Grease a 10-by-15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. You can use the parchment paper to shape the cake if the roll seems loose. Most pumpkin rolls need to be refrigerated because of the cream cheese frosting. Warm the puree before mixing it in with the batter. While the cake is in the baking tray, dust the surface with confectioner’s sugar. Grease and flour the paper. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Roll up the cake firmly but not too tight. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. While the cake is cooling, mix up your filling. Pour the heavy cream evenly over your crescent roll pumpkin cinnamon rolls. This will make removing your cake from the pan so much easier. Stir in walnuts, if desired. 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. This is best done with an electric hand mixer. One mistake I made with my first batch of filling is that it was too runny. 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! Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Cream the butter until it turns light yellow. Now take another piece of parchment paper that is longer than the length of the swiss roll. Since this filling uses maple syrup instead of powdered sugar, it’s naturally a bit less stiff. You can also use a clean kitchen towel / cloth napkin as well. Carefully unroll cake; remove towel. Otherwise you will end up with a dense pumpkin roll. Your email address will not be published. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. Classic Pumpkin Roll with Cream Cheese Filling is easier to make than it looks. And unlike the basic swiss roll recipe, I don’t add cornstarch here. Let cake cool completely, about 30 minutes. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. The eggs should at least triple in size. Roll up again. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. Spread filling over cake to within 1 in. Flourless Brown Sugar Shortbread Cookies, Make sure to grease the jelly roll pan, add wax or parchment paper, plus grease and flour the paper! The cake is ready when the cake springs back when touched, or a toothpick inserted into the middle of the cake comes out clean. The first step is to heat the egg mixture until it’s warm to the touch. We’re demystifying the cake roll … Sift confectioner's sugar over the surface of the cake. No heavy, sweet buttercream. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Spread a thin layer of cream cheese whipped cream, about ½ – 1 cm (¼ – ½ inch) thick over the surface. Pumpkin roll can be wrapped in a layer of plastic wrap and a layer of aluminum foil and frozen for up to one month. This last step is important because you don’t want to deflate the pumpkin swiss roll batter. . Whisk on low speed to combine. Melt the butter, and add the pumpkin puree. neufchâtel soft cheese, softened. In a large mixing bowl, beat together the vanilla extract, confectioner’s sugar, butter and cream cheese until the filling is nice and creamy. 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. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. I also made another roll with granulated only. … You have to roll up the cake while it’s still warm because the cake sheet is more pliable. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! I agree to email updates from The Flavor Bender. The cream cheese frosting that I use for this swiss roll is not a buttercream, but a whipped cream. Cool. Oh, and this time, leave the towel out of the cake roll. Set aside. Spread the cream cheese whipped cream filling evenly over the surface, leaving a border at the short end with the diagonal cut. Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. Add some of the batter to the pumpkin mixture and mix to loosen it up. 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 . Once the cake is cool, unroll it and then spread with the cream cheese filling. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. And remove the saucepan from the heat. Gently peel off the paper. This will also help the cake maintain its shape. I chose pomegranate. Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. Be careful not to deflate the batter by over-mixing. Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. Transfer the rolled cake to a wire rack and allow it cool completely seam-side-down. Carefully unroll the cooled cake. I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. Warm puree mixes easily than stiff, cold puree. 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. Set aside in a medium bowl. I’m Dini, a third culture kid by upbringing and a food-geek by nature. When you’re ready to turn your cake onto the towel, loosen the wax paper from the pan first. When you look at it from the side, you’ll see a beautiful swirl of pumpkin and cream cheese… cream cheese, softened. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Your email address will not be published. Take care not to over-whisk, as this could lead to the whipped cream splitting. Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. A few slight alterations make this easy pumpkin roll recipe much healthier and lighter, but it tastes just as good as the original! With that turns out pumpkin EVERYTHING YUM! Make sure to have all the ingredients measured and ready to go before you start. Fluffy pumpkin pancakes with maple pecan topping. (. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). 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. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Be careful not to deflate the mixture by overmixing –. The formula is simple and quick. Serve with a dusting of confectioner's sugar on top. Do this gently with as fewer folds as possible so as not to deflate the cake batter. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Using an offset spatula, spread the batter into the corners of the tray and make sure it's distributed as evenly as possible. Trim the edges to make the pumpkin roll neat. Wrap the cake with parchment paper or plastic wrap and refrigerate for at least an hour to chill the cake. But after a lot of testing, I got the perfect combination for a delicious and soft pumpkin roll! Prepare the cream cheese maple frosting and spread over the rolls. Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. You could use a kitchen towel / cloth napkin instead as well, but I prefer parchment paper. 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. Make sure to use a warm serrated knife for this. 1 block (8 oz.) Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with powdered sugar. