Pumpkin Spice Cream Cheese Roll Cake

$- 1 cup all-purpose flour - 3 large eggs - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 2/3 cup canned pumpkin puree - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 tablespoon milk The ingredients for the Pumpkin Spice Cream Cheese Roll Cake are simple but key to great flavor. The main ingredients include flour, eggs, and sugar, which form the cake base. The flour gives the cake structure. Eggs add richness and moisture. Sugar sweetens the cake, balancing the spices. Next, we have the spices and flavorings. Baking powder helps the cake rise. Cinnamon adds warmth and depth. Pumpkin puree brings both flavor and color. Together, they create that iconic fall taste. For the cream cheese filling, you need softened cream cheese and butter. These give the filling a rich, creamy texture. The milk helps achieve the right smoothness. When mixed with sugar, it becomes a sweet treat that pairs perfectly with the spiced cake. With these ingredients, you can create a delightful dessert that everyone will love. 1. Start by whisking together the dry ingredients in a bowl. Combine 1 cup of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon salt. This blend gives your cake a warm spice flavor. 2. In another bowl, beat 3 large eggs with 1 cup of granulated sugar. Mix until the mixture is light and fluffy, which takes about 3 to 5 minutes. The air you whip in adds volume and lightness to your cake. 3. Once fluffy, mix in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract. Stir these into the egg mixture until well combined. 4. Gradually fold in the dry ingredients. Be gentle here, as overmixing can make your cake tough. Stop mixing as soon as you see no dry flour. 1. Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper. Lightly grease it to ensure easy removal. 2. Spread the batter evenly in the pan. 3. Bake for 15 to 20 minutes. Check to see if the cake springs back when touched. It should be lightly golden around the edges. 4. After baking, remove the cake from the oven. Quickly turn it out onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper carefully. 5. Roll the cake up in the towel, starting from a short end. Let it cool completely in the towel. This step helps shape the cake and prevents cracking. 1. For the filling, beat 8 oz of softened cream cheese with 1/4 cup softened butter. Mix until smooth and creamy. 2. Gradually add 1 cup of powdered sugar and 1 teaspoon vanilla extract. Mix until combined. 3. Add 1 tablespoon of milk to reach your desired filling consistency. If you want it creamier, add a bit more milk. 4. Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the surface. 5. Re-roll the cake, this time without the towel. Place it seam-side down on a serving platter. 6. Dust the top with powdered sugar before slicing. Enjoy this delightful treat! To roll the cake without cracking, you need to roll it while it is warm. After baking, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper carefully. Start rolling from one short end. This way, the cake forms a nice spiral. Cooling the cake in the towel helps it hold its shape. Let it cool completely before unrolling. This step makes filling much easier. To boost flavor, try adding a pinch of allspice or cloves to the batter. These spices add warmth and depth. You can also mix in a bit of orange zest. It gives a fresh, zesty taste that pairs well with pumpkin. If you want to adjust sweetness in the cream cheese filling, reduce the powdered sugar slightly. You can add a touch of honey or maple syrup for a different sweet note. Just mix until you find the taste you love. Before serving, dust the top of the cake with powdered sugar. It looks great and adds sweetness. You can also drizzle some caramel sauce over the top. This adds a nice touch and makes it extra special. For garnishing, place a few cinnamon sticks or pecans around the cake. You can even use fresh fall leaves for a seasonal look. These small details make your cake stand out during gatherings. {{image_2}} To make this cake gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum. This helps keep the cake's structure. You can also use almond flour or coconut flour, but these may change the texture slightly. If using almond flour, add an extra egg to help bind. For coconut flour, reduce the amount, as it absorbs more liquid. If you need a dairy-free option, use vegan cream cheese instead of regular cream cheese. You can find many brands that taste great. For butter, try using coconut oil or a dairy-free butter substitute. To make the filling, blend the dairy-free cream cheese with the alternative butter. Add powdered sugar and a splash of almond milk for smoothness. This keeps the filling creamy and delicious without dairy. Want to change things up? You can swap pumpkin with apples or zucchini. For apples, use about 1 cup of finely grated apples. Adjust the spices by adding a bit more cinnamon and nutmeg. If using zucchini, make sure to squeeze out extra moisture. This helps keep the cake from getting soggy. Each swap gives a new twist while keeping the cake moist and tasty. To keep your pumpkin spice cream cheese roll cake fresh, wrap it well. Use plastic wrap or aluminum foil. This will help keep it moist. Store the wrapped cake in the fridge. It stays tasty for up to five days. You can also freeze the cake for later. First, let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer bag. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When you are ready to enjoy it, move it to the fridge overnight. This helps it thaw slowly. If you want to enjoy a warm slice, here’s how. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10 minutes. This way, you avoid drying it out. Enjoy your tasty treat! To keep your cake from cracking, a few tips work well. First, use the right pan. A jelly roll pan is best. Make sure to grease the pan and line it with parchment paper. This helps the cake slide out easily. Next, don't overbake the cake. Check it at 15 minutes. The cake should spring back when touched. If it's too dry, it may crack. When you roll the cake, do it while it’s warm. This helps it keep its shape. Use a clean kitchen towel dusted with sugar. This prevents sticking and adds a sweet touch. Yes, you can! This cake stores well. You can bake it a day in advance. Let it cool completely, then wrap it in plastic wrap. Store it in the fridge. This keeps it fresh for about 2-3 days. If you want to make it even earlier, consider freezing it. Wrap it tightly in plastic, then in foil. It freezes well for up to a month. Just remember to let it thaw in the fridge overnight before serving. If you can't find pumpkin puree, don't worry! You can use other squashes instead. Butternut squash works well. Cook and blend it until smooth. You can also use sweet potato puree. It gives a nice flavor and texture. Try it if you want a twist on the classic recipe. This blog post shared a complete guide for making a pumpkin spice cream cheese roll cake. We covered the main ingredients, step-by-step instructions, and storage tips. You learned how to achieve that perfect cake roll and explored different flavor variations. Remember, practice will help you master this cake. Enjoy the process and have fun with your flavors. Happy baking!$

Pumpkin Spice Cream Cheese Roll Cake

Indulge in the delightful flavors of fall with this Pumpkin Spice Cream Cheese Roll Cake! This dessert is a perfect blend of spiced pumpkin cake and creamy filling, making it a must-try for your seasonal gatherings. With easy-to-follow steps and simple ingredients, you’ll impress everyone with this festive treat. Ready to bake? Click through to explore the full recipe and create a delicious centerpiece for 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

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

Powdered sugar for dusting

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (more if needed for desired consistency)

Instructions

Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

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

In another large bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-5 minutes.

Add the pumpkin puree and vanilla extract to the egg mixture and mix until combined.

Gradually add the dry ingredients to the pumpkin mixture and gently fold until everything is just combined.

Spread the batter evenly in the prepared jelly roll pan.

Bake for 15-20 minutes until the cake is springy to the touch and lightly golden around the edges.

Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar.

Carefully peel away the parchment paper and roll the cake up in the towel (starting from a short end) while it is still warm. Let it cool completely in the towel.

For the cream cheese filling, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach the desired creamy consistency.

Once the cake is completely cooled, unroll it gently and spread the cream cheese filling evenly over the surface.

Re-roll the cake (this time without the towel) and place it seam-side down on a serving platter.

Dust the top with additional powdered sugar before slicing into pieces.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12