- nadineali18
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