Spiced Pumpkin Roulade with creamy grand marnier filling

An elegant finale to the meal; the cake has a light texture, and the filling provides a creamy texture with a hint of orange.  This pumpkin roll cake is great to keep in the freezer for a quick dessert for family or unexpected guests, to take to a gathering or to give as a yummy gift. 

My spiced pumpkin roulade is as pretty to look at, as it is delicious to eat! It is a perfect dessert for entertaining at Halloween, Thanksgiving or Christmas!

 

Spiced Pumpkin Roulade 

with Cream Cheese Filling

 Serves 12
 
Cake ingredients


1 c. canned pumpkin
1 c. granulated sugar
2 large eggs
2 egg whites
1 c. plus 2 T all purpose flour 
1/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon

Filling ingredients

8 ounces cream cheese, room temperature
2 T butter, room temperature
1 tsp. orange liqueur (grand marnier) 
*if you don't have grand marnier you can use vanilla
3/4 c. powder sugar
2 T. heavy cream

Method

 Preheat oven to 375 F degrees

Prepare a 13X20 rimmed baking sheet, spray with non stick spray (or butter) line with parchment paper and spray again.

Using a electric mixer beat together the sugar, eggs and egg whites for 3 minutes. Add the flour,salt, baking soda and cinnamon and beat well.

Pour into the prepared pan (it will be very thin) and bake in oven for 12 minutes or until just done. Remove from oven and invert onto a tee towel immediately.  I lay out the towel and flip very quickly onto the towel. Remove the parchment paper. While still warm roll up in the towel. Let it cool completely, with the seam side down.

While the cake is cooling using your electric mixer, beat together the  cream cheese, butter, orange liqueur, powder sugar and heavy cream until light and fluffy.

Unroll the cake and spread the filling. Roll up the cake, wrap in plastic wrap and refrigerate for 3-4 hours or overnight.

When you are ready to serve, unroll from plastic wrap, and cut the ends of the roulade in a diagonal. Place on your serving platter, sift a little powdered sugar over and garnish with a few cranberries or a sprig of mint.

*On my dessert buffet on the second plate down from top is Cranberry Orange Shortbread cookies 


*On the top plate is Dark Chocolate Creme Brulee'.



We are on a 7 week loop in our motorcoach, we started in Coeur d' Alene , drove across Montana, North Dakota and Minnesota. Saw the mouth of the Mississippi in Itasca park and then started south to see friends in Minneapolis, taking a ride on our friend Sue's old well restored woody boat on Lake Minnetonka to Wayseta for lunch, so beautiful! We drove to Pawhuska, Oklahoma to see where Ree Drummond (Pioneer Women) films her Food Network shows, visiting the Lodge and Ranch and eating for 3 days at her Mercantile and P-Town......absolutely delicious meals! We continued our loop to Albuquerque for the 50th annual Balloon Fiesta! We stayed 6 nights and watched the ascention right there on the field! Lot's to do there and we loved it! We are now making our way to San Antonio for 9 nights and Austin to visit my niece who is teaching at Texas A&M and going to school. She and her high school sweet heart have built a home near the school. When she finishes she will be a doctor. I am so proud of her and her accomplishments.

 Cheers! JJ