Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl

Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl – I am here to dispel the idea that making a pumpkin roll is difficult, impossible, and labor intensive. It’s not.  Repeat after me….I can do this!  The cake portion of  this pumpkin roll has a sponge-like texture that allows it to be flexible. The trick is using copious amounts of powdered sugar when rolling to prevent the warm cake from sticking to the kitchen towel.

Ingredients you’ll need:
3 large eggs
1 cup granulated sugar
1 tsp pure vanilla extract
2/3 cup pumpkin pure
1 cup self-rising flour
2 tsp pumpkin pie spice
powdered sugar for dusting
Filling:
1 [8] oz cream cheese, softened
4 Tbsp butter, softened
1 cup powdered sugar
1 tsp pure vanilla
1/3 cup toffee bits
1/2 cup toasted pecans or walnuts, chopped

Directions:
Preheat the oven to 375°F.  Spread the nuts in a single layer and toast for 5-7 minutes.  Cool completely.  Line a 17 1/2″ x 12 1/2″ x 1″ jelly roll pan with wax paper.  Butter and dust with flour. Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes.

Add the pumpkin puree to the eggs beating just until combined.  Add the sifted dry ingredients. Mix well.

Pour the batter into the pan.  Bounce the pan on the counter to release air bubbles.  Bake for 15 minutes or until the cake is lightly golden and springs back when lightly touched in the center.

Sprinkle a generous amount of powdered sugar on a thin clean kitchen towel.

Turn the cake onto the towel and carefully remove the waxed paper.

Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking.

Tuck the ends under then place into the fridge and cool completely.  Carefully placing onto a baking sheet assists in moving it back and forth.  Make certain it’s laying flat.

Beat the cream cheese, 4 Tbsp butter, powdered sugar and vanilla together until fluffy.

Carefully unroll the cake and spread the filling evenly from end to end.  Sprinkle with toffee bits and nuts, if desired.  Re-roll, shaping as you go. Refrigerate for at least 2 hours to allow the filling to firm.

Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife.  Dust the top with powdered sugar, if desired. Yield: 16 [1] inch slices

Cook’s note:
To make your own self-rising flour for this recipe: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt

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Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl

Servings 16 [1] inch slices

Author Melissa Sperka

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 2/3 cup pumpkin puree
• 1 cup self-rising flour
• 2 tsp pumpkin pie spice
• powdered sugar for dusting
• Filling:
• 1 [8] oz cream cheese softened
• 4 Tbsp butter softened
• 1 cup powdered sugar
• 1 tsp pure vanilla
• 1/3 cup toffee bits
• 1/2 cup toasted pecans or walnuts chopped

Instructions

1. To make the cake: Preheat the oven to 375°F. Spread the nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
2. Line a 17 1/2" x 12 1/2" x 1" jelly roll pan with wax paper. Butter then dust with flour or use floured baking spray
3. Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes.
4. Add the pumpkin puree to the eggs beating just until combined.
5. Sift together the self-rising flour and pumpkin pie spice. Add to the mixing bowl. Mix well.
6. Pour the batter evenly into the prepared pan. Bounce the pan on the counter to release air bubbles.
7. Bake for 15 minutes or until the cake is lightly golden and springs back when lightly touched in the center.
8. Sprinkle a generous amount of powdered sugar on a thin clean kitchen towel.
9. Turn the cake onto the towel and carefully remove the waxed paper.
10. Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking.
11. Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge to cool completely.
12. To make the filling: Beat the cream cheese, 4 Tbsp butter, powdered sugar and vanilla together until fluffy.
13. Carefully unroll the cake and spread the filling evenly from end to end.
14. Sprinkle with toffee bits and nuts. Re-roll, shaping as you go ending seam side down.
15. Refrigerate for at least 2 hours to allow the filling to set.
16. Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife.
17. Dust the top with powdered sugar, if desired.

Recipe Notes

To make your own self-rising flour for this recipe: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, 1/4 tsp ground clove and 1/4 tsp ground ginger