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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 teaspoon vanilla extract - 2 cups powdered sugar - 1 tablespoon milk (if needed for consistency) In this recipe, we use a mix of dry and wet ingredients to create a moist pumpkin roll. The dry ingredients include flour, baking powder, baking soda, and spices like cinnamon, nutmeg, and ginger. These spices give the cake a warm, fall flavor. The wet ingredients consist of eggs, sugar, pumpkin puree, and vanilla extract. The eggs add structure, while pumpkin puree keeps the cake moist. For the cream cheese filling, we blend softened cream cheese and butter for a rich taste. Vanilla and powdered sugar sweeten the filling. If it’s too thick, you can add a bit of milk for a smoother texture. This blend of flavors and textures makes the pumpkin cream cheese roll cake a delightful treat. Enjoy the process of gathering your ingredients, as this is where the magic begins! - Preheat the oven to 350°F (175°C). - In a bowl, sift together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - Set the dry mix aside. - In a large bowl, beat together: - 3 large eggs - 1 cup granulated sugar Beat until the mix is light and fluffy, about 2-3 minutes. - Now, stir in: - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Mix until well combined. - Gradually fold in the dry ingredients. Be careful not to overmix. - Spread the batter evenly into a greased 15x10-inch jelly roll pan. Smooth the top. - Bake for 12-15 minutes. Check with a toothpick; it should come out clean. - Dust a kitchen towel with powdered sugar while the cake bakes. - When done, invert the cake onto the dusted towel. Peel off the parchment paper. - Roll the cake from the short end while it is warm. This helps maintain its shape. Using parchment paper is key. It helps the cake come out clean. This makes rolling easy without sticking. After baking, let the cake cool before unrolling it. Cooling prevents cracks. To roll without cracking, use a damp towel. This adds moisture and keeps the cake flexible. You need some basic tools. A large mixing bowl works well for batter. A whisk or electric mixer helps blend the ingredients smoothly. For rolling, a 15x10-inch jelly roll pan is ideal. It gives enough space for the cake. When slicing, use a serrated knife. This helps cut clean slices without squishing the cake. Overmixing the batter can ruin the texture. Mix just until combined. Not cooling the cake enough can also cause cracks. Ensure it cools fully before unrolling. Lastly, be precise with your measurements. Inaccurate amounts can lead to a failed roll. Always measure your ingredients carefully for the best results. {{image_2}} You can change up the flavor of your Pumpkin Cream Cheese Roll Cake in fun ways. Here are some ideas: - Adding chocolate or spices: You can mix in chocolate chips for a sweet twist. Dark or milk chocolate works great. You can also add more spices like allspice or cloves for a unique flavor. - Pumpkin spice variations: Use pumpkin pie spice instead of individual spices. It saves time and gives a warm flavor. - Substituting nuts or fruit: Chopped pecans or walnuts add crunch. You can also fold in dried cranberries or apples for a fruity kick. If you need to adjust the recipe for dietary needs, here are some options: - Gluten-free flour options: Use a 1:1 gluten-free flour blend. This keeps the cake soft and tasty. - Vegan alternatives for eggs and dairy: Substitute each egg with 1/4 cup of applesauce. For the cream cheese filling, use vegan cream cheese and dairy-free butter. - Low-sugar modifications: Replace granulated sugar with a sugar substitute. You can use stevia or monk fruit sweetener to cut calories. Serving your Pumpkin Cream Cheese Roll Cake can be fun and festive. Here are some ideas to make it shine: - Complementary desserts or drinks: Pair the cake with spiced cider or pumpkin spice lattes for the perfect fall treat. - Pairing with whipped cream or ice cream: A dollop of fresh whipped cream or a scoop of vanilla ice cream adds a delicious touch. - Festive garnishes and toppings: Dust the cake with extra powdered sugar. Add a sprinkle of cinnamon or some candied pecans for a beautiful finish. To keep your pumpkin cream cheese roll cake fresh, store it in the fridge. Wrap it tightly in plastic wrap. This keeps air out and prevents drying. You can also place it in an airtight container. If you slice the cake, cover the cut edges with plastic wrap. This helps keep the moisture in and the cake soft. You can freeze the roll cake for later. First, wrap it in plastic wrap and then in aluminum foil. This double layer protects it from freezer burn. It stays fresh for up to three months. When you are ready to eat it, move it to the fridge overnight to thaw. For best quality, let it sit at room temp for about 30 minutes before serving. In the fridge, the pumpkin cream cheese roll cake lasts about 5 days. Look out for signs of spoilage. If you see mold or it smells off, it's best to throw it away. The cake should feel moist and soft when fresh. If it feels dry or hard, it may be past its prime. To prevent cracks in your cake, follow these tips: - Use the right pan: A jelly roll pan helps the cake bake evenly. - Do not overbake: Check for doneness with a toothpick. Remove when moist but not wet. - Cool properly: Roll the cake while it’s warm. This keeps it pliable and reduces cracking. These steps will help ensure a smooth roll and a beautiful dessert. Yes, you can! Here’s how: - Bake the cake: Cool and wrap it tightly in plastic wrap. - Refrigerate: It will stay fresh for up to three days. - Fill later: You can add the cream cheese filling right before serving. This way, the cake tastes fresh and delicious. If you need a substitute for powdered sugar, try these options: - Granulated sugar: Blend it in a food processor to make it fine. - Coconut sugar: Use it for a different flavor and a slight color change. - Honey or maple syrup: Use less because these are liquid sweeteners. Each option will change the taste slightly, so choose what you prefer. Homemade cream cheese filling can last: - In the fridge: Up to one week if stored in an airtight container. - At room temperature: Best to use within two hours for safety. Make sure to check for any changes in smell or texture before using. Yes, you can use fresh pumpkin! Here’s how: - Prepare the pumpkin: Roast or steam it until soft, then mash it well. - Blend thoroughly: Make sure it is smooth to match the texture of canned puree. - Use the same amount: One cup of fresh pumpkin equals one cup of canned. This fresh option can add a nice flavor twist to your cake! You now have all the steps to create a delicious Pumpkin Cream Cheese Roll Cake. From gathering ingredients to rolling the cake, each step ensures a tasty treat. Remember the key tips to prevent cracking and enhance flavor. Customizing your cake can make it even better. With proper storage, your creation stays fresh longer. Enjoy sharing this delightful dessert with friends and family!

