![- 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The main ingredients for the pumpkin cream cheese roll are simple and easy to find. The all-purpose flour forms the base of the cake. Baking powder and baking soda help it rise. The warm spices like cinnamon, nutmeg, and cloves bring great flavor. Sugar and pumpkin puree add sweetness and moisture. Eggs help bind everything together, while vanilla extract adds a lovely aroma. - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice For the cream cheese filling, you need softened cream cheese. The powdered sugar makes it sweet and smooth. Vanilla extract boosts the flavor, and lemon juice adds a nice zing. This filling balances the sweet pumpkin roll perfectly. - Powdered sugar for dusting - Whipped cream or cinnamon sprinkle Optional garnishes can elevate your presentation. A light dusting of powdered sugar makes the roll look fancy. Whipped cream adds creaminess, and a sprinkle of cinnamon gives a warm touch. These simple additions make your pumpkin cream cheese roll even more delightful. Check out the Full Recipe for a complete guide! 1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Lightly grease it with cooking spray. 2. Mix Dry Ingredients: In a medium bowl, whisk together these dry items: - 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1/4 teaspoon salt In a large bowl, beat together the eggs and sugar until thick and pale. 3. Add Pumpkin and Vanilla: Stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract into the egg mixture until blended well. 4. Combine Wet and Dry: Gradually fold the dry mix into the wet mix. Use a spatula to mix until just combined. Do not overmix. 5. Spread the Batter: Pour the batter into the prepared pan. Spread it evenly to the edges. 6. Bake: Place the pan in the oven and bake for 15-20 minutes. The cake is done when it springs back when touched. 7. Cooling Procedure: Remove the cake from the oven. Flip it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. 8. Make the Cream Cheese Filling: In a medium bowl, beat together these ingredients until smooth: - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice 9. Filling the Cake: Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the surface. 10. Re-Roll: Carefully roll the cake back up without the towel. Keep the filling inside. Wrap it in plastic wrap and refrigerate for at least 1 hour to set. Now you have a delightful Pumpkin Cream Cheese Roll! For the full recipe, refer back to the main section. Enjoy your baking! - Overmixing the batter: If you mix too much, your cake can turn dense and tough. Aim to fold in the dry ingredients until just combined. - Not cooling the cake properly: Cooling is key. If you skip this step, your cake may crack when you roll it. Always let the cake cool completely in the towel. - Using a towel to roll: A clean kitchen towel makes rolling easy. Dust it with powdered sugar before placing the cake on it. This helps prevent sticking. - Tips for a tight roll: Start rolling from the short end. Roll it up tightly but gently. A tight roll gives the cake better shape. - Suggestions for spice adjustments: You can add more cinnamon or nutmeg for a stronger flavor. Try a pinch of ginger for extra warmth. - Ideas for making it moist: Using extra pumpkin puree or a bit of applesauce can add moisture. This keeps your roll soft and delicious. For the full recipe, check out the [Full Recipe]. {{image_2}} You can have fun with your pumpkin cream cheese roll. Try adding chocolate or cocoa to the batter. This gives a rich twist to the classic flavor. You can also mix in nuts or dried fruits. Walnuts or cranberries add texture and taste. These seasonal adaptations let you explore new tastes while keeping the spirit of fall. Switching up the cream cheese filling is a great idea. You can use flavored cream cheese like maple or vanilla. This will add a nice depth to the roll. If you're looking for a dairy-free option, vegan cream cheese works well too. Look for brands that taste creamy and smooth. These alternative fillings can make your roll unique and special. Pair your pumpkin cream cheese roll with delightful side dishes. A simple salad can balance the sweetness. You might also serve it with a scoop of vanilla ice cream for extra richness. For drinks, coffee or tea works perfectly. They enhance the flavors and make a cozy treat. Enjoy these ideas to make your pumpkin roll even more delightful! To keep your leftover pumpkin cream cheese roll fresh, store it in the fridge. Wrap the roll tightly in plastic wrap. This helps it last for about 3 to 5 days. If you want to save it longer, freeze it. Slice the roll first, and then wrap each piece in plastic wrap. Place these in a freezer bag or container. The roll should stay good for up to 3 months in the freezer. You can serve the pumpkin roll chilled or at room temperature. If you prefer it warm, heat it gently. For the microwave, set it for 10 to 15 seconds. Check if it's warm enough to your liking. If not, heat it a bit longer. If you use the oven, preheat it to 350°F (175°C). Place the roll in for about 10 minutes. This method keeps the roll moist, and the cream cheese filling stays creamy. When storing, keep the roll wrapped well. This helps prevent it from drying out. If you decorate the roll, like with powdered sugar, do this right before serving. Storing it with decorations may cause them to get soggy or