Description
Spongy. Sweet. Cozy. A spiced pumpkin cream cheese roll is the perfect dessert during the Thanksgiving season. This roll is super spongy, extra pumpkiny, and has just the right amount of sweetness to satisfy that sweet tooth. It is the perfect Thanksgiving dessert or snack during coffee hour during the week! The best part is that this spiced pumpkin cream cheese roll it takes less than a half hour to make. Time to get baking!
Ingredients
Spiced Pumpkin Cake
- 3 eggs
- 1 cups granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Cream Cheese Filling
- 8 ounces cream cheese
- 1/2 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Spiced Pumpkin Cake
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Preheat oven to 375 degrees Fahrenheit on convection bake.
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Using the side of a bowl or the corner of the table, crack three eggs into a bowl. Beat with a blender on high for two minutes until bubbly.
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Once the mixture is bubbly, pour in the sugar and continue to beat for an additional two minutes on medium-high speed.
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After the two minutes is up, add the pumpkin puree and continue to beat on medium-high speed until completely blended.
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In a separate bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
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After the dry ingredients are mixed together fully , begin to pour the mixture into the bowl with the wet ingredients and continue to mix on medium-high speed with the blender.
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As the ingredients continue to mix, grease a baking sheet with Crisco and line with parchment paper, smoothing the parchment paper on the baking sheet.
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Grease the top of the parchment paper and then pour the batter on the parchment paper, smoothing and evenly distributing until completely level.
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Place the tray in the oven and bake for 10-12 minutes, rotating the try half way through.
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Remove the spiced pumpkin cake from the pan and roll tightly in the parchment paper, or transfer to a towel covered in powdered and roll.
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After the cake is rolled, place on a cooling rack and let completely cool.
Cream Cheese Filling
- While the spiced pumpkin cake is cooling, add cream cheese, cream of tartar, powdered sugar, heavy cream, and vanilla in a small bowl.
- Quickly whip the cream cheese mixture together for about 5 minutes until airy.
Assembly
- Once the cake is cooled, unroll and spread the cream cheese mixture on the cake.
- Roll the spiced pumpkin cake tightly and cover tightly in saran wrap.
- Place the spiced pumpkin cream cheese roll in the refrigerator and let congeal.
- After the roll congeals, remove from the plastic wrap and heavily dust with powdered sugar. Cut the spiced pumpkin cream cheese roll into thick slices, plate and serve with coffee or tea!
Notes
Spiced Pumpkin Cake
- After you pour the sugar into the egg mixture, the mixture will thicken and turn almost a milky white color.
- Greasing the top and bottom of the parchment paper will help ensure the cake does not stick on the parchment paper and will help make sure the cake unrolls without sticking if you decide to roll the cake in the parchment paper instead of a towel covered in powdered sugar.
Assembly
- Make sure there is a thicker layer of the cream cheese filling on the edge that you started rolling. This would be the inner most part of the roll once completely rolled. The thicker layer placed in the inner most part ensures the center is fully filled and the rest of the filling is evenly distributed.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin, pumpkin roll. dessert, cream cheese, sweet