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Pumpkin Roll with Pistachio Cream Cheese Filling


Pistachio Cream Cheese Filling:
1 lb. cream cheese (softened)
2 oz. butter (softened)
8 oz. confectioners' sugar
3/4 oz. lemon zest (grated)
9 oz. Pistachios (coarsely chopped)

10 oz. eggs (room temperature)
7 oz. sugar
2 tsp. lemon juice
8 oz. canned pumpkin
6 oz. sifted cake flour
2 tsp. pumpkin pie spice
2 tsp. Rumford Baking Powder
7 oz. Pistachios (chopped)


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. Preheat oven to 350 degrees F.

Line two 10 X 15 X 1-inch pans with greased parchment paper. Divide batter evenly and spread into pans. Sprinkle the top with pistachios. Bake for 12 to 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 and allow cooling. Unroll cakes and spread filling over the entire surface. Re-roll cakes, cut, and serve.

Revised 12/14.