×10-inch jelly-roll pan
- Electric mixer
- Plastic wrap
- Airtight container
Serving Suggestions:
Serve the pumpkin roll with cream cheese filling at room temperature. You can dust the top with powdered sugar or drizzle with caramel sauce for extra sweetness.
Variations:
You can add chopped nuts or raisins to the cream cheese filling for added texture. You can also use different spices such as cardamom or allspice to give it a unique flavor.
Substitutions:
You can use gluten-free flour instead of all-purpose flour for a gluten-free version of this recipe. You can also use low-fat cream cheese and butter for a lighter version.
Storage:
The pumpkin roll with cream cheese filling can be stored in the freezer for up to 3 months. To thaw, remove the plastic wrap and let it sit at room temperature for 30 minutes.
Tips:
- Make sure the cream cheese and butter are softened before making the filling.
- Roll up the pumpkin roll tightly to prevent air from getting in.
- Wrap the pumpkin roll in plastic wrap and then store it in an airtight container to prevent freezer burn.
Notes:
This recipe makes 10-12 servings.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes, you can make the pumpkin roll with cream cheese filling ahead of time and freeze it until you’re ready to serve.
How long does it take for the pumpkin roll to thaw?
It takes about 30 minutes for the pumpkin roll to thaw at room temperature.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use 2 teaspoons of pumpkin pie spice instead of the individual spices.
Personal Thoughts:
This pumpkin roll with cream cheese filling is one of my favorite fall treats. It’s so delicious and easy to make. The best part is that you can freeze it and have it anytime you want. I love serving it with a dusting of powdered sugar and a drizzle of caramel sauce. It’s the perfect dessert for any occasion.
Summary:
Yes, you can freeze pumpkin rolls with cream cheese filling. This recipe is easy to make and yields a delicious dessert that can be enjoyed anytime. You can store it in the freezer for up to 3 months and thaw it at room temperature for 30 minutes before serving. Don’t hesitate to try this recipe and enjoy the flavors of fall!
So, what are you waiting for? Try this recipe for yourself and enjoy the delicious flavors of pumpkin and cream cheese. Your taste buds will thank you!