Dazzle family and friends this Thanksgiving weekend with a simple to make yet show stopping Pumpkin Cake Roll! It has all the wonderful aromas of Fall with fragrant spices such as ginger, nutmeg and cinnamon.
A Canadian Thanksgiving meal tends to emphasize the culture of the person or family preparing the feast. My kitchen is no exception, with a mix of my Italian heritage and Canadian influence. I proudly embrace both as it is who I am, an Italian-Canadian! Which ever way one celebrates it is certainly an opportunity to give thanks for all the good in our lives and enjoy memorable meals with loved ones 🙂
This pumpkin cake roll has a beautiful density to it that softens while chilling in the fridge with it’s cream cheese filling, making it a perfect make ahead dessert. It should be chilled for at least two hours and up to 48 hours. Go ahead bake it the day before and free up some much needed oven space for your Turkey, Ham or any other meat of your choice for a wonderful Thanksgiving celebration!
- 3 large eggs, room temperature
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- powdered sugar (icing sugar)
- 1 cup finely chopped walnuts
- 1, 8-ounce package cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 teaspoon vanilla
- 1 1/2 cup powdered sugar
Grease a 15x10x1 inch baking pan. Line the bottom of the pan with parchment paper and grease the paper. This step will allow cake to release from the baking sheet effortlessly ( do not skip this step). Set aside.
In a small bowl, stir together the flour, cinnamon, baking powder, ground ginger, salt, the ground nutmeg and set aside.
Preheat the oven to 375*F.
In a large mixing bowl beat the eggs on high speed for about 5 minutes until thickened. Lower to medium speed and gradually add the sugar, beating until it is light in color and fluffy. Stir in the pumpkin and the lemon juice. Next, beat in the flour mixture just until combined. Spread the batter evenly in the prepared baking pan using an offset spatula. Sprinkle the finely chopped walnuts evenly over the batter.
Bake in the preheated oven for about 12 minutes or until the cake springs back when touched. Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar. This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance. When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper.
Starting at the short end, roll the cake in the towel and transfer to a wire rack to cool for 30 minutes to set the shape.
For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.
Unroll the cake and spread the filling in a thin layer within 1 inch of the borders. Firmly roll up the cake using the towel to help if needed. Cover the pumpkin cake roll and chill for 2 to 48 hours. When ready to serve, dust with more with icing sugar, trim off edges and slice into equal portions.
Have a wonderful Thanksgiving weekend!! 🙂
Makes 10-12 servings.
Recipe adapted from BHG Magazine.
Copyright © 2015 Marisa’s Italian Kitchen