Welcome to the world of delightful autumn flavors! If you’ve been searching for the perfect fall dessert, look no further than this Pumpkin Roll with Cream Cheese Frosting recipe. Whether you’re a pumpkin spice enthusiast or a lover of classic holiday treats, this recipe will surely become a staple in your dessert repertoire. The soft, spiced pumpkin cake paired with the rich and creamy frosting is a match made in heaven. Get ready to indulge in the cozy flavors of fall with every bite!
Introduction
There’s something incredibly comforting about a homemade Pumpkin Roll with Cream Cheese Frosting. This dessert has its roots in American holiday traditions, especially during Thanksgiving and Christmas. The combination of pumpkin and cream cheese frosting creates a perfectly balanced sweetness that isn’t overpowering, making it an ideal treat for any occasion. The warm spices of cinnamon, ginger, and nutmeg, paired with the tangy cream cheese, create a delicious contrast of flavors.
This Pumpkin Roll recipe is not only visually stunning, thanks to its rolled presentation, but also surprisingly easy to make. With just a little patience and the right technique, you’ll have a dessert that’s moist, soft, and bursting with fall flavors. Perfect for impressing guests or enjoying a cozy night in, this pumpkin roll cake is an absolute must-try.
Ingredients for Pumpkin Roll with Cream Cheese Frosting
Here’s what you’ll need to create this delectable Pumpkin Roll with Cream Cheese Frosting:
- 3/4 cup all-purpose flour – The base for our cake, providing structure.
- 1/2 teaspoon baking powder – Helps the cake rise and stay fluffy.
- 1/2 teaspoon baking soda – Provides additional leavening for a soft texture.
- 1/2 teaspoon ground cinnamon – Adds warmth and spice.
- 1/2 teaspoon ground ginger – A key spice in pumpkin desserts, offering subtle heat.
- 1/4 teaspoon ground nutmeg – Adds depth with its aromatic sweetness.
- 1/4 teaspoon ground cloves – Brings a bold spice to balance the sweetness.
- 1/4 teaspoon salt – Enhances the overall flavor.
- 3 large eggs – Give structure and richness to the cake.
- 1 cup granulated sugar – Sweetens the cake and helps with browning.
- 2/3 cup canned pumpkin puree – The star of the show, bringing moisture and flavor.
- 1 teaspoon vanilla extract – Enhances the flavor of the cake.
- 1 cup powdered sugar (for rolling the cake) – Keeps the cake from sticking and adds a touch of sweetness.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – The base of the frosting, bringing creaminess and tang.
- 1 cup powdered sugar – Sweetens and thickens the frosting.
- 6 tablespoons unsalted butter, softened – Adds richness and a smooth texture.
- 1 teaspoon vanilla extract (for frosting) – Adds warmth and sweetness to the frosting.
How to Make Pumpkin Roll with Cream Cheese Frosting – Step by Step
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper as well to ensure easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This dry mixture will give the cake its soft, fluffy texture and the perfect balance of warm, aromatic spices.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, beat the eggs and granulated sugar until the mixture is thick and smooth. This step is crucial for achieving a light and airy cake. Once the mixture is pale and fluffy, add in the pumpkin puree and vanilla extract, and mix until combined.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Be careful not to overmix, as this can lead to a dense cake. The batter should be smooth but not overworked.
Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan, ensuring it reaches all corners. Bake for 13-15 minutes, or until the cake springs back when lightly touched. This step is key for creating the perfect texture – soft and spongy but not overbaked.
Step 6: Roll the Cake
Once baked, carefully lift the parchment paper and cake from the pan and transfer it to a flat surface. While the cake is still warm, dust it with powdered sugar and place a clean kitchen towel over it. Starting from one of the short ends, gently roll the cake with the towel, creating a tight spiral. Allow the rolled cake to cool completely, ensuring it maintains its shape.
