Note: pre-rolling the cake while still hot will allow it to “remember” this shape, making it easier to roll later once you add the filling. What is the best fall dessert that you have to make every year? Once the sugar is incorporated, increase the speed to medium-high and continue beating for another 1-2 minutes or until combined and smooth. Preheat oven to 375 degrees F (190 degrees C). After it has cooled down, make the cream cheese frosting: With a mixer on medium-high speed, beat cream cheese with the unsalted butter until creamy, about 2 minutes. With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect … Every time I look it up I get this page but still no recipe. I always make it from start to finish the day before. Pumpkin Cream Cheese Dip is perfect for enjoying as a fruit dip or adding to other recipes like our pumpkin shake. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. Combine the dry ingredients: In a large bowl, whisk the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined. Scrape down the sides and bottom of the bowl. Dust with some confectioner's sugar to taste before serving. confectioner's sugar, plus more as needed. What a great idea. I was wondering if you had ever tried it inside of cream puffs, I’ve found a recipe I like but since it’s thanksgiving I wanted to try a different filling. No oven degree or time. Looking to try a “reverse” pumpkin roll. Below is an overview of each ingredient to give you an idea. Required fields are marked *. Fill 12 paper-lined or greased muffin cups one-third full. Best! I just made some of this to fill some spiced cupcakes with it is absolutely delicious! Gently peel off the parchment paper as you roll it. Bake for 15-16 minutes, or it until it springs back when gently poked. The only difference is that the amount of pumpkin is cut in half. Here are some other great pumpkin recipe ideas: Whip together 2 (8oz) packages of softened cream cheese, 1 can sweetened condensed milk, 1 can pumpkin, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves. This will help it maintain its shape nicely. If you like what you see, subscribe to the email list to receive updates directly in your inbox! Tip: the tighter you roll it, the rounder it will look. I hope you like this recipe as much as I do. I have a question though can I freeze this filling if I have left overs? Because I struggle enough to remember where I left my car keys or if … Imagine this: light and spongy cake made with aromatic spices and pumpkin flavor, and then filled with amazing cream cheese frosting. Welcome to Cooking For My Soul. Do not overmix. Remove the cake from the oven. The batter should be relatively thin. The tighter you roll the cake, the rounder it will be. It’s truly a lovely combination of spices that will make your house smell so cozy! Unroll cooled cake and spread with the filling mixture. Yellow cake on the outside, pumpkin cream cheese filling on the inside. Sounds so good, doesn’t it? Wrap in waxed paper and then foil. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle. I love seasonal baking, and this easy and delicious Pumpkin Cake Roll is full of holiday flavors. Slice and serve. The ingredients are simple, and it’s very likely that you already have most of these in your pantry or fridge. In fact, it will only get better if you serve it the next day because the refrigeration process will allow the cream cheese frosting to fully set. The pumpkin cake is made with amazing spices and pumpkin puree, and then filled with the most amazing cream cheese filling ever. I’m going to admit, I’ve never been a huge fan of pumpkin…until I decided to give it another try this year, and I can see now why it’s so loved by so many people. Preheat oven to 350 degrees F. Make sure you have a 10×15 inch sheet pan or jelly roll pan ready. Sprinkle with cinnamon and sugar and serve. Never spread the frosting on a warm cake. Save my name, email, and website in this browser for the next time I comment. