Pumpkin Roll with Cream Cheese: A Classic Fall Dessert to Savor

There’s something magical about autumn desserts. The warm spices, the comforting flavors, and the joy of baking fill your home with happiness. One treat that stands out every season is the Pumpkin Roll with Cream Cheese. Its perfectly spiced sponge cake, combined with a creamy, tangy filling, is a crowd-pleaser you’ll want to make over and over again.

Ingredients: What You’ll Need for the Perfect Pumpkin Roll

Here’s a detailed breakdown of the ingredients you’ll need for the cake and the cream cheese frosting:

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. This mixture forms the base for your cake, ensuring it’s light, fluffy, and perfectly spiced.

Step 3: Prepare the Wet Ingredients

1. In a separate large bowl, beat the eggs and granulated sugar until thick and smooth.
2. Add the pumpkin puree and vanilla extract, mixing until well combined. This step ensures the batter is rich and moist.

Step 4: Combine the Wet and Dry Ingredients

1. Gradually fold the dry ingredients into the wet mixture.
2. Be gentle and avoid overmixing, as this can make the cake dense. The batter should be smooth but light.

Step 5: Bake the Cake

1. Spread the batter evenly into the prepared jelly roll pan. Use a spatula to reach all corners.
2. Bake for 13–15 minutes. The cake is ready when it springs back lightly to the touch.

Step 6: Roll the Cake

1. Dust a clean kitchen towel with powdered sugar.
2. Carefully lift the cake out of the pan using the parchment paper and place it on the sugared towel.
3. While still warm, roll the cake tightly with the towel, starting from one of the short ends. Let it cool completely in this rolled position to maintain its shape.

Step 7: Make the Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
2. The frosting should be thick but spreadable, making it easy to fill the roll.

Step 8: Fill and Re-Roll the Cake

1. Once the cake is completely cooled, unroll it gently and remove the towel.
2. Spread the cream cheese frosting evenly over the surface, leaving a small border around the edges.
3. Roll the cake back up, this time without the towel. Wrap it tightly in plastic wrap.

Step 9: Chill and Serve

1. Refrigerate the cake roll for at least 1 hour to allow it to firm up.
2. When ready to serve, slice into neat rounds and enjoy the perfect blend of spiced pumpkin cake and creamy frosting.

Why You’ll Love Pumpkin Roll with Cream Cheese

• Perfect for Fall: The warm spices and pumpkin puree scream autumn, making it the ideal dessert for cozy gatherings.
• Impressive Yet Easy: It looks stunning, but the step-by-step process makes it simple enough for beginners.
• Flavorful and Balanced: The sweetness of the cake pairs beautifully with the tangy cream cheese frosting.

Nutritional Information

Tips for the Best Pumpkin Roll

1. Use Room Temperature Ingredients: This ensures the batter and frosting mix evenly without lumps.
2. Don’t Skip the Towel: Rolling the cake in a towel while warm prevents cracks and helps it hold its shape.
3. Chill for Neat Slices: Refrigerating the roll before slicing makes it easier to achieve clean, uniform pieces.
4. Dust Generously: The powdered sugar on the towel prevents the cake from sticking during rolling.

Creative Variations

1. Add Pecans: Sprinkle chopped pecans over the frosting before rolling for added crunch.
2. Maple Cream Cheese Frosting: Swap vanilla extract for maple syrup in the frosting for a seasonal twist.
3. Chocolate Drizzle: Drizzle melted chocolate over the top of the rolled cake for a decadent finish.
4. Gluten-Free Option: Use a 1-to-1 gluten-free flour blend for a gluten-free version.

FAQs About Pumpkin Roll with Cream Cheese

1. Can I make this ahead of time?
Yes, the pumpkin roll can be made 1–2 days in advance. Store it wrapped in plastic wrap in the refrigerator.

2. How do I prevent the cake from cracking?
Roll the cake while it’s warm, as this helps it maintain flexibility and prevents cracks.

3. Can I freeze a pumpkin roll?
Absolutely! Wrap the roll tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

4. What can I use instead of cream cheese for the frosting?
Mascarpone cheese is a great alternative, offering a slightly sweeter and creamier texture.

5. How do I store leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 5 days.

6. Can I double the recipe?
Yes, simply double the ingredients and use two jelly roll pans to make two rolls.

Conclusion: Your New Favorite Fall Dessert

A Pumpkin Roll with Cream Cheese is more than just a dessert—it’s a celebration of fall flavors and cozy moments. The warm spices, tender cake, and luscious cream cheese frosting come together to create a treat that’s perfect for family gatherings, holidays, or simply enjoying with a cup of coffee.

So, what are you waiting for? Gather your ingredients, preheat your oven, and roll into the deliciousness of autumn today!

Pumpkin Roll with Cream Cheese: A Classic Fall Dessert to Savor

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• Author: Emma
• Total Time: 1 hour 40 minutes (includes cooling and chilling)
• Yield: 12 slices

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Description

A Pumpkin Roll with Cream Cheese combines tender, spiced pumpkin cake with a luscious cream cheese filling. This stunning yet simple dessert is perfect for fall gatherings or a cozy treat with your favorite cup of coffee.

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Ingredients

For the Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for rolling)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

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Instructions

• Preheat the Oven:
  • Preheat oven to 375°F (190°C).
  • Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment lightly.
• Mix Dry Ingredients:
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• Prepare Wet Ingredients:
  • In a large bowl, beat eggs and granulated sugar until thick and smooth.
  • Add pumpkin puree and vanilla extract, mixing until combined.
• Combine Ingredients:
  • Gradually fold the dry ingredients into the wet mixture until the batter is smooth but light.
• Bake the Cake:
  • Spread batter evenly into the prepared pan.
  • Bake for 13–15 minutes or until the cake springs back to the touch.
• Roll the Cake:
  • Dust a clean kitchen towel with powdered sugar.
  • Carefully remove the cake from the pan and place it on the sugared towel.
  • Roll the cake with the towel while warm, starting from a short end. Let it cool completely.
• Make the Frosting:
  • In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
• Fill and Roll:
  • Unroll the cooled cake and spread frosting evenly over it.
  • Roll the cake back up tightly, this time without the towel. Wrap in plastic wrap.
• Chill and Serve:
  • Refrigerate the roll for at least 1 hour.
  • Slice into rounds and serve chilled.

Notes

• Use room-temperature ingredients for smoother mixing.
• Chill the roll before slicing to achieve clean, neat pieces.
• For added crunch, sprinkle chopped nuts over the frosting before rolling.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American