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Harvest Chocolate Pumpkin Cake Roll

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 10-12
For the Pumpkin Filling:
3 oz. cream cheese, softened to room temperature
1/2 cup confectioners' sugar (powdered sugar)
1/2 cup cooked pumpkin (you may used canned 100% pure pumpkin puree, such as Libby's)
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. vanilla extract
1/2 cup whipping cream

For the Cake Roll:
4 egg whites
4 egg yolks
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water

For the Chocolate Glaze:
2 tbsp. butter
2 tbsp. unsweetened cocoa powder
2 tbsp. water
3/4 cup confectioners' sugar (powdered sugar)
1/2 tsp. vanilla extract

Prepare the Pumpkin Filling:
Beat the softened cream cheese with the confectioners' sugar. Beat in cooked pumpkin, ground cinnamon, ground nutmeg and vanilla extract. Slowly add the whipping cream, beating until slightly thickened. Refrigerate mixture for about 2 hours.

Preheat oven to 375°F/190°C. Line a 15 1/2 x 10 1/2 x 1-inch jellyroll pan with foil. Generously grease foil.

For the Cake Roll:
Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.

Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.

Combine the flour, cocoa powder, baking soda, baking powder and the salt; add to yolk mixture alternately with the water, beating on low speed just until smooth. Gradually fold this chocolate mixture into beaten whites mixture with a rubber spatula until well blended. Spread batter evenly in prepared pan.

Bake in preheated oven for 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with confectioners' sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with pumpkin filling; reroll without towel.

For the Chocolate Glaze:
Melt the butter in small saucepan over low heat; add 2 tablespoons the cocoa powder and water, stirring until smooth and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually add the confectioners' sugar and the vanilla extract, beating with whisk until smooth. Makes about 1/2 cup glaze.

Spoon glaze over top. Refrigerate cake roll until just before serving. Cover and refrigerate any leftover cake roll.

Makes 10 to 12 servings.

Source: Hershey's
Date: January 13, 2005-Recipe revised on October 16, 2009


Reviewer: wenkon leboreah
this cake was delicious and so good. i thought it would be nasty so i made it to play a game on my family for thanksgiving but they all loved it!!! i was so surprised and the cake has become a tradition in my family!! thank you for listening to me.

Reviewer: Crystal Saunders
This is a very delicious Pumpkin Roll. I had the recipe at one time but I lost it. I am very glad I found it again. Thank you.


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