Pumpkin Roulade

Pumpkin Roulade

As seen on Dessert Duels
Recipe By Chef Leigh Omilinsky

Pumpkin Spice Cake Ingredients

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ teaspoon kosher salt
  • 3 eggs
  • 1 cup granulated sugar
  • ¾ cup canned pumpkin (not pie filling)

Pumpkin Spice Cake Instructions

  1. Preheat oven to 375°F.
  2. Grease a 13"x18" baking sheet.
  3. In a stand mixer fitted with a paddle, put the eggs and the sugar in the bowl and mix on medium-high speed until lighter in color and fluffy.
  4. Meanwhile, sift the dry ingredients.
  5. Add the pumpkin to the egg mixture and mix to combine.
  6. Add the sifted dry ingredients and mix until just combined.
  7. Pour onto prepared baking sheet. Bake until done. The cake should spring back and will slightly pull away from the sides.
  8. Prepare a clean dish towel and sprinkle with powdered sugar. This towel should be flat and the sugar should just be dusted all along the towel.
  9. While the cake is still warm, flip the warm cake onto the dish towel and roll up the cake AND the towel until completely cool.
  10. When it comes time to fill the cake, the cake will unroll beautifully, and then roll up nicely as well.

Pumpkin Cheesecake Filling Ingredients

Pumpkin Cheesecake Filling Instructions

  1. Paddle the cream cheese until smooth.
  2. Scrape the bowl.
  3. Add the filling from the pumpkin pie in 3 additions, scraping down the bowl between each addition. This will ensure no lumps in the filling.

How to Assemble

  1. Once the cake is completely cool, carefully unroll the cake from the towel so that it is flat.
  2. Spread the filling evenly over the cake.
  3. Roll up the cake with the filling inside, using the towel and gravity to help.
  4. Chill and slice.