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Johnson Estate Winery

Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling
Recipe Date:
July 16, 2017
Cook Time:
Imperial (US)
This pumpkin roll, made with local pumpkins from 3C’s Catering’s garden, was the featured pairing for the 2015 Harvest Wine Weekend. We served it with our mulled wines, White and Red Ipocras.
  • 3/4 cup white flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pureed pumpkin or squash
  • 1/4 cup ground flax seeds (optional, or use finely ground walnuts)
  • 8 ozs cream cheese, room temperature
  • 3/4 cup confectioner's sugar
  • 4 tbsps butter
  • 1 tsp vanilla

Preheat oven to 375ºF. Use a 15” x 10” jelly roll pan. Lightly grease the pan and then line it with parchment paper. Lightly grease and flour the paper. Ingredients 1-12 are for the cake, 13-16 are for the filling.

Combine the flour and other dry ingredients, including the ground flax seed, in a small bowl.

In a large bowl, beat eggs and sugar until thick. Beat in the pumpkin. Stir in the flour mixture.

Spread evenly into the prepared pan. Bake for 13 to 15 minutes. Remove from oven and remove the cake and paper from the pan. As soon as you can handle the cake, roll the cake and the paper, starting from the short end. Let cool on a wire rack.

Beat the cream cheese, powdered sugar, butter, and vanilla in a small bowl until smooth. Put filling in the refrigerator until you are ready to use it, as it should be a little thick.

Carefully unroll the cake. Spread the cream cheese mixture over the cake. Reroll the cake, removing the parchment paper this time as you roll. Wrap in plastic wrap and refrigerate at least one hour.

Sprinkle with powdered sugar before serving.

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