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To make the Pumpkin Spice Cream Cheese Roll Cake, gather these main ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 2/3 cup canned pumpkin puree - 1 teaspoon vanilla extract - Powdered sugar for dusting These ingredients create a moist and flavorful cake base. The spices provide warmth and depth, making it perfect for fall. Now, let's prepare the cream cheese filling. You will need: - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (add more as needed) This filling adds a rich and creamy layer to the cake. It balances the spices with its sweet, smooth texture. For optional toppings, consider adding: - Extra powdered sugar for dusting - A sprinkle of cinnamon - A dollop of whipped cream These toppings enhance the look and taste. They add a touch of elegance and flavor to each slice. Enjoy making your cake! First, set your oven to 375°F (190°C). This step is key for a perfect bake. Next, grab a 15x10 inch jelly roll pan. Line it with parchment paper and spray it lightly with cooking spray. This will help the cake come out easily later. In a medium bowl, whisk together the dry ingredients. You will need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt Mix them well until they are fully combined. Once mixed, set this bowl aside for later. In a large bowl, beat 3 large eggs and 1 cup of granulated sugar with an electric mixer. Mix on medium speed for about 3 to 5 minutes. The mixture should be light and fluffy. Now, add 2/3 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Mix until everything is smooth. Slowly fold the dry mixture into the pumpkin mixture using a spatula. Be careful not to overmix. Pour this batter into the prepared pan. Spread it evenly with your spatula. Place the pan in the oven and bake for 15 to 20 minutes. The cake should spring back when lightly touched and look golden around the edges. Once baked, take the cake out and flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, start rolling it up in the towel from one of the short ends. This helps the cake keep its shape. Let it cool in the towel for about an hour. In a mixing bowl, beat 8 oz of softened cream cheese and 1/4 cup of softened unsalted butter until smooth. Gradually add in 1 cup of powdered sugar, mixing well. Then, add 1 teaspoon of vanilla extract and 1 tablespoon of milk. Keep beating until you reach a creamy filling. If the filling is too thick, add more milk as needed. After the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly on the cake, leaving a small space around the edges. Finally, re-roll the cake without the towel and place it seam-side down on a serving platter. Dust the top with powdered sugar before slicing. Enjoy each bite of this delightful treat! Rolling the cake correctly is key to a great pumpkin spice cream cheese roll. Use a clean kitchen towel dusted with powdered sugar. This helps prevent sticking. When the cake comes out of the oven, flip it onto the towel right away. Start rolling from one short end while the cake is still warm. This keeps the cake shape. Let it cool in the towel for about an hour. To avoid cracks, don’t skip the cooling step. Rolling the warm cake helps it stay flexible. If your cake cracks, don’t worry. You can hide cracks with the cream cheese filling. Just spread it well across the surface. A thicker layer can cover small cracks easily. Presentation makes your cake shine! Slice the roll into neat pieces. Serve on pretty dessert plates. Dust the top with more powdered sugar for a sweet touch. A sprinkle of cinnamon or a dollop of whipped cream adds color and flavor. You can also add a few pecans or walnuts for crunch. These small details make your cake look and taste amazing! {{image_4}} You can make a gluten-free version of this cake. Simply swap the all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for the best texture. This change keeps the cake soft and moist. While the cream cheese filling is amazing, you can try other flavors. For a chocolate twist, use cocoa powder in the filling. You can also mix in crushed nuts or dried fruit. For a fruity flavor, add some puree or zest from citrus fruits. Each option gives the cake a unique taste. Toppings can make your cake even more fun! Try adding a drizzle of caramel or chocolate sauce. You can also top it with fresh whipped cream. For a fall touch, sprinkle chopped pecans or walnuts. A dash of cinnamon on top adds extra flavor and looks great, too! To store leftover cake, wrap it tightly in plastic wrap. Make sure it’s sealed well to keep air out. You can also use an airtight container if you prefer. This helps keep the cake moist and fresh. Store it in the fridge for best results. You can freeze this cake for later. First, let the cake cool completely. Then, wrap it in plastic wrap and foil to prevent freezer burn. Place it in a freezer-safe bag or container. This way, it stays fresh for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. The cake lasts about 3 to 5 days in the fridge. After that, it may start to dry out. If you freeze it, it can last for up to three months. Always check for any signs of spoilage before eating. Enjoy your pumpkin spice cream cheese roll cake at its best! Yes, you can use fresh pumpkin. Start by carving and peeling a pumpkin. Cut it into chunks and steam or roast until soft. Then mash the pumpkin until smooth. Use this fresh puree in the same amount as canned pumpkin. It may add a bit more moisture, so watch the batter's consistency. Fresh pumpkin has a lively flavor that can enhance your cake. If you want a different filling, you can use mascarpone cheese. It has a rich, creamy texture. You can also use Greek yogurt for a lighter option. Just make sure to drain any excess liquid. Other choices include silken tofu for a dairy-free filling or a nut-based cream cheese. Adjust the sugar to balance the flavors. If your cake cracks, don’t worry! You can still fix it. First, try to roll it gently. Use a clean towel to help. If it cracks, use cream cheese filling to patch it up. Spread a little over the crack and roll it back. This way, the filling hides the crack. Remember, small cracks can add character to your dessert! This blog post covered all you need for a delicious Pumpkin Spice Cream Cheese Roll Cake. We explored main ingredients, step-by-step instructions, tips for success, creative variations, and storage advice. Remember, baking is fun and simple with the right guidance. Apply these tips, and enjoy your tasty treat with friends and family. Don’t hesitate to experiment with flavors and toppings. Happy baking!

