Pumpkin Roulade
For many years we would spend Thanksgiving with dear friends James Frederick and Joe Woods. This dessert was always on the dessert table, its was Joes signature dessert. James and Joe have moved away and we are unable to get together the memories we created and the many holiday traditions we established continue to this day.
Our family’s holiday table is not complete without the Pumpkin Roulade, it is now our signature dessert. For many years I followed Joe’s recipe exactly but recently decided to add my curious twist. Chopped pecans and a splash of Kentucky bourbon make for a perfect addition to this delightful holiday treat.
According to my nephew Sam, my Pumpkin Roulade is his favorite dessert on the buffet table. That’s a real honor from such a picky eater.
What is your family’s favorite dessert? Send me an email and let me know, I would love to hear from you.
INGREDIENTS
Cake
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon ground cinnamon
1 and 1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
3 large eggs, at room temperature
1 cup granulated, white sugar
3/4 cup pumpkin puree
1/2 cup chopped pecans soaked in 1/4 cup bourbon for at least 15 minutes
1/2 cup powdered sugar
Filling:
12 ounces cream cheese
1/4 sifted powdered sugar
2 tablespoon milk
1/4 cup minced candied ginger
DIRECTIONS
Preheat oven to 375°F. Spray cookie sheet with parchment paper with cooking spray, be generous.
In a bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, whisk to combine.
Place eggs and sugar in the bowl of an electric mixer with paddle attachment, beat at medium speed until thickened, about 2 minutes. Turn mixer on low, add in pumpkin purée and soaked pecan until combined. Slowing spoon in flour mixture, mix just until combined. Remove bowl from mixer and stir by hand as needed. Pour pumpkin mixture into prepared pan for 10 to minutes until cake springs back.
Lay cotton tea towel on counter top, sift 1/4 cup of powdered sugar over entire towel to prevent cake from sticking. Immediately after removing cake from oven, invert cake onto prepared towel. Peel off parchment paper, sift the additional 1/4 cup of powdered sugar on the top of the cake that was under the parchment. Gently roll warm cake and towel, starting from short end to create a roll. Allow rolled cake to cool on wire rack.
In bowl of mixer, add cream cheese, powdered sugar, milk and diced ginger.
Unroll cake carefully onto cutting board or counter top. Evenly spread filling mixture onto cake surface. Roll cake into a spiral while carefully removing cake from towel. Once cake is fully removed from towel, trim edges and place on platter. Sift Pumpkin Roulade with additional powdered sugar as desired.
Yields: 8 Servings
Serving suggestions: Serve on a platter, dust Pumpkin Roulade with powdered sugar
