Double Ginger Pumpkin Roll

Sunday Dinner

Pimento Cheese and Crackers

Turkey and Sausage Gumbo served over steamed white rice
Creole Cabbage Salad
Sweet Corn Bread

Double Ginger Pumpkin Roll

This has been our Sunday dinner menu for many years. The leftover turkey goes into the gumbo and the pumpkin roll is the perfect ending! We love pumpkin roll more than pumpkin pie. Cake, pumpkin, cream cheese, and butter…what’s not to love?

This is just a jazzed up version of LIBBY’S Pumpkin Roll. I changed the spices according to my own taste and I added chopped walnuts and crystallized ginger to the cream cheese. Since I had ground ginger and crystallized ginger, I changed the name to Double Ginger Pumpkin Roll. It is so yummy! Happy Sunday!

Double Ginger Pumpkin Roll

By Nicole Prep: 20 minsCook: 15 minsCool Time: 2 hrsTotal: 2 hrs 35 mins Servings: 10 The BEST pumpkin roll with a moist tender crumb and a creamy cream cheese filling with a little extra spice!

Equipment

• Hand mixer with flex beaters
• 15 x 10 x 1-inch baking pan

Ingredients 

• ¾ unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• ⅔ cup pumpkin purée, homemade or canned
• 1 (8 ounce) package of cream cheese, softened
• 6 tablespoons (3 ounces) unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ cup finely chopped walnuts
• ¼ cup finely chopped crystallized ginger
• ¼ cup powdered sugar for dusting

Instructions 

1. Preheat the oven to 350ºF. Line a 15 x 10-inch jelly roll pan with parchment paper and spray the sides with non-stick baking spray. Liberally sprinkle a thin flour-sack kitchen towel with the ¼ cup of powdered sugar. This will help prevent the cake from sticking to the towel.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. In a medium size bowl beat the eggs and sugar with a hand held mixer on medium speed until thick, about 1-2 minutes. Add pumpkin purée and beat until combined. Add flour mixture and beat just until combined. Pour into the prepared baking sheet and spread evenly using an offset spatula.
3. Bake for 13-15 minutes or until the top springs back and the cake has begun to pull away from the sides (If you are using a dark-colored baking sheet, check after 11 minutes). Remove sheet from the oven. Run a pairing knife around the edges of the cake. Carefully invert the cake onto the prepared towel. Gently peel off the parchment paper. Starting at the short end, roll up the cake and the towel together. Place on a wire rack to cool completely.
4. Using a hand-held mixer, beat the cream cheese and butter until combined. Add the vanilla. With the mixer on low, add the powdered sugar and mix until smooth and completely combined.
5. Once the cake is completely cool, carefully unroll the cake. Place the cream cheese mixture down the center of the cake and spread to the sides using an offset spatula. Gently re-roll the cake (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour. Set the cake out 30 minutes before serving. Dust the top of the cake with additional powdered sugar. Enjoy!

Nutrition

Calories: 274kcal, Carbohydrates: 41g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 70mg, Sodium: 314mg, Potassium: 119mg, Fiber: 1g, Sugar: 39g, Vitamin A: 1820IU, Vitamin C: 0.5mg, Calcium: 108mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.