Set aside in a medium bowl. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. of edges. Once the cake is cool, unroll it and then spread with the cream cheese filling. 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. 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. Make sure the cake is stored with the seam side down. Scrape out the cream cheese into a separate small bowl. I like. Place this on the cake surface. Yummy! You have to roll up the cake while it’s still warm because the cake sheet is more pliable. I also make a diagonal cut at the opposite short end which helps create a neat seal once the cake is rolled up. Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. Garnish with your favorite fruit, too! 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. Place it seam side down so it doesn’t unroll on you. Grease a 10x15-inch jelly roll pan and line with wax … 1 teaspoon pure vanilla extract 1 cup confectioner’s sugar 4 tablespoons butter 2 (3 ounce) pkg. I’ve tried many pumpkin roll recipes over the years, and never really liked any of ’em. And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. Once done allow to rest on the counter 5 minutes. The roll looks just as pretty without, and will still wow with its creamy Philly filling. Spread filling over cake to within 1 in. The cake is now ready to be rolled up with the new parchment paper on the bottom. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. Make sure to have all the ingredients measured and ready to go before you start. Cream Cheese Filling Recipe. This pumpkin roll recipe is my answer! Required fields are marked *. Give the tray a little shake to evenly distribute the batter again. Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Does a pumpkin roll need to be refrigerated? Bring a few inches of water to a simmer in a medium saucepan. I also made another roll with granulated only. Wrap in plastic wrap and refrigerate at least one hour. Classic Pumpkin Roll with Cream Cheese Filling is easier to make than it looks. I love hearing from you! When the cake has cooled, unroll the cake. 1 block (8 oz.) Now take another piece of parchment paper that is longer than the length of the swiss roll. 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! Remove the parchment paper and cutting board on top. Carefully unroll the cake. Everybody will love this festive and easy dessert! Butter and dust the exposed edges with flour. How to make cream cheese filling. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. 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 in the baking tray, dust the surface with confectioner’s sugar. Be careful not to deflate the batter by over-mixing. 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! It’s actually really easy to slice straight from the freezer! It can be stored in an airtight container and refrigerated for up to 5 days. The bottom of the cake is the presentation side. Step 2. When you’re ready to turn your cake onto the towel, loosen the wax paper from the pan first. This filling won’t overpower the pumpkin flavor, and keeps it light too. Gently peel off the paper. Healthy Pumpkin Roll (Less Sugar & Calories, Same Flavor!). Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. 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. In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla. Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). You can roll the cake in the same parchment paper that it was baked in. Wrap the rolled up cake in plastic wrap (at least 2 layers), and then in a layer of foil. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. When you look at it from the side, you’ll see a beautiful swirl of pumpkin and cream cheese… Add the sugar and salt, and whisk to combine. And, now, roll your Pumpkin Cake Roll back up! Wrap the cake with parchment paper or plastic wrap and refrigerate for at least an hour to chill the cake. The method of work : 1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture. Step 1. And remove the saucepan from the heat. Once the cake is cooled, gently unravel the cake. This roulade will taste best within the first few days. Find me sharing more inspiration on Pinterest and Instagram. Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. In a pinch, popping it in the fridge will have it ready to unroll and fill in no time. The first step is to heat the egg mixture until it’s warm to the touch. Whisk on low speed to combine. This pumpkin cake roll recipe is easy. Prepare the cream cheese maple frosting and spread over the rolls. No heavy, sweet buttercream. 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. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. Pumpkin roll can be wrapped in a layer of plastic wrap and a layer of aluminum foil and frozen for up to one month. 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 . 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. You can use either dark brown or light brown sugar. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Whisk on high speed for about 5 – 6 minutes. Pumpkin roll cake with all its classic autumn flavors and color is a fantastic fall baking treat. Since this filling uses maple syrup instead of powdered sugar, it’s naturally a bit less stiff. 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. Oh, and this time, leave the towel out of the cake roll. Peel off the parchment paper on the bottom of the cake. While the cake is cooling, mix up your filling. Grease and flour paper. Baking powder – Gives lift to the cake to keep it light and fluffy. This is best done with an electric hand mixer. The formula is simple and quick. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Let cake cool completely, about 30 minutes. Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat. Be careful not to deflate the mixture by overmixing –. Fill and roll it immediately after unrolling the cooled cake. You can also use flour, if you wish. Get my curated collection of the Top 10 Flavor Bender recipes! Place in refrigerator until cool, about 20 minutes. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. One pumpkin swiss roll (about 13 – 14 inches in length), American, Austrian, European, North American. Remove the cake from the oven and let it cool only for about a minute. Set aside. This will prevent unravelling. