Pumpkin Spice Cream Cheese Roll

$- 1 cup all-purpose flour - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1 cup granulated sugar - 1/4 cup powdered sugar - 1 teaspoon lemon juice - 1 teaspoon vanilla extract Gathering your ingredients is the first step to making a great pumpkin spice cream cheese roll. Start with the main ingredients. You need flour, pumpkin puree, and cream cheese. These are the stars of our dish. Next, we have essential baking ingredients. Baking powder, baking soda, and salt help your cake rise and taste balanced. Don't skip these, as they are key to a fluffy roll. Now, let's talk about flavorings and sweeteners. Cinnamon, nutmeg, and ginger bring warmth and spice. Granulated sugar adds sweetness, while powdered sugar will sweeten the cream cheese filling. Lemon juice adds a nice tang. Lastly, vanilla extract rounds out the flavor profile. With these ingredients, you'll create a delicious treat. Make sure to measure carefully for the best results. Happy baking! - Preheating the Oven: First, set your oven to 350°F (175°C). This helps the cake bake evenly. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it. - Mixing Dry Ingredients: In a medium bowl, add 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Then, mix in 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Whisk these together until they blend well. - Beating Eggs and Sugar: In a larger mixing bowl, beat together 1 cup of granulated sugar and 3 large eggs. Do this until the mixture looks light and fluffy, about 3 to 4 minutes. - Adding Pumpkin and Vanilla: Now, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract into your egg and sugar mix. Make sure it is well combined. - Combining Wet and Dry Ingredients: Gradually add your dry ingredients into the pumpkin mix. Stir gently until everything is just combined. Do not overmix, or your cake may turn out dense. - Spreading and Baking the Batter: Pour the batter into your prepared jelly roll pan. Spread it evenly. Bake in the preheated oven for 15 to 20 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, the cake is ready. - Preparing to Roll: While the cake bakes, place a clean kitchen towel on the counter and dust it with powdered sugar. This will help prevent sticking. - Inverting and Rolling the Cake: Once the cake is done, take it out and immediately invert it onto your powdered sugar-dusted towel. Carefully peel off the parchment paper. Start rolling the cake tightly with the towel inside, beginning from one end. - Cooling the Rolled Cake: Let the rolled cake cool completely while still wrapped in the towel. This step helps it keep its shape when you unroll it later. - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice - 1 teaspoon vanilla extract To create a rich and creamy filling, start with softened cream cheese. This step is vital. Softened cream cheese blends smoothly with your sweeteners. Add powdered sugar for sweetness. It makes the filling light and fluffy. Next, include lemon juice to brighten the flavor. Finally, add vanilla extract for warmth and depth. Mix the cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl. Use a hand mixer or a whisk. Beat until you achieve a smooth and creamy texture. It should be easy to spread. If it feels too thick, add a splash of milk. This helps achieve the right consistency for spreading. Once your cake has cooled, it's time to fill it. Gently unroll the cake from the towel. This step requires care to prevent tearing. Spread the cream cheese filling evenly, leaving a small border at the edges. This ensures the filling does not spill out. After spreading, roll the cake back up tightly. Wrap it with plastic wrap and chill it in the fridge for at least an hour. This helps the flavors meld and firms up the roll for slicing. {{image_2}} How to Ensure Even Baking To get the best bake, spread the batter evenly in the pan. Use a spatula for smoothness. The oven should be preheated to 350°F (175°C) before baking. This helps the cake rise and bake evenly. Also, check the cake a minute or two early. A toothpick should come out clean when done. Techniques for Rolling the Cake Before the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. As soon as the cake is done, flip it onto the towel. Gently peel off the parchment paper. Begin rolling the cake from one end, keeping it tight. This helps shape it well. Let the cake cool completely while rolled. This step is crucial to avoid cracks. Fresh Spices vs. Ground Spices Using fresh spices can make a big difference. Fresh spices bring a stronger flavor than ground ones. If you can, buy whole spices and grind them yourself. This gives the cake an extra kick. Tips on Pumpkin Puree Selection Choose pure pumpkin puree, not pie filling. The pie filling has added sugar and spices. Look for a brand that uses 100% pumpkin. This ensures you get the best pumpkin flavor in your roll. Garnishing with Pecans or Walnuts Chopped pecans or walnuts can add a nice touch. They give a crunchy contrast to the soft cake. Sprinkle them on top just before serving. This adds color and texture. Slicing Techniques for Serving Use a sharp knife to slice the roll. A clean cut helps show off the filling. Wipe the knife with a damp cloth between slices. This keeps your slices looking neat and pretty. You can switch up the flavor of your Pumpkin Spice Cream Cheese Roll. One fun idea is the Chocolate Pumpkin Cream Cheese Roll. To make this, add cocoa powder to the cake batter. Use one-third cup of cocoa powder. This will give a rich chocolate taste that pairs well with pumpkin. Another option is to try a Maple Cream Cheese Filling. Instead of using vanilla in the filling, use maple syrup. This adds a sweet, warm flavor that feels like fall. Just mix in half a cup of maple syrup with the cream cheese for a tasty twist. If you need a gluten-free option, you can easily adapt the recipe. Simply use gluten-free all-purpose flour instead of regular flour. This will keep the texture while making it safe for gluten-free diets. For those who want a vegan treat, use a vegan cream cheese alternative. There are many good brands on the market. Make sure to check the label for the best taste. You can also use flax eggs instead of regular eggs to bind the ingredients. You can make a special Thanksgiving Pumpkin Roll by adding nuts to the batter. Chopped pecans or walnuts add great flavor and texture. You can also sprinkle some on top of the roll for decoration. For Halloween, get creative with decorations! Use orange and black icing to draw spooky faces. You can also add candy corn or chocolate spiders on top. This makes the roll festive and fun for family gatherings. - Storing in the Refrigerator: Once your pumpkin spice cream cheese roll is made, let it cool. Wrap it in plastic wrap. This keeps it fresh and moist. Store it in the fridge for up to 5 days. The cool air helps to maintain its taste and texture. - Freezing the Pumpkin Roll: If you want to store it longer, freeze it. Wrap the roll tightly in plastic wrap, then in foil. This double layer prevents freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. - How Long Does It Last?: In the fridge, your pumpkin roll stays fresh for about 5 days. In the freezer, it can last up to 3 months. This makes it a great treat to prepare ahead of time. - Signs of Spoilage: Check for any off smells or changes in texture. If the cream cheese filling looks watery or the cake seems dry, it's best to toss it. Always trust your senses when it comes to food safety. - Best Methods for Freshening Up: To enjoy your pumpkin roll warm, slice it and microwave for about 10-15 seconds. This helps soften the cake. Don’t heat too long, or it may dry out. - Serving After Refrigeration or Freezing: After thawing, let the roll sit at room temperature for about 30 minutes. This helps restore its flavor. Serve it chilled for a refreshing treat or warm for a cozy dessert experience. How do I prevent the cake from cracking? To prevent cracks, avoid overbaking the cake. Keep an eye on it in the oven. Once it’s done, roll it while it’s hot. This helps keep the shape and moisture. Can I make this recipe ahead of time? Yes, you can make it ahead. Bake the cake and fill it a day before. Just store it in the fridge. This can help the flavors blend nicely. What substitutions can I use for cream cheese? You can use mascarpone cheese or Greek yogurt. These options still give a creamy texture. They also add a different flavor that can be delightful. Is there a dairy-free version of this recipe? Yes, you can use dairy-free cream cheese. Look for brands that fit your needs. Coconut cream can also work as a rich alternative. What to serve with Pumpkin Spice Cream Cheese Roll? This roll pairs well with whipped cream or a scoop of ice cream. You can also serve it with spiced tea or coffee for a cozy treat. How can I decorate the roll for special occasions? You can sprinkle powdered sugar on top for a snowy look. Adding chopped nuts or chocolate shavings can add flair. Fresh mint leaves also make a nice touch. You now have a complete guide to making a delicious pumpkin roll. From the right ingredients to step-by-step baking instructions, each part is key. Remember, baking is both art and science. Using fresh spices and perfect rolling techniques can elevate your creation. Don't hesitate to add personal touches with flavors or decorations. Enjoy the process, and share your tasty results. Happy baking!$

