Remove the cake from the oven. Pumpkin roll cake with all its classic autumn flavors and color is a fantastic fall baking treat. The whipped cream cheese filling is now ready to be used. Refrigerate for a few hours until the cake and filling have firmed up. I had to make a few changes to accommodate the pumpkin puree. Give the tray a little shake to evenly distribute the batter again. Place the mixing bowl in your stand mixer with the whisk attachment. Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting. Spread cream cheese mixture over cake. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. Once the cake is cooled, gently unravel the cake. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. 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). These cinnamon rolls with crescent dough truly are so easy, and I love the pumpkin spice spin to these cinnamon crescent rolls. Starting from the short end of the cake – and without removing the parchment paper - carefully roll the cake until it forms a complete roll. The formula is simple and quick. Yummy! Spread the cream cheese whipped cream filling evenly over the surface, leaving a border at the short end with the diagonal cut. I like. 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 . 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. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. (. Keep whisking until you have stiff peaks. But after a lot of testing, I got the perfect combination for a delicious and soft pumpkin roll! Dust with powdered sugar (confectioner’s sugar) and serve. Find me sharing more inspiration on Pinterest and Instagram. And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Spread the cream cheese filling evenly over the unrolled cake. It’s actually really easy to slice straight from the freezer! Fold the whipped cream into the chilled cream cheese mixture. 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. of edges. Butter and dust the exposed edges with flour. No heavy, sweet buttercream. Grease a 10-by-15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. Keep the cake roll with the seam side down. Remove the egg mixture from the heat. 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. Does a pumpkin roll need to be refrigerated? You can also use flour, if you wish. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. You can also use a clean kitchen towel / cloth napkin as well. Be careful not to deflate the mixture by overmixing –. Use a ready crust or homemade graham cracker crust. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. 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. With that turns out pumpkin EVERYTHING YUM! Roll up again. Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Gently peel off the paper. Baking powder – Gives lift to the cake to keep it light and fluffy. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Place in refrigerator until cool, about 20 minutes. The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. It’s light and has a wonderful tanginess from the cream cheese. Grease and flour the waxed paper. Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. You could also try 100% coconut sugar. Place the eggs in a metal mixing bowl that can fit over the saucepan. 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. Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Make sure to use a warm serrated knife for this. Add 1/2 tsp instant coffee for a light coffee flavored filling. A thin pumpkin cake, and ; A cream cheese filling. When I used to live in the US, I used Libby’s pumpkin puree, but in Canada I use E. D Smith pumpkin puree. I decided to mix the two so the final result would be very close to the original recipe. 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. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. This will make removing your cake from the pan so much easier. Heat over medium heat until the pumpkin is warm as well. The pumpkin cake is made with amazing spices and pumpkin puree, and then filled with the most amazing cream cheese filling ever. Add the vanilla extract and stir to combine. I adapted this recipe from my vanilla swiss roll recipe. Use 100% pure pumpkin, NOT pumpkin pie filling (this has extra sweeteners and additives). I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. Let it cool completely to room temperature. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. Step 1. Lightly grease a 10 x 15 inch jelly roll pan. Make sure to have all the ingredients measured and ready to go before you start. The first step is to heat the egg mixture until it’s warm to the touch. This makes rolling up the cake easy. Wrap the rolled up cake in plastic wrap (at least 2 layers), and then in a layer of foil. The ribbons should remain on the surface and not immediately disappear. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. After mixing your filling, refrigerate it while your cake is cooling for easier spreading and rolling. Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. Remove the cake from the oven and let it cool only for about a minute. This post may contain affiliate links, which help keep this content free. An unfilled, rolled cake can be stored in the freezer for up to 2 months. 1 teaspoon pure vanilla extract 1 cup confectioner’s sugar 4 tablespoons butter 2 (3 ounce) pkg. The method of work : 1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture. Now take another piece of parchment paper that is longer than the length of the swiss roll. 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. While the cake is cooling, prepare the buttercream filling. While the cake is in the baking tray, dust the surface with confectioner’s sugar. Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin spice) adds a lovely, flavorful warmth to the cake. Fold the butter mixture into the rest of the cake batter. Cool on wire rack. 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