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Pumpkin Roll with Pistachio Cream Cheese Filling


  • Pistachio Cream Cheese Filling
  • Weight Measure
    Cream Cheese, softened 1 lb
    Butter, softened 2 ozs
    Confectioners' sugar 8 ozs
    Lemon Zest, grated 3/4oz
    Pistachios, coarsely chopped 9ozs
  • Weight Measure
    Eggs, room temperture 10 ozs
    Sugar 7 ozs
    Lemon Juice 2 tsp.
    Canned Pumpkin 8 ozs
    Cake Flour, sifted 6 ozs
    Pumpkin Pie Spice 2 tsp
    Rumford Baking Powder 2 tsp
    Pistachios, Chopped 7 ozs


Combine first 4 ingredients and mix until creamy. Add Pistachios and set aside.

Mix eggs in high speed. Gradually add sugar to eggs until thick and volume is tripled/ Gently fold in Lemon juice and canned pumpkin. Combine and gradually add the nest four ingredients.

Line two 10x15x1 in. pans with greased parchment paper. Divide batter evenly and spread into pans. Sprinkle the top with pistachios. Bake at 350° F for 12-15 minutes. Turn cakes out of pans onto waxed paper and trim crisp edges. Cover the tops of the cakes with another sheet of waxed paper. Roll up cakes from the short side. Set aside to cool. Unroll cakes and spread filling over the entiresurface. Re-roll cakes, cut and serve.