Cream Cheese Pumpkin Roll

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Preparation Time:

20 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch baking sheet with parchment paper.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. In a small bowl, combine the pumpkin puree, cinnamon, ginger, and nutmeg. Stir until well combined and no lumps remain.
5. Pour half of the batter onto the prepared baking sheet. Spread the pumpkin mixture evenly over the batter. Top with the remaining batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

Per serving: * Calories: 350 * Fat: 20g * Saturated Fat: 12g * Cholesterol: 100mg * Sodium: 250mg * Carbohydrates: 40g * Dietary Fiber: 1g * Sugar: 25g * Protein: 5g

Dish Characteristics:

• Moist and fluffy
• Creamy and flavorful
• Slightly spiced with warm pumpkin flavors
• Perfect for dessert or a special occasion

User Comments:

• "This roll is absolutely delicious! The cream cheese and pumpkin flavors blend together perfectly."
• "I made this for Thanksgiving and it was a huge hit with my family."
• "The instructions were easy to follow and the roll turned out beautifully."
• "I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pumpkin roll."
• "I love the slight crunch from the sugar crust on top."

Special Precautions and Tips:

• Be sure to line the baking sheet with parchment paper to prevent the roll from sticking.
• Let the roll cool completely before inverting it onto a wire rack. This will help prevent it from breaking.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.