Pumpkin Roll with Cream Cheese Filling is a delightful and visually appealing dessert that combines the warm, spiced flavors of pumpkin cake with a smooth, tangy cream cheese filling. This rolled cake not only tastes delicious but also impresses with its elegant presentation, making it a popular choice for holidays, special occasions, and gatherings.
1.Ingredients
For the Pumpkin Cake:
- 3 large eggs
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
2.Instructions
1. Prepare the Pumpkin Cake:
a. Preheat Oven & Prepare Pan: – Preheat your oven to 375°F (190°C). – Line a 15x10x1-inch jelly roll pan with parchment paper, allowing some overhang on the long sides for easy removal. Grease the parchment paper lightly with butter or non-stick spray.
b. Mix Wet Ingredients: – In a large bowl, beat the eggs until light and frothy. – Add the pumpkin puree, vegetable oil, and vanilla extract. Mix until well combined.
c. Combine Dry Ingredients: – In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
d. Combine Wet and Dry Ingredients: – Gradually add the dry ingredients to the wet mixture, stirring until just combined. – Fold in the granulated sugar until evenly distributed.
e. Bake: – Pour the batter into the prepared jelly roll pan, spreading it evenly. – Bake for 15-20 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
2. Roll the Cake:
a. Prepare for Rolling: – While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar to prevent sticking.
b. Remove and Roll: – Once baked, immediately invert the cake onto the prepared towel. – Carefully peel back the parchment paper. – Starting from a short side, gently roll the cake and towel together into a tight spiral. Allow the cake to cool completely in this rolled position, which helps set its shape.
3. Prepare the Cream Cheese Filling:
a. Mix Ingredients: – In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. – Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is smooth and spreadable.
4. Assemble the Pumpkin Roll:
a. Unroll the Cake: – Once the cake has cooled, carefully unroll it to a flat surface.
b. Add Filling: – Spread the cream cheese filling evenly over the surface of the cake, leaving a small margin around the edges to prevent the filling from spilling out when rolled.
c. Re-roll the Cake: – Gently re-roll the cake without the towel, ensuring the filling stays evenly distributed.
5. Chill and Serve:
a. Refrigerate: – Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
b. Serve: – Before serving, dust the top lightly with powdered sugar. – Slice into individual rolls using a sharp serrated knife for clean cuts.
3.Tips for Success
- Rolling Technique: Rolling the cake while it’s still warm ensures it sets in the rolled shape. Be gentle to avoid cracks.
- Preventing Cracks: Make sure the cream cheese filling is at room temperature and not too cold when spreading, which helps prevent tearing the cake during rolling.
- Flavor Enhancements: Add a touch of cinnamon or nutmeg to the cream cheese filling for an extra layer of spice.
- Storage: Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage—just thaw in the refrigerator before serving.
4.Variations
- Chocolate Pumpkin Roll: Incorporate cocoa powder into the pumpkin cake batter and use a chocolate-flavored cream cheese filling.
- Nutty Texture: Add finely chopped nuts, such as walnuts or pecans, to the cream cheese filling for added crunch.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
- Vegan Pumpkin Roll: Use plant-based alternatives for eggs, dairy, and other ingredients to create a vegan-friendly version.
5.Nutritional Information (Per Serving)
Note: Nutritional values are approximate and may vary based on specific ingredients used and serving sizes.
- Calories: 350 kcal
- Protein: 5 g
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 40 g
- Sugars: 25 g
- Fiber: 1 g
- Sodium: 200 mg
6.Background & Popularity
Pumpkin Roll with Cream Cheese Filling is a beloved dessert, especially during the fall season and holidays like Thanksgiving and Halloween. Its moist, spiced cake combined with the rich cream cheese provides a comforting and indulgent treat. The roll shape not only makes it visually striking but also adds a fun element to serving and sharing. Its popularity has led to numerous variations, allowing bakers to experiment with different flavors and textures while maintaining the classic essence of the pumpkin roll.