Parke County Pumpkin-Cream Cheese Roll Gluten-Free & Low-Carb Recipe from CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining (2024)

FAQs

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

Dutch Country Homemade Pumpkin Roll With Cream Cheese Filling (1 slice) contains 39g total carbs, 38g net carbs, 8g fat, 3g protein, and 240 calories.

Once opened, a can of pumpkin lasts five to seven days in the fridge. It is best to move the leftover purée from the can to an airtight container with a date and label.

If properly wrapped—that is, loosely covered with aluminum foil or plastic wrap—a freshly baked pumpkin pie keeps in the fridge for 3 to 4 days.

If you have already opened the can of pumpkin puree, it will last three to four days in the refrigerator, per the USDA's guidelines. Before refrigerating any leftover pumpkin puree, transfer it to an airtight container. You can also freeze the pumpkin puree if you're looking to use it later.

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)

Why is my pumpkin roll wet or sticky? ›

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Pumpkin rolls make a great hostess gift or make-ahead Thanksgiving dessert because they freeze so well. Prepared pumpkin rolls can be stored, covered, in the refrigerator for up to 5 days. To freeze, wrap the pumpkin roll tightly first in a layer of plastic wrap and then in a layer of foil.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

Pumpkin pie filling is pumpkin flavored with spices like cinnamon, clove, allspice, and ginger, and is also pre-sweetened. This is a very nice convenience product when you want to make a quick and easy recipe, like this no-bake pumpkin chiffon pie.

Arrange lettuce, beetroot, carrots and pumpkin tempura beside mayonnaise. Hold filling in place while rolling up the mat to enclose rice and filling to make a cylinder shape. Repeat with the remaining nori sheet and ingredients. Sprinkle black and white sesame over surface of rice.