Pumpkin cream cheese roll. Delicious rich cream cheese filling rolled into a pumpkin cake encrusted with walnuts. Perfect for a fall dessert or party table. This yummy pumpkin roll presents beautifully on a tray amidst fall decorations.
Usually pumpkin recipes start rolling through the kitchen when the pumpkins ripen in our garden. Pumpkin breads, pie, cookies and other pumpkin yums make that worthy vegetable really fun to eat! Sadly, this year the pumpkin is coming out of a can. Dave chose not to add pumpkins to our garden due to the mildew problems he had with them last year. Maybe next year!
The good thing about canned pumpkin is, it’s really convenient, delicious and it’s available all year; And it has recipes like this one on the label! If you are cooking this recipe with fresh pumpkin I made a quick tutorial on how to make fresh pumpkin into puree for baking; and what to do with those delicious and nutritious pumpkin seeds!
This recipe is sort of special. A magical pin wheel of gooey goodness. It has tricky moments as it’s assembled, rolled, unrolled and rerolled! YET! All in all, pumpkin cream cheese roll is not too much trouble to make. This recipe delivers a dessert you can be proud of and the family, or your dinner guests will enjoy and appreciate.
Tips for this recipe:
It can be intimidating to see directions that start out with a kitchen towel covered in powdered sugar. And then comes the wax paper, and oiling the paper and removing the paper…hmmm. Do I really need to do all that? YES! here’s how:
- This recipe works a lot better if you actually follow the directions. They are pretty easy. Just go step by step.
- Prepare your kitchen towel(not the fuzzy terry cloth kind– find a thin cotton one or use a clean white t-shirt as a last resort) and baking sheet first.
- Make the cake batter and pour it carefully onto the wax paper lined cookie sheet. You want to keep it off the baking sheet as much as possible but a small amount is going to get to the edge of the sheet. Be sure to oil the baking sheet on the sides and around the edges to help get the cake detached after baking(I didn’t do this and wish I had!).
- After the cake is baked, remove it from the pan by holding the wax paper edges and supporting the cake. Now carefully line the cake up with the towel so it fits squarely in the middle of the sugar-coated towel. Flip it over quickly onto the towel and arrange the cake using the paper to get it properly centered.
- Using a sharp knife go around the edge of the wax paper and gently detach the pumpkin cake from the paper. Remove the paper carefully from the cake(It should come off easily).
- Roll the towel up from the narrow long end( I had extra towel length so I laid the extra over the cake before rolling and that worked well) and put the towel roll on a cooling rack.
While the cake is cooling, make the filling. Very easy to do. Once the filling is prepared and the cake is cool enough to work with:
- Unroll the cake
- Spread the filling evenly over the cake. I poured the frosting onto the middle and smoothed it out to the edges.
- Roll up the filled cake; start at the closest, narrow end of the cake and roll it as tightly as you can without the filling gushing out.
- NOTE: The towel is NOT going to be rolled this time. Roll the pumpkin cake up on top of the towel and then put the roll into Saran wrap and cool it in the fridge. Your poor towel needs a quick trip to the sink for a major cleaning and then into the laundry!
In an hour or so the pumpkin roll will be cooled and set. Enjoy!
Recipe Source-slightly adapted from: The Libby’s pumpkin roll recipe on the can label