Pumpkin Cream Cheese Roll-Up
A moist pumpkin roll filled with creamy cheese, combining warm spices and nuts for a festive dessert suitable for holidays and special occasions.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 10 x 15 x 1-inch jelly roll pan and line it with waxed paper.
- Grease and flour the waxed paper.
- Sift together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, ground nutmeg, and salt onto the waxed paper.
Tips & Substitutions
For the best texture, ensure your eggs are at room temperature before mixing. If you don’t have pumpkin pie spice, a combination of cinnamon, nutmeg, and allspice works well. To reduce sugar, consider using a natural sweetener like honey or maple syrup, but adjust the liquid content accordingly. This roll-up is forgiving, so don't stress about perfecting the shape.
Serving Suggestions
Serve the Pumpkin Cream Cheese Roll-Up with a dusting of powdered sugar on top for an elegant finish. It pairs beautifully with a cup of warm cider or coffee. For a festive touch, consider serving alongside Butter Cookies With Sprinkles for a delightful dessert platter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply place a slice in the microwave for about 15-20 seconds or enjoy it cold. If frozen, wrap tightly and store for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cream Cheese Roll-Up contains roughly 353 calories, with 7g protein, 45g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (77% of the Daily Value), calcium (47% of the Daily Value), and iron (44% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 541mg per serving (24% 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook and mash it until smooth. Fresh pumpkin may have a slightly different moisture content, so you might need to adjust the flour slightly to achieve the right batter consistency.
How do I make the cream cheese filling?
To make the cream cheese filling, beat together 8 oz of softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. You can also add a pinch of cinnamon for extra flavor. Spread it evenly over the cooled pumpkin roll before rolling it up.
What can I substitute for walnuts?
If you're not a fan of walnuts or have allergies, you can substitute them with pecans or even omit nuts altogether for a nut-free version. Sunflower seeds can also add a nice crunch without the nut allergy concerns.
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).