- Room temperature cream cheese (essential topping)
- Granulated sugar (for sweetening the cream cheese layer)
- Butter, softened (optional for easier spreading of cream cheese)
- Whipped cream or frosting (alternative to cream cheese for a lighter version)
- Pumpkin puree (natural flavor enhancer and moisture provider)
- Vanilla extract (adds depth of flavor)
- Egg whites (for cake, if not using a store-bought one)
- All-purpose flour (cake base ingredient)
- Baking powder (helps with rise and texture)
- Ground cinnamon (pumpkin spice component)
- Nutmeg (classic pumpkin spice aroma)
- Salt (balances flavors)
- Butter or oil for greasing the pan
- Powdered sugar (for dusting, optional)
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Steps
### Cream Cheese Pumpkin Roll Recipe
**Introduction:**
Enjoy a delectable twist on traditional pumpkin rolls with this rich and creamy version featuring a homemade cream cheese filling. Perfect as a holiday treat or any special occasion dessert.
#### **Ingredients:**
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 large egg, separated
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 medium pumpkin puree (about 15 oz)
- **Filling:**
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1/2 cup confectioners' sugar
#### **Steps to Make the Cream Cheese Pumpkin Roll**
- In a large bowl, mix cream cheese and softened butter until smooth.
- Add lemon zest and confectioners' sugar; beat until well combined. Set aside.
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### Step 2: Mix Dry Ingredients
- Combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in another medium bowl. Stir to blend thoroughly.
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### Step 3: Beat Egg Yolk Mixture
- In a large mixing bowl, beat the egg yolk with milk and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture; stir until just combined (batter should be slightly lumpy).
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### Step 4: Whisk Egg White
- In a clean, dry bowl, beat the egg white until stiff peaks form.
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### Step 5: Fold in Egg Whites
- Gently fold one-third of the beaten egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites until no white streaks are visible; be gentle to avoid deflating the mixture.
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### Step 6: Prepare Pumpkin Puree
- In a separate small bowl, mix pumpkin puree with 1 tablespoon of oil. Set aside.
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### Step 7: Bake the Cake
- Preheat your oven to 350°F (180°C). Grease and flour a 9x13-inch baking pan.
- Spread half of the batter into the prepared pan, then evenly spread the pumpkin puree over it. Pour the remaining batter on top.
- Gently smooth out the batter with a spatula; bake for about 15 minutes or until golden brown.
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### Step 8: Cool and Roll
- Let the cake cool slightly in the pan, then invert onto a sheet of parchment paper. Peel off the bottom of the pan, discarding any excess.
- Carefully spread the cream cheese filling over the cooled cake, leaving about 1/2 inch border around the edges.
- Starting from one long side, tightly roll up the cake into a log shape.
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### Step 9: Final Rest and Slicing
- Place the roll seam-side down on a cutting board. Let it rest for at least 30 minutes to set before slicing into thick pieces.
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**Tips & Variations:**
Experiment with adding a drizzle of caramel sauce or dusting with powdered sugar just before serving for an extra touch.
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This detailed recipe ensures your cream cheese pumpkin roll turns out perfectly every time, combining the warm spices and moist texture of traditional pumpkin cake with a creamy, tangy filling that elevates this classic dessert. Happy baking!