Pumpkin roll filled with cream cheese

Pumpkin roll

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The recipe for the best pumpkin roll that you can prepare in minutes. Everyone will love its flavour and taste. I prepared the roll with homemade pumpkin puree and filled it with a cream cheese mixture to which I also added whipped cream, caster sugar and vanilla. Be sure to make this roll, it’s delicious 🙂

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Pumpkin and cream cheese roll
Pumpkin and cream cheese roll

Ingredients for pumpkin roll.

  • 3 big eggs
  • 120 g light brown sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of soda
  • 250 g pumpkin puree
  • 110 g all-purpose flour
  • a pinch of salt
  • 1 teaspoon of gingerbread spice

Cream cheese filling:

  • 100 ml whipping cream (36%)
  • 150 g cream cheese e.g. Philadelphia
  • 2 tablespoons of icing sugar + a little for dusting the roll
  • 2-3 drops of natural vanilla extract

How to make pumpkin roll.

Put eggs, a pinch of salt and brown sugar into a bowl. Whisk for 5-6 minutes, until the mixture becomes fluffy and almost white. Then, in small batches, add the pumpkin puree. Finally, mix in the flour combined with the baking powder, soda and gingerbread spice. Line a rectangular baking tin with baking paper, pour in the cake batter and spread it evenly. Place the tin in an oven preheated to 180 degrees Celsius for 20-25 minutes. Take out the cake from the oven, let it slightly cool down, but not completely. Place a kitchen towel on the still lukewarm cake and roll it up along the shorter side. Set aside to let it cool completely.

Put cold whipping cream, icing sugar and vanilla extract into a bowl. Whisk until stiff, then add the cream cheese. Whisk together for a few seconds until the ingredients come together.

Unroll the roll, spread the cream cheese mixture evenly, leaving about 1 centimetre along the edges uncovered. Carefully roll up the cake. Chill the roll in the fridge for at least one hour. Before serving, sprinkle with icing sugar.

Pumpkin and cream cheese roll
Pumpkin roll with cream cheese

Good to know when making pumpkin roll.

All the ingredients used for preparing the pumpkin cake should be at room temperature.

I used a metal baking tin measuring 25 by 37 centimetres.

Depending on the type of oven you have, it is worth checking after 20 minutes whether the cake is already baked. The top of the cake should be completely dry.

Are you looking for dishes made from pumpkin? If so, try our recipe for Pumpkin donuts.

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