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Categories: Cakes | Cheesecakes

Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.

*Substitute canned pumpkin.
**Substitute 2 tablespoons finely chopped crystallized ginger.

Pumpkin Cake Roll
Yield: 12 Servings

You’ll need: A 15-x 10- x 1-inch baking pan

For the cake:
Powdered sugar
3 eggs
1 cup granulated sugar
2/3 cup mashed cooked pumpkin*
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, if desired

For the filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1-1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired

*** For directions please watch the video.

Want more pumpkin recipes? Then try these…

Pumpkin-Chocolate Tiramisu recipe

Pumpkin Chocolate Tiramisu

pumpkin flan

Pumpkin Flan

Gluten-Free Pumpkin-Ginger Cupcakes

Gluten-Free Pumpkin-Ginger Cupcakes

pumpkin cake roll

Mini Pumpkin Whoopie Pies

Posted on Nov 11, 2014
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