Pumpkin Roll Cake Will Quickly Become a Fall Favorite

Pecans and crystallized ginger add texture to the creamy pumpkin-cream cheese filling. Johnny Autry/TNS

Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Here, the remaining pumpkin is whipped with cream cheese, pecans, and crystallized ginger for a tangy filling.

Pumpkin Roll Cake With Pecan-Cream Cheese Filling

Active Time: 40 minutes Total Time: 2 hours, 45 minutes

Serves 12

For the Cake

• 5 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 (15-ounce) can unseasoned pumpkin puree, divided
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons powdered sugar, divided

For the Filling

• 8 ounces reduced-fat cream cheese, at room temperature
• 1/2 cup pecans, toasted and chopped
• 1/4 cup powdered sugar, plus more for dusting
• 1/4 cup nonfat plain yogurt
• 1 tablespoon finely chopped crystallized ginger
• Pinch of salt

To Prepare Cake:

Position rack in middle of oven; preheat to 325 degrees F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment paper and coat the paper with cooking spray.

Beat eggs and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale yellow and thick, about 5 minutes. Add 1 cup pumpkin, reserving the rest for the filling, and mix on medium speed until incorporated, about 1 minute.

Whisk all-purpose flour, whole-wheat flour, cinnamon, ground ginger, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg in a medium bowl. Sift the flour mixture over the pumpkin mixture and fold with a flexible spatula until combined. Pour the batter into the prepared pan and spread evenly.

Bake the cake until firm and the top springs back when touched lightly, about 18 minutes. Immediately run a knife around the edge of the pan to loosen the cake. Dust with 1 teaspoon powdered sugar. Place a clean kitchen towel on top and quickly flip the cake onto a clean work surface. Remove the pan and discard the parchment paper. Dust the cake lightly with 1 teaspoon powdered sugar. Starting at one side of the cake, carefully roll up the cake in the kitchen towel. Place seam-side down on a baking sheet and refrigerate until cool, at least 1 hour.

To Prepare Filling and Assemble Cake:

Combine the remaining pumpkin, cream cheese, pecans, powdered sugar, yogurt, crystallized ginger, and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat until combined.

Unroll the cooled cake on a clean work surface, keeping it on the towel. Spread the filling over the cake to within about 1/2 inch of the edge. Starting with one side, snugly roll the cake, wrap in the towel, and chill until firm, about 1 hour.

Unwrap the cake and place on a serving platter. Dust lightly with more powdered sugar, if desired. Slice with a serrated knife into 12 pieces and serve immediately.

Tasty tip: To make ahead, wrap cake in plastic wrap and refrigerate for up to two days.

Recipe nutrition per serving: 236 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 82 mg, Carbohydrates: 32 g, Fiber: 3 g, Total Sugars: 19 g, Protein: 6 g, Sodium: 276 mg, Vitamin A: 5785 IU.

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