Pumpkin Cream Cheese Roll Cake

$To make a delicious Pumpkin Cream Cheese Roll Cake, you need these key ingredients: - 3/4 cup all-purpose flour - 1 cup pumpkin puree (canned or fresh) - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp salt - 3 large eggs - 1 cup granulated sugar - 1 tsp vanilla extract - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/4 cup unsalted butter, softened - 1 tsp vanilla extract (for cream cheese filling) These ingredients work together to create a moist cake and a rich cream cheese filling. The pumpkin puree adds flavor and keeps the cake soft. Spices like cinnamon and nutmeg give it that cozy fall taste. You can make your cake even better with some fun garnishes: - Chopped nuts - Chocolate shavings These add a nice crunch and a touch of elegance to your cake. Feel free to get creative! 1. Preheat your oven: Start by setting your oven to 350°F (175°C). This helps the cake bake evenly. 2. Prepare the pan: Grab a 15x10-inch jelly roll pan. Line it with parchment paper and lightly grease it. This step ensures the cake comes out easily. 3. Mix dry ingredients: In a medium bowl, whisk together these dry items: - 3/4 cup all-purpose flour - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp salt Mix them well until they are fully combined. This blend adds flavor to your cake. 1. Beat eggs and sugar: In a large mixing bowl, beat 3 large eggs with 1 cup granulated sugar. Mix until it gets thick and pale. This takes about 2-3 minutes. 2. Add pumpkin and vanilla: Next, mix in 1 cup pumpkin puree and 1 tsp vanilla extract. Stir until smooth. The pumpkin gives moisture and flavor to the cake. 1. Spread the batter: Pour the batter into your prepared pan. Spread it evenly into the corners. 2. Bake the cake: Place it in your preheated oven. Bake for about 15-20 minutes. Use a toothpick to check if it’s done. If it comes out clean, it’s ready. 3. Cool the cake: Remove the pan from the oven. Sprinkle powdered sugar over a clean dish towel. Carefully flip the cake onto the towel, peeling off the parchment paper. Roll it up gently from the short side. Let it cool completely in the towel. 1. Mix the filling ingredients: In a mixing bowl, beat 8 oz softened cream cheese and 1/4 cup unsalted butter until it’s smooth. Gradually add in 1/2 cup powdered sugar and 1 tsp vanilla extract. Keep mixing until it's creamy and well combined. 1. Spread the filling: Once the cake is cool, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. 2. Roll it up: Gently roll the cake back up, this time with the cream cheese filling inside. Wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to let it set. By following these steps, you create a beautiful pumpkin cream cheese roll cake that is sure to impress! - Avoiding overmixing: When mixing wet and dry ingredients, fold gently. This keeps the cake light. Overmixing can make it dense. The batter should be just combined, with no lumps. - Ensuring even baking: Bake the cake in a preheated oven. Use a jelly roll pan to spread the batter evenly. This helps it cook through and rise well. Rotate the pan halfway to avoid hot spots. - Serving suggestions: Slice the roll cake into even pieces. Serve on a nice platter. You can drizzle some cream cheese frosting or caramel sauce on the plate for flair. This makes it look inviting. - Decorative garnishing tips: Add a sprinkle of chopped nuts or chocolate shavings on top. This adds texture and flavor. A sprig of mint can bring a pop of color. It makes your cake look fancy and fun. {{image_2}} You can easily change the flavor of your pumpkin cream cheese roll cake. One way is to add extra spices. Try mixing in ground cloves or allspice for a rich taste. You can also adjust the amount of cinnamon and nutmeg for a stronger flavor. Using different fillings is another fun way to switch things up. Instead of cream cheese, try using mascarpone or ricotta cheese. You can also add a swirl of chocolate or caramel sauce for a sweet surprise. If you need gluten-free options, use a gluten-free flour blend. Just make sure it has a good binding agent, like xanthan gum. This keeps your cake soft and moist. For vegan alternatives, replace eggs with flaxseed meal mixed with water. Use a plant-based cream cheese spread too. You can also swap regular sugar for coconut sugar or maple syrup for a healthier touch. To keep your pumpkin cream cheese roll cake fresh, follow these steps: - Refrigeration: Store the roll cake in the fridge. Place it in an airtight container or cover it with plastic wrap. This keeps it moist and prevents it from drying out. - Freezing: If you want to save some for later, freeze it. Wrap the roll tightly in plastic wrap, then place it in a freezer bag. This helps avoid freezer burn. When stored properly, your pumpkin cream cheese roll cake can last: - In the fridge: About 4 to 5 days. - In the freezer: Up to 2 months. Make sure to label the container with the date. This helps you know when to enjoy it! How can I make the cake more moist? To make your cake moist, add more pumpkin puree. You can also try adding applesauce. Both options help keep the cake soft and flavorful. Another tip is to avoid overbaking. Check it a few minutes early to pull it out at the right time. Can I use homemade pumpkin puree? Yes, you can use homemade pumpkin puree! Just make sure to cook and drain it well. This helps remove excess water. A thicker puree gives your cake the best texture. What can I substitute for cream cheese? You can use mascarpone cheese or ricotta cheese. Both options give a creamy texture. If you want a lighter option, try Greek yogurt. It won’t have the same taste, but it works well. Why did my cake crack? Cracks can happen if the cake bakes too fast. Make sure your oven is at the right temperature. If it’s too hot, it can rise too quickly. Also, avoid overmixing the batter. This can create too much air, leading to cracks. How to fix a soggy filling? If your filling is too soggy, try adding more powdered sugar. This can help thicken it up. You can also chill the filling longer before spreading it. If it feels too wet, let it sit in the fridge for a bit. This blog post covered how to make a delicious pumpkin roll cake. We discussed key ingredients like flour, pumpkin puree, and cream cheese. I shared simple steps to mix, bake, and fill your cake perfectly. You learned helpful tips for great results, along with fun ways to adjust flavors and stay within dietary needs. Proper storage techniques help keep your cake fresh longer. Remember, with this guide, you can confidently create and enjoy your pumpkin roll cake. Happy baking!$

