What reminds you of the fall season? The beautiful burst of color from the changing leaves? Bright orange pumpkins? Holiday drinks from Starbucks? The crisp cool breeze? When asked this question, my immediate response was pumpkin spice. I’ve been switching gears in the kitchen from summer to fall recipes and have been inspired to revisit a favorite family classic – pumpkin spice roll. This decadent cream cheese filled pumpkin roll recipe is from Taste of Home which we’ve been using for years. The recipe is nearly perfect with the exception that I added a little nutmeg and some extra pumpkin puree for guaranteed moisture. I highly recommend bringing this to your Thanksgiving table. Slicing into that luscious roll to cut the first piece has given me a true understanding of the joy of baking.
For the cake
3 eggs, separated
1 cup sugar, divided in half
3/4 cup all purpose flour
2/3 heaping cup canned pumpkin puree
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
For the filling
1 package (8 ounces) cream cheese, softened
2 tbsp butter, softened
1 cup confectioners’ sugar
1 tsp vanilla extract
Additional confectioners’ sugar to dust the top (optional)
- Preheat oven to 375 degrees F.
- Line a 15 x 10-inch jelly-roll pan (or rimmed baking sheet) with parchment paper and grease with butter. Allow the parchment paper to spill over the sides for easy lifting. Set pan aside.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
- Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
- Fold the egg whites into the egg yolk mixture.
- Combine the flour, baking soda, cinnamon and salt. Gently fold into the mixture.
- Spread into prepared pan.
- Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
- Gently dust a kitchen towel with confectioner’s sugar.
- Immediately turn cake onto the kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. This process sets the cake and trains its shape. Cool completely in the refrigerator.
For the filling
- In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.
- Unroll cake and spread the filling evenly to within 1/2 inch of the edges. Roll up again.
- Dust with confectioners’ sugar if desired.
Yield: 10 servings
Storing: Wrap the cake in plastic wrap and freeze for up to two months. The cake is much easier to slice when partially frozen.