Heat the oven to 350 F (180 C/Gas 4). When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. Dust your thin kitchen towel thoroughly with the homemade powdered sugar so the cake doesn’t stick. Grease a 10-by-15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Carefully fold them in, rotating the bowl as you go. And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream. Roll up the cake again, releasing the parchment paper from the cake as you go. I like. It will make for a prettier final result and reduce cracking. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Make sure to have all the ingredients measured and ready to go before you start. The ribbons should remain on the surface and not immediately disappear. Prepare the cream cheese maple frosting and spread over the rolls. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. Be careful not to deflate the batter by over-mixing. I adapted this recipe from my vanilla swiss roll recipe. Let cake cool completely, about 30 minutes. Place the mixing bowl over the simmering water and whisk until it’s warm to the touch (110 – 120 F). Use 100% pure pumpkin, NOT pumpkin pie filling (this has extra sweeteners and additives). You can use the parchment paper to shape the cake if the roll seems loose. Do this gently with as fewer folds as possible so as not to deflate the cake batter. Spread a thin layer of cream cheese whipped cream, about ½ – 1 cm (¼ – ½ inch) thick over the surface. Fold the butter mixture into the rest of the cake batter. Fluffy pumpkin pancakes with maple pecan topping. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. Pumpkin Roll Recipe; Hearty Pumpkin Pancakes; Pumpkin Oatmeal Chocolate Chip Muffins; I whipped up this Pumpkin Cream Cheese Filling that is SO perfect for many of my favorite pumpkin treats. It can be stored in an airtight container and refrigerated for up to 5 days. There are links on this site that can be defined as “affiliate links”. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin spice) adds a lovely, flavorful warmth to the cake. This roulade will taste best within the first few days. Pour the heavy cream evenly over your crescent roll pumpkin cinnamon rolls. Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. You can roll the cake in the same parchment paper that it was baked in. A thin pumpkin cake, and ; A cream cheese filling. If you don’t have either, you can substitute with caster or granulated sugar. Cream Cheese Filling Recipe. Pour all the cake batter into the prepared cake tray. Roll up the cake firmly but not too tight. Be careful not to deflate the mixture by overmixing –. Step 1. Give the tray a little shake to evenly distribute the batter again. Your email address will not be published. Step 1. This post may contain affiliate links, which help keep this content free. Classic Pumpkin Roll with Cream Cheese Filling is easier to make than it looks. Whole eggs – The base for this pumpkin roll, since this is a genoise sponge swiss roll. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Remove the cake from the oven and let it cool only for about a minute. Whisk the warmed egg mixture in your stand mixer for 5 – 6 minutes, until tripled in size, and you can form ribbons with the batter. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Melt the butter, and add the pumpkin puree. Chocolate Swiss Roll with Salted Caramel Frosting, Chocolate and Pumpkin Self Saucing Pudding Cake, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Spread the filling evenly over the cake and then roll it back up without … Set aside in a medium bowl. Make sure the cake is stored with the seam side down. This filling won’t overpower the pumpkin flavor, and keeps it light too. Get my curated collection of the Top 10 Flavor Bender recipes! Scrape out the cream cheese into a separate small bowl. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. This easy recipe will take you through every step of a tightly tucked roll created with pumpkin puree and pumpkin pie spice, and packed with a decadent sweet cream cheese filling. Bake the cake in the preheated oven for about 10 – 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed. The starch and moisture from the pumpkin puree can make the swiss roll heavy and dense. These cinnamon rolls with crescent dough truly are so easy, and I love the pumpkin spice spin to these cinnamon crescent rolls. I decided to mix the two so the final result would be very close to the original recipe. Mix well to incorporate the butter and cake batter until emulsified. In a pinch, popping it in the fridge will have it ready to unroll and fill in no time. I’ve tried many pumpkin roll recipes over the years, and never really liked any of ’em. The eggs should at least triple in size. Perfect flavor with a delightfully soft and fluffy texture. In a large