Freezer Pumpkin Roll with Vanilla Bean Cream Cheese Frosting
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5.0
3 reviews
Excellent
Freezer Pumpkin Roll with Vanilla Bean Cream Cheese Frosting
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This easy pumpkin roll recipe, complete with vanilla bean cream cheese icing, is a perfect holiday dessert that can be prepared ahead of time and frozen!
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Ingredients
For the Cake
- 1 cup Scant All-Purpose Flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp sea salt
- 3 large eggs
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2/3 C pumpkin puree ( I prefer to make my own but Libbys is great too!)
- 1/2 cup pecan pieces optional
For the Filling
- 8 oz cream cheese or Neufchâtel cheese room temperature
- 1/2 cup butter room temperature, 1 stick
- 1 vanilla bean scraped
- 1/2 tsp . Mexican Vanilla Extract (if you can't find it regular vanilla extract is fine)
- 1 C . Powdered Sugar sifted
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Instructions
- Preheat Oven to 375 degrees. Use cooking spray to coat a jelly roll pan, cover with wax or parchment paper, and spray again, then lightly flour.
- In an electric mixer whip together eggs and sugars until thick and creamy, add pumpkin puree.
- Add dry ingredients all at once, mix with paddle just until blended. Don't over mix.
- Spread evenly in prepared pan. Sprinkle on pecans, if desired.
- Bake for 12-16 minutes, or until cake is springy and cooked through.
- While cake is baking, sprinkle a clean white kitchen towel with powdered sugar.
- When cake is done, immediately flip it onto your kitchen towel, roll it up with the towel, and leave to cool on a wire rack.
To Make the Filling:
- In an electric mixer, whip together cream cheese, butter, vanilla bean scrapings, and vanilla extract until well blended. Then, add powdered sugar and beat until smooth.
To Complete the Pumpkin Roll:
- Once cooled, unroll and carefully remove your cake from the kitchen towel. Spread filling evenly all over cake, leaving 1/2 inch unfrosted lengthwise.
- Once frosted, begin rolling, lengthwise, not too tight - you don't want to smoosh out the filling.
- Once rolled, wrap in plastic wrap and refrigerate at least 45 minutes before slicing and serving.
- OR: Double Wrap it with plastic wrap and then freeze it, using a cookie sheet to help keep its shape during the first few hours of freezing.
- To Unfreeze and Serve Your Pumpkin Roll: Just move it from your freezer to your counter top for an hour or two. Unwrap, dust with powdered sugar, slice into 1 inch slices and serve!
Nutrition Information
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Serving
92g
Calories
222kcal
(11%)
Carbohydrates
26.1g
(9%)
Protein
4.8g
(10%)
Fat
11.9g
(18%)
Saturated Fat
6.9g
(35%)
Cholesterol
101mg
(34%)
Sodium
309mg
(13%)
Potassium
141mg
(4%)
Fiber
0.7g
(3%)
Sugar
24g
(48%)
Vitamin A
3650IU
(73%)
Vitamin C
1.7mg
(2%)
Calcium
60mg
(6%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 92g | |
| Calories | 222kcal | 11% |
| Carbohydrates | 26.1g | 9% |
| Protein | 4.8g | 10% |
| Fat | 11.9g | 18% |
| Saturated Fat | 6.9g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 309mg | 13% |
| Potassium | 141mg | 3% |
| Fiber | 0.7g | 3% |
| Sugar | 24g | 48% |
| Vitamin A | 3650IU | 73% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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