Pumpkin Roll Recipe With Cream Cheese Filling (2024)

FAQs

What is the secret to the 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.

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

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.

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.

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.

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.

Why use cream cheese in baking? ›

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.

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.

Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.

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.

There are a few reasons that the outside of your cake might be sticky or “wet” to the touch. Here's how to avoid that dilemma: Roll the cake while it is still warm from the oven. Letting the cake cool before you roll it the first time is one of the most common reasons for cracks or other issues.

A group of the Class of 1969 had set a goal to collect 69 pumpkins to roll down Grove Hill in one colossal dump. Unknowingly, Steve and Allen Leach became the leaders of this secret undertaking. With the help of many members of the class, pumpkins were summarily stolen and deposited in the Leach's barn on Falls Road.