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
EatingWell Magazine, November 2020

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Recipe Summary test

active:
40 mins
chill:
2 hrs
total:
2 hrs 45 mins
Servings:
12

Nutrition Profile:

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Ingredients

Cake
Filling

Directions

Instructions Checklist
  • 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.

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  • 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

236 calories; fat 10g; cholesterol 82mg; sodium 276mg; carbohydrates 32g; dietary fiber 3g; protein 6g; sugars 19g; niacin equivalents 0.5mg; saturated fat 4g; vitamin a iu 5785IU.
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