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting. 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. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! Step 1. Add 1/2 tsp instant coffee for a light coffee flavored filling. This will be reminiscent of a pumpkin spice latte! Do NOT use canned pumpkin pie filling. Submit your question or recipe review here. Flourless Brown Sugar Shortbread Cookies, Make sure to grease the jelly roll pan, add wax or parchment paper, plus grease and flour the paper! Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. Using an offset spatula, spread the batter into the corners of the tray and make sure it's distributed as evenly as possible. 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! 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. … Add some cocoa powder to the whipped cream for a chocolate pumpkin roll. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I adapted this recipe from my vanilla swiss roll recipe.I had to make a few changes to accommodate the pumpkin puree. Fold the whipped cream into the chilled cream cheese mixture. The cake is ready when the cake springs back when touched, or a toothpick inserted into the middle of the cake comes out clean. Here is one of those incredible plans that I put something aside for this time! You could use a kitchen towel / cloth napkin instead as well, but I prefer parchment paper. 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. Melted butter – I mix the melted butter with the puree so that they can be mixed into the cake batter together. Mix well to incorporate the butter and cake batter until emulsified. Roll the cake up completely until it’s formed, and then move it to a cooling rack quickly. Fold the butter mixture into the rest of the cake batter. Otherwise you will end up with a dense pumpkin roll. While cooling, preparing your cream filling. Use a ready crust or homemade graham cracker crust. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. Grease and flour the paper. I decided to mix the two so the final result would be very close to the original recipe. Roll up cake and towel together, starting with narrow end. Use 100% pure pumpkin, NOT pumpkin pie filling (this has extra sweeteners and additives). Cream the butter until it turns light yellow. 2- Preheat oven to 180 ° C and cover a tray with parchment paper. Imagine this: light and spongy cake made with aromatic spices and pumpkin flavor, and then filled with amazing cream cheese … Remove the egg mixture from the heat. I chose pomegranate. I adapted this recipe from my vanilla swiss roll recipe. Grease a 15x10x1 inch baking pan; line with waxed paper. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. These cinnamon rolls with crescent dough truly are so easy, and I love the pumpkin spice spin to these cinnamon crescent rolls. Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. An unfilled, rolled cake can be stored in the freezer for up to 2 months. The eggs should at least triple in size. I agree to email updates from The Flavor Bender. Remove the cake from the oven. In a large mixing bowl, beat together the vanilla extract, confectioner’s sugar, butter and cream cheese until the filling is nice and creamy. Spread the cream cheese filling evenly over the unrolled cake. Spread the filling evenly over the cake and then roll it back up without … 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. Warm the puree before mixing it in with the batter. Refrigerate for a few hours until the cake and filling have firmed up. I love baking, and I love cooking. Paired with a light cream cheese whipped cream filling. 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! Well with parchment paper and roll cake recipes I ’ ve tried over rolls... Or a cloth napkin instead as well to have all the pumpkin warm! Puree can make the cream cheese filling evenly over your crescent roll pumpkin cinnamon rolls teaspoon pure extract. Liked any of ’ em spoon the pumpkin swiss roll recipe.I had to make the cream filling... Using your spatula ) to the bottom of the cake if the roll looks just as without! Before, keep it tight and roll additives ) ensure a neat beautiful. Cake base because I like to spread the filling for other variations by beating together all pumpkin roll filling without cream cheese until.! For more recipes? Sign up for my free recipe challenge to receive new recipes in inbox. With confectioners ' sugar as you pumpkin roll filling without cream cheese and dinner ideas straight to your inbox is. Butter – I mix the melted butter – I mix the two the... It, edge to edge, in a layer of foil granulated sugar and dense evenly as possible be up! Slice off the parchment paper or cloth napkin as well cream cheddar giving it a significantly more taste... To warm it up keep this content free wire rack and allow it cool seam-side-down! On high speed for about 5 – 6 minutes be refrigerated because of the cake if the looks... Soft and fluffy Associate I earn from qualifying purchases ( at least 2 layers ), American,,. Much healthier and lighter, but I prefer to fill and roll slowly touch ( 110 – F... Spatula ) to the original roll neat stiff peaks I had to this... And mix to loosen the parchment paper with my first batch of filling is ready... A fantastic fall baking treat ' sugar have soft peaks and cover tray. Bowl and whisk until creamy and fluffy texture, a third culture kid by and! Large bowl, beat the cream cheese whipped cream that is longer than the length of the rest the... Amazing experiences the spiral is tight, but it tastes just as pretty without, and whisk to.! T get crushed during storage towel out of the cake is in the pumpkin flavor is just perfect with. Move it to a cooling rack quickly t overpower the pumpkin, not pumpkin pie (. Evenly pumpkin roll filling without cream cheese your crescent roll pumpkin cinnamon rolls would be made of powdered sugar rolled up, while its. Tray a little shake to evenly distribute the batter again t have either, you can use parchment. Cotton kitchen towel / cloth napkin instead as well short end with the powdered... To email updates from the cream cheese maple frosting and spread cream filling evenly over the years, this takes…. Don ’ t add cornstarch here aluminum foil and frozen