pumpkin roll filling recipe

Written ByJenny Smyth Posted on
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The Best pumpkin roll filling recipe

Pumpkin roll filling is a classic dessert that has been a staple in my family for years. It’s a perfect blend of pumpkin and spice, wrapped in a light, moist cake.

My kids love it, and it’s become a tradition to make it during the fall season. The combination of flavors and the creamy texture of the filling make it a crowd-pleaser.

I love this recipe because it’s not only delicious but also healthy. Pumpkin is rich in vitamins and minerals, making it a great addition to any meal.

The filling is also low in calories and high in protein, making it a guilt-free treat. It’s a perfect recipe for any occasion, whether it’s a family gathering or a simple weekday dinner.

The best part is that it’s easy to make and doesn’t require any special ingredients. You can serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of sweetness.

Creamy Pumpkin Roll with Rich Filling

4.7 from 997 votes

This Pumpkin Roll Filling recipe is a delightful blend of creamy, sweet goodness. It’s perfect for any occasion, from family gatherings to holiday meals.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

3/4 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
3/4 cup pumpkin puree
1 tsp vanilla extract

For the Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp pumpkin pie spice

👨‍🍳Directions

1First, preheat your oven to 375°F.
2Line a 15×10-inch jelly roll pan with parchment paper.
3In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Set aside.
4In a large bowl, beat eggs and sugar until thick and pale yellow.
5Stir in pumpkin puree and vanilla extract.
6Gradually add dry ingredients to wet ingredients, mixing just until combined.
7Pour batter into prepared pan.
8Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
9The cake should be springy to the touch and the edges should be slightly pulling away from the sides of the pan.
10Remove the cake from the oven and let it cool for 5 minutes.
11While the cake is cooling, sprinkle a clean kitchen towel with powdered sugar.
12Once the cake is cool enough to handle, carefully invert it onto the towel.
13Peel off the parchment paper.
14Starting at the short end, carefully roll up the cake and towel together.
15Let it cool completely on a wire rack.
16Once the cake is completely cool, carefully unroll it and spread the filling evenly over the surface.
17Starting at the short end, carefully roll the cake back up again, this time without the towel.
18Wrap the cake in plastic wrap and refrigerate for at least 4 hours, or overnight.
19In a medium bowl, beat cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
20This should take about 2-3 minutes with an electric mixer on medium speed.
21The filling should be light and fluffy, with no lumps or bumps.
22If the filling is too thick, add a tablespoon or two of milk to thin it out.
23If it’s too thin, add more powdered sugar.
24Once the filling is ready, spread it evenly over the cooled cake.
25Make sure to leave a 1-inch border around the edges.
26This will make it easier to roll the cake.
27Once the filling is spread, carefully roll the cake back up, starting at the short end.
28Wrap the cake in plastic wrap and refrigerate for at least 4 hours, or overnight.
29To make the filling, beat the cream cheese in a medium bowl until smooth and creamy.
30This should take about 2-3 minutes with an electric mixer on medium speed.
31Gradually add the powdered sugar, mixing until well combined.
32Stir in the vanilla extract and pumpkin pie spice.
33The filling should be light and fluffy, with no lumps or bumps.
34If the filling is too thick, add a tablespoon or two of milk to thin it out.
35If it’s too thin, add more powdered sugar.
36Once the filling is ready, spread it evenly over the cooled cake.
37Make sure to leave a 1-inch border around the edges.
38This will make it easier to roll the cake.
39Once the filling is spread, carefully roll the cake back up, starting at the short end.
40Wrap the cake in plastic wrap and refrigerate for at least 4 hours, or overnight.
41Once the cake is completely cooled, carefully unroll it and spread the filling evenly over the surface.
42Starting at the short end, carefully roll the cake back up again, this time without the towel.
43Wrap the cake in plastic wrap and refrigerate for at least 4 hours, or overnight.
44When you’re ready to serve, carefully unwrap the cake and slice it into 1-inch thick slices.
45Arrange the slices on a platter and serve with a dollop of whipped cream or a sprinkle of cinnamon.
46The cake will keep in the refrigerator for up to 3 days.
47To freeze, wrap the cake tightly in plastic wrap and then in foil.
48It will keep in the freezer for up to 3 months.

🔧Equipment

Mixing bowl
Baking sheet
Cake pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also add a layer of chocolate ganache or caramel sauce to the filling for an extra touch of sweetness. If you prefer a lighter filling, you can use whipped cream instead of cream cheese.

Watch Video Of How Creamy Pumpkin Roll with Rich Filling Works

This pumpkin roll filling recipe is a versatile and delicious dessert that’s perfect for any occasion. It’s easy to make and requires only a few simple ingredients. The combination of flavors and the creamy texture of the filling make it a crowd-pleaser.

You can serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of sweetness. It’s a perfect recipe for family gatherings, holiday meals, or a simple weekday dinner. The best part is that it’s easy to make and doesn’t require any special ingredients.

You can store it in the refrigerator for up to 3 days, or freeze it for up to 3 months. When you’re ready to serve, just thaw it in the refrigerator overnight and let it sit at room temperature for about an hour before slicing and serving. This way, you can enjoy the delicious taste of pumpkin roll whenever you want.

It’s a perfect recipe for any occasion, from family gatherings to holiday meals.

❓ Frequently Asked Questions About Creamy Pumpkin Roll with Rich Filling

Can I use canned pumpkin puree for this recipe?

Yes, you can use canned pumpkin puree for this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Canned pumpkin puree is a convenient option and will work just as well as homemade pumpkin puree.

Can I make this recipe ahead of time?

Yes, this recipe is perfect for making ahead of time. You can assemble the cake and filling up to 2 days in advance and store it in the refrigerator until ready to serve. The flavors will have time to meld together, making the cake even more delicious.

Can I freeze the pumpkin roll?

Yes, you can freeze the pumpkin roll. Wrap the cake tightly in plastic wrap and then in foil before freezing. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw the cake in the refrigerator overnight and then let it sit at room temperature for about an hour before slicing and serving.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is designed for baking and contains xanthan gum or guar gum. You may need to adjust the liquid content of the recipe to account for the differences in gluten-free flour.

Can I use a different type of spice for this recipe?

Yes, you can use a different type of spice for this recipe. If you prefer a different flavor profile, you can substitute the pumpkin pie spice with a different spice blend, such as cinnamon and nutmeg. You can also add a pinch of ground ginger or ground cloves to the filling for a different flavor twist.

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