Pumpkin Spice Roll

By christoph

Easy to make retro holiday favorite jelly roll like dessert. Soft pumpkin flavored cake rolled with your favorite flavored cream cheese filling.

Ingredients

• Pumpkin Sponge
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1/2 cup confectioners’ sugar for towel and dusting
• Cream Cheese Filling
• 8 ounces cream cheese softened
• 6 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Buttercream Filling
• 8 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Maple Filling
• 8 ounces cream cheese softened
• 4 tablespoon unsalted butter softened
• 1 cup powdered sugar
• 1 tablespoon maple syrup
• White Chocolate Cream Cheese Filling
• 8 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 3/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 4 ounces white chocolate melted and slightly cooled
• Chocolate Filling
• 8 ounces mascarpone cheese room temperature
• 2 tablespoon unsalted butter softened
• ¾ cup confectioners’ sugar
• ½ cup semisweet chocolate chips melted and slightly cooled
• Dulce de Leche Filling
• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 ½ cups confectioners’ sugar
• ¼ cup dulce de leche
• Cappuccino Filling
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter softened
• 1 cup confectioners' sugar
• 2 teaspoons espresso powder
• Cordial Filling
• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 1/2 cups confectioners' sugar more if needed to thicken
• 2 tablespoons liquor Baileys Irish Cream, Kahlua, Grand Marnier

Details

Preparation time 45mins
Cooking time 240mins
Adapted from jamesandeverett.com

Preparation

Step 1

Pumpkin Sponge
Position a rack in the upper 1/3 of your oven and heat to 375°F.
Prepare a 10” x 15” jelly roll pan by lining with parchment and lightly greasing.
In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.

Mix all dry ingredients together is a separate bowl. Fold dry ingredients into egg mixture.
Pour batter into prepared pan, spreading evenly with a spatula or offset knife.
Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.

Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.

Starting at the 10” edge of the cake, gently roll the cake and place on a wire rack. Allow to completely cool before filling.
Fillings
Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar a ¼ cup at a time and mix until smooth. Add flavorings and mix until smooth. If using chocolate, melt in microwave, cool to room temp before folding in.
Assemble
Carefully unroll the cake. Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling. Spread the top with the filling holding back about 1” from the edges.

Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.

Trim the ends off and then slice the cake into 1” think slices for serving.
Cooks Notes
Cake can be held in the fridge for up to five days. Pumpkin roll will also freeze extremely well for up to 30 days. Roll in plastic wrap then wrap in foil. Allow to thaw about 1 hour before serving.