Are you ready to embrace the cozy flavors of autumn? This pumpkin roll recipe with cream cheese filling is the perfect way to do just that! It's a classic dessert, beautifully spiced and unbelievably moist, guaranteed to impress your family and friends. Forget those store-bought versions; this homemade pumpkin roll is easier than you think, resulting in a delicious and impressive treat perfect for any occasion. This recipe offers a quick dinner idea that's also healthy and satisfying. Let’s get baking!
Ingredients:
For the Pumpkin Cake:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Pumpkin Cake:
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the long sides to help with rolling.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Roll: Immediately sprinkle the warm cake with powdered sugar. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let it cool completely.
Making the Cream Cheese Filling:
- Beat the Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar & Vanilla: Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assembly:
- Unroll & Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface.
- Roll Again: Gently roll the cake back up, starting from the short end.
- Chill & Serve: Refrigerate for at least 2 hours before slicing and serving.
Tips for the Best Pumpkin Roll:
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Make sure your eggs are at room temperature for optimal volume.
- Use a light hand when rolling the cake to prevent cracking.
- If you don't have a jelly roll pan, you can use a regular baking sheet, but you may need to adjust the baking time.
- For an extra touch of elegance, dust the finished roll with powdered sugar or garnish with candied pecans.
Variations:
- Spiced Pumpkin Roll: Add a pinch of ginger or cardamom to the cake batter for extra warmth.
- Chocolate Cream Cheese Filling: Add ½ cup unsweetened cocoa powder to the cream cheese filling for a decadent twist.
- Cream Cheese Frosting: Instead of a filling, frost the cake with cream cheese frosting after rolling.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 18-22g Saturated Fat: 5-7g Cholesterol: 60-80mg Sodium: 150-200mg Carbohydrates: 45-55g Sugar: 30-40g Protein: 4-6g
This recipe is a fantastic addition to your collection of easy recipes, healthy meals, and delicious dishes. It's perfect for fall gatherings or a simple weeknight dessert. Enjoy!