Pumpkin Roll

Pumpkin Roll with White Chocolate Cream Filling

pumpkin-roll

Ok, so I basically took Libby’s Pumpkin Roll recipe!  Am I allowed to do that??! LOL

Well, I DID!

Most of the recipes for Pumpkin Roll Cakes are using this recipe or one that is so very close to it.

It is essentially a Roulade recipe so that means it is foamed eggs that have a small amount of flour folded in, barely any fat (except from the egg yolks) and that’s about it.

Anytime you are rolling a cake, you have to be sure you are choosing a cake that is very spongy, very thin and have virtually no fat.

This is what allows them to be pliable and able to roll with out cracking.

With my white chocolate cream recipe as the filling ~ Well let’s just say ol’ Libby can go eat her hat!


Pumpkin Roll
 
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First prepare your half sheet pan with parchment paper and a bit of pan spray along the edges and a light spray on the parchment paper too.
Preheat the oven to 350° F
Author:
Serves: 1 roll
Ingredients
  • All Purpose Flour ¾ cup (98g)
  • Baking Powder ½ teaspoon (2.5g)
  • Baking Soda ½ teaspoon (2.5g)
  • Pumpkin Pie Spice 1½ teaspoon (3g)
  • Salt ¼ teaspoon
  • Eggs Large 3 (150g)
  • Granulated Sugar 1 cup (200g)
  • Solid Pumpkin Pack ⅔ cup (160g)
Instructions
  1. In the mixer bowl of your stand mixer (or with a hand beater) with the whip attachment whip the room temperature eggs together and gradually add the sugar. Whip until you reach the ribbon stage about 5 minutes.
  2. Meanwhile sift the flour, baking powder & soda, the pumpkin pie spice and the salt
  3. Once the eggs have reached a thick ribbin stage add the dry ingredients all at once, and blend smooth.
  4. Add the pumpkin and mix to incorporate
  5. Pour the entire batter into the prepared pan and spread evenly.
  6. Bake immediately in preheated 350° F oven for approximately 12- 15 minutes oruntil done.
  7. (Cake will spring back when you gently press it with your finger)
  8. Cool completely and then palce in the freezer while you prepare the white chocolate cream listed below
Notes
The cake must be kept in the refrigerator due to the cream filling. Store wrapped well for up to 5 days

The filled roll can be frozen wrapped well for up to 1 month
WHITE CHOCOLATE CREAM
White Chocolate Cream
 
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Do not prepare this recipe until the pumpkin roll is in the freezer just after baking. It will get too thick to spread if you prepare this in advance
Author:
Serves: 3 cups
Ingredients
  • 1 Package Jell-O brand Vanilla Instant Pudding Mix
  • 2 cups Heavy Whipping Cream
  • ⅓ cup Milk (any fat content is fine- I prefer a lower fat here since the white chocolate & cream have such a high fat content)
  • White Chocolate 1 cup (170g)
Instructions
  1. Whip the heavy cream with the instant pudding mix until medium peaks.
  2. Melt the white chocolate and then add the warmed milk, whisk vigorously to a smooth paste.
  3. Add the white chocolate mixture all at once to the whipping cream and continue whipping to just under firm peaks, be careful not to over whip as this mixture will get very stiff on its own.
  4. Spread entire cream mixture over the pumpkin roll and roll up as shown in the video
 

 

 

 

 

 

 

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34 Comments

  1. I’m excited to try this–I only tried a ‘roll’ once with the towel/powdered sugar–didn’t work well for me. On a different note, I clicked the “i” to donate but only thing that happened is another window popped up with the same video. Is there another link?
    Thanks for your helpful tips and great recipes!

    1. awe thanks Debbie for trying! I tried the link & it actually worked for me! There are 2 clickables in the “i” window one brings you here to the blog and the other is a youtube managed donate site that would help greatly! thank you so much for the thought!

  2. I was a little leery about using the white chocolate filling instead of my usual cream cheese variation, but this was an awesome combo! I much prefer your rolling technique also, Thanks Gretchen!

