Pumpkin Cake Roll With Cream Cheese Filling 🎃🍰
If you’re on the hunt for a delightful dessert that screams holiday cheer, look no further than this Pumpkin Cake Roll With Cream Cheese Filling recipe! 🍁🎄 Whether it’s Halloween, Thanksgiving, or Christmas, this decadent treat is sure to steal the show at any gathering. Plus, you can even prepare it ahead of time and freeze it, making party planning a breeze! Here’s how to whip up this seasonal sensation in your own kitchen:
Ingredients:
| Ingredients | Quantities |
|---|---|
| Powdered sugar | 1/4 cup |
| All-purpose flour | 3/4 cup |
| Baking powder | 1/2 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 3 |
| Granulated sugar | 1 cup |
| Libby’s canned pumpkin | 2/3 cup |
| Walnuts | (optional) 1 cup |
| Cream cheese | 1 package (8 ounces) |
| Butter | 1 tablespoon |
| Margarine | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
Instructions:
-
Preheat your oven to 375°F (190°C).
-
-
Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Then, grease and flour the paper.
-
Sprinkle a clean towel with powdered sugar.
-
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
-
In a large mixer bowl, beat the eggs and granulated sugar until thick and creamy.
-
Stir in the canned pumpkin until well incorporated.
-
Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.
-
Optional Spiderweb Decoration: If you’re feeling festive, create a spooky spiderweb design by coloring a portion of the batter with black gel food coloring. Pipe the colored batter onto a parchment-lined baking tray and bake for 3 – 5 minutes at 350°F (175°C). Check out the video at the top of the page for a visual guide.
-
Spread the remaining batter evenly into the prepared pan, on top of the spiderweb if you’ve made one.
-
Sprinkle the top with walnuts if desired, adding a delightful crunch to your cake.
-
Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
-
Immediately loosen and turn the cake onto the prepared towel. Carefully peel off the wax paper.
-
Roll up the cake and towel together, starting from the narrow end.
-
Cool the rolled cake on a wire rack.
-
In a small mixer bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
-
Carefully unroll the cake and remove the towel.
-
Spread the cream cheese mixture evenly over the surface of the cake.
-
Reroll the cake without the towel, creating a beautiful swirl of pumpkin and cream cheese goodness.
-
Wrap the cake in plastic wrap and refrigerate it for at least one hour to allow the flavors to meld together.
-
Before serving, sprinkle the top of the cake with powdered sugar for a festive finish.
This Pumpkin Cake Roll With Cream Cheese Filling is a true holiday delight, perfect for sharing with family and friends. With its moist pumpkin cake and luscious cream cheese filling, it’s guaranteed to become a seasonal favorite in your home. Enjoy the warm flavors and cozy moments that this delicious dessert brings to your holiday gatherings! 🎃🍰🍂
