Pumpkin With Cream Cheese

This Festive Pumpkin Roll With Cream Cheese Filling pairs cozy autumn pumpkin and cinnamon flavors with a velvety cream cheese filling. It's a standout treat for your fall get-togethers and holiday meals—sure to impress with every bite.

INGREDIENTS

• Toasted pecans (finely chopped): ⅓ cup
• Vanilla extract: 1 tsp
• Powdered sugar: 1 cup
• Unsalted butter (softened): 6 tbsp
• Cream cheese (softened): 8 oz
• Chopped pecans: 1 cup
• Pumpkin purée: ⅔ cup
• Granulated sugar: 1 cup
• Large eggs: 3
• Ground cloves: ½ tsp
• Ground cinnamon: 1 tsp
• Salt: ¼ tsp
• Baking powder: ½ tsp
• Baking soda: ½ tsp
• All-purpose flour: ¾ cup

INSTRUCTIONS

Step 1:

Heat your oven to 375°F and line a 15x10 inch baking tray with parchment paper.

Step 2:

Whisk eggs and sugar together, then stir in pumpkin purée and vanilla. In another bowl, mix dry stuff, then gently fold into the wet mixture.

Step 3:

Pour batter onto your tray, scatter pecans on top, and bake for about 13-15 minutes.

Step 4:

While the cake bakes, whip up your filling by mixing cream cheese, butter, powdered sugar, and vanilla until it's silky smooth.

Step 5:

Take the hot cake and roll it up in a towel that's been coated with powdered sugar. Let it cool, then unroll, spread filling inside, and roll it back up.

Step 6:

Pop it in the fridge for 1-2 hours, then dust with powdered sugar before you slice and serve.

Serving and Storage Tips

• Keep your pumpkin roll fresh in the fridge for up to 3 days in an airtight container. You can serve it cold or let it warm up a bit first.
• This treat works great for planning ahead during busy holiday times. Just make it early and stash in the fridge until party time.

Helpful Notes

• Don't wait to roll your cake—doing it while it's warm helps it take shape and makes the final rolling easier.
• Go heavy on the powdered sugar when dusting your towel so the cake won't stick when you roll it.

Tips from Well-Known Chefs

• Try using a silicone baking mat on your tray for a cake that comes out crack-free and slides right off.

Add Some Wow Factor to Your Desserts

This Pumpkin Roll With Cream Cheese Filling isn't just tasty—it looks amazing too with its pretty swirled pattern. The combo of flavors will have everyone asking for seconds. It's just right for holidays, family dinners, or anytime you want to share something special!

FAQs

Can I freeze the pumpkin roll?

You bet! Just wrap it up tight in plastic and put it in an airtight container. Let it thaw in your fridge overnight when you're ready to eat it.

Why did my cake crack when I rolled it?

You need to roll it while it's still warm. If you wait too long, the cake gets stiff and cracks when you try to roll it.

Can I add other spices?

Go for it! Try adding nutmeg, allspice, or a bit of ginger if you want more kick in your cake.

What can I use instead of pecans?

Walnuts work great, or try almonds. You can even sprinkle some toasted coconut on top for a totally different taste and crunch.

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Summary

The Pumpkin With Cream Cheese Filling combines spiced pumpkin cake and lush cream cheese frosting into a stunning dessert. This easy-to-make treat involves baking a spongy pumpkin cake, rolling it to shape while it’s still warm, and spreading on a sweet cream cheese layer. A sprinkle of finely chopped pecans enhances the texture and flavors. Let it chill, then slice it open for impressive swirled pieces that are perfect for festive occasions.