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. Once done allow to rest on the counter 5 minutes. Heat over medium heat until the pumpkin is warm as well. Wrap in waxed paper and then foil. Make this while the cake is cooling to room temperature. This pumpkin roll can be left out on your counter for 2-3 days because the frosting does NOT contain cream cheese. While the cake is cooling, prepare the buttercream filling. Dust the top surface of the pumpkin cake roll with confectioner’s sugar. Then add this back to the batter and fold it in. These are both optional steps, but they just ensure a neat, beautiful pumpkin swiss roll. Remove the cake from the oven and let it cool only for about a minute. And, now, roll your Pumpkin Cake Roll back up! I know you will love it too! Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. These cinnamon rolls with crescent dough truly are so easy, and I love the pumpkin spice spin to these cinnamon crescent rolls. I love hearing from you! Melted butter – I mix the melted butter with the puree so that they can be mixed into the cake batter together. When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Grease a 10x15-inch jelly roll pan and line with wax … Place the mixing bowl over the simmering water and whisk until it’s warm to the touch (110 – 120 F). Refrigerate for a few hours until the cake and filling have firmed up. For aesthetic purposes, you can add a final dusting of homemade powdered sugar or flour before serving. I had to make a few changes to accommodate the pumpkin puree. It can be stored in an airtight container and refrigerated for up to 5 days. Heat the oven to 350 F (180 C/Gas 4). Peel off the parchment paper on the bottom of the cake. Thaw it out until it’s at room temperature before unrolling and filling. Place in refrigerator until cool, about 20 minutes. You could also try 100% coconut sugar. The pumpkin cake is made with amazing spices and pumpkin puree, and then filled with the most amazing cream cheese filling ever. Pumpkin roll— a beautiful classic fall dessert that everyone loves! Grease and flour the waxed paper. Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin spice) adds a lovely, flavorful warmth to the cake. Wrap the rolled up cake in plastic wrap (at least 2 layers), and then in a layer of foil. The method of work : 1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture. Place the eggs in a metal mixing bowl that can fit over the saucepan. They were all either too sweet, too dense, or too sticky. Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). Paired with a light cream cheese whipped cream filling. Of all the pumpkin roll cake recipes I’ve tried over the years, this one takes… the cake. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. This makes rolling up the cake easy. I also make a diagonal cut at the opposite short end which helps create a neat seal once the cake is rolled up. Get my curated collection of the Top 10 Flavor Bender recipes! Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl. This filling won’t overpower the pumpkin flavor, and keeps it light too. My pumpkin move formula is loaded up with cream cheddar giving it a significantly more extravagant taste! The starch and moisture from the pumpkin puree can make the swiss roll heavy and dense. 3- Add the lemon juice and the pumpkin, while mixing continuously, until the ingredients are incorporated. Spread the filling evenly over the cake and then roll it back up without … 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). This pumpkin roll recipe is my answer! Fold the butter mixture into the rest of the cake batter. I like to spread the filling on thick … Remove the parchment paper and cutting board on top. The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean. Remove the egg mixture from the heat. Fill and roll it immediately after unrolling the cooled cake. It’s super soft and fluffy. Everybody will love this festive and easy dessert! It’s light and has a wonderful tanginess from the cream cheese. Mix cream cheese filling. Log in. The cake is now ready to be rolled up with the new parchment paper on the bottom. Keep rolling until the cake is completely wrapped in parchment paper. In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla. I adapted this recipe from my vanilla swiss roll recipe.I had to make a few changes to accommodate the pumpkin puree. Wrap in plastic wrap and refrigerate at least one hour. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl. Give the tray a little shake to evenly distribute the batter again. If it’s not, microwave for a few seconds to warm it up. Add the vanilla extract and stir to combine. To make the cream cheese, combine the cream cheese, butter, confectioner’s sugar, vanilla, and ground ginger. And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Use a ready crust or homemade graham cracker crust. It will make for a prettier final result and reduce cracking. I’ve often made my Pumpkin Cream Cheese Roll without walnuts as well, so if you’re cooking for somebody with nut allergies, just leave them out. Flour – To give the cake enough structure to hold up against the added pumpkin puree, I use a little more AP flour than my vanilla swiss roll. Make sure the cream cheese is at room temperature so it whips better. 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. Preheat oven to 375 degrees F (190 degrees C). Hi! When the cake has cooled, unroll the cake. Perfect flavor with a delightfully soft and fluffy texture. Just as before, keep it tight and roll slowly. Butter and dust the exposed edges with flour. Carefully fold them in, rotating the bowl as you go. There are links on this site that can be defined as “affiliate links”. Healthy Pumpkin Roll (Less Sugar & Calories, Same Flavor!). Roll up cake with filling on the inside. Add some cocoa powder to the whipped cream for a chocolate pumpkin roll. While cooling, preparing your cream filling. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! 2- Preheat oven to 180 ° C and cover a tray with parchment paper. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. Grease a 15x10x1 inch baking pan; line with waxed paper. Do NOT use canned pumpkin pie filling. I like. You’ll be left with a beautiful, simple, pumpkin roll and hardly any … This site uses Akismet to reduce spam. The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). After mixing your filling, refrigerate it while your cake is cooling for easier spreading and rolling. 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. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. 1 teaspoon pure vanilla extract 1 cup confectioner’s sugar 4 tablespoons butter 2 (3 ounce) pkg. Submit your question or recipe review here. Just like I did for the vanilla swiss roll, I like to make two shallow parallel cuts close to one of the short ends of the cake. This includes the following. This pumpkin cake roll recipe is easy. Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1 … Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. This will prevent unravelling. Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Place the cream cheese in a large bowl and whisk until creamy and fluffy. I prefer to mix the cream cheese back into the whipped cream by hand, but you can use a stand mixer on low speed too. Fold the whipped cream into the chilled cream cheese mixture. Add the sugar and salt, and whisk to combine. The whipped cream cheese filling is now ready to be used. Step 2. Scrape out the cream cheese into a separate small bowl. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. Let the cake cool for about 20 minutes, and make the cream cheese filling in the meantime. This will be reminiscent of a pumpkin spice latte! Then place it in a large enough container so that it doesn’t get crushed during storage. I decided to mix the two so the final result would be very close to the original recipe. You can use either dark brown or light brown sugar. Use stabilized chantilly cream for an even lighter filling. Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. Sift the dry ingredients over the surface of the egg foam. Reroll cake. Place this on the cake surface. Bring a few inches of water to a simmer in a medium saucepan. 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. 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. If you don’t have either, you can substitute with caster or granulated sugar. Unroll cooled cake and spread with the filling mixture. This post may contain affiliate links, which help keep this content free. Add 1/2 tsp instant coffee for a light coffee flavored filling. Then increase the speed to medium and whisk until you have soft peaks. Spread the cream cheese filling evenly over the unrolled cake. Cream Cheese Filling Recipe. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Here is one of those incredible plans that I put something aside for this time! Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting. I adapted this recipe from my vanilla swiss roll recipe. Place it seam side down so it doesn’t unroll on you. 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! Imagine this: light and spongy cake made with aromatic spices and pumpkin flavor, and then filled with amazing cream cheese … Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Step 1. Once the cake is cooled, gently unravel the cake. The ribbons should remain on the surface and not immediately disappear. Roll up the cake again, releasing the parchment paper from the cake as you go. Tag me on Instagram at. 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. The bottom of the cake is the presentation side. Immediately re-roll (not with cheesecloth). Whole eggs – The base for this pumpkin roll, since this is a genoise sponge swiss roll. Baking powder – Gives lift to the cake to keep it light and fluffy. Let it cool completely to room temperature. I love baking, and I love cooking. Use 100% pure pumpkin, NOT pumpkin pie filling (this has extra sweeteners and additives). 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. Roll up cake and towel together, starting with narrow end. Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 – 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 – 120°F. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. For this recipe, I used half coconut sugar and half organic granulated. Find me sharing more inspiration on Pinterest and Instagram. Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat. Make sure the cake is stored with the seam side down. Required fields are marked *. BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth. But you can change up the filling for other variations. 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). This roulade will taste best within the first few days. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. Roll the cake up completely until it’s formed, and then move it to a cooling rack quickly. In a pinch, popping it in the fridge will have it ready to unroll and fill in no time. This is my absolute favorite pumpkin swiss roll recipe! Starting from the short end of the cake – and without removing the parchment paper - carefully roll the cake until it forms a complete roll. Combine the cream cheese and 1/4 cup butter in a bowl and beat with a mixer … You can also use flour, if you wish. Place the mixing bowl in your stand mixer with the whisk attachment. Lightly grease a 10 x 15 inch jelly roll pan. 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. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. The roll looks just as pretty without, and will still wow with its creamy Philly filling. Then bake accordingly. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep whisking until you have stiff peaks. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed). When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream. Keep the cake roll with the seam side down. Don't like this cake intimidate you, it's so simple to make with my tips and suggestions. Mix well to incorporate the butter and cake batter until emulsified. 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. It’s actually really easy to slice straight from the freezer! Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. I’ve tried many pumpkin roll recipes over the years, and never really liked any of ’em. You can roll the cake in the same parchment paper that it was baked in. Peel off paper and roll cake up in towel, starting with a short end. Garnish with your favorite fruit, too! Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. Let it cool for about 1 minute. https://cakescottage.com/2016/08/21/pumpkin-roll-cream-cheese-filling Yummy! How to make cream cheese filling. Cool on wire rack. My food is a reflection of those amazing experiences! Learn how your comment data is processed. Carefully unroll the cake. Now carefully flip the cake over onto the cutting board. An unfilled, rolled cake can be stored in the freezer for up to 2 months. 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. Does a pumpkin roll need to be refrigerated? of edges. Remove the cake from the oven. Pumpkin roll cake with all its classic autumn flavors and color is a fantastic fall baking treat. Dust your thin kitchen towel thoroughly with the homemade powdered sugar so the cake doesn’t stick. No heavy, sweet buttercream. Whisk on high speed for about 5 – 6 minutes. One pumpkin swiss roll (about 13 – 14 inches in length), American, Austrian, European, North American. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. 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