Wednesday, November 20, 2013

Pumpkin Roll with Cream Cheese Filling

I always wanted to make a pumpkin roll with cream cheese filling as I couldn't trust the ones sold outside at the supermarkets.  Eating healthier also means most of the things we eat now have to be homemade.  I really do not wish to live like my great grandma used to live in this "modern" days, but because of the GMO and toxic chemicals that they put in the processed food, in order to protect ourselves, I am force to make things from scratch.  I do buy organic cookies or non-GMO verified potato chips but I haven't seen non-GMO verified pumpkin roll yet.  So, I have to make it if I want to eat it right?  Anyway, this pumpkin roll is oil free and butter free!!  Most of the fat comes from the cream cheese filling.

This pumpkin roll is soft and kind of spongy (which is strange as I just hand whisked the ingredients).  The cream cheese filling is just yummilicious and a plus for me is that this pumpkin roll is very easy to make (only a hand whisk, a bowl and a spatula plus measuring spoons and cups), quick to mix the batter and filling, 15 minutes to bake and just a little assemble would do.  Not a lot of things to wash too, so try it if you like easy recipe like me.

15" roll cut into half or you can make a 10" roll with more spirals.


3 large cage free or organic brown eggs
3/4 cups pure unrefined cane sugar
7.5oz (or 1 cup) pumpkin puree ( or half of a 15oz canned organic pumpkin)
3/4 cup unbleached unbromated all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg


8oz cream cheese, softened
1 cup cane powdered sugar


1.  In a large Pyrex bowl, add in brown eggs, hand whisk well.  Add in cane sugar and pumpkin puree.  Whisk until combined.  Then, add in flour, baking soda, cinnamon and nutmeg, whisk and mix until blended.

2.  Spray a 10x15" cookie sheet with cooking spray and then line it with wax paper.  Spray the top of the wax paper as well.  Pour the batter on the wax paper and spread it evenly.

3.  Bake at preheated 350'F oven for 15 minutes.  

4.  Prepare a dishtowel by sprinkling some cane powdered sugar on top.  Once the cake is done, turn it over on the dishtowel, peel off the wax paper.  Carefully roll up the cake (I did it on the long side so ended up with 2 mini rolls), you can do it on the shorter side and ended up with one big roll with more spirals.  It's up to you!  Let it cool completely or for faster cooling, refrigerate it.

5.  At the meantime, prepare the filling.  I just used a hand whisk to whisk together the cream cheese and powdered sugar together.  Then, stir with a spatula until smooth.  Keep it in the refrigerator until ready to use.

6.  Once the cake is cooled, unroll the cake from the dishtowel and spread the filling evenly all over the cake, leaving 1" border.  Re-roll the cake.  Cut the roll into half and wrap it with a plastic wrap and refrigerate for at least 2 hours.  Keep refrigerated.


Juliana said...

Wow, these pumpkin rolls look so good, love the texture of it...
Have a great week Ching :D

tigerfish said...

Brilliant! with the use of pumpkin puree for this. I am waiting for the canned pumpkin puree to be on sale! hahaha....
But I am not sure if something so easy can pose difficulties for me :O

Sonia ~ Nasi Lemak Lover said...

What a nice and healthy combo, pumpkin and creamcheese, sound so good!

PH said...

These pumpkin rolls look so delicious with the creamy filling!

Anonymous said...

Hi there...can I use an aluminium foil instead of a dishtowel to roll the cake? Thanks in advance for your advice! :)

Little Corner of Mine said...

Hi Anon,
I really don't see why not. You should be able to.