When creating a roulade, it’s important to always roll the cake up while it’s warm. The heat and moisture of the cake help keep the crumbs together so it doesn’t crack as you roll it. Once cooled, the cake will retain its curl and easily roll back up after it’s filled.
Pumpkin Roulade
Makes 1 (16- to 17-inch) cake roll
Ingredients
- 1½ cups (156 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- 1½ teaspoons (3 grams) pumpkin pie spice
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 5 large eggs (250 grams), room temperature
- 1 cup (244 grams) canned pumpkin
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 1½ teaspoons (6 grams) vanilla extract
- Confectioners’ sugar, for dusting
- Cream Cheese Filling (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray a 17x12¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.
- In a medium bowl, whisk together flour, baking powder, cinnamon, pie spice, salt, and baking soda.
- In a large bowl, whisk eggs until frothy. Whisk in pumpkin, granulated sugar, brown sugar, and vanilla until combined. Gradually add flour mixture, whisking until just combined. Spread batter into prepared pan.
- Bake until cake springs back when lightly pressed in center and a wooden pick inserted in center comes out clean, about 15 minutes. (Do not overbake.) Immediately run a thin knife around edges of cake to loosen. Evenly dust surface of cake with confectioners’ sugar, and place a clean kitchen towel on top of cake. Top with a large baking sheet or cutting board, and invert cake onto towel; gently peel off parchment. Dust confectioners’ sugar onto cake. Starting with one long side, gently roll up cake and towel together. Place, seam side down, on a wire rack, and let cool completely.
- Carefully unroll cooled cake. Spread Cream Cheese Filling onto cake, leaving a ¼-inch border on long side that is bottom seam. Gently reroll cake and filling without towel. Carefully transfer roulade to a baking sheet or serving platter, and refrigerate until filling is set, about 20 minutes, or until ready to serve.
- Just before serving, trim ¼ to ½ inch off ends of roulade, if desired. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Cream Cheese Filling
Makes about 2½ cups
Ingredients
- 1 (8-ounce) package (226 grams) cream cheese, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (240 grams) cold heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, and vanilla at medium-high speed until fluffy, 1 to 2 minutes, stopping to scrape bottom and sides of bowl. With mixer on medium-low speed, add cold cream in a slow, steady stream; scrape sides of bowl. Increase mixer speed to medium-high, and beat until well combined and stiff peaks form. Use immediately.
Tried this recipe?Let us know how it was!
The cake was delicious, but the filling was a MESS! The first batch of filling was so incredibly runny that I thought I overwhipped the cream. However, the second batch turned out the exact same way. The filling tasted delicious, but wouldn’t stay in the roll, it just went everywhere! I ended up creating a sort of tube with the cake, adding the filling, and freezing it so the filling would stay put. As soon as it was out of the freezer, it started melting all over the plate and table.
Despite everything, it was delicious! Next time I will whip the cream cheese and cream together first before adding the sugar and vanilla.
Hi!
Thank you for reaching out. The cream cheese is probably causing the issue with the filling. Here are some tips on how to avoid the issue: 1) We do not recommend store-branded cream cheese. The thickeners/binders are different, and they don’t hold up well in baking. We recommend using Philadelphia cream cheese only. 2) Do not set out the cream cheese more than 30 minutes before you use it. Softened cream cheese is different than room temperature. If it is too warm, it will just turn to liquid when you start beating it. 3) Beating the cream cheese too long will also turn it to liquid. Once the cream cheese is smooth, add the sugar and move on to the next step.
Hope this helps and happy baking!
Delicious! My family’s new favorite pumpkin recipe. I was intimidated by the roulade initially but it worked well following the directions.