Pumpkin Spice Cream Cheese Roll Cake

Indulge in the fall flavors with this delicious Pumpkin Spice Cream Cheese Roll Cake! This easy-to-follow recipe combines warm spices and creamy filling to create a delightful dessert perfect for any gathering. From baking to rolling, you'll enjoy every step. Click through to explore detailed instructions and tips to impress your guests with this seasonal treat that's sure to become a family favorite!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

Powdered sugar for dusting

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

1/4 cup unsalted butter, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (add more as needed for desired consistency)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing it with cooking spray or butter.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Once combined, set this bowl aside.

      Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3 to 5 minutes.

        Incorporate Pumpkin and Vanilla: Add the pumpkin puree and vanilla extract to the egg-sugar mixture, mixing until fully combined and smooth.

          Combine Mixtures: Gradually fold the dry ingredient mixture into the pumpkin mixture using a spatula. Carefully combine until the batter is just blended—avoid overmixing.

            Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to ensure a uniform layer.

              Bake the Cake: Place the pan in the preheated oven and bake for 15-20 minutes. The cake is done when it springs back when touched and is lightly golden around the edges.

                Prepare to Roll: Once baked, remove the cake from the oven. Immediately flip it out onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel away the parchment paper.

                  Roll the Cake: While the cake is still warm, start rolling it up in the towel beginning from one of the short ends. This will help the cake maintain its shape as it cools. Let it rest completely in the towel for about an hour.

                    Make the Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth. Gradually add in the powdered sugar, followed by the vanilla extract and milk, beating until you achieve a creamy filling consistency. Adjust with more milk if needed.

                      Fill and Roll Again: Once the cake is cooled, gently unroll it from the towel. Spread the cream cheese filling evenly across the surface of the cake, leaving a small border around the edges.

                        Final Roll: Re-roll the cake carefully without the towel this time, placing it seam-side down on a serving platter.

                          Dust and Serve: Lightly dust the top of the cake with more powdered sugar before slicing into individual servings.

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                              - Presentation Tips: Serve slices on decorative dessert plates. Garnish with a sprinkle of cinnamon or a dollop of whipped cream for an elegant touch!