Classic PUMPKIN ROLL CAKE with Cream Cheese Filling
Classic PUMPKIN ROLL CAKE with Cream Cheese Filling. What a great dessert for your Thanksgiving table or eat it early during these Fall days.
Today's Recipe
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How to Make Mini Pumpkin Pie Crescent Rolls
Mini Pumpkin Pie Crescent Rolls is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween. @SugarApron
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PREP TIME 15 mins COOK TIME 12 mins TOTAL TIME 27 mins
COURSE Breakfast, Easy Dessert, Halloween, Thanksgiving
CUISINE American, French
SERVINGS 32
INGREDIENTS
2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 cup canned pumpkin puree
1/4 cup packed brown sugar
1/4 cup granulated sugar to taste
1 to 2 tablespoons pumpkin pie spice to taste
2 egg yolks
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.
Pumpkin Roll Recipe - How to Make a Pumpkin Roll
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
Ingredients:
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Instructions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
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Pumpkin Roll With Cream Cheese Recipe | How to make a Dreamy Pumpkin Cake Roll | Fuzz & Buzz
Pumpkin Roll With Cream Cheese Recipe. How to Make a Dreamy Pumpkin cake roll.
???????? RECIPE ????????Don't Miss a Video ►
This Pumpkin Cake is filled/garnished with cream cheese filling and topped with roasted pecans.
A Dreamy cake roll.
Recipe (use a kitchen scale if you have one)
Ingredients for the roll:
3/4 cup (100 g) of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 and 1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
3 big eggs (room temperature)
3/4 cup plus 2 tablespoons (170 g) of granulated sugar
1 teaspoon of vanilla extract
2/3 cup (240 g) of pumpkin puree (homemade or canned) NOT pumpkin pie filling.
Cream cheese frosting:
2/3 cup (150 g ) of Unsalted butter (SOFTENED)
1 and 1/3 cup (150 g) of Powdered sugar
11 oz (300 g) Full fat cream cheese (we used Philadelphia)
1 teaspoon of corn starch
1 teaspoon of vanilla sugar or vanilla essence /paste
a pinch of salt
Topping:
10/20 chopped Roasted pecans
DISCLAIMER:
As an Amazon Associate, I earn from qualifying purchases.
Links included in this description might be affiliate links. If you purchase a product with the links that we provide, we may receive a small commission. There is no additional charge for you! Thank you for supporting Fuzz & Buzz so we can continue to offer you free content each week!
Cake pans & Kitchen tools used in our videos
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
Toughened Non-Stick Frying Pan Set►
Tri-Ply Stainless Steel Saucepan ►
Tri-Ply Stainless Steel Shallow Casserole ►
KitchenAid 14-Cup Food Processor with Dicing Kit ►
KitchenAid Artisan Series 5-Qt. Stand Mixer►
KitchenAid 5-Qt. Tilt-Head Glass Bowl & Lid ►
Global 3-Piece Knife Set Knife►
Global G-46-7 inch, 18cm Santoku Knife ►
Non-Stick Square Cake Pan 8-inches ►
Aluminum Round Cake Pan, 14 x 3-Inch►
Round Cake Pan Aluminum, 3-inch x 12 inch►
Aluminum Round Cake Pan, 10 x 3-Inch►
Aluminum Round Cake Pan, 8 x 3-Inch ►
Round Cake Pan, Durable Heavy-Duty Aluminum, 6 x 3-Inches ►
Aluminum Round Cake Pan, 8-Inch ►
Directions:
Preheat the oven to 375°F (190°C).
Set aside (at room temperature) the butter for the cream cheese frosting.
Line a baking sheet or line a Jelly roll pan with Nonstick Baking Mat/reusable Teflon Baking sheet (these gave us the best results) The roll came out wrinkles free and was very easy to detach from the sheet.
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, and salt. Set aside.
With a mixer, in a large bowl, beat the eggs and granulated sugar until triple the volume (about 4 minutes), then slowly fold the pumpkin puree.
Mix a third of the dry ingredients into the wet ingredients. Repeat 2 times. Don't overmix the batter.
Pour the batter and spread evenly in the prepared baking sheet or Jelly roll pan then straight to the oven. Bake for about 13-15 minutes depending on your oven or until the top of the cake gently springs back when touched with your finger. Do not over-bake.
While the cake is baking, dust a scent-free linen/cotton kitchen towel with powdered sugar.
Let cool for NO more than 3 minutes. Then carefully grab the baking mat's edgest to lift the cake out of the baking sheet/pan and turn onto the kitchen towel dusted with powdered sugar.
Peel off (carefully) the Teflon baking sheet and roll the cake tightly and then set aside to cool completely on a wire rack.
While the cake is cooling, prepare the cream cheese frosting:
In a medium bowl with a hand mixer, beat the softened butter until smooth.
Add the confectioner's sugar and beat at low speed until incorporated, then whisk at high speed for about 5 minutes.
Add the cream cheese, vanilla sugar, corn starch, salt, and beat again for about 1-2 minutes.
Fill a piping bag prepared with a star tip (we used Wilton open star tip 21) with 1/4 of the cream cheese frosting and leave the rest in the bowl then move both in the fridge.
When the cake is ready, unroll gently and spread the cream cheese leaving 1/2 an inch of the edges (long side and short sides) unfrosted. Use the towel to get a good start rolling it, leaving it with the edge underneath, then wrap it with cling film and chill for about 1 hour.
Before serving, cut the edges with a serrated knife and garnish the top with cream cheese frosting and roasted pecans. If the cream cheese is too hard to pipe, leave it at room temperature for 5 minutes.
#pumpkin #thanksgiving #Pumpkinroll #cookwithme
Pumpkin cream cheese roll????????
Pumpkin cream cheese roll:
3 eggs
1 c sugar
2 t cinnamon
3/4 c flour (I used a gf flour and no one knew and everyone loved it)
2/3 c pumpkin (I used fresh for this one, but you can use canned)
1 t baking soda
Cream eggs and sugar. Add the rest of the ingredients and stir until blended. Line 10x15 pan with parchment paper and lightly oil. Bake at 375 fifteen minutes or until done.
Filling:
8 oz cream cheese (softened)
4 T butter (softened)
1 c 10x sugar
Mix until smooth
When roll is baked, remove paper and roll in clean towel while it’s still hot. Cool it completely. Then spread with filling and roll back up. Keep in refrigerator until ready to eat.
How to store leftovers:
Lol, what are they??
I doubled the batch so I used a larger sheet pan, but still no leftovers ????????
Pumpkin Cream Cheese Roll
Pumpkin Cream Cheese Roll is a must-have dessert come fall! It’s easy and impressive and this recipe makes the BEST pumpkin roll with cinnamon, ginger, nutmeg, and cloves—with a smooth and creamy filling from cream cheese and powdered sugar.