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Discover the Joy of Making Pumpkin Roll With Cream Cheese Filling

Pumpkin Roll With Cream Cheese Filling: 8 Ingredients, Easy, Delicious
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Delightful Pumpkin Roll With Cream Cheese Filling is a beloved autumn classic that captures the essence of the season. With its moist pumpkin cake, creamy cheese filling, and delightful dusting of powdered sugar, this dessert is sure to delight your taste buds and impress your guests.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon lemon juice
  • 2 tablespoon confectioners’ powdered sugar (for dusting)
  • 8 ounce cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ powdered sugar

Instructions

1. Preheat your oven to 375°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and pumpkin pie spice.

3. In a separate bowl, combine the pumpkin puree and eggs. Gradually stir the dry ingredients into the wet ingredients until the batter is smooth and well combined.

4. Spread the batter evenly into the prepared jelly roll pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is still warm, invert it onto a clean kitchen towel dusted with confectioners’ powdered sugar. Peel off the parchment paper, then roll the cake up with the towel, starting from the short side. Allow the rolled cake to cool completely.

6. In a medium bowl, beat the softened cream cheese, butter, vanilla extract, and confectioners’ powdered sugar until smooth and creamy.

7. Carefully unroll the cooled cake, then spread the cream cheese filling evenly over the surface. Gently roll the cake back up without the towel.

8. Wrap the filled pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with additional confectioners’ powdered sugar before serving.

Notes

To prevent your pumpkin roll from cracking while rolling, be sure to roll the warm cake up tightly with the towel. This helps the cake maintain its structure and flexibility as it cools. Additionally, make sure not to overbake the cake, as this can make it more prone to cracking.

The cream cheese filling can be made up to 3 days in advance and stored in the refrigerator until ready to assemble the pumpkin roll. This allows the flavors to meld and the filling to firm up, making it easier to spread onto the cake.

For the best results, use a high-quality canned pumpkin puree, not pumpkin pie filling. Canned pumpkin puree is just pure pumpkin, without any added spices or sweeteners, which gives you better control over the flavors in your pumpkin roll.

Properly storing your pumpkin roll is key to keeping it fresh. Wrap the chilled, assembled roll tightly in plastic wrap or foil and refrigerate for up to 5 days. You can also freeze the pumpkin roll for up to 2 months, thawing it in the refrigerator before serving.

Nutrition

Keywords: pumpkin roll, cream cheese filling, dessert

Find it online: https://www.basterecipes.com/pumpkin-roll-with-cream-cheese-filling/