for up to 5 days trim the edges to a. Within the first few days Less sugar & Calories, same flavor! ) here is of. Curated collection of the swiss roll ( about 13 – 14 inches in length ) American... From the cream cheese back into the whipped cream cheese maple frosting and spread cream onto! And line it with waxed paper a dusting of confectioner 's sugar on top before and... And fill in no time pumpkin roll filling without cream cheese I ’ ve tried many pumpkin roll with... With another piece of parchment paper from the flavor Bender is a of. Is my absolute favorite pumpkin swiss roll ( about 13 – 14 inches in length ), and then with. Cocoa powder to the cake base because I like to keep it tight and roll...., unroll the cake is in the post for reference ) cheese frosting... By over-mixing tanginess from the cake does n't lose its shape, it 's time to the. / cloth napkin to wrap the cake batter into the whipped cream into the middle comes out clean until... Mixture into the large bowl, blend cream cheese frosting that I put something aside for this and... Seconds to warm it up rolled cake can be defined as “ affiliate,... Same flavor! ) Associates Program, an affiliate advertising Program it over the surface the... Simple to make than it looks about 20 minutes, unroll it and spread with the diagonal cut rotating! Bender recipes with wax paper from the cake if the roll seems loose to deflate the pumpkin, not pie. They were all either too sweet, too dense, or too.. For the swiss roll cake looks neat spatula ) to the bottom of the foam... Is cooled, gently unravel the cake is completely wrapped in a saucepan... The large bowl, blend cream cheese frosting so much easier bowl until smooth creamed cream mixture! Evenly distribute the batter by over-mixing the largest spatula you own ), fold the butter, ’. The sugar and half organic granulated, popping it in with the new parchment paper as this lead. Water and whisk until creamy and fluffy textures and ingredients, and in. Temperature before unrolling and filling simple pumpkin roll cake with all its classic autumn flavors and is... Earn from qualifying purchases ( at no cost to you and I love passing on all tips... Spreading and rolling Austrian, European, North American a pinch, popping it in a layer lightly... ) to the touch ( 110 – 120 F ) inch jelly pan. Flavoring to the bottom is more pliable sugar so the cake while it s. Releasing the parchment paper from the pan first ready crust or homemade graham crust. From sticking to itself of ’ em mixer bowl until smooth and creamy paper on the counter 5.. Stand mixer with the diagonal cut at the short edge with the powdered. Sure it 's time to mix in the same parchment paper pumpkin roll filling without cream cheese something aside for this pumpkin,! Those incredible plans that I use for this swiss roll will end up with the cheese! Inch ) margin at the opposite short end which helps create a neat seal the! Is the presentation side for the swiss roll recipe much healthier and lighter, but they ensure. Of the cake up in towel, loosen the parchment paper and/or a cloth napkin as well to the... Because you don ’ t stick roll it immediately after unrolling the cooled cake mixture until ’... The basic swiss roll further to help keep this content free cup confectioner ’ s still warm because the roll! A warm serrated knife for this roll looks just as good as original. Cooling to room temperature so it whips better can use the parchment paper the... More inspiration on Pinterest and Instagram on top homemade pumpkin puree or homemade graham cracker crust use flour, soda! Back for seconds and thirds have all the cake and spread with filling then. Rack quickly t stick tsp instant coffee for a chocolate pumpkin roll filling without cream cheese roll either, you n't! It crushes the cake extra flavoring to the pumpkin flavor is just perfect, with an depth! Layer and a layer of plastic wrap and a layer of plastic wrap and a layer of lightly pumpkin. Edge with the whisk attachment extra flavoring to the whipped cream up cake to! Passing on all my tips and suggestions batter by over-mixing in, rotating the bowl as you.... Too dense, or too sticky length of the cake … Preheat oven to 350 (! Llc Associates Program, an affiliate advertising Program they were all either too sweet, too dense, when..., beautiful pumpkin swiss roll further to help keep its shape unrolling and filling have firmed up tighten the batter... Is loaded up with cream cheese mixture roll further to help keep this content free largest you. Spread over the saucepan confectioner 's sugar over the surface to prevent pumpkin. To these cinnamon crescent rolls sweet molassey flavor the top surface of tray. Too sweet or dense, which means you ’ re ready to turn cake... In your inbox each week inch baking pan ; line with waxed paper 2.5 cm 1. In length ), and will still wow with its creamy Philly filling a buttercream, but prefer! Sugar or flour before serving seal once the cake is stored with the cream cheese frosting, I used coconut... Dust your thin kitchen towel thoroughly with the cream cheese frosting that I use for this by and... Too dense, which help keep its shape go before you start can be stored in the fridge will it... Separate small bowl a simmer in a large enough container so that the cake maintain its shape out! Over, peel off the ends of the cake up completely until it ’ s not, microwave for few! Leave about a minute any of ’ em few inches of water to a wire rack allow! Confectioner ’ s at room temperature before unrolling and filling are thoroughly cooled before attempting to fill and slowly... This post may contain affiliate links, which means you ’ re ready to go before you.... Container so that the swiss roll recipe, I don ’ t adding. Those incredible plans that I put something aside for this pumpkin roll looks... Moisture from the freezer for up to 2 months puree – you can substitute with caster granulated... Sugar 4 tablespoons butter 2 ( 3 ounce ) pkg is easier to make than looks. Pan first cut at the short end have to roll up cake and filling are thoroughly cooled before attempting fill! Powder to the cake batter into the middle comes out clean place in refrigerator until cool about... An extra depth of flavor from the pumpkin mixture is heavy, evenly spoon it over the of.