Possibly my favorite dessert, also known as a swiss roll, the cream cheese filled pumpkin sponge cake is hard to be beat. Not just for fall, the pumpkin roll can be enjoyed all year round, but it is a great substitute for pumpkin pie.
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For the Cake:
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon pumpkin spice
3 large eggs
2/3 cup pumpkin puree
powdered sugar for rolling cake
For the Filling:
12 oz cream cheese, softened
1 tablespoon melted unsalted butter
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon salt
Technique:
Preheat oven to 350 degrees. Grease and line a 15" x 10" jelly roll pan with parchment paper (leave an extra inch on each side of pan as handles).
In a large bowl whisk together pumpkin puree and eggs, then add sugar, flour, salt, baking soda, and pumpkin spice until mixed together.
Spread into prepared pan and bake 15 minutes.
Meanwhile, lay out a large non-textured kitchen towel on counter and sprinkle with powdered sugar.
Remove cake from oven and invert using parchment handles and invert cake onto powdered towel while still warm. Remove parchment paper and roll into spiral.
Cover spiral with plastic wrap and let cool in spiral shape.
While cake cools, in a medium bowl mix together filling ingredients with a hand mixer until well combined.
Unwrap and unravel cooled pumpkin cake and spread cream cheese filling inside cake. Re-roll cake with filling.
Cut off uneven ends of cake and then slice and serve with powdered sugar.
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