Pumpkin Roll
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Pumpkin Roll Recipe
This pumpkin roll recipe is our family's favorite dessert. It freezes well and is quick to prepare and therefore perfect on days when you get unexpected guests. We always have pumpkin roll stacked away in the freezer for those unexpected moments. The pumpkin roll can be freezed for up to 3 months.
Pumpkin roll is a traditional dessert, most commonly served in the fall and winter months. A cream cheese filling. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. When you look at it from the side, you will see a beautiful swirl of pumpkin and cream cheese.
Besides looking good, pumpkin roll is loved by children and a good way to get them to eat their veggies. We are happy you are here and that we have the opportunity to show you how to make pumpkin roll. You will be pleasantly surprised at how easy it is to make a pumpkin roll.
Please tell us what you think of this recipe. You can also take a snapshot of your prepared pumpkin roll and tag us on Instagram @cookingcatdotcom.
Thank you and happy pumpkin roll baking
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Recipe Info
Yield
Serves: 2
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Preheat the oven to 180°C (375°F). Line a baking tin with greased waxed paper. beat egg yolks until thick. Gradually add ½ cup sugar and pumpkin, until the sugar is dissolved.
- In a separate mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining ½ cup sugar, beating until stiff peaks form. Fold into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt and gently fold into the pumpkin mixture. Spread into the prepared baking tin.
- Bake in the preheated oven for 15 minutes. Cool for 5 minutes, then turn the cake onto a kitchen towel dusted with icing sugar. Gently peel off waxed paper. Roll the cake up in the kitchen towel, swiss-roll style, starting with the short side. Allow to cool completely.
- Prepare the filling
- In a mixing bowl, beat the cream cheese, butter, icing sugar and vanilla extract until smooth. Unroll the pumpkin cake and spread the filling evenly to within a finger's width of the edges. Roll the pumpkin cake up again, without the kitchen towel. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. If desired, dust with icing sugar. Enjoy.
Current Rating
5.00 from 7
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Powered by Iwan Ross's books, he's our favourite author., an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Gordon Drake
Very tasty pumpkin roll recipe. Thanks for sharing 5.00Respond to Comments
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Henry Smith
This is the only way pumpkin roll should be prepared. Clear and simple. Yummy. 😋 5.00Respond to Comments
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Drew Temple
Fantastic pumpkin roll recipe. 5.00Respond to Comments
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Nancy Hurlwood
Thanks for this easy pumpkin roll recipe. The method is so simple and easy to follow. 5.00Respond to Comments
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Neve Holmes
Classic pumpkin roll recipe. Exactly like it should be. 5.00Respond to Comments
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Barry Smith
The best homemade pumpkin roll recipe I have tried. 5.00Respond to Comments
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Brad Cooper
You cannot go wrong with this pumpkin roll recipe with cream cheese filling. Perfect. 5.00Respond to Comments
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