Fall is upon us and that means it’s time for all things pumpkin. This weekend as I strolled through the grocery store pumpkin flavored goodies filled the aisles. Pumpkin cream cheese, pumpkin cereal, pumpkin scones, pumpkin butter, pumpkin ravioli – you name it!
So I thought I would repost one of my favorite Autumn-inspired baked goodies from the Portola Hotel & Spa’s Executive Chef, Jason Giles – a Pumpkin Roll. Have fun and let’s celebrate the flavors of Fall!
Originally posted, November 14. 2012
When it comes to holiday baking I’m always on the search for something new and different that will “wow” family and friends. I decided to go straight to the top and asked Executive Chef Jason Giles at the Portola Hotel & Spa to share one of his favorites (that was also easy enough for a rookie baker like me) and VOILA, he had the answer! So here it is, Chef Jason’s Pumpkin roll, delicious and completely doable! Enjoy and happy baking!
Chef Jason’s Pumpkin Roll
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (after reducing on stove see below)
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
2. Pumpkin filling tends to have high moisture content, so I like to gently cook the pumpkin puree in a skillet over low heat for about 10-15 minutes to remove excess water and intensify the pumpkin flavor. Cool completely before adding to recipe.
3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
4. Bake at 375 degrees F (190 degrees C) for 15 minutes.
5. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
6. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
7. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
P.S. Need a great pumpkin cookie recipe – try another one of Chef Giles’ recipes! Click Here