Name: Pumpkin Roll Cake with Pecan-Cream Cheese Filling
Total time: 165 min
Ingredients: 5 large eggs, at room temperature; 0.75 cup granulated sugar; 1 15-ounce can unseasoned pumpkin puree, divided; 0.5 cup all-purpose flour; 0.5 cup whole-wheat pastry flour; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon freshly grated nutmeg; 2 teaspoons confectioners' sugar, divided; 8 ounces reduced-fat cream cheese, at room temperature; 0.5 cup pecans, toasted and chopped; .25 cup confectioners' sugar, plus more for dusting; 0.25 cup nonfat plain yogurt; 1 tablespoon finely chopped crystallized ginger; Pinch of salt

Pumpkin Roll Cake with Pecan-Cream Cheese Filling

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Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling.

Virginia Willis

Published on October 9, 2020

Pumpkin Roll Cake with Pecan-Cream Cheese Filling

Active Time:

40 mins

Chill Time:

2 hrs

Total Time:

2 hrs 45 mins

Servings:

Nutrition Profile:

Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

Cake

5 large eggs, at room temperature
¾ cup granulated sugar
1 15-ounce can unseasoned pumpkin puree, divided
½ cup all-purpose flour
½ cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
2 teaspoons confectioners' sugar, divided

Filling

8 ounces reduced-fat cream cheese, at room temperature
½ cup pecans, toasted and chopped
¼ cup confectioners' sugar, plus more for dusting
¼ cup nonfat plain yogurt
1 tablespoon finely chopped crystallized ginger
Pinch of salt

Directions

To prepare cake: Position rack in middle of oven; preheat to 325°F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment paper and coat the paper with cooking spray.
Beat eggs and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale yellow and thick, about 5 minutes. Add 1 cup pumpkin, reserving the rest for the filling, and mix on medium speed until incorporated, about 1 minute.
Whisk all-purpose flour, whole-wheat flour, cinnamon, ground ginger, baking soda, 1/2 teaspoon salt and nutmeg in a medium bowl. Sift the flour mixture over the pumpkin mixture and fold with a flexible spatula until combined. Pour the batter into the prepared pan and spread evenly.
Bake the cake until firm and the top springs back when touched lightly, about 18 minutes. Immediately run a knife around the edge of the pan to loosen the cake. Dust with 1 teaspoon confectioners' sugar. Place a clean kitchen towel on top and quickly flip the cake onto a clean work surface. Remove the pan and discard the parchment paper. Dust the cake lightly with 1 teaspoon confectioners' sugar. Starting at the one side of the cake, carefully roll up the cake in the kitchen towel. Place seam-side down on a baking sheet and refrigerate until cool, at least 1 hour.
Meanwhile, to prepare filling & assemble cake: Combine the remaining pumpkin, cream cheese, pecans, confectioners' sugar, yogurt, crystallized ginger and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat until combined.
Unroll the cooled cake on a clean work surface, keeping it on the towel. Spread the filling over the cake to within about 1/2 inch of the edge. Starting with one side, snugly roll the cake, wrap in the towel and chill until firm, about 1 hour.
Unwrap the cake and place on a serving platter. Dust lightly with more confectioners' sugar, if desired. Slice with a serrated knife into 12 pieces and serve immediately.

Tips

To make ahead: Wrap cake in plastic wrap and refrigerate for up to 2 days.

Equipment: Parchment paper

Nutrition Facts (per serving)

236	Calories
10g	Fat
32g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 piece
Calories 236
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 3g	11%
Total Sugars 19g
Protein 6g	12%
Total Fat 10g	13%
Saturated Fat 4g	20%
Cholesterol 82mg	27%
Vitamin A 5785IU	116%
Sodium 276mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.