Introduction
Fall is here, and what better way to celebrate than with a warm and cozy pumpkin roll? This pumpkin roll recipe with cream cheese filling is not only delicious, but also easy to make. The combination of pumpkin and cream cheese is a classic one that is sure to please everyone. So, grab your apron and let’s get baking!
Ingredients
For the pumpkin roll:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 1/2 cup chopped walnuts (optional)
- Confectioners’ sugar, for dusting
For the cream cheese filling:
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners’ sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F. Grease a 15×10-inch jelly-roll pan and line with parchment paper. 2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. 3. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale yellow. 4. Beat in pumpkin and lemon juice. 5. Stir in flour mixture until just combined. 6. Spread batter evenly in prepared pan. 7. Sprinkle with walnuts (if using). 8. Bake for 13-15 minutes or until cake springs back when touched. 9. Immediately loosen edges of cake from pan; invert onto a clean kitchen towel dusted with confectioners’ sugar. 10. Carefully peel off parchment paper. 11. Roll up cake in the towel jelly-roll style, starting with a short side. 12. Cool completely on a wire rack. For the cream cheese filling: 1. In a large bowl, beat cream cheese, confectioners’ sugar, butter, and vanilla extract with an electric mixer until smooth. 2. Carefully unroll cake and spread filling evenly over cake. 3. Roll up cake again, using the towel to help you. 4. Wrap in plastic wrap and refrigerate for at least 1 hour. 5. Dust with confectioners’ sugar before serving.
Nutritional Information
This pumpkin roll recipe with cream cheese filling makes 10 servings. Each serving contains approximately:
- Calories: 417
- Total Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 124mg
- Sodium: 213mg
- Total Carbohydrates: 46g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g
Cooking Time
This pumpkin roll recipe with cream cheese filling takes approximately 45 minutes to prepare and 1 hour to chill in the refrigerator.
Equipment
- 15×10-inch jelly-roll pan
- Parchment paper
- Electric mixer
- Clean kitchen towel
- Wire rack
- Plastic wrap
Serving Suggestions
This pumpkin roll recipe with cream cheese filling is perfect for serving as a dessert after dinner. It pairs well with a cup of hot coffee or tea. You can also serve it at a fall-themed party or gathering.
Variations
If you want to switch things up, try adding some chopped pecans or raisins to the filling. You could also try using a different type of frosting, such as a maple cream cheese frosting.
Substitutions
If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. If you’re looking for a healthier option, you can use whole wheat flour instead of all-purpose flour.
Storage
This pumpkin roll recipe with cream cheese filling should be stored in the refrigerator. It will keep for up to 3 days.
Tips
When rolling up the cake, be gentle to avoid cracking. If it does crack, don’t worry – just cover it up with frosting. Also, make sure the cream cheese is softened before mixing it with the other ingredients to avoid lumps.
Notes
Make sure to let the cake cool completely before spreading on the cream cheese filling. If the cake is too warm, the filling will melt and slide off.
Frequently Asked Questions
Can I freeze this pumpkin roll recipe with cream cheese filling?
Yes, you can freeze this pumpkin roll. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 2 months in the freezer. To thaw, let it sit at room temperature for a few hours.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin. Cut a small sugar pumpkin in half, remove the seeds and fibers, and roast in the oven until tender. Scoop out the flesh and puree in a food processor until smooth.
Can I use a different type of nut instead of walnuts?
Yes, you can use pecans or almonds instead of walnuts.
Final Thoughts
This pumpkin rolls recipe with cream cheese filling is the perfect fall dessert. It’s easy to make, delicious, and sure to impress your guests. The combination of pumpkin and cream cheese is a classic one that never gets old. So, what are you waiting for? Grab your apron and give this recipe a try!