Pumpkin Spice Cream Cheese Roll

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1 cup granulated sugar - 3 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice - 1 teaspoon vanilla extract - Chopped pecans or walnuts (optional, for topping) If you want a gluten-free option, use a gluten-free flour blend. It works well in this recipe. For a dairy-free option, you can swap the cream cheese with a vegan cream cheese substitute. Both changes will still give you a tasty pumpkin spice roll. To get the best results, measure your flour correctly. Spoon flour into a measuring cup and level it off with a knife. This method helps prevent a dry cake. Also, use room temperature ingredients. They mix better and create a smooth batter. Take out your eggs and cream cheese about 30 minutes before you start. This small step makes a big difference in your cake. Set your oven to 350°F (175°C). This is the best temperature for baking your roll. Take a 15x10-inch baking sheet and line it with parchment paper. Make sure to grease it lightly. This helps the cake come out easily. In a medium bowl, mix your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Use a whisk to blend them well. Sifting the flour is key. It makes your cake light and fluffy. In a large bowl, beat the sugar and eggs together. Use a hand mixer on high speed for about 3-4 minutes. You want it to be light and fluffy. This step adds air to the mix, making your roll soft. Add the pumpkin puree and vanilla extract to the egg and sugar mix. Stir until everything is combined. Next, fold in the dry ingredients slowly. Be gentle to avoid overmixing. This keeps your cake moist. Once the cake is done baking, flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Start rolling the cake from one end with the towel. Let it cool completely while rolled. This helps it keep its shape. In a medium bowl, mix softened cream cheese, powdered sugar, lemon juice, and vanilla extract. Use a hand mixer on low speed. Beat until the filling is smooth and creamy. You can add spices or nuts for extra flavor. Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly, leaving a small edge. Roll the cake back up without the towel. Wrap it in plastic wrap and chill in the fridge for at least one hour. This will help it set nicely. - Overbaking vs. underbaking: Watch your time closely. Overbaking makes your roll dry, while underbaking leaves it too wet. Use a toothpick to check for doneness. If it comes out clean, it's done! - Missteps in rolling: Rolling the cake while it’s hot helps it keep its shape. Use a clean towel dusted with powdered sugar to prevent sticking. If it cracks, don't worry! Just roll it up and hide the cracks with frosting. - Creative topping suggestions: Top your roll with chopped pecans or walnuts for added crunch. A sprinkle of cinnamon or a drizzle of caramel can elevate it too. - Presentation tips for serving: Serve slices on a bright, decorative plate. A dollop of whipped cream next to each slice adds flair. Dust some cinnamon on top for a beautiful finish. - Adding spices or extracts: Want to kick up the flavor? Try adding a pinch of allspice or clove. These spices can give your cream cheese roll a warm, cozy taste. - Pairing suggestions for serving: This roll pairs well with a hot cup of coffee or a sweet chai latte. For a festive touch, serve with a scoop of vanilla ice cream. Each bite will be a delight! {{image_4}} You can play with flavors to make your Pumpkin Spice Cream Cheese Roll even better. Here are some ideas: - Spice Alternatives: Instead of just cinnamon, try adding allspice or cardamom. These spices add warmth and depth. - Seasonal Twists: For a holiday touch, add a hint of peppermint or orange zest. This gives a fresh spin to the classic flavor. - Chocolate Variations: You can fold in mini chocolate chips into the batter. For a rich twist, drizzle melted chocolate on top. - Nut Variations: Add chopped pecans or walnuts to the filling. They provide a nice crunch and pair well with pumpkin. If you need to adjust the recipe for dietary needs, here are some options: - Vegan Options: Replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until thick. Use almond milk instead of regular milk and a vegan cream cheese for the filling. - Low-Sugar Alternatives: Use a sugar substitute like stevia or erythritol. These options can help cut down on sugar without losing sweetness. How you serve this dessert can change the experience: - Individual Servings vs. Cake Rolls: You can cut the roll into slices for individual servings. This makes it easy for guests to enjoy. - Serving Suggestions for Gatherings: Serve on a big platter with whipped cream on the side. Add a sprinkle of cinnamon for extra flavor. You could even pair it with coffee or hot cocoa for a cozy touch. To keep your pumpkin spice cream cheese roll fresh, store it correctly. Wrap the roll tightly in plastic wrap. This method seals in moisture and keeps flavors intact. You can also place it in an airtight container for extra protection. - Refrigerator: Store in the fridge for up to 5 days. This keeps it fresh and tasty. - Freezer: For longer storage, freeze the roll. It lasts up to 3 months. Just wrap it well to prevent freezer burn. In the fridge, your dessert lasts about 5 days. In the freezer, it can last up to 3 months. After this time, the quality may drop. Always check for signs of spoilage. - Signs of spoilage: Look for mold, an off smell, or changes in texture. If you see any of these, discard the roll. To reheat your pumpkin spice cream cheese roll, do it gently. Use the oven or microwave to warm it up without drying it out. - Oven: Preheat to 350°F (175°C). Wrap the roll in foil and heat for 10-15 minutes. - Microwave: Use a low setting and heat for 10-15 seconds at a time. Check often to avoid overheating. After reheating, consider serving it with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. Enjoy your delicious treat! A Pumpkin Spice Cream Cheese Roll is a sweet dessert. It features a soft pumpkin cake rolled with a creamy filling. The cake has warm spices like cinnamon and nutmeg. Common ingredients include: - 1 cup all-purpose flour - 1 cup granulated sugar - 3 large eggs - 1 cup canned pumpkin puree - 8 oz cream cheese - Spices: cinnamon, nutmeg, and ginger This dessert blends fall flavors with a rich, creamy texture. Yes, you can prepare this dessert in advance. Bake the cake and let it cool completely. Then, roll it up with the cream cheese filling. Wrap it tightly in plastic wrap. Store it in the fridge for up to 2 days. For freezing, wrap the rolled cake in plastic wrap and foil. You can freeze it for up to 3 months. When ready to serve, thaw it in the fridge overnight. After thawing, slice and enjoy! You can serve this roll with various accompaniments. Try adding a dollop of whipped cream on the side. Chopped pecans or walnuts also add a nice crunch. For drinks, pair it with warm apple cider or a spiced chai latte. These drinks complement the pumpkin flavors well. Dry cake rolls often result from overbaking. To prevent this, always check for doneness early. Insert a toothpick; it should come out clean, not dry. If your roll is already dry, you can add moisture. Brush the rolled cake with a simple syrup made of sugar and water. This adds sweetness and helps soften the cake. Absolutely! You can use gluten-free flour blends instead of all-purpose flour. Look for blends that include xanthan gum for better texture. If you use gluten-free flour, you may need to adjust the liquid. Start with less liquid and add more as needed. This way, you can keep the right consistency for the batter. This blog post covered everything you need to know about making a Pumpkin Spice Cream Cheese Roll. We discussed the key ingredients, possible substitutions, and measurement tips to ensure your success. I shared step-by-step instructions, essential tips and tricks, creative variations, and storage information. With this guide, you can create a delicious cake roll that impresses your friends and family. Baking can be fun and rewarding. Now, it’s time to roll up your sleeves and bake!$

