If you’re looking for a beautiful, indulgent treat to brighten up your holiday table, let me introduce you to the Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe. This delightful dessert combines the warm spices of pumpkin cake with a luscious, velvety cream cheese filling that is both comforting and show-stopping. Its soft, tender texture and rich flavors make it a perfect centerpiece for any festive gathering or simply a special treat to savor with loved ones. Trust me, once you make this Pumpkin Roll, it might just become your new seasonal favorite!
Ingredients You’ll Need
The beauty of the Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe lies in its simplicity. Each ingredient is straightforward but essential, working together to create the perfect harmony of flavor, texture, and color that makes this dessert unforgettable.
- 3/4 cup all-purpose flour: The base that gives structure to the cake while keeping it tender.
- 1/2 teaspoon baking powder: Helps the cake rise gently for a light texture.
- 1/2 teaspoon baking soda: Adds lift and balances acidity.
- 1 teaspoon ground cinnamon: Brings that signature warm, spicy aroma.
- 1/2 teaspoon ground nutmeg: Adds depth and subtle sweetness to the spice mix.
- 1/4 teaspoon ground ginger: Offers a slight zing that complements the pumpkin beautifully.
- 1/4 teaspoon ground cloves (optional): Adds a hint of smoky spice for extra warmth.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 3 large eggs: Provide richness and help bind the batter together.
- 1 cup granulated sugar: Sweetens without overpowering the pumpkin’s natural flavor.
- 2/3 cup canned pumpkin purée: The star ingredient that gives the cake its vibrant color and moistness.
- 1 teaspoon vanilla extract: Rounds out the flavors with a lovely aromatic touch.
- Powdered sugar (for dusting the towel): Prevents sticking and adds a pretty finish.
- 8 oz cream cheese, softened: Essential for the rich, creamy filling that contrasts perfectly with the spiced cake.
- 1 cup powdered sugar, sifted: Sweetens and smooths the cream cheese filling.
- 6 tablespoons unsalted butter, softened: Adds luscious creaminess to the filling.
- 1 teaspoon vanilla extract: Lifts the filling with a sweet vanilla note.
How to Make Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, making sure to grease the paper as well. This step is crucial because it ensures your cake won’t stick when it’s time to roll it up!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, optional cloves, and salt. This spice blend is what fills the cake with that cozy, inviting aroma we all love at the holidays.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale—this usually takes about 2-3 minutes. This step helps incorporate air, making the cake light and fluffy.
Step 4: Add the Pumpkin and Vanilla
Blend in the pumpkin purée and vanilla extract to the egg mixture until smooth. This adds moisture and that unmistakable pumpkin flavor that makes this roll so special.
Step 5: Combine Wet and Dry Ingredients
Carefully fold the dry ingredients into the wet mixture, mixing just until combined to keep the cake tender. Overmixing here could make the cake tough, so be gentle.
Step 6: Bake the Cake
Pour the batter evenly into your prepared jelly roll pan and bake for 13-15 minutes. You’ll know it’s done when the top springs back to the touch—don’t overbake, or the cake will crack when you roll it later.
Step 7: Roll the Cake While Warm
Once baked, immediately turn the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then roll the cake up in the towel starting from the narrow end. Let it cool in this rolled shape for about an hour. This step is key to that perfect spiral without cracks.
Step 8: Prepare the Cream Cheese Filling
While the cake cools, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. This filling is the rich, decadent surprise inside your Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe.
Step 9: Spread and Re-roll
Once the cake is cool, carefully unroll it to reveal a soft canvas. Spread the cream cheese filling evenly, leaving a small border around the edges. Then gently roll the cake back up, this time without the towel, into a tight spiral. Wrap it in plastic wrap and refrigerate for at least one hour to let it set.
Step 10: Ready to Serve!
Before serving, dust your beautiful Pumpkin Roll lightly with powdered sugar for that classic festive look. Slice it up to reveal the stunning swirls of pumpkin cake and creamy filling. Enjoy every bite of this festive showstopper!