mixing bowl, beat together the vanilla extract, confectioner’s sugar, butter and cream cheese until the filling is nice and creamy. For this recipe, I used half coconut sugar and half organic granulated. I chose pomegranate. Warm puree mixes easily than stiff, cold puree. Place it seam side down so it doesn’t unroll on you. When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Use a ready crust or homemade graham cracker crust. This pumpkin roll can be left out on your counter for 2-3 days because the frosting does NOT contain cream cheese. Make sure the spiral is tight, but not too tight that it crushes the cake. The formula is simple and quick. Do NOT use canned pumpkin pie filling. Spread cream cheese mixture over cake. When the cake has cooled, unroll the cake. Here is one of those incredible plans that I put something aside for this time! Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). Carefully unroll the cooled cake. Unroll cooled cake and spread with the filling mixture. Roll up again. Grease and flour the paper. Place in refrigerator until cool, about 20 minutes. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. Once done allow to rest on the counter 5 minutes. When you look at it from the side, you’ll see a beautiful swirl of pumpkin and cream cheese… You can also use a clean kitchen towel / cloth napkin as well. You’ll be left with a beautiful, simple, pumpkin roll and hardly any … Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. Pumpkin Chocolate Chip Muffins (sweetened with applesauce), 1/4 cup homemade powdered sugar or flour (to sprinkle on towel), 3/4 cup Wheat Montana Prairie Gold flour (or all-purpose). Your email address will not be published. If it’s not, microwave for a few seconds to warm it up. Add some of the batter to the pumpkin mixture and mix to loosen it up. A healthy pumpkin roll recipe with non-GMO flour, less sugar, lighter cream cheese, and fewer calories is just what you need for your holiday table! Peel off paper and roll cake up in towel, starting with a short end. Lightly grease a 10 x 15 inch jelly roll pan. Use stabilized chantilly cream for an even lighter filling. This is best done with an electric hand mixer. Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. You can use either dark brown or light brown sugar. Place the eggs in a metal mixing bowl that can fit over the saucepan. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. Grease a 10x15-inch jelly roll pan and line with wax … Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Cool. Let it cool completely to room temperature. Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. Cream the butter until it turns light yellow. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Healthy Pumpkin Roll (Less Sugar & Calories, Same Flavor!). Once the cake is cooled, gently unravel the cake. A few slight alterations make this easy pumpkin roll recipe much healthier and lighter, but it tastes just as good as the original! Carefully unroll cake; remove towel. (. Submit your question or recipe review here. Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. And remove the saucepan from the heat. One pumpkin swiss roll (about 13 – 14 inches in length), American, Austrian, European, North American. I like to spread the filling on thick … My pumpkin move formula is loaded up with cream cheddar giving it a significantly more extravagant taste! Spread filling over cake to within 1 in. Dust with powdered sugar (confectioner’s sugar) and serve. Trim the edges to make the pumpkin roll neat. I also made another roll with granulated only. Keep whisking until you have stiff peaks. Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. Cake Roll, Cakes, Cream Cheese frosting, Pumpkin, Pumpkin recipes, Sponge Cakes, Swiss Roll Cake, I love seeing what you’ve made! Add the sugar and salt, and whisk to combine. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth. Warm the puree before mixing it in with the batter. Once the cake is cool, unroll it and then spread with the cream cheese filling. Add some cocoa powder to the whipped cream for a chocolate pumpkin roll. . The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. of edges. No heavy, sweet buttercream. This will also help the cake maintain its shape. 1 block (8 oz.) Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. Take care not to over-whisk, as this could lead to the whipped cream splitting. The pumpkin cake is made with amazing spices and pumpkin puree, and then filled with the most amazing cream cheese filling ever. To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. Add 1/2 tsp instant coffee for a light coffee flavored filling. Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep the cake roll with the seam side down. