It's official, it's fall. Starbucks has it's PSL back on the menu, which has inspired this pumpkin spice roll. I saw this on pinterest and HAD to try it. I knew it was going to be difficult, and was pretty scared really to attempt it. My mother-in-law drove around town to find pure pumpkin puree. Apparently there is a pumpkin shortage and no stores have it. Pro Tip: Trader Joes. The only place out of like 10 stores that had it. But let me tell you, all that searching was worth it. This cake not only looks good, it taste amazing! You have to like pumpkin spice though, because it's a rich flavor, but both my daughters gobbled it up, and they are picky! I hope this inspires you to have a little fun and impress your family with a great Thanksgiving dessert!
Ingredients:
For The Pattern Batter:
3 tbsp butter, room temperature
3 Egg Whites, room temperature
1/2 cup Powdered Sugar
2/3 cup All-Purpose Flour
Gel food coloring I used Ivory, Yellow, Orange, Super Red, and Burgundy
For The Pumpkin Cake:
3/4 cup All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 cup granulated Sugar
2 tbsp Brown Sugar
3 Eggs, room temperature
2/3 cup Pumpkin Puree
1 tsp Vanilla Extract
Powdered sugar
For The Pumpkin Spice Filling:
1/2 cup butter, room temperature
1 1/2 cup Powdered Sugar
1/4 tsp Salt
1/4 cup Pumpkin Pie Spice Creamer
4 oz Cream Cheese, room temperature
Instructions:
Start with the pattern. Combine all ingredients in a medium bowl. Blend with a mixer until the batter is smooth. Divide the batter into 4 portions. Add gel food coloring and stir until you have 4 vibrant autumn colors. Place the colors in piping bags fitted with a small round tip.
Place your design template on a 10x15-inch jelly roll pan, and place a piece of parchment over it. Spray baking spray on the piece of parchment, and wipe it lightly with paper towel to remove excess. Trace the pattern with your batter, draw the outlines first and freeze for 15 minutes, then add the filler color on top. Freeze the pan for another 20 minutes to set the batter.
Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda, spice, and salt in a medium bowl, and set aside.
Place both sugars and the eggs in the bowl of a stand mixer fitted with a paddle attachment, and beat them together for 3 minutes until thick and light yellow. Add the pumpkin and vanilla extract, and mix until combined.
Add the flour to the mixer, and mix on low speed just until combined.
Scrape the pumpkin cake batter directly on top of the pattern you piped in the baking sheet. Smooth it into a thin, even layer. Bake for 16-18 minutes. As soon as the cake is done, it’s very important that you work quickly to get it out of the pan and roll it up. If you wait too long, it will mostly like crack.
Once the cake is out of the oven, spray a piece of parchment paper with nonstick cooking spray, and place it on top of the cake. Put a baking sheet or cutting board on top of the parchment, and carefully flip the cake upside-down, so the top of the cake is resting on the cutting board. Remove the jelly roll pan and set it aside. Peel the parchment off of the bottom of the cake, revealing the design. Sprinkle the top of the cake liberally with powdered sugar. Take a cotton tea towel and sprinkle both sides with a generous amount of powdered sugar too, place the sugared towel on top of the design. Put a cutting board or baking sheet on top of the towel, and once again flip the cake over—now the tea towel should be on the bottom, and the cake should be right side up.
Remove the parchment from the top of the cake. Starting on the skinny edge, carefully roll the cake and the tea towel up together. Refrigerate the cake for at least an hour. It should be completely cool before you try to unroll it.
For the filling, combine the butter, powdered sugar, and salt in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.
Add the creamer to the bowl. Beat on low speed until it is incorporated. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 4 minutes, until the frosting has come together. Remove the buttercream from the bowl and add the softened cream cheese to the mixer. Beat it with a paddle attachment until you’re sure it’s smooth and free of lumps. Turn the mixer to low and add the frosting to the cream cheese in 3-4 batches. Chill until you’re ready to assemble the cake.
When the cake is completely cool, carefully unroll it. Be gentle, since it will want to stick to the towel. Spread the frosting in an even layer on the cake. Roll the cake up again, this time rolling it over itself and not the towel. Brush the top of the cake with a light layer of creamer to remove the extra powdered sugar and reveal the design. Wrap the cake in plastic wrap and refrigerate for at least 4 hours to firm it up and make it easier to cut.
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