Pumpkin Roll with Ricotta Cream

pumpkin recipe

Ingredients

For the roll: 

  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup unbleached all purpose flour
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin pie mix
  • 1 cup walnuts

pumpkin recipe

Cream: 

  • 2 cups ricotta cheese
  • 1 cup powder sugar +  3 Tbsp for the top
  • 1/2 tsp vanilla
  • 6 Tbsp softened unsalted butter

pumpkin recipe

Directions: 

  • Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
  • Combine the dry ingredients in a bowl, and set aside.
    • 1/2 tsp ground cloves
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 3/4 cup unbleached all purpose flour
  • In a stand mixer, beat together 3 large eggs with 1 cup of sugar until well beaten and almost a white color. Add in 2/3 cup of pumpkin pie mix and then stir in the dry ingredients.

pumpkin recipe

  • Pour the batter on to the baking sheet with lined parchment paper. Chop 1 cup of walnuts and sprinkle onto the batter. Bake for 15 minutes, or until it’s a darker brown color.

pumpkin roll

  • As soon as you take it out of the oven, roll it with the parchment paper. Then, unroll it and take off the parchment paper, and roll it back again. Let it cool down completely before spreading the cream on.

pumpkin recipe

Cream: 

  • With a hand mixer beat together 2 cups of ricotta cheese (or farmers cheese), 1 cup of powder sugar, and 1/2 teaspoon of vanilla for a minute. Add in 6 Tablespoons of unsalted butter softened, then beat for another minute.

pumpkin cream

  • After the roll has cooled down, unroll it and spread the cream inside.
  • Roll it back up and sift powdered sugar on top. Enjoy!

pumpkin recipe

Equipment I Used

Pumpkin Roll with Ricotta Cream

Course: Dessert
Cuisine: Russian
Keyword: cake, cinnamon, cloves, dessert, powdered sugar, pumpkin pie mix, pumpkin roll, pumpkin seeds, ricotta cheese, ricotta cream, russian cake, russian dessert, vanilla, walnuts
Servings: 8
Calories: 537kcal

Ingredients

For the roll:

  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup all-purpose flour unbleached
  • 3 large eggs
  • 1 cup sugar
  • cup pumpkin pie mix
  • 1 cup walnuts chopped

Cream:

  • 2 cups ricotta cheese or farmers cheese
  • 1 cup powder sugar + 3 Tbsp for the top
  • ½ tsp vanilla
  • 6 Tbsp unsalted butter (softened)

Instructions

  • Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
  • Combine the dry ingredients in a bowl: ½ tsp ground cloves, ½ tsp ground cinnamon, ¼ tsp salt, ½ tsp baking soda, ½, baking powder, ¾ cup flour. Set aside.
  • In a mixer, beat together 3 large eggs with 1 cup of sugar until well beaten and almost a white color. Add in 2/3 cup of pumpkin pie mix and then stir in the dry ingredients.
    pumpkin recipe
  • Pour the batter on to the backing sheet with lined parchment paper. Chop 1 cup of walnuts and sprinkle onto the batter. Bake for 15 minutes, or until it’s a darker brown color.
    pumpkin roll
  • As soon as you take it out of the oven, roll it with the parchment paper. Then, Unroll it, take off the parchment paper, and roll it back again. Let it cool down completely before spreading the cream on.
    pumpkin recipe

Cream:

  • With a hand mixer beat together 2 cups of ricotta cheese (or farmers cheese), 1 cup of powder sugar, and 1/2 teaspoon of vanilla for a minute. Add in 6 Tablespoons of unsalted butter softened, then beat for another minute.
    pumpkin cream
  • After the roll has cooled down, unroll it and spread the cream inside.
  • Roll it back up and sift powdered sugar on top. Enjoy!
    pumpkin recipe

Nutrition

Calories: 537kcal | Carbohydrates: 62g | Protein: 13g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 276mg | Potassium: 227mg | Fiber: 3g | Sugar: 43g | Vitamin A: 2496IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg
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