Once the cake is cool, unroll it and then spread with the cream cheese filling. Grease a 15x10x1 inch baking pan; line with waxed paper. The whipped cream cheese filling is now ready to be used. 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. 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. Imagine this: light and spongy cake made with aromatic spices and pumpkin flavor, and then filled with amazing cream cheese … Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! I’ve tried many pumpkin roll recipes over the years, and never really liked any of ’em. Carefully unroll cake; remove towel. How to make cream cheese filling. Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. The method of work : 1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. This includes the following. When the cake has cooled, unroll the cake. When I used to live in the US, I used Libby’s pumpkin puree, but in Canada I use E. D Smith pumpkin puree. Your email address will not be published. Thaw it out until it’s at room temperature before unrolling and filling. 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. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Pumpkin roll cake with all its classic autumn flavors and color is a fantastic fall baking treat. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. cream cheese, softened. It’s actually really easy to slice straight from the freezer! Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. Let the cake cool for about 20 minutes, and make the cream cheese filling in the meantime. This last step is important because you don’t want to deflate the pumpkin swiss roll batter. 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). … Now take another piece of parchment paper that is longer than the length of the swiss roll. 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. Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. The formula is simple and quick. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. Reroll cake. Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. A few slight alterations make this easy pumpkin roll recipe much healthier and lighter, but it tastes just as good as the original! The roll looks just as pretty without, and will still wow with its creamy Philly filling. Place it seam side down so it doesn’t unroll on you. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Make sure to have all the ingredients measured and ready to go before you start. Cream the butter until it turns light yellow. This site uses Akismet to reduce spam. Place in refrigerator until cool, about 20 minutes. This will prevent unravelling. Bring a few inches of water to a simmer in a medium saucepan. Roll up again. Learn how your comment data is processed. Add some of the batter to the pumpkin mixture and mix to loosen it up. Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Then bake accordingly. Place the mixing bowl in your stand mixer with the whisk attachment. Perfect flavor with a delightfully soft and fluffy texture. Grease and flour paper. This will be reminiscent of a pumpkin spice latte! . This pumpkin roll recipe is my answer! The pumpkin cake is made with amazing spices and pumpkin puree, and then filled with the most amazing cream cheese filling ever. Then add this back to the batter and fold it in. Sift the dry ingredients over the surface of the egg foam. Since this filling uses maple syrup instead of powdered sugar, it’s naturally a bit less stiff. 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. Does a pumpkin roll need to be refrigerated? Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. You can also use flour, if you wish. Of all the pumpkin roll cake recipes I’ve tried over the years, this one takes… the cake. Peel off the parchment paper on the bottom of the cake. Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). I like. Butter and dust the exposed edges with flour. 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). Then place it in a large enough container so that it doesn’t get crushed during storage. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. This pumpkin cake roll recipe is easy. I adapted this recipe from my vanilla swiss roll recipe.I had to make a few changes to accommodate the pumpkin puree. And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. 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). Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. Let it cool completely to room temperature. 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. Grease a 10x15-inch jelly roll pan and line with wax … Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. Place the cream cheese in a large bowl and whisk until creamy and fluffy. Yummy! You can use either dark brown or light brown sugar. Fluffy pumpkin pancakes with maple pecan topping. 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