Chef Gordon's Kitchen: Easy Pumpkin Roll

mt_ignore: ChefGordonChef Gordon Holmes of Disney's Hilton Head Island Resort returns to share another original recipe:  Easy Pumpkin Roll!

Easy Pumpkin Roll

¾ C. all purpose flour
2 T. confectioner’s sugar
1 C. sugar
1 t. baking soda
1 (8 oz.) block cream cheese, softened
2 t. pumpkin pie spice
¼ cup butter, softened
1 C. pumpkin puree
1 t. vanilla
3 eggs
1 C. confectioner’s sugar
1 t. lemon juice

 

 

Preheat oven to 375 degrees. Grease and flour a 9x13 jelly roll pan, or a cookie sheet with a rim.

In a large bowl, mix together the flour, sugar, baking soda and the pumpkin pie spice. Stir in the pumpkin puree, eggs and lemon juice. Pour the mixture into the prepared pan, spread evenly and bake for 15 minutes.

Lay a very slightly damp linen towel on the counter and sprinkle it with the 2 T. confectioner’s sugar. Gently turn the cake onto the towel. Carefully roll the towel up lengthwise with the cake in it. Place the cake in the towel on a cooling rack and let it cool for 20 minutes.

Meanwhile, make the icing: In a medium bowl, blend cream cheese, butter, vanilla and sugar on medium speed with a mixer. Beat until creamy and smooth…the icing should feel smooth when you rub a small amount between your fingers.

After 20 minutes, gently unroll the cake and spread the icing onto it. Immediately re-roll, not in the towel this time. Wrap tightly with plastic wrap and refrigerate. After a minimum of one hour, slice the cake across the roll, so the pieces look like pinwheels. Garnish with powdered sugar and/or whipped cream flavored with cinnamon. This cake will freeze very well.

Serve with fresh Italian Roast coffee or brut champagne.

 

 


Chef Gordon Holmes is a Cast Member at Disney’s Hilton Head Island Resort where he has worked since the resort's opening in 1996. Since 2003 he has also worked as an Executive Chef and restaurant consultant. Previous stop include prestigous restaurants in New York City, New Orleans and Nemours (France).  Chef Gordon can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

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