Pumpkin Roll cake with beautiful fall pattern

This pumpkin roll is the most delicious fall dessert and perfect for your thanksgiving table too! It is made like a patterned swiss roll, so the presentation is gorgeous too, get ready to wow your loved ones!

Total Time:

• Prep 30 mins

• Baking in oven 10 -15 mins

• Chilling time 1 hour

• Total time 1 hour 45 mins

Equipment:

• 10 x 15 pan

• parchment paper

• piping bags (optional)

• Toothpick (optional)

Ingredients:

• Pattern Batter

• 60 g sugar

• 80 g flour

• 60g unsalted butter melted and cooled

• 2 eggs

• orange, red, green and yellow food color

• Pumpkin Cake Roll

• 3/4 cup flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/2tsp all spice

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 3 eggs

• 1 cup/ 200 g sugar

• 1/2 tsp vanilla extract

• 2/3 cup pumpkin puree

• Cream Cheese Filling

• 8 oz / 226 g full fat cream cheese at room temperature

• 4 Tbsp / 56 g butter softened at room temperature

• 1 tsp vanilla extract

• 1 cup confectioners sugar sifted

METHOD:

Butter or oil the pan, line with parchment paper grease the paper and set aside

Preheat oven to 375 F

If just making the roll without the design you can skip this step

Mix the flour and sugar for the pattern batter

Add the melted and cooled butter and 2 eggs mix till combined

Divide this mixture into four and color with a few drops of food coloring. red, yellow, orange and green

Transfer into four piping bags and snip the top

Pipe stripes, alternating the colors along the width of the pan

Bang the tray on the counter to get air bubbles out

With a toothpick score the stripes, in one direction then the other

Let the pan chill in the fridge while you make the cake

Pumpkin Cake Roll

Oil 2 sheets of parchment paper the size of the pan and set aside

Sift the dry ingredients flour, , baking powder, baking soda, cinnamon, all spice, ginger, nutmeg and salt and set aside

Beat the eggs vanilla and sugar together till lighter in color and thick

Add the pumpkin and mix

Add the dry ingredients and mix, do not over mix!

Pour batter over the chilled pattern, smooth out and bake for about 12 mins

It is ready when it pulls away from the sides slightly and when you lightly touch it, it springs back, do not over bake or it will be difficult to roll and crack

take cake out of oven when done

while still hot, place the parchment paper oil side down on top, put a chopping board or similar surface on top and flip it

Remove the parchment paper slowly and gently to reveal the design

Put a fresh sheet of parchment paper on top oil side down, chopping board on top and flip it again

Gently roll up cake using the parchment paper and let it cool

Cream Cheese Filling

While cake is cooling make the filling

Beat the cream cheese, butter and vanilla extract together till smooth

Sift the confectioners sugar and add it, beat till smooth

Assembly

Gently unroll the cake

Spread the filling evenly

Gently roll up the cake, transfer to dish, cling wrap and let it chill in the fridge for an hour

Trim the edges so its neat ( I added some fall leaves I made with fondant and painted with luster dust)

Slice and serve

Enjoy!