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To create the pumpkin cream cheese roll, you'll need these key ingredients: - ¾ cup all-purpose flour - ½ teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - 1 cup granulated sugar - 3 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ¼ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract (for the frosting) You can add your twist to this recipe with these optional ingredients: - Chopped nuts like walnuts or pecans for crunch - Chocolate chips for a sweet surprise - A splash of maple syrup for added flavor - Cream cheese with herbs for a savory twist If you run out of an ingredient, here are some swaps: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - If you have no cream cheese, Greek yogurt can work in a pinch. - Swap eggs with flaxseed meal mixed with water for a vegan option. These ingredients help you make a great pumpkin cream cheese roll. Each option brings its taste and flair to this delightful dessert. First, set your oven to 375°F (190°C). Grab a 15x10-inch jelly roll pan. Line it with parchment paper. Lightly grease the paper with non-stick spray. This helps the cake release easily. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well and set the bowl aside. This mix gives the cake its warm fall flavor. In a large bowl, beat the sugar and eggs until light and fluffy. This takes about 3-4 minutes. Next, add the pumpkin puree and 1 teaspoon of vanilla. Mix until everything combines well. Gradually fold in the dry ingredients. Be gentle; don't overmix. Pour the batter into your prepared pan. Spread it evenly with a spatula. Bake for 15 minutes. Check if it's done by lightly pressing the cake. It should spring back. While the cake bakes, prepare the filling. In a medium bowl, beat the softened cream cheese and butter until smooth. Slowly add powdered sugar and 1 teaspoon of vanilla. Mix until creamy and well combined. Once the cake is done, carefully flip it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper. Start at one end and gently roll the cake with the towel. Let it cool completely in this rolled shape. After cooling, unroll the cake carefully. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the towel. Keep the seam side down. Wrap it in plastic wrap and chill for at least one hour. When ready, slice the roll into pieces. Dust with more powdered sugar if you like. Serve it on a pretty platter with a sprinkle of cinnamon or fresh mint leaves for a nice touch. Enjoy this delightful fall treat! To keep your pumpkin cream cheese roll from cracking, follow these steps: - Use Parchment Paper: Line your pan with parchment paper. This helps the cake slide out easily. - Cool on a Towel: After baking, flip the cake onto a clean, powdered sugar-dusted towel. This helps keep it moist. - Roll While Warm: Roll the cake while it’s still warm. This makes it flexible and less likely to crack. If cracks do happen, don’t worry! You can hide them with frosting later. The texture of your roll is key for a great dessert. Here’s how to get it right: - Mix Gently: When adding dry ingredients, fold them in slowly. Overmixing makes the cake tough. - Check for Doneness: Bake until the cake springs back. If it’s too soft, it won’t hold its shape. - Cool Completely: Allow the cake to cool fully before adding the cream cheese filling. This prevents melting and sogginess in the filling. These steps ensure your roll is soft and fluffy, just like it should be. Getting your ingredients ready helps your baking go smoothly: - Room Temperature Ingredients: Use eggs and cream cheese at room temperature. This helps them blend better. - Measure Accurately: Use a kitchen scale or measuring cups for precise amounts. Baking is a science. - Sift Dry Ingredients: Sifting the flour and spices removes lumps. It also adds air, which helps the cake rise. Following these tips will help you create a delightful pumpkin cream cheese roll that impresses everyone. {{image_2}} You can make a gluten-free version of this dessert. Replace all-purpose flour with a gluten-free blend. Make sure the blend has a good mix of starches and flours. Use ¾ cup of this mix in place of regular flour. The texture may differ slightly, but it will still taste amazing. To create a vegan pumpkin cream cheese roll, substitute eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit until it thickens. For the cream cheese filling, use a vegan cream cheese alternative mixed with coconut butter. This gives a rich flavor without dairy. You can add fun flavors to your pumpkin cream cheese roll. For a chocolate twist, stir in ¼ cup of cocoa powder into the batter. This makes a chocolate-pumpkin delight. If you prefer spices, try adding allspice or cardamom. Just a pinch can change the whole vibe of the roll. These variations keep your dessert exciting and unique! Store leftover pumpkin cream cheese roll in the fridge. Wrap it tightly in plastic wrap. This keeps it fresh and moist. You can also place it in an airtight container. It will last for about 3 to 5 days in the fridge. Make sure to slice it before serving. This way, it’s easy to grab a piece whenever you want a tasty treat. You can freeze the pumpkin cream cheese roll for longer storage. To do this, wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. This helps to prevent freezer burn. The roll will stay fresh in the freezer for up to 2 months. When you're ready to enjoy it, just take it out and let it thaw in the fridge overnight. To reheat the pumpkin cream cheese roll, you have a couple of options. For a quick method, slice it and place it in the microwave for about 10-15 seconds. This warms it up nicely without drying it out. If you prefer, you can reheat slices in an oven. Preheat the oven to 350°F (175°C) and place the slices on a baking sheet. Heat for about 5-10 minutes. Enjoy it warm for a cozy fall dessert! Yes, you can use fresh pumpkin. You need to cook and puree it first. Start with about 1 ¼ pounds of fresh pumpkin. Cut it in half, remove the seeds, and roast it until soft. Once cooked, scoop out the flesh and blend until smooth. This gives a fresh taste to your roll. To prevent the roll from breaking, be gentle when rolling it. Use a clean kitchen towel dusted with powdered sugar. After baking, flip the cake onto the towel, remove the parchment, and roll it up while it’s still warm. Allow it to cool in this shape. This helps keep the cake soft and flexible. You can serve it with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon adds warmth and flavor. Some like to pair it with coffee or chai tea. Fresh mint leaves can also add a nice touch and color. The pumpkin cream cheese roll lasts about 3 to 5 days in the fridge. Make sure to wrap it well in plastic wrap. This keeps it fresh and moist. If you want it to last longer, consider freezing it. You learned how to make a great pumpkin cream cheese roll. We covered essential ingredients and tips for the best texture. You can explore variations, like gluten-free or vegan options. Storing leftovers and reheating are easy with the right steps. Remember, practice makes perfect in baking. Embrace your creativity, and enjoy your tasty results. Now, gather your ingredients and start baking!

