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To make the Cinnamon Pumpkin Cream Cheese Roll, you will need: - 1 cup canned pumpkin puree - 3 large eggs - 1 cup granulated sugar - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon lemon juice These ingredients blend together to create a moist, flavorful cake filled with a creamy layer. If you need to convert measurements, here are some quick tips: - 1 cup is about 240 milliliters. - 1/2 cup is about 120 milliliters. - If you don’t have vegetable oil, you can use melted butter or canola oil. - For a lighter option, use applesauce in place of oil. Using these conversions can help if you work with different measuring systems. For the best Cinnamon Pumpkin Cream Cheese Roll: - Use fresh eggs for better rise and flavor. - Make sure your cream cheese is at room temperature; this helps it mix smoothly. - Sift your flour and spices together to avoid lumps. - Don’t overbake the cake; check it at 12 minutes. Overbaking can dry it out. These tips will help ensure your roll turns out tender and delicious. Enjoy making your sweet treat! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab a 15x10 inch jelly roll pan and line it with parchment paper. Let some paper hang over the edges for easy removal later. In a large bowl, mix together 1 cup of canned pumpkin puree, 3 large eggs, 1 cup of granulated sugar, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until smooth. In another bowl, sift 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Gradually add the dry mix to the wet mix. Stir gently until no flour streaks are left. Pour the batter into your lined jelly roll pan. Spread it evenly across the pan. Place it in the preheated oven and bake for 12-15 minutes. To see if the cake is done, insert a toothpick in the center. If it comes out clean, it's ready! Be careful not to overbake, or the cake may dry out. While the cake bakes, prepare the cream cheese filling. In a mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of lemon juice. Beat this mixture until it's smooth and creamy. Once the cake is out of the oven, let it cool for about 5 minutes in the pan. Dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and peel off the parchment paper. Starting from one short end, roll the cake up tightly with the towel. Let it cool completely while rolled. This helps the cake hold its shape. To get the best roll, start by rolling the cake while it’s warm. Use a clean kitchen towel dusted with powdered sugar. This helps the cake not stick. Roll it tightly but gently. Let it cool completely in the towel. This step keeps the roll shape intact. One common mistake is overbaking the cake. Check for doneness with a toothpick. If it comes out clean, it's ready. Another mistake is not using enough powdered sugar on the towel. This ensures the cake won’t stick. Lastly, be careful when unrolling the cake. A slow, gentle approach helps avoid cracks. When serving, slice the roll into 1-inch pieces. Use a sharp knife for clean cuts. Dust the top with more powdered sugar for a pretty finish. You can also add a dollop of whipped cream or a sprinkle of cinnamon. This adds a nice touch and makes it look elegant. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aromatic qualities of your roll. Don't Overbake: Keep a close eye on the baking time. Overbaking can lead to a dry cake, making it difficult to roll. Aim for a moist texture. Cool Completely: Allow the cake to cool completely in the rolled position to maintain its shape. This helps prevent cracking when unrolling. Chill Before Serving: Refrigerating the roll for at least an hour after filling helps set the cream cheese, making it easier to slice and serve. {{image_2}} You can add nuts for extra crunch. Chopped walnuts or pecans work well. Mix them into the batter before baking. This adds a lovely texture and flavor. It makes your roll even more special. To make a vegan version, swap eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based cream cheese for the filling. You won't lose any taste, and it stays creamy. For a gluten-free option, use gluten-free flour instead of all-purpose flour. Make sure it has xanthan gum for structure. It creates a delightful roll that everyone can enjoy. The flavor remains just as rich and delicious. Store any leftover cinnamon pumpkin roll in the fridge. Wrap it tightly in plastic wrap. This keeps it fresh and moist for a few days. You can also place it in an airtight container. The roll will stay good for up to three days. If you want to save the roll for later, freezing works great. First, let the roll cool completely. Then wrap it tightly in plastic wrap. Follow that with aluminum foil for extra protection. The roll can stay in the freezer for up to three months without losing flavor. To enjoy your frozen roll, take it out the night before. Move it to the fridge and let it thaw slowly. If you want to eat it warm, you can reheat slices in the microwave or oven. For the microwave, heat for 10-15 seconds. For the oven, place slices on a baking sheet at 350°F (175°C) for about 5-10 minutes. Enjoy your treat! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and bake it face down at 350°F for about 45 minutes. Once soft, mash it well. You need about one cup of fresh puree to match the canned pumpkin. This adds a lovely, fresh flavor to your roll. The cake is done when a toothpick inserted in the center comes out clean. It should feel springy and not jiggle. Keep an eye on the time, as it usually takes 12-15 minutes. Overbaking can make the cake dry, so check it early to be safe. Absolutely! You can bake the cake a day before. Once cooled, roll it and wrap it in plastic. Store it in the fridge. You can also make the filling ahead. Just combine the cream cheese, powdered sugar, and lemon juice. Keep it in the fridge until you're ready to fill the roll. If you need a substitute, try ricotta cheese or mascarpone. Both give a rich, creamy texture. You can also use a dairy-free cream cheese for a vegan option. Just keep the sugar and lemon juice for flavor. This blog post covered making a delicious Cinnamon Pumpkin Cream Cheese Roll. We explored key ingredients and their measurements. You learned step-by-step instructions for baking the roll and making filling. I shared tips for a perfect roll and variations like vegan options. Plus, I included storage tips to keep your roll fresh. Remember, practice makes perfect. Enjoy creating this tasty treat. With these tips, you’ll impress everyone with your baking skills. Happy baking!

Cinnamon Pumpkin Cream Cheese Roll

A delightful pumpkin roll filled with creamy cream cheese and spiced with cinnamon, perfect for fall celebrations.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 2 vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 ground nutmeg
  • 1 4 ground ginger
  • 1 4 salt
  • 1 cup cream cheese, softened
  • 1 2 powdered sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
  • In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract until fully combined and smooth.
  • In another bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry mixture to the wet ingredients, stirring gently until no flour streaks remain and the batter is well combined.
  • Pour the batter into the prepared jelly roll pan and spread it out evenly.
  • Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  • While the cake is baking, prepare the cream cheese filling: in a mixing bowl, combine softened cream cheese, powdered sugar, and lemon juice. Beat until smooth and creamy.
  • Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Dust a clean kitchen towel with powdered sugar.
  • Flip the cake onto the prepared kitchen towel and carefully remove the parchment paper. Starting from one short end, slowly roll the cake up with the towel into a tight log. Let it cool completely while rolled.
  • Once cooled, unroll the cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
  • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
  • When ready to serve, slice the roll into 1-inch pieces and dust with powdered sugar for an elegant finish.

Notes

Dust with powdered sugar before serving for an elegant finish.
Keyword cinnamon, cream cheese, dessert, pumpkin