PUMPKIN CREAM CHEESE ROLL

Pumpkin Cream Cheese Roll is a classic fall dessert that combines the warm, spiced flavors of pumpkin with a rich and tangy cream cheese filling. The light, fluffy pumpkin sponge cake is rolled around a smooth cream cheese filling, creating beautiful swirls that make this dessert as stunning as it is delicious. Perfect for holiday gatherings, this dessert is both easy to make and impressive to serve, offering a festive combination of flavors that captures the essence of autumn.

Ingredients:

For the pumpkin roll:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper and lightly dust it with flour.
2. Make the pumpkin sponge cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Beat the eggs and sugar: In a large bowl, beat the eggs and granulated sugar together with an electric mixer until thick and pale, about 3-4 minutes. Mix in the pumpkin purée and vanilla extract until smooth.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
5. Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake.
6. Roll the cake: While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place it on a flat surface and dust the top with powdered sugar. Roll the cake up (with the parchment paper still attached) starting from the short end. Let it cool completely in this rolled-up shape.
7. Make the cream cheese filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
8. Fill and roll: Once the cake has cooled, gently unroll it and remove the parchment paper. Spread an even layer of the cream cheese filling over the surface of the cake. Roll the cake back up (without the parchment paper this time).
9. Chill and serve: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set. Before serving, dust the top with powdered sugar and slice.

This Pumpkin Cream Cheese Roll is a delightful mix of fluffy pumpkin cake and creamy, sweet filling, making it the perfect fall dessert that’s as beautiful as it is delicious!