Amish Pumpkin Roll
By Sue Lau | Palatable Pastime
October is finally here! So brace yourselves, my friends, because that means it’s time for #PumpkinWeek!
One of my favorite pumpkin desserts for autumn (besides the obvious pumpkin pie) happens to be the pumpkin roll. Delicious light sponge cake with a cream cheese filling is just perfect- that is, except for all the recipes telling you to flip a cake onto a towel and…what? What a pain. So to be quite honest, before silpat arrived in my cooking world, the majority of my pumpkin rolls were baked by sweet Amish ladies selling those at farm markets. Who could blame me for taking the easy out?
But, now that silpat is here, this delicious dessert is quite easy work. Much easier than methods shown in years before. So let’s break out the silicone baking mats and get to work! Until tomorrow (with more pumpkin goodness!)—
Amish Pumpkin Roll
Cook: 15 minutes
Prep: 1 hr 15 min
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 teaspoons “Palatable Pastime Blend” pumpkin pie spice (or your favorite brand)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- 6 tablespoons butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-1/2 cups chopped toasted pecans
- sifted confectioner’s sugar (for dusting), amount to taste
- silpat mat
- Preheat oven to 375ºF.
- Place eggs, pumpkin, sugar and vanilla into an electric mixer and whisk until smooth.
- Sift together the flour, pumpkin pie spice, baking powder, baking soda,and salt.
- Add flour mix to mixer while running a little at a time, continue whisking until you have a smooth batter.
- Place silpat on an oblong baking sheet and spray side rims of pan with nonstick (just in case).
- Spread batter evenly over silpat and bake for 15 minutes or until spongy and springs back when touched.
- Lift the edge of the silpat (using a hotpad, it will be hot to the touch even if it is silpat) and pull the silpat (with cake) onto a wire rack.
- Roll the silpat up with the cake inside, placing a clean towel on either side so it doesn’t unroll. and allow to cool completely.
- While the cake cools, whisk together the filling ingredients until smooth and set aside.
- Place a couple sheets of plastic wrap on your work area and place the silpat on it and carefully unroll.
- Spread the room temperature filling over the cake and sprinkle with the chopped nuts.
- Roll the cake up (leaving the edge of silpat behind) and jimmy the silpat from beneath it onto the plastic wrap.
- Wrap the pumpkin roll in the plastic wrap the and place on a platter; refrigerate until the filling firms up.
- Unwrap and dust with confectioner’s sugar as desired.
- You can trim the ends for presentation if needed, and then slice and serve.
From the kitchen of palatablepastime.com
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