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.

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.

How to keep pumpkin roll from cracking: 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.

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.

Baking with this ingredient is not only easy to do but can add a mouthwatering flavor to your baked goods. While there are some techniques to create a fluffy frosting for a cake and delectable cheesecakes with it, it's a simple ingredient that will make your baked dishes stand out.

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.) Refrigerate until ready to use.

We roll the pumpkin roll cake in a towel or piece of parchment to prevent it from sticking to itself. Rolling the cake while it's warm allows it to cool in the rolled shape. That means no cracks, rips, or tears when you roll it up again with the filling inside.

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

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.

How long does a pumpkin roll last in the fridge after? ›

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.

If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days or you can freeze it for up to 3 months. If you freeze it, allow it to thaw in the refrigerator for 1 day before serving.

When cream cheese is in a tub it is whipped making it lighter, creamier, and airier then the brick style. It should really taste the same, but it might just be lighter in consistency causing the effect of a different taste.

Whole milk thins the heavy cream and makes for a lighter finished product. Most commercial cream cheese is made from a blend of milk and cream, but feel free to play with the ratio to adjust to your personal preference.

Excess Moisture: If the cream cheese was initially too soft or contained excess moisture, it can release water as it sits. Freezing and Thawing: Freezing cream cheese can alter its texture, and when it's thawed, it may become watery due to the separation of liquids from the solids.