Where has my focus and perseverance gone? I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending. My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination. Enough of that, let’s talk about happy things.
Let just call this the official start of autumnal foods. Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll. There is plenty of pumpkin spice in the future, this is not the end my friends. After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!
Fall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical. At first they seemed like an impossible task, but after making two now, they are a breeze! This cake features a new-to-me method that is novel and easy. Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely. This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius! This is the type of cake that look impressive, but is quite simple in practice.
There is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger. Inside is a creamy and sweet cream cheese filling. I hope you enjoy cream cheese frosting because this cake is packed inside! The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape. I think everyone needs a pumpkin roll in their life!
One Year Ago – Apple Cake with Brown Butter Frosting
Print the Recipe!
Adapted from Gimme Some Oven
Yield – 8-10 pieces
1 cup sugar
1 teaspoon vanilla extract
2/3 cup pumpkin puree
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup flour
1/3 cup powdered sugar
8 ounces cream cheese, room temperature
6 tablespoons powdered sugar
pinch of salt
1 teaspoon vanilla
1 cup powdered sugar + extra for sprinkling
- Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan. Add parchment paper and grease the parchment paper.
- In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow. Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
- Add the salt, spices*, baking powder, and baking soda, mix until well combined. Add the flour and mix on low until it is just incorporated.
- Spread the batter evenly in the prepared pan. Bake for 12-14 minutes or until the cake is set.
- While the cake is baking, sprinkle a dish towel with powdered sugar.
- When the cake comes out of the oven, invert it onto the prepared towel. Use the towel to roll the cake with the towel between layers. Let this rest on wire rack until the cake cools completely.
- Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy. Beat in the vanilla and salt. Add the powdered sugar and mix first on low speed, and then on high speed. This will give you fluffy filling.
- Carefully unroll the cake and spread the filling evenly inside. Use the towel to help re-roll the cake. Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
- Sprinkle with powdered sugar, slice, and serve!
* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.