Pumpkin Spice Cream Cheese Roll

Indulge in the irresistible flavors of fall with this delicious Pumpkin Spice Cream Cheese Roll! This easy recipe combines warm spices and creamy filling for the perfect seasonal treat. Learn how to make this delightful dessert step by step, from baking the spiced cake to preparing the luscious cream cheese filling. Click to explore the full recipe and impress your friends and family with this stunning autumn delight!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup granulated sugar

3 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

Chopped pecans or walnuts (optional, for topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper, lightly greased.

Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until well blended.

Beat Eggs and Sugar: In a large mixing bowl, beat the sugar and eggs together until light and fluffy, about 3-4 minutes.

Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract into the egg mixture until fully incorporated.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined.

Spread the Batter: Pour the batter onto the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Prepare to Roll: While the cake is baking, place a clean kitchen towel on the counter and dust it with powdered sugar.

Roll the Cake: Once the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully remove the parchment paper. Starting at one end, roll the cake up tightly with the towel inside. Let it cool completely while rolled up.

Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

Unroll and Fill: Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

Roll it Back Up: Carefully roll the cake back up (without the towel), starting from one of the short ends. Once rolled, wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Serve: Once chilled, slice the pumpkin roll into rounds. If desired, sprinkle with chopped pecans or walnuts before serving.

Prep Time: 25 minutes | Total Time: 1 hour 45 minutes | Servings: 10-12