Pumpkin Cream Cheese Roll

Indulge in the delightful flavors of fall with this easy Pumpkin Cream Cheese Roll! This delicious dessert combines a soft pumpkin cake with a creamy filling, perfect for any occasion. In just a few simple steps, you can create a show-stopping treat that will impress your friends and family. Don't miss out on this seasonal favorite - click through to explore the full recipe and make your own! #PumpkinDessert #FallRecipes #Baking #CreamCheeseFrosting
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Ingredients
  

¾ cup all-purpose flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup granulated sugar

3 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract (for the frosting)

Instructions
 

Preheat the oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. Grease the paper lightly with non-stick spray.

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

      In a large mixing bowl, beat the sugar and eggs together until light and fluffy, about 3-4 minutes.

        Add the pumpkin puree and 1 teaspoon of vanilla extract to the egg mixture, mixing until well combined.

          Gradually add the dry ingredients to the pumpkin mixture, folding until just combined. Be careful not to overmix.

            Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.

              Bake for 15 minutes or until the cake springs back when lightly pressed.

                While the cake is baking, prepare the filling: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, mixing until creamy and well combined.

                  Once the cake is done, remove it from the oven and carefully flip it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.

                    Starting at one end, gently roll the cake up along with the towel. Allow it to cool completely in the rolled shape.

                      Once the cake is cool, unroll it carefully and spread the cream cheese filling evenly over the cake.

                        Carefully roll the cake back up without the towel, leaving the seam side down. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

                          Before serving, slice the roll into pieces and dust with additional powdered sugar if desired.

                            Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 10 servings

                              - Presentation Tips: Serve the pumpkin cream cheese roll on a beautiful platter, garnished with a sprinkle of cinnamon or a few fresh mint leaves for added color.