messy. For best results, add any garnishes just before you enjoy the roll. A Pumpkin Cream Cheese Roll can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it well in plastic wrap and then in foil. Yes, you can make this recipe dairy-free. Use dairy-free cream cheese and a plant-based milk instead of regular cream cheese. Also, check that the other ingredients do not have dairy. This way, you can enjoy the roll without dairy. You can serve it with whipped cream or a scoop of vanilla ice cream. A cup of coffee or tea also pairs well. For a fun twist, add a sprinkle of cinnamon on top. This makes it look pretty and taste great! Yes, homemade pumpkin puree works well. Just make sure it is thick and not too watery. Drain any excess moisture if needed. This gives a rich flavor to your roll, making it even more special. The roll is ready when the top springs back when touched lightly. It should also look set and slightly golden. If you insert a toothpick, it should come out clean. Avoid overbaking to keep it moist and fluffy. You learned how to make a delightful Pumpkin Cream Cheese Roll from start to finish. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to avoid common mistakes and try fun variations. This roll can impress at any gathering or simply satisfy your sweet tooth. Enjoy each bite and share your tasty creation with others!](https://recipesinsight.com/wp-content/uploads/2025/07/861f9cb3-d928-4cb3-be48-6ec0bfe81b3a-768x768.webp)
Are you ready to impress your family and friends with a delightful treat? This Pumpkin Cream Cheese Roll is an easy recipe that combines warm spices with creamy filling. Whether you’re a baking pro or a beginner, my step-by-step guide ensures success. Plus, I’ll share tips on avoiding common mistakes and adding unique flavors. Let’s dive into the magic of autumn right in your kitchen!
Ingredients
Main Ingredients for Pumpkin Cream Cheese Roll
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon cloves
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
The main ingredients for the pumpkin cream cheese roll are simple and easy to find. The all-purpose flour forms the base of the cake. Baking powder and baking soda help it rise. The warm spices like cinnamon, nutmeg, and cloves bring great flavor. Sugar and pumpkin puree add sweetness and moisture. Eggs help bind everything together, while vanilla extract adds a lovely aroma.
Ingredients for Cream Cheese Filling
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
For the cream cheese filling, you need softened cream cheese. The powdered sugar makes it sweet and smooth. Vanilla extract boosts the flavor, and lemon juice adds a nice zing. This filling balances the sweet pumpkin roll perfectly.
Optional Garnishes
– Powdered sugar for dusting
– Whipped cream or cinnamon sprinkle
Optional garnishes can elevate your presentation. A light dusting of powdered sugar makes the roll look fancy. Whipped cream adds creaminess, and a sprinkle of cinnamon gives a warm touch. These simple additions make your pumpkin cream cheese roll even more delightful. Check out the Full Recipe for a complete guide!
Step-by-Step Instructions
Preparation Steps
1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease it with cooking spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together these dry items:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon cloves
– 1/4 teaspoon salt
In a large bowl, beat together the eggs and sugar until thick and pale.
Baking the Cake
3. Add Pumpkin and Vanilla: Stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract into the egg mixture until blended well.
4. Combine Wet and Dry: Gradually fold the dry mix into the wet mix. Use a spatula to mix until just combined. Do not overmix.
5. Spread the Batter: Pour the batter into the prepared pan. Spread it evenly to the edges.
6. Bake: Place the pan in the oven and bake for 15-20 minutes. The cake is done when it springs back when touched.
7. Cooling Procedure: Remove the cake from the oven. Flip it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
Making and Filling the Cream Cheese
8. Make the Cream Cheese Filling: In a medium bowl, beat together these ingredients until smooth:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
9. Filling the Cake: Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the surface.
10. Re-Roll: Carefully roll the cake back up without the towel. Keep the filling inside. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Now you have a delightful Pumpkin Cream Cheese Roll! For the full recipe, refer back to the main section. Enjoy your baking!
Tips & Tricks
Common Mistakes to Avoid
– Overmixing the batter: If you mix too much, your cake can turn dense and tough. Aim to fold in the dry ingredients until just combined.
– Not cooling the cake properly: Cooling is key. If you skip this step, your cake may crack when you roll it. Always let the cake cool completely in the towel.
Perfect Rolling Technique
– Using a towel to roll: A clean kitchen towel makes rolling easy. Dust it with powdered sugar before placing the cake on it. This helps prevent sticking.
– Tips for a tight roll: Start rolling from the short end. Roll it up tightly but gently. A tight roll gives the cake better shape.
Enhancing Flavor and Texture
– Suggestions for spice adjustments: You can add more cinnamon or nutmeg for a stronger flavor. Try a pinch of ginger for extra warmth.
