As autumn arrives, we all start to crave warm, comforting desserts. The pumpkin roll is a perfect example. It’s a soft, spiced cake filled with a creamy cream cheese filling. This dessert is a favorite at Thanksgiving and Christmas, bringing the season’s spirit to life.
We’ll look into the pumpkin roll‘s history and how it became a beloved treat. Then, we’ll show you how to make a delicious pumpkin roll with cream cheese filling. Follow our easy steps to create a stunning dessert that will wow your guests.
Table of Contents
What is a Pumpkin Roll?
A pumpkin roll is a tasty dessert loved in autumn. It’s made of a soft, spiced pumpkin cake and a creamy cream cheese filling. This dessert started in the 1920s and is now a favorite during fall and holidays.
A Brief History and Overview
The pumpkin roll is a favorite in many homes, especially in autumn and winter. Its mix of pumpkin cake and cream cheese filling is loved by all. You can find pumpkin rolls in bakeries, cafes, and homes across the country.
Whether you’re an experienced baker or new to pumpkin treats, making a pumpkin roll is rewarding. Its unique shape and layers are beautiful. The pumpkin and cream cheese flavors make every bite delicious.
Pumpkin Roll : The Perfect Combination
The pumpkin roll with cream cheese filling is a delightful autumn dessert. It perfectly captures the essence of the season. The moist, spiced pumpkin cake and the rich, creamy cream cheese filling create a perfect balance of flavors and textures.
The warm, earthy notes of the pumpkin add a cozy element. The tangy and indulgent cream cheese filling adds a delightful contrast. Together, they make the pumpkin roll a standout among the flavors of pumpkin roll.
“The pumpkin roll with cream cheese filling is a must-try for any lover of autumn flavors. It’s the perfect blend of sweet and savory, with a texture that melts in your mouth.”
Whether served as a dessert or an afternoon treat, the pumpkin roll with cream cheese filling impresses and delights. Its versatility and crowd-pleasing appeal make it a perfect autumn dessert for any occasion.
Ingredients
For the Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making a Pumpkin Roll
Making a delicious pumpkin roll with cream cheese filling is simple. Just follow these easy steps. You’ll create a dessert that will wow everyone at any event.
- Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, and vanilla extract until well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, ground cinnamon, ginger, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Spread the batter evenly onto the prepared jelly roll pan, using a spatula to smooth the top.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when gently pressed.
- As the cake bakes, prepare the cream cheese filling by beating cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Once the cake is done, immediately flip it onto a clean, damp kitchen towel dusted with confectioners’ sugar.
- Carefully peel off the parchment paper and, starting from the short end, tightly roll the cake up in the towel.
- Allow the rolled cake to cool completely, about 1 hour.
- Unroll the cake and spread the cream cheese filling evenly over the surface.
- Tightly re-roll the cake, without the towel, and place seam-side down on a serving platter.
- Refrigerate the pumpkin roll for at least 1 hour before serving to allow the filling to set.
With this guide, you’ll make a perfect pumpkin roll recipe with a tasty cream cheese filling quickly. Enjoy your homemade pumpkin roll and impress your friends and family!
Serving and Storing Tips
After making your pumpkin roll, it’s time to show it off. Start by slicing it into neat, even pieces. This will let everyone see the pumpkin swirl and creamy filling inside. Place the slices on a platter, adding powdered sugar or caramel sauce for extra flair.
FAQ
What is a pumpkin roll?
A pumpkin roll is a classic autumn dessert. It’s made from a moist, spiced pumpkin cake. This cake is rolled up with a creamy cream cheese filling.
What are the origins of the pumpkin roll?
The pumpkin roll’s origins date back to the 1920s. It became popular as a festive and easy-to-make treat.
Why is the combination of pumpkin and cream cheese so perfect?
The pumpkin roll is perfect because of its mix of flavors. The pumpkin adds a warm, earthy taste. The cream cheese filling brings a tangy and indulgent contrast.
What ingredients are needed to make the perfect pumpkin roll?
To make the pumpkin cake, you need pumpkin puree, flour, eggs, sugar, and spices like cinnamon, nutmeg, and ginger. The cream cheese filling includes cream cheese, powdered sugar, and vanilla extract.
Pumpkin Roll with Cream Cheese Filling Recipe
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring Cups and Spoons
- Jelly roll pan (10×15 inches)
- Parchment paper
- Clean kitchen towel
- Wire rack
- Sifter or fine mesh strainer
Ingredients
For the Pumpkin Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Powdered sugar for dusting the towel
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Pan and Oven
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Pumpkin Cake Batter
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale (about 2–3 minutes). Add in the pumpkin puree and vanilla; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Bake the Cake
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 13–15 minutes, or until the cake springs back when gently touched and a toothpick comes out clean.
Roll the Cake
- While the cake is baking, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.
- As soon as the cake is done, loosen the edges and carefully turn it out onto the prepared towel. Peel off the parchment paper, then gently roll the cake up in the towel starting from the short end. Let it cool completely while rolled—about 1 hour.
Make the Cream Cheese Filling
- Beat the softened cream cheese, butter, powdered sugar, and vanilla together until smooth and creamy.
Fill and Reroll the Cake
- Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface, then roll it back up tightly (without the towel this time).
Chill and Serve
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour for easy slicing. Dust with powdered sugar before serving.
