Pumpkin Roll

This is a family favorite that mom made every year between Thanksgiving and Christmas. We were particularly fond of freezing the roll, but that is certainly not a requirement.

Yield: 1 Roll
Time: 1 hour

3 eggs (L)
200g white sugar
150g pumpkin purée
100g flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
50g chopped nuts (optional)
powdered sugar

Directions

Preheat oven to 175°C / 350°F

Mix eggs and sugar until light and creamy (about 5 minutes). Add remaining ingredients (except nuts and powdered sugar) and mix until fully incorporated.

Line a jellyroll pan¹ with parchment. Spread batter evenly on parchment. Scatter nuts (if using) evenly on batter.

Bake until set; 15-20 minutes.

Remove from oven an allow to cool for 5-10 minutes. Meanwhile, lay out a clean kitchen towel on the counter and dust the towel lightly with powdered sugar.

Turn the cake out onto the towel. Carefully roll the cake up in the towel and allow to cool completely (min. 1 hour).

While cake is cooling make filling.

Filling

125g powdered sugar
250g cream cheese²
50g butter
1/2 tsp vanilla extract

Mix until smooth.

Unroll pumpkin roll in towel. Spread filling evenly on cake. Re-roll and chill.

Notes

¹ A jellyroll pan is a baking sheet that is slightly smaller that a half-sheet pan. It measures ~25mm x 38mm, whereas a half-sheet pan measures ~31mm x 43mm. You can use a half-sheet pan, but will need to reduce the cooking time slightly (2-3 minutes).

² Cream cheese (e.g. Philadelphia Brand) is recommended over Frischkäse, as it has a thicker, slightly drier consistency. If using Frischkäse, use a sieve to drain as much liquid as possible and increase the butter to 75g.