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PUMPKIN ROLL
With Walnuts & Coffee Cream Cheese Filling

Ingredients

To make the bread you need:

  • 3 eggs

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 2/3 cups of homemade pumpkin puree

  • 3/4 cup flour

  • 1/4 tsp nutmeg

  • 1 cup sugar***


For the filling you need:

  • 1 cup powdered sugar

  • 8 oz cream cheese (softened)

  • 2 tbs butter

  • 1 cup crushed up walnuts

  • 1 tsp vanilla

  • 1 tsp espresso or instant coffee

Preparation

Making the bread:

Start by turning oven to 350.

Add into your mixing bowl the cinnamon, baking soda, flour and nutmeg and mix them together. 

***Before adding the homemade pumpkin puree to the mixing bowl, I like tasting it to see how sweet the puree is to determine how much sugar I will truly need only because I don't like my bread to be too sweet. If the puree is sweet enough then I usually just add 2/3 cups of sugar.

At this point add the puree and the eggs to the mixing bowl and mix them together. Lastly start adding the sugar to the mix.

In a 9x13 pan,  place baking parchment paper to cover bottom and sides of the pan, add the mixture to the pan, make sure it's nice and even and place in the oven. 

Cook for about 12 mins or until fully cooked and removed from the oven.

While the bread is still hot, you will need to roll it right away and let it cool for about 30 mins before adding the filling.


Making the filling:

Add the cream cheese, butter, vanilla and coffee to a mixing bowl and mix until everything is well incorporated. As you are mixing carefully start adding the powdered sugar to prevent a mess. Once everything is mixed fully add the walnuts and mix everything together. 

If your bread is rolled and has cooled off for at least 30 mins, then you can start spreading the filling onto the bread and roll bread back and done! 


Things I have learned making this roll...

After making this recipe over and over again for the last 9 years, I have learned the following:

  • The bread is easier to work within the hour after getting it out of the oven

  • I like rolling the bread with parchment paper rather than towels

  • If the bread cools off fully and you don't add the filling within the hour and, it will break when unrolling and it will make it more difficult to spread the filling

  • Spraying the pan with a little bit of water before placing the parchment paper give me a more stable surface for the mixture when baking

  • I find that homemade pumpkin puree always turns out sweeter and tastier than store bought (canned) puree and therefore I use much less sugar

  • I can substitute cream cheese with cottage cheese or non dairy cream cheese and still tastes really good

  • We are big coffee lovers in my house so we like adding a little more coffee to the filling

  • Pumpkin rolls make the perfect alternative to traditional cakes and desserts 

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