Pumpkin Cream Cheese Roll

Pumpkin pumpkin pumpkin. You either like it or you don’t, am I right? Well you are in total luck if you do, because I love it. I eat pumpkin even on the off months. My mom makes a pretty delicious savory dish with it and it’s probably one of my favorites.That being said, this is no savory dish (though I do want to share more of those). It’s a sweet one, filled with warm spices and a yummy cream cheese frosting. I like having a slice of this in the morning because who doesn’t want a piece of cake to start off their day??? I’m not the best at rolling up cakes, but practice makes perfect so you’ll be seeing a bit more rolls coming soon. And don’t fret if pumpkin isn’t your thing, there is so much more I’m looking forward to sharing!

Pregnancy update, I’m 30 weeks in! The fear I was holding onto was all about miscarriage. The complications I had created a space where I couldn’t feel safe and sound. I worried uncontrollably about what might happen to her. I didn’t buy things for her though I wanted to sooo badly. The thought of having all this baby stuff laying around with a possibility of not having a baby haunted me. Now that we are completely in our third trimester, I felt a big weight off my shoulders. I know that anything can still happen at this point, but at least she will most likely survive outside my womb. Now it’s just dealing with all the physical pains, and I hope I’ve got this! I’ve slowed down a lot in the kitchen because being on my feet is just not an option anymore. The belly is also in the way more than half time & honestly I get plain tired a lot faster. Naps are essential and so are massages. Some days I still can’t believe I’m carrying my child and I’ll be a mom in just a couple months. It’s been a surreal experience so far and I can’t wait to meet her and share more with you!

PUMPKIN CREAM CHEESE ROLL RECIPE 

INGREDIENTS

for the cake 

  • 3/4 cup AP flour
  • 1/2 cup + 2 tbsp. granulated sugar
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 3 eggs (room temp)
  • 1 tsp. vanilla extract
  • 2/3 cup canned pumpkin

for the filling 

  • 8 oz. cream cheese (room temp)
  • 2 tbsp. unsalted butter (room temp)
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • pinch of kosher salt

DIRECTIONS

for the cake 

  • Preheat oven to 350°F and line a 10×15″ pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt & spices.
  • In a separate bowl, whisk together the eggs, vanilla, & pumpkin.
  • Add the wet ingredients to the dry & whisk till no lumps are left.
  • Pour the batter into your prepared pan & smooth it out with a spatula so it’s an even layer.
  • Bake for 15 mins or until a tooth pick entered into the center comes out clean.
  • Take the cake off the pan & flip it onto another sheet of parchment paper, removing the one it was baked on.
  • Starting on one end, gently roll the cake with the parchment paper into a log & let it cool on a wire rack till it reaches room temp before filling.

for the filling 

  • With a hand mixer, beat the butter and cream cheese until fluffy.
  • Add the vanilla and salt, then beat to incorporate.
  • Gradually add the powdered sugar & beat to combine.

assembly 

  • Carefully unroll the log, spread an even layer of filling leaving a 1/2″ border on the sides, then re roll the cake tightly without the parchment paper.
  • Let the cake roll chill in the fridge for at least 3 hours before slicing and serving.

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