Pumpkin Roll With Cream Cheese Filling - Easy Recipe for First Timers! (2024)

FAQs

What is pumpkin roll filling made of? ›

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.

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.

Immediately roll the cake when it is hot out of the oven.

The longer you wait, the more likely it will crack. I know this seems nearly impossible, but lining the jelly roll pan with parchment paper is key and having good oven mitts to help you negotiate the hot pan is extremely helpful.

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.)

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

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.

my secrets for a cream cheese frosting that isn't runny

The cream cheese has to be slightly cold. Add the cream cheese at the end, after beating the butter and sugar together. Beat the cream cheese in, just until incorporated. If you overbeat the frosting, it will lose its firm consistency.

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.

My pumpkin rolls always crack; what am I doing wrong??

You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.

I have done some research and I was not able to find a clear answer for you. So, don't stress about it. This cake is moist, and it will get sticky. I believe the pumpkin puree is what gives the stickiness to this cake, and the alternative to a moist sticky cake is a dry, flaky cake that will not roll properly.

Who made the first pumpkin roll? ›

While there are conflicting accounts of the origins and creator of this famous dessert, the first recorded pumpkin roll was sold from 1947 to 1961 by Gifford's Ice Cream and Candies, and the roll had an “orange-pineapple ice cream center…

Ones with a lot of mix-ins like nuts, chips, crumble etc. tend to fall apart more easily than a pumpkin bread that has less texture. Try running a butter knife or metal spatula all the way around, pressing against the pan (not against the bread).

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

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.

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.

Homemade Pumpkin Pie Ingredients

For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt.

The health benefits of pumpkin won't necessarily be negated by these additional ingredients. But if you're looking to maintain a healthy lifestyle this winter, you should eat pumpkin pie in moderation (and always used canned pumpkin, not pie mix).

While you can use pumpkin for baking and cooking, you can certainly eat it raw to reap the nutritional benefits. Yes you can eat raw pumpkin. It tastes better cooked with spices though.