Pumpkin Cream Cheese (Print)
Soft pumpkin cake swirled with creamy frosting and pecans. A standout dessert for any festive table. Perfect blend of flavors in every slice!
# Ingredients:
01 -
⅓ cup toasted pecans, finely chopped.
02 -
8 oz cream cheese, softened.
03 -
6 tbsp unsalted butter, softened.
04 -
1 tsp ground cinnamon.
05 -
½ tsp ground cloves.
06 -
½ tsp baking soda.
07 -
½ tsp baking powder.
08 -
1 tsp vanilla extract.
09 -
1 cup powdered sugar.
10 -
¾ cup all-purpose flour.
11 -
⅔ cup pumpkin purée.
12 -
1 cup granulated sugar.
13 -
1 cup chopped pecans.
14 -
3 large eggs.
15 -
¼ tsp salt.
# Steps:
01 -
Turn the oven on to 375°F and line a 15x10-inch pan with parchment paper.
02 -
Whisk together eggs and sugar, then stir in pumpkin purée and vanilla. In another bowl, mix the dry stuff. Combine both gently.
03 -
Pour the batter into the prepared pan, sprinkle with pecans on top, and stick it in the oven for 13–15 minutes.
04 -
While the cake bakes, beat together cream cheese, butter, powdered sugar, and vanilla until it’s smooth and creamy.
05 -
While the cake is warm, roll it up in a towel dusted with powdered sugar. Let it cool, then open it, spread the filling, and roll it again.
06 -
Pop the roll into the fridge for 1–2 hours to cool. Before serving, dust the outside with powdered sugar for a nice finish.
# Notes:
01 -
Treat yourself to this soft pumpkin-flavored dessert filled with creamy, sweetened cream cheese that’s rolled up and topped with crunchy pecans. It’s a great fall option to enjoy at any gathering!