Step 7: Make the Cream Cheese Frosting
While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. The frosting should be thick yet spreadable, perfect for filling the cake roll.
Step 8: Fill and Roll the Cake
Once the cake has cooled completely, unroll it carefully and remove the towel. Spread the cream cheese frosting evenly over the surface of the cake, leaving a small border around the edges to prevent overflow. Gently roll the cake back up, this time without the towel, and wrap it in plastic wrap.
Step 9: Chill and Serve
Refrigerate the cake roll for at least one hour to allow the flavors to meld and the cake to firm up. When ready to serve, slice the cake into neat rounds and enjoy the delicious blend of pumpkin spice and cream cheese frosting.
Helpful Tips for Pumpkin Roll with Cream Cheese Frosting
- Tip 1: Roll While Warm – Rolling the cake while it’s still warm prevents cracking. The cake is more pliable at this stage, making it easier to shape.
- Tip 2: Cool Completely Before Frosting – Make sure the cake is fully cooled before applying the cream cheese frosting to avoid melting the frosting.
- Tip 3: Chill for Clean Slices – Refrigerating the cake before slicing ensures neat, professional-looking slices.
Cooking Tips for the Best Pumpkin Roll
For the best results, use fresh spices in your Pumpkin Roll recipe. Freshly ground cinnamon, ginger, and nutmeg offer a more intense flavor, making your cake stand out. Additionally, be sure to use room-temperature cream cheese and butter for the frosting, as this ensures a smooth, lump-free consistency.
Serving Suggestions for Pumpkin Roll with Cream Cheese Frosting
This Pumpkin Roll with Cream Cheese Frosting pairs beautifully with a cup of hot coffee or tea, especially during the cooler months. For a holiday gathering, serve it alongside other seasonal desserts like pecan pie or apple crisp. To make the presentation more festive, dust the top of the cake roll with additional powdered sugar and garnish with candied pecans or a sprinkle of cinnamon.
Nutritional Information
Pumpkin is not only delicious but also packed with vitamin A, which is great for eye health. The cream cheese frosting adds a dose of calcium and healthy fats, making this dessert indulgent but with some nutritional benefits.
Nutritional Information (per serving)
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 1g
- Sugar: 32g
- Vitamin A: 90% DV
- Calcium: 6% DV
Storage and Leftovers for Pumpkin Roll
To store your Pumpkin Roll with Cream Cheese Frosting, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the cake by wrapping it in plastic wrap and then aluminum foil; it will last up to 1 month in the freezer. When ready to enjoy, thaw the cake in the refrigerator overnight and serve chilled or at room temperature.
4 Frequently Asked Questions (FAQs) for Pumpkin Roll with Cream Cheese Frosting
1. Can I make the pumpkin roll ahead of time?
Yes! The Pumpkin Roll can be made a day or two in advance and stored in the refrigerator until ready to serve.
2. Can I use fresh pumpkin puree instead of canned?
Absolutely! If using fresh pumpkin puree, ensure it’s well-drained to avoid excess moisture in the cake.
3. How do I prevent my cake from cracking?
Rolling the cake while it’s still warm is the key to preventing cracks. Also, avoid overbaking, as this can dry out the cake and lead to cracking.
4. Can I freeze the pumpkin roll?
Yes, the Pumpkin Roll with Cream Cheese Frosting freezes beautifully. Just be sure to wrap it tightly to prevent freezer burn.
Related Recipes for Pumpkin Roll Lovers
Conclusion
There you have it, a complete guide to making the perfect Pumpkin Roll with Cream Cheese Frosting. This recipe is an absolute must-try for pumpkin lovers and is sure to impress your family and friends. Whether you’re making it for a holiday gathering or just to satisfy your pumpkin spice cravings, this dessert will not disappoint. Give it a try and let us know how it turned out!
Call to Action: Have you tried this recipe? Share your thoughts and any fun variations in the comments below!
