Imagine a dessert so decadent, so perfectly balanced between spicy warmth and creamy sweetness, that it literally captures the essence of autumn in every single bite. This Pumpkin and Cream Cheese Roulade isn't just a recipe—it's a culinary experience that transforms simple ingredients into a show-stopping dessert that will have your family and friends begging for seconds. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a mouthwatering masterpiece that looks impressive but is surprisingly easy to create.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later. Grease the parchment paper lightly with cooking spray or butter.
- In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the 3 large eggs with an electric mixer on high speed for about 5 minutes, or until they are thick and pale. Gradually add the granulated sugar while continuing to beat until the mixture is well combined and fluffy.
- Gently fold the canned pumpkin puree into the egg and sugar mixture until fully incorporated.
- Slowly add the dry ingredients to the pumpkin mixture, folding gently until just combined. Be careful not to overmix; the batter should be smooth but may have a few lumps.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 15 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, roll the cake up with the towel inside. This will help create the roulade shape. Allow the rolled cake to cool completely on a wire rack.
- While the cake is cooling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Once the cake has cooled completely, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Roll the cake back up without the towel, starting from the short end again. Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.
- When ready to serve, remove the roulade from the refrigerator and slice it into 1-inch pieces. Dust with additional powdered sugar if desired, and enjoy your delicious Pumpkin and Cream Cheese Roulade!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining dry and wet ingredients, fold gently to maintain the cake's light, airy texture.
- Rolling Technique: Use a powdered sugar-dusted towel to prevent sticking and help create a smooth, tight roll.
- Cooling is Crucial: Allow the cake to cool completely before adding the cream cheese filling to prevent melting.
- Refrigeration Helps: Chilling the roulade helps it set and makes slicing cleaner and more precise.
- Optional Garnishes: Consider topping with chopped nuts, a drizzle of caramel, or a sprinkle of cinnamon for extra flair.
- Make Ahead: This dessert can be prepared a day in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 85mg
