Best 2 Classic Pumpkin Roll With Orange Cream Cheese Filling Recipes

Indulge in the delectable flavors of a classic pumpkin roll enhanced with an irresistibly creamy orange cream cheese filling. This timeless dessert combines the comforting taste of pumpkin with the tangy zest of orange, resulting in a harmonious symphony of flavors. As you unveil this culinary masterpiece, prepare to be captivated by its tender sponge cake, generously filled with a velvety orange cream cheese spread. Each bite promises a delightful journey, transporting you to a world of pure indulgence. Let us guide you through the steps of creating this exceptional treat, ensuring that your pumpkin roll becomes the star of your next gathering.

Here are our top 2 tried and tested recipes!

CREAM CHEESE PUMPKIN ROLL

Cream Cheese Pumpkin Roll image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories Fruits and Vegetables Vegetables Squash

Time 2h50m

Yield 10

Number Of Ingredients 14

Ingredients

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g

CLASSIC PUMPKIN ROLL WITH ORANGE CREAM CHEESE FILLING RECIPE - (4.4/5)

Classic Pumpkin Roll with Orange Cream Cheese Filling Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 20

Ingredients

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 (8-ounce) package cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 tablespoons fresh orange zest (optional)
1/4 teaspoon pure orange extract (optional)
Powdered sugar (optional for decoration)

Steps:

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract and orange zest and extract (if using) in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Tips:

Use fresh pumpkin puree for the best flavor. Canned pumpkin puree can be used, but it will not taste as good.
Be sure to drain the pumpkin puree well before using it. This will help to prevent the roll from being too wet.
Use a light hand when mixing the batter. Overmixing can make the roll tough.
Bake the roll until a toothpick inserted into the center comes out clean.
Allow the roll to cool completely before frosting it. This will help to prevent the frosting from melting.
Store the roll in the refrigerator for up to 3 days.

Conclusion:

Pumpkin roll is a classic fall dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its moist pumpkin cake and creamy orange cream cheese filling, this roll is sure to be a hit at your next party or gathering.