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