Pumpkin Roll Recipe With Cream Cheese Filling (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Instructions on how to make Cream Cheese Filling for Pastry

Start by whipping the cream cheese and the granulated sugar in a large bowl, with a mixer. Whip for about 2 minutes over medium speed, until creamy. Add the egg yolk, lemon juice, and vanilla. Mix just until combined.

Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)

Let me explain why it's important to roll the cake with a thin towel or parchment paper while it's warm. We roll the pumpkin roll cake in a towel or piece of parchment to prevent it from sticking to itself.

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Is pumpkin puree the same as canned pumpkin pie filling? ›

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.

my secrets for a cream cheese frosting that isn't runny

Add the cream cheese at the end, after beating the butter and sugar together. Beat the cream cheese in, just until incorporated. If you overbeat the frosting, it will lose its firm consistency. Refrigerate it for 20-30 minutes before piping.

Cream cheese is made with cream and milk, whereas soft cheese is made from raw milk into feta, blue cheese and other soft cheeses. The cream cheese can be mixed with sweet flavored ingredients, but probably not the soft cheese. You can eat fruits with the soft cheese though.

Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.

I just use a sheet of parchment sometimes I sprinkle it with sugar sometimes I don't. I usually peels the top layer off the cake, but I usually do that to all my cakes anyways. When I finish filling the rolls, I roll them up in a clean sheet of parchment, twist the ends tight and freeze like that. Works great.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.