Indulge in the cozy flavors of fall with this amazing Pumpkin Spice Cream Cheese Roll Cake! This delicious dessert features a moist pumpkin cake filled with creamy sweetness that will delight your taste buds. Whether for a festive gathering or a special treat, this easy recipe is sure to impress. Click through to discover the full recipe and make your dessert table shine! #PumpkinSpice #DessertRecipes #FallBaking #YummyDesserts

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Ingredients

3/4 cup all-purpose flour

1 cup pumpkin puree (canned or fresh)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

3 large eggs

1 cup granulated sugar

1 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup unsalted butter, softened

1 tsp vanilla extract (for cream cheese filling)

Optional: Chopped nuts or chocolate shavings for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by lining it with parchment paper and lightly greasing it.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Combine Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale (about 2-3 minutes). Add the pumpkin puree and vanilla extract, mixing until smooth.

Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, folding gently until just combined. Be careful not to overmix.

Spread the Batter: Pour the batter evenly into the prepared jelly roll pan, spreading it out into the corners.

Bake: Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Remove the cake from the oven and immediately sprinkle powdered sugar over a clean dish towel. Flip the cake onto the towel (peel off the parchment paper) and roll it up gently from the short side. Let it cool completely in the towel.

Make the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually mix in the powdered sugar and vanilla extract until creamy.

Assemble the Roll Cake: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.

Roll it Up: Gently roll the cake back up again using the towel, this time with the cream cheese filling inside. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

Serve: When ready to serve, slice the roll into pieces. Garnish with chopped nuts or chocolate shavings if desired for an extra touch.

Prep Time: 30 minutes | Total Time: 1 hour 35 minutes | Servings: 8-10

- Presentation Tips: Serve the slices on a decorative platter, drizzling a little extra cream cheese frosting or caramel sauce on the plate for visual appeal. Add a sprig of mint for a touch of color.