Are you looking for a delightful treat that combines the warmth of pumpkin with the richness of cream cheese? Look no further! Today, I’m excited to share with you a pumpkin roll recipe with cream cheese filling that is sure to impress your family and friends. This delicious dessert is perfect for the fall season and can be a wonderful addition to any holiday table.
The pumpkin roll recipe with cream cheese filling is a classic treat that has been cherished for generations. Its soft, moist texture paired with the sweet and savory flavors of pumpkin and cream cheese creates a mouthwatering experience. Whether you’re a fan of traditional recipes or looking to try something new, this recipe is sure to be a hit.
To make this pumpkin roll, you’ll need a few key ingredients. The base of the roll is made with a delicate sponge cake, which is light and airy. The cream cheese filling is creamy and rich, providing a perfect balance to the pumpkin flavor. Here’s a step-by-step guide to help you create this delicious dessert:
1. Gather Your Ingredients:
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup pumpkin puree
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup cream cheese, softened
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
– Pinch of salt
2. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the sides. In a mixing bowl, beat the eggs and sugar together until the mixture is pale and thick. Add the pumpkin puree, vegetable oil, and vanilla extract, and mix until well combined. In a separate bowl, whisk together the baking powder, salt, and flour. Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and spread it evenly.
3. Bake the Sponge Cake:
Bake the sponge cake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then carefully flip it out onto a wire rack. Remove the parchment paper and let the cake cool completely.
4. Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese, butter, vanilla extract, and salt together until smooth. Gradually add the confectioners’ sugar and mix until well combined.
5. Assemble the Pumpkin Roll:
Place the cooled sponge cake on a large piece of parchment paper. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border around the edges. Roll the cake tightly, starting from the long side, using the parchment paper to help you roll it. Be sure to keep the roll tight to prevent it from unraveling.
6. Chill the Pumpkin Roll:
Transfer the rolled cake to a baking sheet and chill it in the refrigerator for at least 1 hour. This will help the cake to set and make it easier to slice.
7. Slice and Serve:
Once chilled, remove the pumpkin roll from the refrigerator and carefully slice it into 1-inch thick pieces. Dust with confectioners’ sugar if desired, and serve immediately.
This pumpkin roll recipe with cream cheese filling is a delightful dessert that captures the essence of autumn. Its rich flavors and moist texture make it a perfect end to any meal. Enjoy making and sharing this delightful treat with your loved ones this fall season!
