Pumpkin Cream Cheese Roll
Welcome to the world of Pumpkin Cream Cheese Roll, where the warmth of pumpkin and the richness of cream cheese combine to create a mouthwatering treat. In this article, we’ll guide you through crafting this delightful dessert that’s perfect for autumn. So, grab your apron, and let’s get rolling!
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Ingredients:
Before we dive into the recipe, let’s gather our ingredients. It’s essential to have everything ready to ensure a smooth baking process. Check out the table below for a handy list:
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| Ingredients | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 1 cup |
| Canned Pumpkin | 2/3 cup |
| Baking Soda | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Flour | 3/4 cup |
| Cream Cheese, softened | 1 (8 ounce) package |
| Butter, softened | 4 tablespoons |
| Powdered Sugar | 1 cup |
| Vanilla | 1 teaspoon |
Now that we have our ingredients sorted, let’s move on to the directions for creating this scrumptious Pumpkin Cream Cheese Roll.
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Instructions:
Follow these simple steps to bake the perfect Pumpkin Cream Cheese Roll:
- In a large bowl, beat eggs and sugar until well combined.
- Add the remaining cake ingredients: canned pumpkin, baking soda, cinnamon, nutmeg, and flour. Mix until the batter is smooth and uniform.
- Grease a 10″x15″ jelly roll pan. Line it with waxed paper, then grease and lightly flour the waxed paper.
- Pour the cake batter into the prepared pan and spread it evenly.
- Bake at 350°F for 15 minutes. Keep a close eye on it to prevent the edges from burning, as this cake cooks quickly.
While the cake is baking, prepare the next steps:
- Sprinkle a generous amount of powdered sugar over a clean kitchen towel, using a sieve or sifter.
- As soon as the cake is done baking, turn it out onto the sugared towel, remove the waxed paper, and trim off any burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll it up inside the towel. Allow the cake to cool completely, which usually takes about 30 minutes.
While the cake is cooling, let’s create the delicious cream cheese filling:
- In a separate bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla until the mixture is smooth and creamy.
Now, it’s time to assemble our Pumpkin Cream Cheese Roll:
- Gently unroll the cooled cake and spread the creamy filling evenly over the surface.
- Carefully roll up the cake with the filling on the inside.
- Wrap the rolled cake in waxed paper and then foil. You can choose to either refrigerate it or freeze it for later use.
To serve, slice the chilled or slightly frozen cake into slices about 1/3 inch thick and sprinkle with a touch of powdered sugar.