Pumpkin Spice Cream Cheese Roll

Indulge in the delightful flavors of fall with this Pumpkin Spice Cream Cheese Roll! This easy-to-follow recipe brings together warm spices, creamy filling, and fluffy cake for a scrumptious treat that’s perfect for any occasion. Whether for a holiday gathering or a cozy night in, this dessert is sure to impress. Click to discover the full recipe and make this delicious roll today! Enjoy every bite of autumn bliss.

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup granulated sugar

3 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

Chopped pecans or walnuts (optional, for topping)

Instructions

Vorheizen des Ofens: Beginnen Sie damit, den Ofen auf 350°F (175°C) vorzuheizen. Legen Sie ein 15x10-Zoll großes Blech mit Backpapier aus und fetten Sie es leicht ein.

Trockene Zutaten vermengen: In einer mittelgroßen Schüssel das Mehl, Backpulver, Natron, Salz, Zimt, Muskatnuss und Ingwer gut vermischen. Mit einem Schneebesen umrühren, bis alle trockenen Zutaten gleichmäßig verteilt sind.

Eier und Zucker schlagen: In einer großen Schüssel den Zucker und die Eier zusammen aufschlagen. Mit einem Handmixer oder einer Küchenmaschine für etwa 3-4 Minuten auf hoher Stufe schlagen, bis die Mischung leicht und schaumig ist.

Kürbis und Vanille hinzufügen: Die Kürbispüree und den Vanilleextrakt zur Eier-Zucker-Mischung geben und gut einrühren, bis alles gleichmäßig vermischt ist.

Nasse und trockene Zutaten kombinieren: Nach und nach die trockenen Zutaten zur Kürbismischung geben und vorsichtig mit einem Spatel unterheben, bis gerade so alles verbunden ist. Achten Sie darauf, die Mischung nicht zu überarbeiten.

Teig verteilen: Den Teig gleichmäßig auf das vorbereitete Backblech gießen und mit einem Spatel glatt streichen. Im vorgeheizten Ofen 15-20 Minuten backen, bis ein Zahnstocher in der Mitte sauber herauskommt.

Für das Rollen vorbereiten: Während der Kuchen backt, legen Sie ein sauberes Küchentuch auf die Arbeitsfläche und bestäuben Sie es gleichmäßig mit Puderzucker.

Kuchen rollen: Sobald der Kuchen gar ist, sofort umdrehen und auf das mit Puderzucker bestäubte Tuch stürzen. Das Backpapier vorsichtig abziehen. Beginnen Sie an einem Ende und rollen Sie den Kuchen sorgfältig mit dem Tuch auf. Lassen Sie ihn vollständig auskühlen, während er eingerollt ist.

Frischkäse-Füllung herstellen: In einer mittelgroßen Schüssel den weichen Frischkäse, Puderzucker, Zitronensaft und Vanilleextrakt mit einem Handmixer auf niedriger Stufe schlagen, bis die Mischung glatt und cremig ist.

Entrollen und füllen: Nach dem Abkühlen den Kuchen vorsichtig abrollen. Die Frischkäsefüllung gleichmäßig über den Kuchen verteilen, dabei einen kleinen Rand an den Kanten lassen.

Wieder einrollen: Den Kuchen vorsichtig erneut aufrollen (ohne das Tuch), beginnend an einem der kurzen Enden. Nach dem Rollen den Kuchen in Frischhaltefolie wickeln und mindestens 1 Stunde im Kühlschrank fest werden lassen.

Servieren: Nach dem Kühlen den Kürbisrollen in Scheiben schneiden. Nach Belieben mit gehackten Pekannüssen oder Walnüssen bestreuen, bevor Sie ihn servieren.

Vorbereitungszeit: 25 Minuten | Gesamtzeit: 1 Stunde 45 Minuten | Portionen: 10-12

- Präsentationstipps: Servieren Sie die Scheiben auf einem dekorativen Teller. Ein Klecks Schlagsahne neben dem Kuchen und ein wenig Zimt zum Bestäuben verleihen dem Gericht zusätzlichen Charme.