Pin Recipe Fluffy, delicately spiced muffin roulades featuring earthy matcha and sweet pumpkin, rolled with a creamy filling for a delightful autumn treat.
I remember the first time I made these roulades for our fall gathering. They stood out on the table, the green swirl paired beautifully with the creamy filling and everyone asked for seconds.
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
- Large eggs (room temperature): 2
- Granulated sugar: 3/4 cup (150 g)
- Vegetable oil: 1/3 cup (80 ml)
- Pumpkin purée (not pumpkin pie filling): 1 cup (240 g)
- Vanilla extract: 1 tsp
- Cream cheese (softened): 6 oz (170 g)
- Unsalted butter (softened): 2 tbsp
- Powdered sugar (sifted): 1 cup (120 g)
- Vanilla extract: 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.
- Mix 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.
- Combine wet and dry:
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake:
- Spread batter evenly in prepared pan. Bake for 15, 18 minutes, or until the cake springs back when touched.
- Prepare towel:
- While cake bakes, lay a clean kitchen towel on a work surface and dust it with powdered sugar.
- Roll up the cake:
- When done, invert cake onto towel. Peel off parchment paper. Starting at the short end, gently roll up the cake with the towel inside. Cool completely.
- Make filling:
- Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until fluffy.
- Fill and roll:
- Unroll cake carefully. Spread cream filling evenly over surface. Roll up the cake (without towel) into a tight roulade.
- Slice and serve:
- Slice into 8 roulades and serve, or chill 30 minutes for cleaner slices.
Pin Recipe My daughter loves helping dust the towel with powdered sugar, a little tradition each fall when we bake these together.
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. May contain: tree nuts if desired. Always check labels to avoid hidden allergens.
Nutritional Information (per roulade)
Calories: 270. Total Fat: 13 g. Carbohydrates: 35 g. Protein: 4 g.
Pin Recipe This autumn fusion dessert adds both color and flavor to any table. Enjoy every delicate swirl in good company!
Recipe FAQs
- → Can I use pumpkin pie filling?
It's best to use pure pumpkin purée; pumpkin pie filling contains added sugar and spices, which may affect texture and flavor balance.
- → What if I don't have matcha powder?
You can substitute the matcha with additional cinnamon or try finely ground green tea leaves, but matcha delivers the distinct earthiness.
- → How do I prevent the roulade from cracking?
Roll the cake while warm with a powdered sugar-dusted towel to maintain pliability and avoid cracks as it cools.
- → Is this dessert suitable for vegans?
Yes, with vegan cream cheese and an egg replacer, you can easily adapt these roulades for plant-based diets.
- → What is the best way to store leftovers?
Wrap the roulades tightly and store in the refrigerator for up to three days to preserve freshness and texture.
- → Are nuts or chocolate chips a good addition?
Adding toasted walnuts or chocolate chips to the filling creates extra texture and flavor, making the dessert even more special.