Pumpkin And Cream Cheese Roll-Up
A delightful pumpkin roll-up featuring spiced pumpkin cake filled with cream cheese, perfect for autumn gatherings or holiday desserts with warm cinnamon and nutmeg flavors.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 15 x 10 x 1-inch jelly roll pan.
- Mix flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt in a bowl.
- Beat eggs and sugar in a large bowl until fluffy.
- Beat in pumpkin.
- Stir in the dry ingredients.
- Pour batter into the prepared pan.
- Spread evenly across the surface.
- Sprinkle with chopped pecans.
- Bake for 15 minutes.
- Loosen the cake with a knife around the edges.
- Invert the cake onto a clean damp towel dusted with powdered sugar.
- Trim 1/4-inch from all sides of the cake.
- Roll up the cake and towel together from the short side.
- Place seam side down on a wire rack to cool.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. If you're out of pumpkin pie spice, you can substitute it with a mix of equal parts cinnamon and nutmeg. Consider adding chopped walnuts or almonds instead of pecans for a different nutty flavor. To make this a gluten-free recipe, use a 1:1 gluten-free flour blend in place of regular flour.
Serving Suggestions
Serve the Pumpkin And Cream Cheese Roll-Up with a dollop of whipped cream or a drizzle of caramel sauce for added sweetness. It pairs beautifully with a warm cup of chai or coffee, making it a perfect treat for a cozy afternoon. For a festive touch, consider garnishing with a sprinkle of cinnamon or a dusting of powdered sugar.
Storage & Reheating
Store any leftover Pumpkin And Cream Cheese Roll-Up in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15 seconds or until warm. For best results, avoid reheating the entire roll as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin And Cream Cheese Roll-Up contains roughly 161 calories, with 4g protein, 33g carbohydrates, and 4g fat. It is an excellent source of iron (31% of the Daily Value), vitamin A (26% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just ensure you choose pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What can I substitute for eggs if I want a vegan version?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan alternative. This will help maintain moisture and binding in the roll-up.
How do I prevent the roll from cracking?
To minimize the risk of cracking, ensure your cake is baked just until set and avoid overcooking. When rolling, do it gently while the cake is still warm. If you notice cracks while rolling, you can always cover them with frosting or cream cheese filling after unrolling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).