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