Anyone ever make a pumpkin roll with cream cheese filling? I need help!?

Question

This is the first time that I tried to make this. It seems to be pretty difficult. Does anybody have any tips?

I'm having trouble with the rolling part....It says to roll it up in a towel covered in powdered sugar...this is proving to be a little difficult. I think that I may have overcooked the bread...any recipies that don't use a towel?

I just unrolled it and it is cracking all over the place! What a disaster!!!!!!!!! I'm going to have to try again with a different recipe

Answer 1

I just made this last night for the first time,too. i thought i was gonna mess it up but i was able to fix it. i had to roll the bread in the powdered towel while it was still hot outta the oven, then i put it in the freezer to cool quicker. I put the bread, which i made a little too thick, onto the middle of my towel. Im sorry I dont know of a way without the towel but the filling sure was good! my filling is:1/2 cup powdered sugar, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)



BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Answer 2

The filling would be easy. Just use a vanilla cream cheese frosting recipe, then add a bit of pumpkin pie spice. Unless you want it super rich, then use a recipe for cannolli filling made from ricotta cheese.
Roll cakes are usually sponge, but I'm not sure how you'd add pumpkin to the recipe. I'll see what I can find. You might try using a regular cake recipe baked in a parchment lined 1/2 sheet pan. Let the cake cool somewhat, fill it, then use the parchment to roll the cake. I hope you succeed because your idea sounds delicious! Happy Baking.

Answer 3

I agree with stepping away from the roll... Here's the problem. It's not just about the sugar and spices... because those can be adjusted. Canned pumpkin is just mashed and cooked pumpkin. It's very thick and dense. You spread it with a knife or scoop it with a spoon. Turn that spoon upside down and the pumpkin just sits there. Pumpkin Pie filling already has the evaporated milk in it. It doesn't spread... it POURS... so you'll soak your pumpkin roll and it'll be mushy. Do yourself a favor and just get a can of pumpkin. It would even be better to substitute cooked and mashed sweet potatoes (or mashed canned sweet potatoes!) than to substitute pie filling for canned pumpkin. Best to you...

Answer 4

Make sure you have the right equipment. You need a jelly roll pan and a clean (preferably linen) towel covered in flour to invert the cake on.

Answer 5

dont over cook the cake part. if its soft it will be easier to roll. I roll it slowly and use tooth picks to hold the shape. after you get it rolled, wrap it in wax paper and refrigerate it for about 3-4 hours, then it will hold its shape. IM me for recipie if you need it

Answer 6

I think you need waxed or parchment paper to put the flat baked layer on, to help in rolling it.
I've never done it though. I hope it turns out, it sounds great!

Answer 7

Ooh that sounds soooo good. Wish I could help you. Now I want to know how to make it .

Answer 8

Me too...I wanna Know too