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Luscious Pumpkin Roll with Cream Cheese Frosting Recipe
Description
Welcome to the world of delightful autumn flavors! If you’ve been searching for the perfect fall dessert, look no further than this Pumpkin Roll with Cream Cheese Frosting recipe. Whether you’re a pumpkin spice enthusiast or a lover of classic holiday treats, this recipe will surely become a staple in your dessert repertoire. The soft, spiced pumpkin cake paired with the rich and creamy frosting is a match made in heaven. Get ready to indulge in the cozy flavors of fall with every bite!
Ingredients
- 3/4 cup all-purpose flour – The base for our cake, providing structure.
- 1/2 teaspoon baking powder – Helps the cake rise and stay fluffy.
- 1/2 teaspoon baking soda – Provides additional leavening for a soft texture.
- 1/2 teaspoon ground cinnamon – Adds warmth and spice.
- 1/2 teaspoon ground ginger – A key spice in pumpkin desserts, offering subtle heat.
- 1/4 teaspoon ground nutmeg – Adds depth with its aromatic sweetness.
- 1/4 teaspoon ground cloves – Brings a bold spice to balance the sweetness.
- 1/4 teaspoon salt – Enhances the overall flavor.
- 3 large eggs – Give structure and richness to the cake.
- 1 cup granulated sugar – Sweetens the cake and helps with browning.
- 2/3 cup canned pumpkin puree – The star of the show, bringing moisture and flavor.
- 1 teaspoon vanilla extract – Enhances the flavor of the cake.
- 1 cup powdered sugar (for rolling the cake) – Keeps the cake from sticking and adds a touch of sweetness.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – The base of the frosting, bringing creaminess and tang.
- 1 cup powdered sugar – Sweetens and thickens the frosting.
- 6 tablespoons unsalted butter, softened – Adds richness and a smooth texture.
- 1 teaspoon vanilla extract (for frosting) – Adds warmth and sweetness to the frosting.
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper as well to ensure easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This dry mixture will give the cake its soft, fluffy texture and the perfect balance of warm, aromatic spices.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, beat the eggs and granulated sugar until the mixture is thick and smooth. This step is crucial for achieving a light and airy cake. Once the mixture is pale and fluffy, add in the pumpkin puree and vanilla extract, and mix until combined.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Be careful not to overmix, as this can lead to a dense cake. The batter should be smooth but not overworked.
Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan, ensuring it reaches all corners. Bake for 13-15 minutes, or until the cake springs back when lightly touched. This step is key for creating the perfect texture – soft and spongy but not overbaked.
Step 6: Roll the Cake
Once baked, carefully lift the parchment paper and cake from the pan and transfer it to a flat surface. While the cake is still warm, dust it with powdered sugar and place a clean kitchen towel over it. Starting from one of the short ends, gently roll the cake with the towel, creating a tight spiral. Allow the rolled cake to cool completely, ensuring it maintains its shape.
Step 7: Make the Cream Cheese Frosting
While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. The frosting should be thick yet spreadable, perfect for filling the cake roll.
Step 8: Fill and Roll the Cake
Once the cake has cooled completely, unroll it carefully and remove the towel. Spread the cream cheese frosting evenly over the surface of the cake, leaving a small border around the edges to prevent overflow. Gently roll the cake back up, this time without the towel, and wrap it in plastic wrap.
Step 9: Chill and Serve
Refrigerate the cake roll for at least one hour to allow the flavors to meld and the cake to firm up. When ready to serve, slice the cake into neat rounds and enjoy the delicious blend of pumpkin spice and cream cheese frosting.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Roll While Warm – Rolling the cake while it’s still warm prevents cracking. The cake is more pliable at this stage, making it easier to shape.
- Tip 2: Cool Completely Before Frosting – Make sure the cake is fully cooled before applying the cream cheese frosting to avoid melting the frosting.
- Tip 3: Chill for Clean Slices – Refrigerating the cake before slicing ensures neat, professional-looking slices.
