I was planning on sharing a Thanksgiving side dish with you today, but it was a royal flop so I decided to make something pumpkin instead. Pumpkin heals all wounds. And, let’s face it, the whole (north american) world, including myself, is pretty much obsessed with pumpkin right now. And, I was in need of a guaranteed win.
I’ve made this Pumpkin Spice Roll quite a few times over the years and it’s always a winner no matter where I serve it. It’s so extremely easy to make and yet looks so impressive. I made it in our first years of marriage, when I was just learning to cook, and it turned out a great success, so you know it’s easy. ;)
A soft pumpkin spice cake coated in a layer of walnuts, with a creamy yet light, cream cheese filling – it’s pretty much an inside out spice cake rolled up into one pretty presentation. It would be perfect for Thanksgiving but you can save it for any special day, like maybe the first snow fall? Hopefully your snow holds off a little longer than ours. :)
Pumpkin Spice Roll
You can sub 1.5 teaspoons pumpkin spice for the combination of spices in the recipe, if you prefer.
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 3/4 cup pumpkin puree
- 1 cup chopped walnuts
- 3/4 cup icing (confectioners) sugar, divided
- 1/2 cup (4 oz.) cream cheese, softened
- 3/4 cup cold whipping cream
- 1/2 teaspoon vanilla extract
Grease a 15x10x1 inch pan, line it with waxed or parchment paper. Grease and flour the paper as well. Whisk together the flour, spices, baking powder and salt. Set aside.Whisk together eggs and sugar until pale and thick. Whisk in pumpkin. Stir in flour mixture just until blended. Spread evenly into prepared pan. Sprinkle walnuts over evenly. Bake at 375°F for for 15 minutes, or until the top of the cake springs back when touched.
While cake bakes, sprinkle a clean kitchen towel with 1/4 cup icing sugar. As soon as cake comes out of the oven, invert onto prepared towel, remove the pan and gently peel of the paper. Starting at a short side, gently roll up the cake and towel together to form a log. Allow to cool completely on a wire rack before adding the filling.
To make the filling, beat together 1/2 cup icing sugar and cream cheese until smooth with an electric beater. Gently mix in the cream and vanilla, scraping up any cream cheese stuck to the bottom of the bowl (mixture will be lumpy). Beat on medium-high speed until mixture is smooth and stiff peaks form when beaters are lifted.
Gently unroll cake, spread filling evenly over entire cake, leaving a 1 inch gap on both short ends (so filling won’t squeeze out as you roll it back up. Re-roll the cake, firmly but gently. Wrap cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving. To serve, dust with additional icing sugar if desired.
Makes: 10 servings
Adapted from Kraft.