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I don’t know why but the other day I was asking myself what would be my next pumpkin recipe and it came to me – a pumpkin roulade. Â This is a pumpkin sheet cake rolled up. Â I really like the presentation of this rolled up bundle. Â The key to making the roll up is making a thinner cake. Â So feel free to use a larger baking pan if you have it. Â The thinner cake is more flexible.
Ingredients (adapted from Southern Cooking):
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin purée
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
 
Filling:
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Direction:
In a mixing bowl fitted with a paddle attachment, combine eggs and sugar, beat until thick and light yellow in color.  Add pumpkin purée and lemon juice, mixing until blended.
Meanwhile, in separate bowl, combine the flour, baking powder, spices and salt.
Add these dry ingredients to the egg mixture a little at a time. Â Make sure it is combined completely. Â Spread batter into greased and waxed-paper lined 10-by-15-inch baking pan.
Bake at 350 ° for 12 – 14 minutes.  Remove from oven and let cool for 15 minutes.  Place cake on clean tea towel sprinkled with plenty of powdered sugar.  Cool for 10 minutes longer.
From the short side, roll cake up in towel. Â Set aside.
While cake is cooling in towel, prepare the filling. Â Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Â Unroll cake. Evenly spread filling over cake.
Gently, roll up the cake (without the towel). Â
Wrap the roll in plastic wrap. Â Cover and chill for at least 1 hour. Â
Slice before serving. Enjoy!
Well I made this again and fell at it again I guess it just not ment for me to make them even thro they fell apart I go ahead and finish rolling them up best I can and leave in fridge till the next day They taste great but looks awful where they are broke apart , Oh well its better to try and fell and not try at all. My son-in-law still brags how good they are. 🙂 Have a very Happy Thanksgiving
Bummer. I am sorry. I have to say I made a few roulades before I got it right. Maybe try chilling the cake for a while before rolling with your filling.
Good Morning Peter, Do you know I have never used pumpkin in a cake before. I have made roulades, or what I know as swiss rolls as they are something my grandmother and mother made when I was young and they always contained a sweet filling, such as jam or lemon curd.
I am looking forward to trying your recipe as it sounds really interesting.
Best Wishes
Daphne
Thanks. It is fall and the time for pumpkin. Do you have one of your grandmother’s Swiss roll recipes you could share with me? I would love to try it.
Oh wow Peter. Superb. Did you know that Lady Behind the Curtain is doing a dessert challenge. It’s tomorrow by it’s pumpkin and cream cheese. You should check to see if its not to late to join the group.
I am glad you like the dessert and thanks for the heads up on Lady Behind the Curtain.
it looks yummy!
That is gorgeous and so perfect for fall!!
You are sweet. It is very tasty.
Thanks for answering my question, I’m going to try this again at Thanksgiving cause my son-in-law loves theses..
I have made pumkin rolls and they keep tearing up so do you think its cause I roll it up without letting it cool cause the recipe I got said to do that and I notice yours said to cool for 15 mintues and then put on towel and let cool for 10 more mintues so if I do that will that help it from tearing apart so bad. Thanks Teresa
I really do think that is it Letting it cool makes the cake a little stronger. I think the other key is when it is wrapped in the towel. That helps the cake adapt to the roll. Don’t rush it. Try again and let me know how it turns out. I do have to say, I failed too the first time I tried a roulade. It is so cool though when it works. Good luck.