This recipe has been a crowd-pleaser for years, with over 18,000 saves and counting. And it's no wonder why – the combination of pumpkin and cream cheese is a classic for a reason. The secret to this recipe's success is rolling the cake while it's still warm, which prevents cracks and ensures a beautiful, even roll. Plus, it's perfect for making ahead of time and freezing for up to 2 months, making it a great option for busy holiday seasons.

So why not give this Classic Pumpkin Roll a try? It's the perfect dessert for Thanksgiving, Christmas, or any fall celebration. And with our step-by-step photo guide, you'll be able to create this stunning dessert with ease. Whether you're a beginner or a seasoned baker, this recipe is sure to impress your friends and family.

In this article, we'll take you through the process of making this incredible dessert, from preparing the pumpkin cake to rolling it with the cream cheese filling. We'll also share some tips and tricks for making it ahead of time, freezing, and serving. So let's get started and make this Classic Pumpkin Roll the star of your next fall gathering!

Ingredients

• 1 cup of pumpkin puree
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1 tsp of salt
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• 1 tsp of vanilla extract
• 8 oz of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 1 tsp of vanilla extract
• 2 cups of powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Step 4: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Beat until just combined.
5. Step 5: Stir in the pumpkin puree until well combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top.
7. Step 7: Bake for 12-15 minutes, or until the cake is golden brown and springs back when touched.
8. Step 8: While the cake is still warm, use a knife to loosen it from the edges of the pan.
9. Step 9: Dust the top of the cake with powdered sugar and roll it up tightly, starting from the short end.
10. Step 10: Allow the cake to cool completely on a wire rack.
11. Step 11: To make the cream cheese filling, beat the cream cheese and butter until smooth. Beat in the vanilla extract and powdered sugar until well combined.
12. Step 12: Once the cake is completely cool, unroll it and spread the cream cheese filling over the top, leaving a 1-inch border around the edges.
13. Step 13: Reroll the cake and place it on a serving plate. Refrigerate for at least 30 minutes to allow the filling to set.
14. Step 14: Slice the cake into 1-inch slices and serve. Enjoy!

Why This Recipe Works

This Classic Pumpkin Roll recipe works because it's a perfect combination of flavors and textures. The pumpkin cake is moist and flavorful, while the cream cheese filling is smooth and creamy. The secret to this recipe's success is rolling the cake while it's still warm, which prevents cracks and ensures a beautiful, even roll.

The cake is also made with a combination of all-purpose flour, baking powder, baking soda, and salt, which provides a nice texture and structure. The addition of granulated sugar, unsalted butter, and eggs gives the cake a rich and tender crumb. The pumpkin puree adds a delicious flavor and moisture to the cake.

The cream cheese filling is made with a combination of cream cheese, unsalted butter, vanilla extract, and powdered sugar. The cream cheese provides a tangy and creamy flavor, while the butter adds a richness and tenderness to the filling. The vanilla extract adds a nice flavor and aroma, while the powdered sugar provides a sweetness and texture to the filling.

Tips and Variations

Here are some tips and variations to help you make the most of this recipe:

• Make ahead: You can make this recipe up to 3 days before serving. Simply assemble the cake and filling, and refrigerate until ready to serve.
• Freeze: You can also freeze this recipe for up to 2 months. Simply wrap the cake tightly in plastic wrap or aluminum foil and place in a freezer-safe bag.
• Variations: You can also add other ingredients to the cake and filling to give it a different flavor. Some ideas include chopped nuts, dried fruit, or chocolate chips.

Serving Suggestions

This Classic Pumpkin Roll is perfect for serving at any fall gathering. Here are some suggestions for how to serve it:

• Slice the cake into 1-inch slices and serve on a platter or individual plates.
• Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
• Pair with a cup of hot coffee or tea for a delicious breakfast or snack.

Nutrition Information

Here is the nutrition information for this recipe:

• Calories: 350 per serving
• Fat: 18g
• Saturated fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 25g
• Protein: 5g

Troubleshooting

Here are some common problems and solutions for this recipe:

• Cake is too dense: Make sure to not overmix the batter, and use the right amount of flour.
• Cake is too dry: Make sure to not overbake the cake, and use the right amount of sugar.
• Filling is too runny: Make sure to use the right amount of cream cheese and butter, and refrigerate the filling until it's set.

Final Thoughts

This Classic Pumpkin Roll is a delicious and impressive dessert that's perfect for any fall gathering. With its moist and flavorful pumpkin cake and creamy cream cheese filling, it's sure to be a hit with your friends and family. So why not give it a try and make it the star of your next fall celebration?