Hey there, foodies! 🍰 Today’s recipe is a real treat: Pumpkin Cream Cheese Roll. It’s not just a dessert; it’s a journey of flavors that brings joy to any table. This roll is all about the cozy vibes of pumpkin paired with the creamy bliss of cream cheese. Let’s get rolling into this scrumptious adventure!
Let’s Talk Ingredients
We’re using a classic recipe that combines a fluffy pumpkin cake with a rich cream cheese filling. It’s like a hug in the form of a dessert. Trust me, this is one recipe you’ll want to bookmark and come back to!
For the Pumpkin Magic:
- 3/4 cup all-purpose flour – the base of our roll
- 1/4 tsp salt & 1 tsp baking soda – for the perfect rise
- 1 tsp each of ground cinnamon & pumpkin pie spice – for that quintessential pumpkin flavor
- 1 cup granulated sugar – because sweet is the way
- 3 large eggs – the binders of our delicious roll
- 2/3 cup canned pumpkin – the star of the show
- 1 tsp vanilla extract – a hint of vanilla goodness
Cream Cheese Dream Filling:
- 8 oz cream cheese, softened – creamy and dreamy
- 2 tbsp butter, softened – for that rich flavor
- 1 tsp vanilla extract – a dash of vanilla love
- 1 cup powdered sugar – sweet and smooth
Step-by-Step Instructions
It’s perfect for gatherings, holidays, or just a sweet ending to a family dinner. Plus, it’s easier to make than you think!
1. Prep Work:
- Preheat your oven to 350 degrees F. Let’s get it ready for our pumpkin masterpiece!
- Line a 15 x 10” jelly roll pan with parchment paper, with a bit sticking out for easy lifting. A tiny bit of grease can help, but it’s not a must.
2. Mixing the Magic:
- Whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice. In another bowl, get the eggs, sugar, vanilla, and pumpkin all smooth and friendly.
- Gently combine the dry and wet ingredients. Just enough to get them acquainted, no overmixing!
3. Bake and Roll:
- Pour the batter into your prepped pan, spreading it evenly.
- Bake for 12-15 minutes. You’re looking for a clean toothpick from the center.
- Right out of the oven, lift the cake with the parchment and roll it up from the short end. Cool it down on a wire rack.
4. Cream Cheese Filling:
- While your cake is chilling, whip up the filling. Cream cheese, butter, vanilla, and powdered sugar – mix them until they’re fluffy and irresistible.
5. Unroll and Fill:
- Carefully unroll your cooled cake. Spread the cream cheese filling evenly.
- Roll it back up, this time without the parchment. Wrap it up and chill in the fridge for about an hour.
6. Finishing Touches:
- Before serving, dust with powdered sugar for that extra flair.
- Slice, serve, and watch it disappear!
Tips and Tricks
- Even Spread: Ensure your batter is spread evenly in the pan for a uniform roll.
- Roll While Hot: Rolling the cake while it’s hot prevents cracks, so don’t wait!
- Cooling Time: Patience is key. Let the roll cool completely before filling.
Wrapping Up
There you have it – your very own homemade Pumpkin Cream Cheese Roll. It’s a recipe that brings joy, comfort, and a lot of flavor. Perfect for any occasion, or when you just need a sweet escape. Dive into the creamy, pumpkin-y goodness and let your taste buds celebrate!
