What is pumpkin roll filling made of?

The best pumpkin rolls are made with a heavenly cream cheese filling, which adds a sweet tangy flavor and creaminess that pairs perfectly with the fluffy, springy cake. It's so easy to make your own cream cheese filling. Just whip together softened cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy.

What is the secret to rolling a pumpkin roll?

If this is the first time you've made a swiss roll, it can be a little intimidating to nail the rolling process! Fortunately, it's quite easy. You'll need to remove the cake from the pan while it is still hot, inverting it onto a clean tea towel coated with confectioner's sugar. Then, slowly and carefully roll it from the long side. Let the hot cake cool on a wire rack for 30-45 minutes while you prepare the filling. Then, carefully unroll the cake, add your filling, and slowly reroll the cake. Let it chill in the fridge to firm up, then sprinkle with powdered sugar and serve!

Why is my pumpkin roll filling runny?

Since the pumpkin roll filling is made from just cream cheese, butter, powdered sugar, and vanilla extract, there are only two reasons why the filling would be runny. The first issue is if you added too much vanilla extract. However, it would take quite a bit of extract to have this problem. It's much more likely that the cream cheese and butter are too warm. They should be soft before whipping, but not wet or runny. If your filling is too runny, chill it for 20-30 minutes, then try rewhipping.

Pumpkin Roll

Description

Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling. It's the perfect make ahead dessert for brunch or a fall party but simple enough to serve anytime during pumpkin season.

Ingredients

For the pumpkin roll:

cooking oil spray
1/4 cup (30 grams) confectioners’ sugar (for dusting)
3/4 cup (90 grams) all-purpose flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
1 cup (200 grams) white sugar
2/3 cup (160 grams) pumpkin puree
2 teaspoons vanilla

For the cream cheese filling:

4 ounces (120 grams) cream cheese block, softened (half block of cream cheese)
3 tablespoons unsalted butter, softened
1 ¼ cups (150 grams) confectioners’ sugar
1 teaspoon vanilla

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Instructions

Make the pumpkin roll:

Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with cooking oil spray and parchment paper, ensuring that the parchment overhangs the pan by about 1-inch for easy removal. Spray the top of the parchment with cooking spray, as well.
Layout a clean cotton kitchen towel. Liberally sprinkle it with confectioners’ sugar. This will be used later to roll up the pumpkin roll.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, until well-combined. Set aside.
In a separate large mixing bowl, add the eggs, white sugar, and vanilla. Use a hand mixer to beat on high until thickened and voluminous, about 5 minutes. Add pumpkin puree, then beat again until smooth and combined.
Add the dry ingredients to the batter. Beat until combined and smooth.
Pour the batter into the prepared pan. Place into the oven to bake for 13-15 minutes, or until an inserted toothpick comes out clean.
When the cake comes out of the oven, immediately invert it onto the prepared kitchen towel, and peel off the parchment paper. Sprinkle the top of the cake liberally with more confectioners’ sugar, then immediately roll the cake slowly and gently from the narrow end with the kitchen towel until the entire cake is rolled into the towel. Note that the cake will be warm when first rolled.
Allow the cake to cool rolled up in the towel for 30-45 minutes.

Make the cream cheese filling:

Prepare the cream cheese filling while the cake cools.
In a large mixing bowl, add the butter and cream cheese. Use a hand mixer to beat until combined and fluffy, about 3 minutes. Add in the confectioners’ sugar and vanilla, then beat again for 3-5 minutes, or until fluffy.

Assemble the roll cake:

After the cake has cooled down completely for the allotted time, gently and very slowly unroll the cake.
Use a small icing spatula to carefully spread the cream cheese filling evenly onto the cake, leaving a 1-inch border on the top and bottom empty.
Carefully and slowly roll the cake back up. Cover tightly with plastic cling wrap and place into the fridge to set for at least 1 hour, up to overnight.
Dust with confectioners’ sugar before serving.

Notes

How to store: Before you serve this cake, it should be refrigerated to firm up, and you should continue refrigerating it after your party, too. It will last 4-5 days in the fridge in an airtight container or covered with plastic wrap. The powdered sugar may fall off or dissolve in the fridge, so sprinkle it with extra right before serving.

How to reheat: This cake is typically served chilled or at room temperature. If you heat it, the cream cheese mixture will melt and become a mess. If you prefer it warm, try microwaving a slice for 10-15 seconds.

How to freeze: To freeze your pumpkin roll for later, wrap it well with plastic wrap, then store it in a freezer-safe bag for 2-3 months. Let it thaw in the fridge for several hours before serving.

Prep Time: 30 minutes
Chill Time: 1 hour 30 minutes
Cook Time: 15 minutes
Category: Cake
Method: Bake
Cuisine: American