Irresistible Pumpkin Roll with Cream Cheese Filling Recipe

The aroma of a freshly baked pumpkin roll with cream cheese filling wafts through the air, wrapping you in comfort like a warm blanket. As you cut into that beautifully swirled masterpiece, the sight of rich orange and creamy white layers promises a flavor explosion that dances on your taste buds.

Every bite takes me back to cozy autumn evenings with friends, where laughter mingles with the sweet scent of spices. This delectable treat is perfect for holiday gatherings or simply for indulging in a moment of bliss. Trust me, once you taste it, you will be transported to pumpkin paradise.

Everyone raved about how delicious this pumpkin roll was at last year’s Thanksgiving dinner; I might have even gone back for seconds—okay, maybe thirds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Ensure it’s 100% pure pumpkin and not pie filling for the best results.

• Granulated Sugar: This sweetener balances the spices and enhances the overall flavor.

• All-Purpose Flour: Use regular flour for structure; be sure to sift for lightness.

• Baking Powder: This will help your cake rise beautifully while remaining moist.

• Ground Cinnamon: Adds warmth and depth—don’t skimp on this aromatic spice!

• Eggs: They act as binders, helping our cake maintain its delightful texture.

• Powdered Sugar: Essential for that luscious cream cheese filling that everyone loves.

• Cream Cheese: Make sure it’s softened so it blends smoothly into the filling.

• Vanilla Extract: A splash of pure vanilla enhances all those fantastic flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). While that’s heating up, line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt until well combined. The aroma alone will have you dreaming of fall.

Combine Wet Ingredients: In another bowl, mix sugar and eggs until fluffy. Then add in that glorious pumpkin puree and vanilla extract. Stir until everything’s blended seamlessly.

Add Dry to Wet Mixture: Gradually fold your dry ingredients into the wet mixture. Be gentle here; you want to keep that airy texture! Avoid overmixing; nobody likes a dense cake.

Spread Batter Evenly: Pour your batter onto the prepared pan, spreading it evenly into the corners. Bake for 13-15 minutes until it’s set but still springy to touch—this part is key!

Roll It Up!: Once out of the oven, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll it up tightly from one end while it’s still warm—this helps maintain its shape later!

Prepare Cream Cheese Filling: In a mixing bowl, beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Let’s be honest; you might want to lick that spoon clean afterward!

Unroll Cake & Spread Filling: Unroll your cooled cake gently; spread an even layer of cream cheese filling over it. Don’t be shy—get every corner covered!

Roll It Back Up & Chill**: Carefully roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least an hour to set before slicing.

Now you’re ready to slice into this beautiful creation! Serve chilled or at room temperature; either way, prepare for compliments.

This pumpkin roll with cream cheese filling is more than just dessert; it’s a celebration of flavors that brings smiles all around!

Perfecting the Cooking Process

Start by preparing the pumpkin batter first, then while it bakes, whip up that luscious cream cheese filling. This sequence saves time and ensures everything’s ready to go when you need it.

Add Your Touch

Feel free to swap regular flour for gluten-free options or add spices like nutmeg or cloves for extra warmth. You can even fold in chocolate chips for an unexpected twist.

Storing & Reheating

Wrap your pumpkin roll tightly in plastic wrap and store it in the fridge for up to five days. For a warm treat, pop it in the microwave for about 10 seconds before serving.

Sometimes I share this recipe during Thanksgiving gatherings, and the joy on everyone’s faces as they take their first bite is priceless—it’s like witnessing magic unfold!

FAQ

What can I substitute for pumpkin puree?

You can use butternut squash puree as an excellent alternative to pumpkin puree.

How do I know when my pumpkin roll is done?

The edges should be lightly browned, and a toothpick inserted in the center should come out clean.

Can I freeze my pumpkin roll with cream cheese filling?

Absolutely! Just wrap it tightly and store it in the freezer for up to three months.