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Such a beautiful autumn dessert! This roulade may be made
ahead and frozen or kept in the fridge for 2-3 days before
serving.
Pumpkin Roulade
yield: 1 log (12 slices)
1 cup sugar
¾ cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
salt, pinch
3 eggs
2/3 cup canned pumpkin
Preheat oven to 350 degrees. Line 10 ½ x
15 ½ jelly roll
pan with parchment and spray. In
mixing bowl, combine sugar, flour, baking powder,
cinnamon, ginger, cloves, and salt. In separate bowl,
combine eggs with pumpkin and mix well. Then,
add to dry mixture and mix until just combined.
Pour in prepared pan, spread evenly, and bake
until toothpick comes out clean, about15 minutes.
Lay down kitchen towel, sprinkle powder sugar
over towel. While cake is still hot, roll up in the
towel and allow to cool. Once cool, fill with filling
mixture and cover with filling mixture or dust with
powdered sugar.
8 ounces cream cheese
1 cup powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
½ cup walnuts, finely chopped
Filling
In a mixer fitted with paddle attachment, cream
together cream cheese and butter until smooth.
Add vanilla and mix until incorporated. Scrape
sides of bowl. Slowly add powdered sugar and
continue to mix until incorporated and smooth.
Mix in walnuts. Cover until ready to use. If making
ahead, keep covered and refrigerate. Before using,
take out and let it come to room temperature or
mix in mixer again till pliable.
autumn fare
