Get ready to impress your friends and family with a dessert that’s as delightful to look at as it is to eat! This Spiced Pumpkin Roll with White Chocolate Cream Cheese Filling is the perfect blend of autumn flavors and creamy indulgence, making it an irresistible treat for any occasion. With its soft, spiced cake and rich, luscious filling, each slice is a little piece of heaven that will have everyone coming back for seconds. Whether you’re hosting a fall gathering or simply craving something sweet, this recipe is sure to be a showstopper. Dive into the delightful world of baking and discover how to create this stunning roll that will leave your taste buds dancing!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 roll
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup white chocolate, melted
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and set aside.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until the mixture becomes thick and pale yellow.
- Gently fold in the pumpkin puree and vanilla extract into the egg mixture until just incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Ensure no flour streaks remain.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a log. Allow to cool completely at room temperature, about 30 minutes.
- For the filling, beat softened cream cheese until smooth. Fold in melted white chocolate and powdered sugar until well combined.
- Carefully unroll the cooled cake and spread the white chocolate cream cheese filling evenly across the surface.
- Re-roll the cake without the towel, ensuring a tight but gentle roll. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Before serving, dust with additional powdered sugar and slice into rounds. Serve chilled.
Tips
- Prep Ahead: To save time, you can prepare the cream cheese filling a day in advance. Just store it in the refrigerator until you’re ready to use it.
- Don’t Overmix: When combining the dry and wet ingredients, fold gently to keep the cake light and airy. Overmixing can lead to a dense texture.
- Cooling Technique: Make sure to roll the cake while it’s still warm. This helps prevent cracking when you unroll it later to add the filling.
- Perfectly Dusting: Dusting the kitchen towel with powdered sugar not only prevents sticking but also adds a lovely sweetness to the finished cake.
- Chill for Best Results: Refrigerating the rolled cake for at least an hour allows the flavors to meld and makes slicing easier.
- Presentation Matters: For a stunning presentation, sprinkle a little extra powdered sugar on top just before serving to give it a beautiful, festive look.
- Experiment with Flavors: Feel free to add a pinch of ginger or cloves to the spice mix for a unique twist that enhances the autumn flavor profile.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
