Pumpkin Cream Cheese Roll Cake

$To make a Pumpkin Cream Cheese Roll Cake, you need the following items: - 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 2/3 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon lemon juice - 1/2 teaspoon vanilla extract (for filling) - Powdered sugar for dusting Gather these ingredients before you start. Each one plays an important role in the flavor and texture of the cake. The pumpkin puree gives it moisture and a lovely autumn taste. The spices, like cinnamon and nutmeg, add warmth. Cream cheese fills it with rich, creamy goodness. Make sure your cream cheese is softened. Cold cream cheese won’t mix well and can cause lumps. This makes your filling less smooth. Use fresh eggs for better volume when you beat them. Also, have some extra powdered sugar on hand for dusting when you finish. It adds a nice touch and helps to keep the roll from sticking. With these ingredients ready, you can create a delicious, seasonal treat that everyone will love! First, preheat your oven to 350°F (175°C). This is key for a great bake. Line a 15x10 inch jelly roll pan with parchment paper. Let the edges hang over; this helps with easy removal later. In a medium bowl, whisk together the dry ingredients. Combine 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Set this mixture aside. Now, take a large mixing bowl. Beat 3 large eggs and 1 cup granulated sugar together. Use an electric mixer on high speed for about 5 minutes. You want the mixture to be thick and pale. Next, gently fold in the 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract. Mix until everything is well combined. Gradually fold the dry ingredients into the wet mixture. Do this just until combined. Be careful not to overmix; this keeps the cake light. Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes. The cake is done when it springs back when touched lightly or when a toothpick comes out clean. Once baked, take the cake out of the oven. Sprinkle a thin layer of powdered sugar over the cake. Then, carefully flip the cake onto a clean kitchen towel that has more powdered sugar on it. Start rolling the cake from one end while it is still warm. Keep the towel inside. This helps the cake keep its shape. Let it cool completely in this rolled shape. In a medium bowl, beat 8 oz softened cream cheese and 1/2 cup powdered sugar together until smooth. Add 1 teaspoon lemon juice and 1/2 teaspoon vanilla extract. Mix until creamy and well combined. Once the cake cools, gently unroll it and remove the towel. Spread the cream cheese mixture evenly over the cake surface. Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to let it set. Slice the pumpkin roll into individual servings. Dust with additional powdered sugar before serving. Enjoy this tasty treat! To keep your pumpkin cream cheese roll cake smooth, avoid overbaking. Bake just until a toothpick comes out clean. If you let it bake too long, it cracks easily. Also, when rolling, use a clean kitchen towel dusted with powdered sugar. This helps the cake slide out easily. If you roll it while warm, it holds its shape. Let the cake cool in its rolled shape. After baking, flip it onto a towel and roll it up right away. This method helps it keep the round form. You can leave it like this for about an hour. Once it cools completely, unroll it slowly. This ensures a nice, even surface for your cream cheese filling. Here are some tools that make baking easier: - Jelly roll pan (15x10 inches) - Parchment paper - Clean kitchen towel - Electric mixer - Whisk - Measuring cups and spoons These tools help you get the best results. Each item plays a key role in making your cake a success. Happy baking! {{image_2}} You can easily make this cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum, which helps with texture. The taste will still be great, and the cake will be just as soft. To make this cake dairy-free, use a dairy-free cream cheese. Many brands offer tasty alternatives. For the filling, try using coconut cream instead of cream cheese. This change keeps the flavor rich and creamy without dairy. You can mix things up with fun flavors. Add chocolate chips for a sweet surprise. A hint of orange zest gives a fresh twist. You might even try a bit of maple syrup in the filling for added sweetness. Each option brings a new taste to your pumpkin cream cheese roll. To store your pumpkin cream cheese roll cake, wrap it tightly in plastic wrap. This keeps the cake moist and fresh. Place it in the fridge for up to four days. If you want to keep it longer, freezing is a good option. To freeze the pumpkin roll, wrap it well in plastic wrap and then in aluminum foil. This double layer prevents freezer burn. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight before serving. The pumpkin cream cheese roll cake lasts about four days in the fridge. If frozen, it stays good for up to three months. Always check for signs of spoilage before eating, even if it’s within the time frame. Enjoy your cake at its best! Yes, you can use fresh pumpkin. Just roast and puree it first. Use the same amount as canned. Fresh pumpkin adds a brighter flavor. It may need more straining to get rid of extra moisture. To prevent sticking, always line your baking pan with parchment paper. Let the cake cool on a towel dusted with powdered sugar. This helps create a non-stick surface. Also, sprinkle more sugar on the cake before rolling. You can use leftover cream cheese filling in many ways. Spread it on toast or bagels. You can also use it in cupcakes or as a dip for fruit. It adds a sweet touch to many snacks. You can store the pumpkin roll in the fridge for up to five days. Wrap it tightly in plastic wrap to keep it fresh. If you want to enjoy it later, freeze it for up to three months. Yes, you can make this pumpkin roll ahead of time. Prepare it a day or two before serving. Just keep it wrapped in the fridge. This lets the flavors meld together for a more delicious treat. This blog post covered how to make a delicious pumpkin cream cheese roll. You learned about the key ingredients, step-by-step instructions, tips for success, and fun variations. Remember, practice makes perfect when baking. Don't be afraid to experiment with flavors and options. Store your cake well to enjoy it for days. With these tips, you'll create a treat everyone loves. Happy baking!$

Indulge in the flavors of fall with this delicious Pumpkin Cream Cheese Roll Cake recipe! Perfectly spiced and filled with creamy goodness, this dessert is sure to impress your friends and family. Easy to make and great for gatherings, it’s the ultimate treat for pumpkin lovers. Click through to explore the full recipe and start baking this seasonal delight today! #PumpkinRoll #DessertRecipes #FallBaking #PumpkinCake

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Ingredients

3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon lemon juice

1/2 teaspoon vanilla extract (for filling)

Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing the edges to hang over for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale.

Add Pumpkin and Vanilla: Gently fold in the pumpkin puree and 1 teaspoon of vanilla extract into the egg mixture until well combined.

Combine Ingredients: Gradually fold the dry ingredient mixture into the wet mixture just until combined. Be careful not to overmix.

Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched, or a toothpick comes out clean.

Prepare for Rolling: Once baked, immediately remove the cake from the oven and sprinkle a thin layer of powdered sugar over the cake. Then, carefully flip the cake onto a clean kitchen towel sprinkled with powdered sugar.

Roll the Cake: Starting from one end, roll the cake up with the towel inside. Let it cool completely in the rolled shape to maintain its form.

Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Add in the lemon juice and 1/2 teaspoon vanilla extract. Mix until well combined and creamy.

Unroll and Fill: Once the cake has cooled, gently unroll it—remove the towel. Spread the cream cheese mixture evenly over the surface of the cake.

Re-roll the Cake: Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

Serve: Slice the pumpkin roll into individual servings. Dust with additional powdered sugar before serving.

Prep Time: 30 min | Total Time: 2 hrs | Servings: 8-10