# Pumpkin Roll Recipe
**Introduction**
Unleash the true essence of fall with this divine Pumpkin Roll. Imagine a soft, spiced pumpkin cake that cradles a creamy, dream-like cheese filling – too intriguing to resist. If your taste buds crave pumpkin, this heavenly dessert is your ultimate stop.
**Why Make this Pumpkin Roll Recipe**
Remember the heavenly smell of pumpkin pie baking in the oven that at once assured you that fall had arrived? This pumpkin roll recipe isn’t just a reminder of that smell but an improvement. With a creamy cream cheese filling wrapped inside a moist, soft and lightly spiced cake, this dessert promises a unique taste experience that you wouldn’t want to miss out on.
**How to Make the Scrumptious Pumpkin Roll Delight**
*Ingredients*
For the Pumpkin Roll:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp vanilla extract
– Powdered sugar (for dusting)
For the Cream Cheese Filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar, sifted
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
*Directions*
1. Begin by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and dust it with a thin layer of powdered sugar.
2. Combine the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
3. Prepare the cake batter in a separate large bowl. Beat the eggs and sugar until they thicken and change to a pale color. Stir in the pumpkin puree and vanilla. Gradually, include the flour mixture, and mix until it combines.
4. Bake the cake after spreading the batter evenly in the pan. It should bake for 13-15 minutes or until the cake springs back when lightly touched.
5. Roll the cake by turning it out onto a clean towel sprinkled with powdered sugar. Peel off the parchment, and starting at the short end, the cake with the towel inside. Let it cool completely on a wire rack.
6. The cream cheese, powdered sugar, butter, and vanilla are beaten until smooth and creamy to prepare the filling.
7. Roll out the cooled cake and spread the cream cheese mixture over it evenly. Gently re-roll the cake (without the towel) and wrap it firmly in plastic wrap. Chill for at least 1 hour.
**How to Serve the Scrumptious Pumpkin Roll Delight**
This can be served as the star dessert of your gatherings or for a quiet homely feast. Dust it with additional powdered sugar if desired just before serving. Slice it up and relish the fall flavors with each bite.
**How to Store Scrumptious Pumpkin Roll Delight**
The pumpkin roll can be stored in the refrigerator wrapped in plastic for about 5-7 days. If needed for longer duration, it can be stored in the freezer for up to 3 months, make sure to thaw it overnight in the refrigerator before slicing and serving.
**Tips to Make Scrumptious Pumpkin Roll Delight**
Ensure all your ingredients, especially eggs and cream cheese, are at room temperature for a smoother blend. Also, while baking, make sure to not overbake the cake. It might lead to cracks when rolling.
**Variation**
Choco-chip variation can be made by simply adding mini-chocolate chips in the cream cheese filling for a chocolate surprise in every bite.
**FAQs**
*What can I use in place of pumpkin puree?*
You can use butternut squash puree or sweet potato puree as a replacement for pumpkin puree.
*Can I prep this a day before serving?*
Yes, you can prepare it the day before serving. In fact chilling it overnight will make it easier to slice and enhance the flavor.
*Can I freeze the pumpkin roll?*
Yes, you can freeze it for up to three months, wrapped in plastic wrap and then wrapped in aluminum foil. Remember to thaw it in the refrigerator for a couple of hours before serving.