As the leaves start to change color and the air gets a little crisper, there’s nothing quite like a warm and comforting fall treat. And what’s more perfect than a pumpkin roll with nuts and cream cheese filling? This dessert is a classic fall favorite, and it’s surprisingly easy to make at home. So grab your apron and let’s get baking!
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 cup chopped pecans or walnuts
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F. Grease a 10×15 inch jelly roll pan with cooking spray and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until thick and pale yellow, about 3-4 minutes. Add canned pumpkin and mix until combined.
- Add the dry ingredients to the pumpkin mixture and mix until just combined. Spread the batter evenly into the prepared pan.
- Sprinkle chopped nuts over the batter.
- Bake for 13-15 minutes, or until the cake is golden brown and springs back when lightly touched.
- While the cake is baking, prepare the cream cheese filling. In a large bowl, beat cream cheese and butter until creamy. Add powdered sugar and vanilla extract, and continue to beat until smooth and fluffy.
- Remove the cake from the oven and let it cool for 5 minutes. Then, loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper.
- Roll up the cake and towel together, starting at one of the short ends. Let the cake cool completely.
- Unroll the cake and spread the cream cheese filling evenly over the surface. Roll the cake up again, using the towel to help you. Refrigerate for at least an hour before serving.
Nutritional Information:
Each slice of pumpkin roll with nuts and cream cheese filling contains approximately:
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 180mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Cooking spray
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Clean kitchen towel
Serving Suggestions:
This pumpkin roll makes a great dessert for any fall occasion. It’s perfect for Thanksgiving, Halloween parties, or just a cozy night in with family and friends. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar on top for an extra touch of sweetness.
Variations:
You can mix up the flavors of this pumpkin roll by using different nuts in the filling. Try using almonds, hazelnuts, or pistachios for a different twist. You can also add a teaspoon of pumpkin pie spice to the cake batter for an even more pumpkin-y flavor.
Substitutions:
If you don’t have canned pumpkin, you can use cooked and mashed fresh pumpkin instead. You can also use chopped almonds, hazelnuts, or pistachios in place of the pecans or walnuts. If you’re not a fan of cream cheese, you can use whipped cream or mascarpone cheese instead.
Storage:
Store any leftover pumpkin roll in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or foil to keep it fresh. You can also freeze the pumpkin roll for up to 2 months. Just wrap it tightly in plastic wrap and foil, and thaw it in the refrigerator before serving.
Tips:
- Make sure your cream cheese and butter are both softened before making the filling. This will help you achieve a smooth and creamy texture.
- Don’t overmix the cake batter. Mix it until just combined to avoid a tough and dense cake.
- Use a clean kitchen towel sprinkled with powdered sugar to roll up the cake. This will prevent it from sticking to the towel.
Notes:
This pumpkin roll recipe with nuts and cream cheese filling is a great make-ahead dessert. You can bake the cake and prepare the filling up to a day in advance, then roll it up and refrigerate until you’re ready to serve.
Frequently Asked Questions:
1. Can I substitute the nuts in this recipe?
Yes, you can use any kind of nuts you prefer. Almonds, hazelnuts, or pistachios would all work well.
2. Can I use fresh pumpkin instead of canned?
Yes, you can use cooked and mashed fresh pumpkin instead of canned if you prefer.
3. Can I freeze this pumpkin roll?
Yes, you can freeze the pumpkin roll for up to 2 months. Just wrap it tightly in plastic wrap and foil, and thaw it in the refrigerator before serving.
Personal Thoughts:
This pumpkin roll recipe with nuts and cream cheese filling is one of my all-time favorite fall desserts. The cake is perfectly spiced and the cream cheese filling is rich and creamy. Plus, the addition of chopped nuts adds a great crunch and texture. It’s surprisingly easy to make, and it always impresses my guests. I highly recommend giving this recipe a try!