Pumpkin Roll with Ricotta Cream

pumpkin recipe

Ingredients

For the roll: 

  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon 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 Tablespoons for the top
  • 1/2 teaspoon vanilla
  • 6 Tablespoons 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 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 3/4 cup unbleached all purpose flour
  • 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 into a roll with the parchment paper. 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 and sift powdered sugar on top. Enjoy!

pumpkin recipe

Pumpkin Roll with Ricotta Cream

Servings: 8
Calories: 524kcal

Ingredients

For the roll:

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

Cream:

  • 2 cups ricotta cheese
  • 1 cup powder sugar + 3 Tablespoons for the top
  • 1/2 teaspoon vanilla
  • 6 Tablespoons unsalted butter (softened)

Instructions

  • Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
  • Combine the dry ingredients in a bowl, and set aside.
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup unbleached all purpose flour
  • 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.
  • 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.
  • As soon as you take it out of the oven, roll it into a roll with the parchment paper. Unroll it, take off the parchment paper, and roll it back again. Let it cool down completely before spreading the cream on.

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

Nutrition

Calories: 524kcal | Carbohydrates: 59g | Protein: 12g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 265mg | Potassium: 220mg | Fiber: 3g | Sugar: 40g | Vitamin A: 49.8% | Vitamin C: 1.2% | Calcium: 17.7% | Iron: 9.8%
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