Pumpkin Cream Roll Recipe

Name: Pumpkin Cream Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour (not self-rising); 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1/2 teaspoon salt; 6 large eggs, separated; 1/3 cup granulated sugar; 1/3 cup (packed) light brown sugar; 2/3 cup canned pure pumpkin puree; 1 1/2 (8 oz.) packages cream cheese, at room temperature; 3/4 cup confectioners' sugar, plus more for dusting; 3 tablespoons unsalted butter, at room temperature; 1 tablespoon maple syrup; 1 teaspoon vanilla extract

Servings: persons

3/4 cup cake flour (not self-rising)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2/3 cup canned pure pumpkin puree
1 1/2 (8 oz.) packages cream cheese, at room temperature
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
1 teaspoon vanilla extract

1
Preheat oven to 375u00b0F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
2
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
3
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
4
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
5
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
6
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup cake flour (not self-rising), 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon salt, and more.

Yes, Pumpkin Cream Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Roll

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