Pumpkin roll is a classic fall dessert that is both delicious and visually appealing. This easy pumpkin roll recipe with cream cheese filling is a perfect way to enjoy the flavors of the season. The moist and fluffy pumpkin cake is rolled around a creamy and tangy cream cheese filling, then topped with a simple glaze. This recipe also includes instructions for a chocolate ganache filling, for those who prefer a richer dessert. Both fillings are easy to make and can be customized to your taste. With its beautiful presentation and delicious flavor, this pumpkin roll is sure to be a hit at your next gathering.
Here are our top 6 tried and tested recipes!
PUMPKIN ROLL
This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Provided by Lucy Brewer
Categories Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
- In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
- In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
- In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
- Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
- Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
- Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
- Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
- Sprinkle powdered sugar over the top of the pumpkin roll before serving.
Nutrition Facts : ServingSize 12 Servings, Calories 302 kcal, Carbohydrate 36 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 175 mg, Fiber 1 g, Sugar 27 g
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.
Provided by Lubie
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- PREHEAT oven to 375°F.
- Grease 15 x 10-inch jelly-roll pan; line with wax paper.
- Grease and flour paper.
- Sprinkle towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
- Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
- Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
- Sprinkle with nuts (if desired).
- BAKE for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately loosen and turn cake onto prepared towel.
- Carefully peel off paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on wire rack.
- BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
- Carefully unroll cake; remove towel.
- Spread cream cheese mixture over cake.
- Reroll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
PUMPKIN ROLL WITH CREAM CHEESE FILLING
Oh yeah babe, this is what I crave every year when Fall hits. You might want to make 2 because this sucker disappears fast!
Provided by melflo
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Beat eggs.
- Gradually add sugar.
- stir in lemon juice and pumpkin.
- fold in remaining ingredients.
- bake in well greased/floured jelly-roll pan 12-15 minutes at 375.
- Remove and roll in powdered sugar dish towel.
- Cool.
- For filling:.
- Combine all ingredients.
- Unroll the cooled roll and frost with filling.
- Reroll (without dishtowel) and place on serving plate.
Nutrition Facts : Calories 478.3, Fat 27.3, SaturatedFat 11.4, Cholesterol 125.8, Sodium 342.9, Carbohydrate 53.4, Fiber 1.7, Sugar 40.6, Protein 8.2
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
Tips:
- Use a high-quality pumpkin puree for the best flavor. - Don't overmix the batter, as this will make the cake tough. - Bake the cake until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it. - For a smoother frosting, beat the cream cheese and butter until light and fluffy before adding the powdered sugar. - If the frosting is too thick, add a little milk or cream until it reaches the desired consistency. - Serve the cake chilled or at room temperature.Conclusion:
This easy pumpkin roll with cream cheese filling is a delicious and festive dessert perfect for any occasion. With its moist cake and creamy filling, this roll is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin roll a try!
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