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Roll as tightly as you can without squeezing out the filling. —Michelle Sorensen, Bountiful, Utah. Plus, the cream cheese frosting is to die for. And per usual, the specific quantities can be found in the recipe card below. Fold in cranberries. This will help the cake “remember” this shape, so that it’s easier to re-roll it later once you add the frosting. Dust with powdered sugar on top right before serving. Unroll the cake and evenly spread the cream cheese frosting over it, leaving about a half inch border. Your email address will not be published. Here is an overview of the steps needed to make this pumpkin cake roll: Detailed instructions can be found in the recipe card below! In a large bowl, whisk together first seven muffin ingredients. Make-ahead recipes always make my life easier, especially when I am hosting friends and family. Do you have any favorite fall flavors? There was an error with that page, but it has been fixed and the recipe is back up. Spread the batter evenly onto the prepared pan. Craving delicious pumpkin recipes? Roll it as tightly as you can without squeezing out the filling. Combine wet ingredients: In another bowl, whisk the pumpkin puree, vanilla extract, granulated sugar, and eggs until evenly combined. It's best when served cold, making it a great make-ahead recipe. There are 2 parts to making a cake roll: the actual thin layer of cake and the filling. It isn’t meant to be baked. Privacy Policy, Disclosures, & Terms of Use. Set aside. this is just a recipe for filling that you can use as a pumpkin cream cheese spread, in shakes, etc. I love everything about it! My dreamy pumpkin cake with cream cheese filling and rich chocolate ganache is perfect for any autumnal gathering. Pre-roll the cake (the first time, without the frosting) while it’s still hot. For filling, beat cream cheese, sugar and syrup until smooth. In fact, it just gets better if you let it sit in the fridge overnight. Always wait until the cake is fully cooled down first. Transfer to a wire rack and let it cool completely. When making the pumpkin roll cake, don’t spread the frosting over warm cake. Fold in cranberries. Carefully roll up the cheesecloth with cake, forming your pumpkin roll. What creative treat would you make with Pumpkin Cream Cheese Filling? Sign-up below to receive goodies from Cooking For My Soul. Here you'll find all my latest recipes, adventures, and all sorts of other stuff. Lots of waiting for the cake to cool down and to firm up here. Add to dry ingredients, stirring just until moistened. The ground spices I used for the pumpkin cake roll are cinnamon, nutmeg, ginger, and cloves. I’m going to have to try it! Did you make this recipe? In another bowl, whisk together eggs, pumpkin and oil. Preheat oven to 350°. The cake will still be light and spongy. Thank you again for this wonderful reciepe keep up the great work and God Bless! Thanks for the reciepe it was perfect. This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. It’s SO good. Set aside. Here are a few we just can’t get enough of: I whipped up this Pumpkin Cream Cheese Filling that is SO perfect for many of my favorite pumpkin treats. Everybody will love this festive and easy dessert! I baked mine for 55 minutes – I live in the humid fall climate. I’m definitely going to be making this delicious pumpkin cake roll for the holidays. BUT, this also makes it a great make-ahead recipe! While cooling, preparing your cream filling. This pumpkin cake roll is best when served cold, which means it’s a great make-ahead recipe! Your email address will not be published. I’ve been looking for this recipe to try. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined. Paul's Pumpkin Patch Pudding. Fill 12 paper-lined or greased muffin cups one-third full. Your email address will not be published. Butternut Squash and Brussels Sprouts Salad. I’ve never done much with filling cupcakes, but this sounds like a great combination. Let me show you how to make it! Where is the rest of the directions???????? I reworked it slightly and named it after our … Refrigerate or freeze. Add to dry ingredients, stirring just until moistened. While still hot, carefully roll the cake starting from the short end. Enjoy! Wait for the cake to cool completely before adding any frosting. About Us. That sounds amazing Amber! I love that it’s one of those recipes that you can make ahead. After it has cooled down, make the cream cheese frosting: With a mixer on medium-high speed, beat cream cheese with the unsalted butter until creamy, about 2 minutes. This post contains affiliate links. 17 / 24. Please put the rest of the receipe up The tighter it is, the rounder it will be. In a large bowl, whisk together first seven muffin ingredients. This festive, easy, and delicious pumpkin cake roll will make your house smell amazing. For filling, beat cream cheese, sugar and syrup until smooth. Pumpkin bread baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Get Recipe. Grease a 10x15-inch jelly roll pan and line with wax … Required fields are marked *. Roll up cake with filling on the inside. The directions??????????????????. 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