– Ideas for making it moist: Using extra pumpkin puree or a bit of applesauce can add moisture. This keeps your roll soft and delicious.
For the full recipe, check out the [Full Recipe].
Variations
Seasonal Adaptations
You can have fun with your pumpkin cream cheese roll. Try adding chocolate or cocoa to the batter. This gives a rich twist to the classic flavor. You can also mix in nuts or dried fruits. Walnuts or cranberries add texture and taste. These seasonal adaptations let you explore new tastes while keeping the spirit of fall.
Alternative Fillings
Switching up the cream cheese filling is a great idea. You can use flavored cream cheese like maple or vanilla. This will add a nice depth to the roll. If you’re looking for a dairy-free option, vegan cream cheese works well too. Look for brands that taste creamy and smooth. These alternative fillings can make your roll unique and special.
Serving Suggestions
Pair your pumpkin cream cheese roll with delightful side dishes. A simple salad can balance the sweetness. You might also serve it with a scoop of vanilla ice cream for extra richness. For drinks, coffee or tea works perfectly. They enhance the flavors and make a cozy treat. Enjoy these ideas to make your pumpkin roll even more delightful!
Storage Info
How to Store Leftover Pumpkin Cream Cheese Roll
To keep your leftover pumpkin cream cheese roll fresh, store it in the fridge. Wrap the roll tightly in plastic wrap. This helps it last for about 3 to 5 days. If you want to save it longer, freeze it. Slice the roll first, and then wrap each piece in plastic wrap. Place these in a freezer bag or container. The roll should stay good for up to 3 months in the freezer.
Reheating Instructions
You can serve the pumpkin roll chilled or at room temperature. If you prefer it warm, heat it gently. For the microwave, set it for 10 to 15 seconds. Check if it’s warm enough to your liking. If not, heat it a bit longer. If you use the oven, preheat it to 350°F (175°C). Place the roll in for about 10 minutes. This method keeps the roll moist, and the cream cheese filling stays creamy.
Presentation for Storage
When storing, keep the roll wrapped well. This helps prevent it from drying out. If you decorate the roll, like with powdered sugar, do this right before serving. Storing it with decorations may cause them to get soggy or messy. For best results, add any garnishes just before you enjoy the roll.
FAQs
How long does a Pumpkin Cream Cheese Roll last?
A Pumpkin Cream Cheese Roll can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it well in plastic wrap and then in foil.
Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free. Use dairy-free cream cheese and a plant-based milk instead of regular cream cheese. Also, check that the other ingredients do not have dairy. This way, you can enjoy the roll without dairy.
What should I serve with Pumpkin Cream Cheese Roll?
You can serve it with whipped cream or a scoop of vanilla ice cream. A cup of coffee or tea also pairs well. For a fun twist, add a sprinkle of cinnamon on top. This makes it look pretty and taste great!
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well. Just make sure it is thick and not too watery. Drain any excess moisture if needed. This gives a rich flavor to your roll, making it even more special.
How do I know when the roll is baked properly?
The roll is ready when the top springs back when touched lightly. It should also look set and slightly golden. If you insert a toothpick, it should come out clean. Avoid overbaking to keep it moist and fluffy.
You learned how to make a delightful Pumpkin Cream Cheese Roll from start to finish. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to avoid common mistakes and try fun variations. This roll can impress at any gathering or simply satisfy your sweet tooth. Enjoy each bite and share your tasty creation with others!
