Pumpkin Roll Supreme

Ingredients and Weight:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup chopped walnuts

Preparation Time:

20 minutes

Cooking Time:

15-18 minutes

Difficulty Level:

2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a 15x10-inch baking sheet with parchment paper.
2. In a large bowl, beat together the pumpkin puree, sugar, eggs, spices, and flour until smooth.
3. Spread the batter evenly onto the prepared baking sheet.
4. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, beat together the heavy cream, cream cheese, and powdered sugar until stiff peaks form.
6. Once the cake is done, immediately flip it onto a clean tea towel and gently peel off the parchment paper.
7. Spread the cream cheese filling over the pumpkin cake and sprinkle with walnuts.
8. Roll the cake up jelly-roll style, starting from a long side.
9. Wrap the roll in plastic wrap and refrigerate for at least 2 hours before slicing and serving.

Nutritional Information:

Per serving (1/8 of roll):

• Calories: 350
• Fat: 20g
• Cholesterol: 100mg
• Sodium: 250mg
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Fluffy and moist pumpkin cake
• Rich and creamy cream cheese filling
• Warm and inviting autumnal flavors
• Perfect for special occasions or as a comforting treat

User Comments:

• "Absolutely delicious! The perfect balance of pumpkin and cream cheese."
• "So easy to make and incredibly impressive looking. My guests raved about it."
• "This is a must-try for pumpkin lovers! The warm spices and fluffy texture make it irresistible."
• "I made this for a fall party and it was a huge hit. The walnuts add a nice crunch."
• "Absolutely stunning. I will definitely be making this again and again."

Special Precautions and Tips:

• Use fresh, not canned pumpkin puree for the best flavor.
• Don't overbake the cake, or it will become dry.
• Let the cake cool slightly before rolling it up to prevent it from cracking.
• If the cream cheese filling is too soft, refrigerate it for a few minutes to firm it up.
• Store the pumpkin roll in an airtight container in the refrigerator for up to 3 days.