  3. HI GRETCHEN!!!!!I LOVE EVERYTHING YOU DO…THINGS ALWAYS SEEM TO TURN OUT PERFECT…I WAS WANDERING IF THIS WHITE CHOCOLATE CREAM IS SOFT TO THE CUT. I WAS THINKING OF USING IT IN A BIRTHDAY CAKE…AND I LIKE VERY THICK FILLING IN MY CAKES…SAME THICKNESS OF CAKE AND FILLINGS…THANK YOU FOR YOUR RECIPES THEY ARE GREAT..

  4. Hi Gretchen! Thank you so much for sharing your wonderful recipes. I was wondering if I can make this a few weeks ahead and freeze this assembled? How should I store it? Also, how long should I let the pumpkin roll thaw before serving? Thank you!

    1. Thanks! and you are welcome too! Yes you can freeze either the cake alone or filled – either way wrap well in plastic- if freezing just the cake it thaw in minutes- so work fast! If freezing with filling, take out of freezer night before and thaw in the refrigerator (unwrapped from the original wrapping, but then loosely covered again to avoid drying)

      1. I made this today thinking I will freeze these until Thanksgiving. Well, I couldn’t resit, I had to have a slice. It was SO delicious and that filling, wow! I ended up making two batches, I froze the rest. Thanks again Gretchen. This recipe is definitely a keeper.

  5. I don’t know where to start, I have been making the pumpkin roll for years with one problem, I have never found a recipe that the dough would stay together as rolling, would always have to glue it together with the filling. This is the only Gough I didn’t have that problem with and will always be my goto. Them after using the dough for my filling a few times, today I made your white chocolate cream filling all I can say is its freaky great in a weird way… Thank you.

  6. Hi Gretchen. Could you give me the measurements for the half sheet. I’m making the pumpkin roll. I have a variety of sheet pans and am not sure of which to use. Thanks again for your fantastic recipes, Can’t wait for the reaction when everyone has a taste of this delicious dessert!

  7. Made yesterday for my thanksgiving dinner . First time baking a pumpkin roll, and it was the highlight of the night. Everyone loves it . Easy to make. This is the third recipe that I made from your collection and I have never been disappointed . I made the lemon and the coconut cakes; yummy!
    Love watching you! You really are a good teacher and is fun learning with you.
    Thank for shearing your knowledge !

  8. Gretchen! Thank you so much for your wisdom and willingness to share! I have enjoyed so many of your recipes. I just wonder if I could make this recipe like the choc one..egg whites fluffed, egg yokes fluffed and then combined. I love the thick , light texture of the choc. and the pumpkin is thin.

    Wish I could show you my picture of how awesome my choc one turned out for our christmas office party! Everyone loved it!!

  9. Hi Gretchen, I made the roll cake it turn out so good I could not believe it. Do you have a recipe for strawberry roll cake? Thank you so much for your recipes you give me confidence in baking.

  10. I’ve always been hesitant to try pumpkin roll recipes because of the whole powdered sugar, kitchen towel flipping debacle. Ever since I tried your recipe, pumpkin rolls have been flying out of here left and right! That was the #1 request dessert this past holiday season. Thanks for another great recipe!

    -Victoria

  11. Hi Gretchen,

    Can I use this white chocolate cream to pipe cupcakes? Is so, how long cam it stay at room temperature? will it hold its shape?

    Thanks!

    1. You would have to let it set in a bowl rather than spread it like I did here, so it can be piped, but its not really meant to be an icing…its more of a filling. SO it wont be very stable or able to leave out at room temperature for very long (maybe 30 min?)

  12. Hi Gretchen! I was just wondering how long this roll would last at room temp and also in the refridgerator? Thanks again for sharing your wonderful recipes!

    1. Thanks and you are also welcome. The cake must be kept in the refrigerator due to the cream filling. I wouldnt leave it out for more than 2 hours at room temp Store in fridge wrapped well for up to 5 days
      The filled roll can be frozen wrapped well for up to 1 month

  13. Hi Gretchen- I love this website. I am making this for a friend and she’s allergic to chocolate so I would like to use a cream cheese filling instead. Would I just use your cream cheese frosting recipe or is there another more appropriate recipe? thanks!

  14. My dear I been making this roll of yours for some time now was wondering where the cream cheese recipe f I r this roll went? thank you

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