I know, the time for pumpkin kind of ends with Thanksgiving really, doesn't it? Well, there's a small obsession with it here in this house so we'll just forge on here with one more pumpkin recipe. I've done cupcakes, muffins, cakes, pasta, soup, and pies, but on this round, like with the Pumpkin Pie Bread Pudding, I wanted something that didn't appear often in my house.
In the past I would shy away from the roll cake. Any kind, I wouldn't make it. Several years back I had one pretty much fall apart on me at a key moment of baking for a crowd and didn't really want to experience that again. I had time this morning, however, so why not give it another run, eh? I'm glad I did. Several years filled with a lot more baking experience than I had when I first tried to bake a roll cake, served me well. This is fabulous.
You can create the frosting with fresh ginger as well if you have it on-hand. I love fresh ginger, but I'm also a huge advocate in this blog for creating things with what you may have in the pantry or the fridge so this frosting version uses ground ginger and crystallized ginger instead of the fresh.
So enough of my awesome find and onto the Pumpkin Roll!
Pumpkin Roll with Ginger Cream Cheese Filling
Roll adapted from Straight from the Farm
Frosting from 101 Cookbooks
2/3 cup pumpkin puree (best if fresh, instructions are here)
3 eggs, room temperature (this is super important for your roll. If they're cold, place in a bowl and then place bowl in a lukewarm water bath until the chill is taken off)
1 cup sugar
3/4 cup flour
1 teaspoon baking soda (or 1/2 teaspoon baking powder and 1/2 teaspoon baking soda, both work)
1 teaspoon cinnamon (heaping)
1/2 teaspoon ground nutmeg (fresh would be awesome)
1/2 teaspoon ground cloves
pinch of allspice
1/2 cup chopped pecans (optional, and I did not use)
8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
4 1/2 cups confectioner's (icing) sugar
1/2 cup finely chopped crystallized ginger
2 teaspoons ground ginger
1 teaspoon cinnamon
Preheat oven to 375 and prepare a jelly roll pan (or like I did, a baking pan with a 1/2 inch lip around all sides) by lining it with parchment (not wax, I always find it burns in the oven) paper and spraying it with nonstick cooking spray and set aside.
In a medium mixing bowl, combine eggs and sugar. Add pumpkin and mix well. Over a large mixing bowl, sift together flour, baking soda (and powder if using), cinnamon, nutmeg and cloves. Slowly add the pumpkin mixture to the dry ingredients until dry mixture is just incorporated.
Pour the batter out onto your prepared pan, using a spatula to make sure it reaches all sides and is even. Bake for 12-15 minutes until a finger pressed lightly on the top does not get covered in cake (and I found, bounced back slightly). It's important not to over bake here or you won't get a good roll. Now, spread out a clean kitchen towel and sprinkle it with confectioner's sugar. Invert the baking pan onto the towel, allow the cake to fall out. Carefully remove the parchment paper from the bottom of the cake (working inward from the corners). Now, while the cake is still hot, roll it up in the kitchen towel and allow to cool like that for 20 minutes.
While the cake is cooling, make the filling. Using an electric mixer (stand or hand-held), cream together the butter and cream cheese until creamy. With mixer on low, slowly add the confectioner's sugar a 1/2 cup at a time until completely gone. Increase speed on mixer to medium-high and beat until fluffy. Add crystallized ginger, ground ginger, cinnamon and salt and beat until well mixed.
Once cake has cooled, unroll it from the kitchen towel and spread the entirety of the frosting evenly over the cake. Working from one side, proceed to slowly roll the cake up. Cut off each end to make it nice and pretty.
It's fabulous for Thanksgiving or a little morning snack while Black Friday shopping. So, I bought my new fridge, did you guys score any deals?