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. Whisk on high speed for about 5 – 6 minutes. Butter and dust the exposed edges with flour. Remove the egg mixture from the heat. Don't like this cake intimidate you, it's so simple to make with my tips and suggestions. … Heat over medium heat until the pumpkin is warm as well. After mixing your filling, refrigerate it while your cake is cooling for easier spreading and rolling. To make the cream cheese, combine the cream cheese, butter, confectioner’s sugar, vanilla, and ground ginger. Wrap the cake with parchment paper or plastic wrap and refrigerate for at least an hour to chill the cake. Pumpkin roll cake with all its classic autumn flavors and color is a fantastic fall baking treat. I agree to email updates from The Flavor Bender. If you use coconut sugar, you may want to pulse it in the food processor or blender for a few seconds if it’s really grainy. Pumpkin Roll With Cool Whip-Cream Cheese Filling Sunday, November 3, 2013 by Lolli 28 Comments When I was a kid, my mom had a pumpkin roll recipe that she made during the Halloween to Thanksgiving season. The top surface is where the filling goes, so it should be facing up while rolling, while the bottom side will be facing out once the cake is rolled up. This will make removing your cake from the pan so much easier. Then add this back to the batter and fold it in. Let the cake cool for about 20 minutes, and make the cream cheese filling in the meantime. The cake is made in a sheet jelly-roll style pan, it's very thin and filled with a gourmet mascarpone and cream cheese filling. Remove the parchment paper and cutting board on top. Keep rolling until the cake is completely wrapped in parchment paper. neufchâtel soft cheese, softened. Let it cool for about 1 minute. BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth. This last step is important because you don’t want to deflate the pumpkin swiss roll batter. While the cake is cooling, mix up your filling. Carefully unroll the cake. Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. When I used to live in the US, I used Libby’s pumpkin puree, but in Canada I use E. D Smith pumpkin puree. Baking powder – Gives lift to the cake to keep it light and fluffy. The roll looks just as pretty without, and will still wow with its creamy Philly filling. You have to roll up the cake while it’s still warm because the cake sheet is more pliable. Grease and flour the waxed paper. Gently peel off the paper. Make sure to use a warm serrated knife for this. Grease a 15x10x1 inch baking pan; line with waxed paper. A pumpkin swiss roll that is made with genoise cake, resulting in a light and fluffy cake roll that is not too sweet, and still incredibly soft! Place the cream cheese in a large bowl and whisk until creamy and fluffy. Starting from the short end of the cake – and without removing the parchment paper - carefully roll the cake until it forms a complete roll. Learn how your comment data is processed. Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl. Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log (without the parchment paper). Since this filling uses maple syrup instead of powdered sugar, it’s naturally a bit less stiff. I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1 … 1 teaspoon pure vanilla extract 1 cup confectioner’s sugar 4 tablespoons butter 2 (3 ounce) pkg. Whisk on low speed to combine. 2- Preheat oven to 180 ° C and cover a tray with parchment paper. Refrigerate for a few hours until the cake and filling have firmed up. Paired with a light cream cheese whipped cream filling. While the cake is cooling, prepare the buttercream filling. I had to make a few changes to accommodate the pumpkin puree. Scrape out the cream cheese into a bowl, and whip chilled heavy cream (35% fat) with confectioners sugar and vanilla, until you have soft peaks. This makes rolling up the cake easy. This will be reminiscent of a pumpkin spice latte! Spread the cake batter evenly in the prepared pan using an offset spatula and bake in the preheated oven until the cake is baked through. Oh, and this time, leave the towel out of the cake roll. I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Bring a few inches of water to a simmer in a medium saucepan. This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that’s tightly packed inside. Pumpkin Roll with Cream Cheese Filling {Sneak Peek from Without Grain} Jump to Recipe Print Recipe I’m super excited to be guest posting the recipe for my delicious Pumpkin Roll with Cream Cheese Filling {Grain-Free, Gluten-Free & Primal} over at Paleo Parents’ blog , it’s a sneak peek from my newly released, published cookbook Without Grain . Tag me on Instagram at. Then bake accordingly. Then increase the speed to medium and whisk until you have soft peaks. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! 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