Save Fluffy, delicately spiced muffin roulades featuring earthy matcha and sweet pumpkin, rolled with a creamy filling for a delightful autumn treat.
I first baked these matcha pumpkin roulades for a fall gathering, and their delicate texture and vibrant color wowed everyone. The creamy filling adds just the right touch for a cozy afternoon snack.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Matcha green tea powder: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Fine sea salt: 1/4 tsp
- Eggs: 2 large, room temperature
- Granulated sugar: 3/4 cup (150 g)
- Vegetable oil: 1/3 cup (80 ml)
- Pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Vanilla extract: 1 tsp
- Cream cheese: 6 oz (170 g), softened
- Unsalted butter: 2 tbsp, softened
- Powdered sugar: 1 cup (120 g), sifted
- Vanilla extract (filling): 1/2 tsp
Instructions
- Prepare the pan:
- Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients:
- In a large bowl, beat eggs and sugar until pale and thick, about 2, 3 minutes. Add oil, pumpkin purée, and vanilla. Mix to combine.
- Incorporate dry into wet:
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake:
- Spread the batter evenly in the prepared pan. Bake for 15, 18 minutes, or until the cake springs back when touched.
- Prepare rolling towel:
- While the cake bakes, lay a clean kitchen towel on a work surface and dust it generously with powdered sugar.
- Invert and roll:
- When the cake is done, immediately invert it onto the towel. Peel off the parchment paper. Starting at the short end, roll up the cake with the towel inside. Let cool completely in the rolled position.
- Prepare filling:
- Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until fluffy.
- Fill and roll:
- Unroll the cooled cake carefully. Spread the cream filling evenly. Roll up the cake into a tight roulade.
- Slice and serve:
- Slice into 8 roulades and serve. Chill for 30 minutes for cleaner slices.
Save Sharing these roulades with loved ones during the holidays always brings smiles. My kids eagerly help with rolling and slicing, making it a memorable kitchen moment.
Required Tools
10x15-inch jelly roll pan, electric mixer, whisk, large bowls, kitchen towel, parchment paper, offset spatula or knife
Allergen Information
Contains: Wheat (gluten), Eggs, Dairy (cream cheese, butter). May contain: Tree nuts (if adding walnuts). Always check labels for cross-contamination or hidden allergens.
Nutritional Information
Calories: 270. Total Fat: 13 g. Carbohydrates: 35 g. Protein: 4 g per roulade.
Save This autumn-inspired treat is sure to brighten up chilly afternoons. Enjoy with a cup of green tea or your favorite cozy beverage.
Recipe FAQ Section
- → Can I make these roulades vegan?
Yes! Substitute plant-based cream cheese and use an egg replacer for a vegan version with great results.
- → How do I prevent the cake from cracking while rolling?
Roll the cake while warm with a towel dusted in powdered sugar; this helps set the shape and prevents cracks.
- → Which filling variations work well?
Try adding chopped walnuts, chocolate chips, or citrus zest to the cream filling for extra flavor and texture.
- → How are these roulades best served?
Slice, chill for cleaner pieces, and enjoy with green tea or sweet dessert wine for a balanced treat.
- → How should leftovers be stored?
Keep roulades refrigerated in an airtight container and consume within three days for freshness.
- → What cuisine influences this dessert?
This fusion treat blends Japanese matcha and American pumpkin, creating a unique flavor profile.