Pumpkin Cream Cheese Roll
A moist, flavorful pumpkin roll with creamy cheese filling, perfect for fall gatherings or holiday desserts, combining warm spices and crunchy walnuts for added texture.
Ingredients
Instructions
- Grease and flour a 15 x 10 x 1-inch jelly roll pan.
- Sift the flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt onto wax paper.
- In a large bowl, beat eggs and sugar until well combined.
- Add canned pumpkin and mix thoroughly.
- Gradually fold in the sifted dry ingredients.
- Stir in chopped walnuts.
- Pour batter evenly into the prepared pan and spread smoothly.
- Bake at 375°F (190°C) for about 15 minutes or until the cake springs back when lightly touched.
- While hot, turn the cake onto a clean towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Roll the cake up in the towel starting from the short end and let it cool completely.
- Unroll the cooled cake and spread with cream cheese filling.
- Re-roll the cake without the towel and refrigerate until ready to serve.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cloves or ginger to the spice mix. If you don't have walnuts, pecans or even chocolate chips can be a delicious substitute. For a lighter version, you can replace some sugar with applesauce. Remember to sift the flour thoroughly to ensure a light and fluffy cake.
Serving Suggestions
This Pumpkin Cream Cheese Roll pairs beautifully with a cup of warm spiced tea or coffee. For a festive touch, sprinkle some chopped pecans on top before serving. It can also be enjoyed alongside a scoop of vanilla ice cream for a delightful dessert experience. For more delicious options, check out other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the cake from drying out, you can wrap it in plastic wrap before refrigerating. For best results, serve chilled and enjoy cold, as the cream cheese filling sets nicely after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cream Cheese Roll contains roughly 271 calories, with 6g protein, 37g carbohydrates, and 14g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (24% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 542mg 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 make this roll ahead of time?
Yes, you can prepare the pumpkin roll a day in advance. Once filled and rolled, wrap it tightly in plastic wrap and refrigerate. This allows the flavors to meld together beautifully, making it even more delicious when served.
What can I use instead of cream cheese filling?
If you're looking for a lighter alternative, you can use Greek yogurt mixed with a bit of honey and vanilla extract for a tangy filling. Alternatively, a whipped mascarpone or ricotta can also work well as a substitute for a creamy texture.
How do I prevent the cake from cracking when rolling?
To minimize cracking, make sure you roll the cake while it's still warm and use a clean towel dusted with powdered sugar. This will help keep the cake moist and pliable. If it does crack, don’t worry; it can be easily covered with the cream cheese filling.
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).