Pumpkin Roll Spice with Cheese Cream

Pumpkin Roll Spice with Cheese Cream

Pumpkin Roll Spice with Cheese Cream

It's October again and boom, everything-pumpkin is back again! You can't even imagine, well I mean I can't even imagine how many variety pumpkin-y food and beverages out there that pop up every October. I had my first pumpkin latte few years back and to be honest I was kind of awed for the fact that people actually mix pumpkin, which is some sort of vegetable, with coffee and make a drinkable beverage out of it. As someone who comes from the 4th largest coffee producer country in the world and taught well to take my coffee pure, this pumpkin latte shocked my world of it axis a lil bit. Sadly tho, I am not a big fan of it. There's nothing wrong about it, it just I am a purist when it comes to coffee, I like my coffee like myself; pure Indonesian, dark, hot, and sweet. 

Apart from the (in)famous pumpkin latte, pumpkin pie is also one of the top product of the month of October, or should I say Pumpkinber. I have uploaded my pumpkin pie recipe here, in case you are interested. Today I have another idea what to do with pumpkin, I made pumpkin roll spice with cream cheese for adult. Check out my recipe and you will get it why I call it cream cheese for adult :P


1 cup of flour
1 tsp of baking powder
1 tsp of ground cinnamon
1/4 tsp ginger powder
1/2 tsp nutmeg 
3/4 tsp cloves powder
1/2 tsp salt
4 eggs
1 tsp of vanilla extract
1 cup sugar
1 cup pumpkin puréé

Powder sugar for dusting before serving

Ingredients for cream cheese filling:
1 brick of cheese cream (250 gr)
1 cup of powder sugar
90 ml of softened butter (6 tbsp)
2 tbsp of bourbon for adult version or 1 tsp of vanilla for a child-friendly filling

  1. Whisk all the ingredients for cream cheese in a bowl until smooth. Add more powder sugar if you need more consistency, or a little bit of milk if it's too thick. Try to get a medium consistency so you can spread this filling easily, not to thin or it will ooze out all over the place when you roll the cake. Set aside the filling in the fridge meanwhile. 

Cooking step:
  1. Get your cookie sheet ready before starting, line it with parchment paper and leave about and inch on each side so the cake won't stick to the sides, set aside,
  2. Pre-heat oven to 375 F,
  3. In a bowl, mix together flour, baking powder, ground cinnamon, ginger powder, nutmeg, cloves powder, and salt until all combined, 
  4. In a separate bowl, whisk eggs, sugar, and vanilla extract until thick using an electric mix,
  5. Add 1 cup of pumpkin purée into the egg batter, mix gently until just combined,
  6. Fold the flour mix into the batter with a rubber spatula, stir carefully until combined, make sure there is no clump in your batter but at the same time don't over mix it or you cake won't grow, 
  7. Pour the batter evenly onto the lined cookie sheet and bake for 15 minutes or until the surface of the cake springs back when touched, 
  8. Slowly roll the cake horizontally (start on the long side), you might need a mitten to do this since the cake will still be very hot, 
  9. Once the cake is rolled, set aside on a rack, cover it with kitchen towel and let cool,
  10. When the cake reached room temperature, unroll it carefully and lay it flat, 
  11. Gently spread the cream cheese mix, try to cover the surface of the cake evenly, 
  12. Then super carefully re-roll the cake while gently peeling away the parchment paper as you roll until you roll the cake completely and remove the parchment paper, 
  13. Wrap the roll tightly using plastic wrap and refrigate it at least an hour before serving,
  14. Unwrap the cake before serving and dust the top with powder sugar, then slice and serve it with a cup of tea or coffee.
Happy baking!!

PS: I used fresh pumpkin, I cut the pumpkin into few pieces and soften it up in the microwave for 5 minutes, then I scooped the pumpkin off the skin and mash it into purée. 


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