How to Serve Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe
Garnishes
A light dusting of powdered sugar is a simple yet elegant way to finish your Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe. For extra flair, consider a few toasted pecans or a drizzle of caramel sauce. Fresh cranberries or a sprig of rosemary can add a festive touch on the serving plate too.
Side Dishes
This roll pairs beautifully with a cup of hot coffee, spiced chai tea, or even mulled wine for an adult twist. For a creamy contrast, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.
Creative Ways to Present
Consider serving your pumpkin roll on a rustic wooden board or a festive holiday platter to really showcase its swirls. You can slice individual portions ahead of time and arrange them with fresh fruit or nuts around the plate for a charming dessert spread that’s both inviting and delicious.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe keeps beautifully in the refrigerator. Wrap it tightly in plastic wrap or store in an airtight container to maintain moisture and prevent the filling from drying out. It will stay fresh for up to 3-4 days.
Freezing
If you want to prepare in advance, this dessert freezes well! Wrap it securely in plastic wrap and foil to protect it from freezer burn, then freeze for up to 1 month. Thaw it overnight in the fridge before serving for best results.
Reheating
Because this is a cream cheese-filled roll, reheating isn’t necessary and can cause the filling to soften too much. Enjoy it chilled or at room temperature for perfect texture and flavor.
FAQs
Can I make this Pumpkin Roll without cream cheese?
While cream cheese adds that signature tangy richness, you could use mascarpone or even a whipped frosting if you prefer. Just keep in mind the flavor and texture will change slightly.
How can I prevent the cake from cracking when rolling?
The key is rolling the cake while it’s still warm and using a powdered sugar-dusted towel. This helps the cake bend gently without breaking.
Can I use fresh pumpkin instead of canned pumpkin purée?
You can! Just roast and puree fresh pumpkin, then drain any excess moisture to keep the batter consistent.
Is it okay to use a different spice blend?
Absolutely! Feel free to adjust the spices to your preference for a more personalized flavor. Pumpkin spice blends work perfectly as a substitute.
How far in advance can I make the Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe?
You can bake and assemble the roll up to two days ahead. Keep it refrigerated and bring to room temperature before serving for the best taste and texture.
Final Thoughts
I can’t recommend enough that you try the Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe this season. It’s a warm hug of a dessert—spiced, creamy, and beautifully nostalgic. Whether for a holiday party or a cozy night in, this roll is sure to win hearts and requests for seconds!
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Pumpkin Roll: A Festive Holiday Dessert with Cream Cheese Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 to 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Roll recipe is a delightful holiday dessert featuring a soft, spiced pumpkin cake rolled with a smooth and creamy cream cheese filling. Perfectly moist and aromatic with warm cinnamon and nutmeg, it’s an impressive yet simple treat to make for family gatherings or special occasions.
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
Filling Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan or baking sheet and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar using a mixer on medium-high speed until the mixture is thick and pale, about 2-3 minutes.
- Add Pumpkin and Vanilla: Add the pumpkin purée and vanilla extract to the egg mixture. Mix until smooth and evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing and keep the batter light.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes or until the cake springs back to the touch and is just set. Avoid overbaking to keep the cake soft and pliable.
- Roll Cake with Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, carefully peel off the parchment paper, and roll the cake with the towel starting from the narrow end. Allow it to cool completely in the rolled form, about 1 hour.
- Prepare the Filling: In a medium bowl, beat softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Unroll and Fill: After the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Re-roll and Chill: Gently roll the cake back up without the towel into a tight spiral. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Serve: Before serving, dust the top with powdered sugar. Slice into 8-10 pieces and enjoy this festive dessert.
Notes
- To ensure the cake rolls without cracking, do not overbake and roll while still warm.
- Using parchment paper greased on both sides prevents sticking and helps in easy removal.
- For best flavor, use canned pumpkin purée specifically labeled as 100% pumpkin, not pumpkin pie filling.
- Optional ground cloves add depth but can be omitted if preferred.
- Store the pumpkin roll wrapped in plastic in the refrigerator; consume within 3-4 days for best freshness.