Pumpkin Cream Cheese Roll Cake

Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Roll Cake! Perfect for gatherings or as a sweet treat for yourself, this cake combines soft, spiced pumpkin cake with a luscious cream cheese filling. Follow our simple step-by-step instructions to create a stunning dessert that will impress your friends and family. Click through to explore the full recipe and bring this delicious cake to your table!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

1 tablespoon milk (if needed for consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 15x10-inch jelly roll pan. Line it with parchment paper for easy release.

    In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.

        Stir in the pumpkin puree and vanilla extract until well combined.

          Gradually fold in the dry ingredients until just incorporated, being careful not to overmix.

            Spread the batter evenly into the prepared jelly roll pan, smoothing the top.

              Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

                While the cake is baking, prepare the kitchen towel by dusting it with powdered sugar.

                  Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.

                    Roll the cake with the towel from the short end, creating a tight spiral. Let it cool completely in this position.

                      Meanwhile, prepare the cream cheese filling by beating the softened cream cheese and butter until smooth. Add vanilla extract and gradually mix in the powdered sugar. If the filling is too thick, add milk a teaspoon at a time until the desired consistency is achieved.

                        Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.

                          Roll the cake back up without the towel, cover it with plastic wrap, and refrigerate for at least 1 hour to set.

                            Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 10-12 slices

                              - Presentation Tips: Slice the roll cake into rounds and arrange them on a platter. Dust with additional powdered sugar and garnish with a sprinkle of cinnamon and a few candied pecans for a festive touch!