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Icebox Pumpkin Cream Roll

Icebox Pumpkin Cream Roll recipe image
This Icebox Pumpkin Cream Roll is a nostalgic favorite that combines a light, tender pumpkin cake with a rich, spiced whipped cream filling. The cake is infused with pure pumpkin and warm pie spices, creating a moist crumb that stays soft even after chilling. The filling brings together heavy cream, vanilla, and crunchy toasted pecans for a delightful contrast in texture. Perfect for autumn gatherings, holiday dinners, or as a special weekend treat, this dessert requires no baking for the filling, making it an elegant yet approachable showstopper.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 197
Dietary: Vegan
Description
This Icebox Pumpkin Cream Roll is a nostalgic favorite that combines a light, tender pumpkin cake with a rich, spiced whipped cream filling. The cake is infused with pure pumpkin and warm pie spices, creating a moist crumb that stays soft even after chilling. The filling brings together heavy cream, vanilla, and crunchy toasted pecans for a delightful contrast in texture. Perfect for autumn gatherings, holiday dinners, or as a special weekend treat, this dessert requires no baking for the filling, making it an elegant yet approachable showstopper.
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Line a 15.5 x 10.5-inch jelly-roll pan with parchment paper or wax paper and grease the paper well.
  3. 3
    In a large bowl, beat the egg yolks and granulated sugar until the mixture is light and thick.
  4. 4
    Blend in pureed pumpkin, mixed pumpkin pie spice, all-purpose flour, and baking powder until smooth.
  5. 5
    In a separate clean bowl, beat the egg whites with salt until firm peaks form.
  6. 6
    Gently fold the beaten egg whites into the yolk mixture until just combined.
  7. 7
    Pour the batter into the prepared pan and spread evenly.
  8. 8
    Bake for 15 minutes, or until the cake springs back when lightly touched in the center.
  9. 9
    Immediately turn the cake out onto a sheet of wax paper or parchment that has been generously sprinkled with powdered sugar.
  10. 10
    Carefully peel off the top layer of paper from the cake.
  11. 11
    Starting from a short end, carefully roll the cake up lengthwise with the paper inside to set the shape.
  12. 12
    Let the rolled cake cool completely on a wire rack.
  13. 13
    While the cake cools, prepare the filling: In a chilled bowl, whip the heavy cream until stiff peaks form.
  14. 14
    Beat in powdered sugar, cooked pureed pumpkin, mixed pumpkin pie spice, vanilla extract, and chopped toasted pecans until just combined.
  15. 15
    Unroll the cooled cake carefully.
  16. 16
    Spread the pumpkin cream filling evenly over the surface of the cake, leaving a small border at the edges.
  17. 17
    Re-roll the cake tightly without the paper.
  18. 18
    Wrap the roll in plastic wrap and refrigerate for 2 to 4 hours to set.
  19. 19
    Before serving, sprinkle with additional powdered sugar if desired.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 197kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.8g39%
Cholesterol 105mg35%
Sodium 105mg5%
Total Carbohydrate 18.5g7%
Dietary Fiber 0.5g2%
Sugars 12.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/icebox-pumpkin-cream-roll/