![- 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The main ingredients for the pumpkin cream cheese roll are simple and easy to find. The all-purpose flour forms the base of the cake. Baking powder and baking soda help it rise. The warm spices like cinnamon, nutmeg, and cloves bring great flavor. Sugar and pumpkin puree add sweetness and moisture. Eggs help bind everything together, while vanilla extract adds a lovely aroma. - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice For the cream cheese filling, you need softened cream cheese. The powdered sugar makes it sweet and smooth. Vanilla extract boosts the flavor, and lemon juice adds a nice zing. This filling balances the sweet pumpkin roll perfectly. - Powdered sugar for dusting - Whipped cream or cinnamon sprinkle Optional garnishes can elevate your presentation. A light dusting of powdered sugar makes the roll look fancy. Whipped cream adds creaminess, and a sprinkle of cinnamon gives a warm touch. These simple additions make your pumpkin cream cheese roll even more delightful. Check out the Full Recipe for a complete guide! 1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Lightly grease it with cooking spray. 2. Mix Dry Ingredients: In a medium bowl, whisk together these dry items: - 3/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1/4 teaspoon salt In a large bowl, beat together the eggs and sugar until thick and pale. 3. Add Pumpkin and Vanilla: Stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract into the egg mixture until blended well. 4. Combine Wet and Dry: Gradually fold the dry mix into the wet mix. Use a spatula to mix until just combined. Do not overmix. 5. Spread the Batter: Pour the batter into the prepared pan. Spread it evenly to the edges. 6. Bake: Place the pan in the oven and bake for 15-20 minutes. The cake is done when it springs back when touched. 7. Cooling Procedure: Remove the cake from the oven. Flip it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. 8. Make the Cream Cheese Filling: In a medium bowl, beat together these ingredients until smooth: - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice 9. Filling the Cake: Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the surface. 10. Re-Roll: Carefully roll the cake back up without the towel. Keep the filling inside. Wrap it in plastic wrap and refrigerate for at least 1 hour to set. Now you have a delightful Pumpkin Cream Cheese Roll! For the full recipe, refer back to the main section. Enjoy your baking! - Overmixing the batter: If you mix too much, your cake can turn dense and tough. Aim to fold in the dry ingredients until just combined. - Not cooling the cake properly: Cooling is key. If you skip this step, your cake may crack when you roll it. Always let the cake cool completely in the towel. - Using a towel to roll: A clean kitchen towel makes rolling easy. Dust it with powdered sugar before placing the cake on it. This helps prevent sticking. - Tips for a tight roll: Start rolling from the short end. Roll it up tightly but gently. A tight roll gives the cake better shape. - Suggestions for spice adjustments: You can add more cinnamon or nutmeg for a stronger flavor. Try a pinch of ginger for extra warmth. - Ideas for making it moist: Using extra pumpkin puree or a bit of applesauce can add moisture. This keeps your roll soft and delicious. For the full recipe, check out the [Full Recipe]. {{image_2}} You can have fun with your pumpkin cream cheese roll. Try adding chocolate or cocoa to the batter. This gives a rich twist to the classic flavor. You can also mix in nuts or dried fruits. Walnuts or cranberries add texture and taste. These seasonal adaptations let you explore new tastes while keeping the spirit of fall. Switching up the cream cheese filling is a great idea. You can use flavored cream cheese like maple or vanilla. This will add a nice depth to the roll. If you're looking for a dairy-free option, vegan cream cheese works well too. Look for brands that taste creamy and smooth. These alternative fillings can make your roll unique and special. Pair your pumpkin cream cheese roll with delightful side dishes. A simple salad can balance the sweetness. You might also serve it with a scoop of vanilla ice cream for extra richness. For drinks, coffee or tea works perfectly. They enhance the flavors and make a cozy treat. Enjoy these ideas to make your pumpkin roll even more delightful! To keep your leftover pumpkin cream cheese roll fresh, store it in the fridge. Wrap the roll tightly in plastic wrap. This helps it last for about 3 to 5 days. If you want to save it longer, freeze it. Slice the roll first, and then wrap each piece in plastic wrap. Place these in a freezer bag or container. The roll should stay good for up to 3 months in the freezer. You can serve the pumpkin roll chilled or at room temperature. If you prefer it warm, heat it gently. For the microwave, set it for 10 to 15 seconds. Check if it's warm enough to your liking. If not, heat it a bit longer. If you use the oven, preheat it to 350°F (175°C). Place the roll in for about 10 minutes. This method keeps the roll moist, and the cream cheese filling stays creamy. When storing, keep the roll wrapped well. This helps prevent it from drying out. If you decorate the roll, like with powdered sugar, do this right before serving. Storing it with decorations may cause them to get soggy or messy. For best results, add any garnishes just before you enjoy the roll. A Pumpkin Cream Cheese Roll can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it well in plastic wrap and then in foil. Yes, you can make this recipe dairy-free. Use dairy-free cream cheese and a plant-based milk instead of regular cream cheese. Also, check that the other ingredients do not have dairy. This way, you can enjoy the roll without dairy. You can serve it with whipped cream or a scoop of vanilla ice cream. A cup of coffee or tea also pairs well. For a fun twist, add a sprinkle of cinnamon on top. This makes it look pretty and taste great! Yes, homemade pumpkin puree works well. Just make sure it is thick and not too watery. Drain any excess moisture if needed. This gives a rich flavor to your roll, making it even more special. The roll is ready when the top springs back when touched lightly. It should also look set and slightly golden. If you insert a toothpick, it should come out clean. Avoid overbaking to keep it moist and fluffy. You learned how to make a delightful Pumpkin Cream Cheese Roll from start to finish. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to avoid common mistakes and try fun variations. This roll can impress at any gathering or simply satisfy your sweet tooth. Enjoy each bite and share your tasty creation with others!](https://recipesinsight.com/wp-content/uploads/2025/07/861f9cb3-d928-4cb3-be48-6ec0bfe81b3a-250x250.webp)