Pumpkin Roll with Candied Ginger

This is another dessert I made for Thanksgiving. It's also really easy to do if you're pressed on time. Party guests will enjoy the presentation of this one. Use a wet knife to cut this into 3/4" slices. Pumpkin and cream cheese go well together, candied ginger brings the element of heat and warm spice to the filling. While I only put a handful of chopped candied ginger in, I think the filling can accommodate much more...maybe up to a half cup of candied ginger? Guests who tried this only remembered the ginger after having been told there was candied ginger in the filling.

Pumpkin Roll with Candied Ginger

Cake Ingredients

3/4 c unbleached all-purpose flour
2/3 c canned organic pumpkin pureé
3 large eggs
1/2 tsp baking powder
1/2 ts baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp kosher salt or sea salt
1/2 c organic granulated sugar (can add up to 1 cup if you like sweeter cake)



Filling Ingredients:

8 oz cream cheese, softened
1 c powdered sugar, sifted
6 tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 c candied ginger, finely chopped or minced

Filling Directions:

Beat all the filling ingredients together until smooth, then fold in the minced candied ginger. Set aside until ready to use.

Prepare a rimmed or unrimmed baking tray:

a) Butter and dust with flour a length of parchment paper long enough to cover the baking sheet, -or-
b) Place a silicone baking mat that fits inside of the rimmed baking tray. You can also use a parchment-lined jelly roll pan, but who really stocks one of those single-purpose pans?

Cake Directions

Preheat oven to 375 degrees F.

1. Beat eggs and sugar together until thickened. Add pumpkin puree and mix until combined. 

2. In a separate bowl, sift in flour, baking powder, baking soda, cinnamon, cloves, and salt. 

3. Mix together with the wet ingredients.

4. Pour the cake dough onto the prepared baking tray and spread it evenly.

5. Bake for 13-15 minutes. The surface of the cake should spring back gently when touched. 

Putting it all together:

1. Lay out a clean kitchen towel on the counter and sprinkle powdered sugar onto it.  While the cake is still hot, remove it from baking tray onto the prepared towel. Roll it up into the towel, kind of like this and let it cool.

2. Gently unroll the cake from the towel and spread the cream cheese filling onto it. Re-roll the cake and refrigerate in that shape for at least an hour before serving.