Pumpkin Cream Cheese Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">85g plain flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">165g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Powdered sugar for dusting</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25×38cm (10×15-inch) jelly roll pan or Swiss roll tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Sieve for dusting powdered sugar</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your jelly roll pan with parchment paper, leaving some overhang on the short sides to help with removal later. Spray or grease the paper lightly with cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Setting these dry ingredients aside ensures even distribution of the spices throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 3-4 minutes, until thick, pale and fluffy. This extended beating creates an aerated structure that will help your cake rise properly without the need for excessive leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the pumpkin puree and vanilla extract until just combined. The mixture may look slightly curdled, but don't worry - this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to deflate the air you've incorporated. Mix just until no dry streaks remain - overmixing will result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the batter evenly into your prepared pan, ensuring it reaches all corners. Give the pan a gentle tap on the counter to release any large air bubbles. The layer will seem thin, but this is correct - a thin cake rolls more easily.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 13-15 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Don't overbake or the cake will crack when rolled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. This prevents the cake from sticking to the towel during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Quickly invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the short end, immediately roll the hot cake up with the towel inside. The towel will prevent the cake from sticking to itself. This initial rolling while warm "trains" the cake to roll without cracking later. Place the rolled cake on a wire rack, seam-side down, and let it cool completely (about 1 hour).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake is cooling, prepare the filling. Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, then beat until light and fluffy, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, gently unroll it. The cake may want to curl up - that's normal. Spread the cream cheese filling evenly over the cake, leaving a 1cm border around the edges to allow for some spreading when you re-roll.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully re-roll the cake (without the towel this time), using the towel to help guide the roll if needed. Roll firmly but gently to avoid squeezing out the filling. If cracks appear, press them together gently - they'll be hidden by the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This chilling time allows the filling to set and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Before serving, dust the top generously with powdered sugar. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.</li></ol>