I love sharing this dessert over the holidays. The addition of crystallized ginger really makes this dessert special. A pumpkin roulade with crystallized ginger with cream cheese buttercream filling. Wow, talk about an elegant dessert which can be made within an hour.
How To Make
Pumpkin Roulade With Crystallized Ginger ButterCream
First add room temperature eggs, sugar, and pumpkin puree to an electric mixer.
Add 1/3 teaspoon of Fresh Ground Nutmeg / Use 1/4 teaspoon if using Nutmeg from a jar.
Add 1 teaspoon+ of Cinnamon
Add 1/2 teaspoon Baking Soda & 1/2 teaspoon Baking Powder
Add 1 teaspoon Ground Ginger
Chef TIP: Go purchase a new bottle at the grocery store. Over a short period the flavor softens. Buy New
Next, add the flour, salt, and sift the ingredients until everything moves through the mesh strainer.
Now add dry ingredients into the mixer with the wet ingredients. Add a little bit at a time to avoid lumps.
Using a cookie sheet, add a piece of parchment paper that fits, and spray with a non-stick spray. Spray the cookie sheet as well before laying down the parchment paper.
Pour the batter on top of the parchment paper and smooth it out to the edges. Lastly, tap the cookie sheet on the counter a few times to release extra air bubbles.
Bake in the preheated oven @ 375 degrees for around 12 minutes, or until you can touch the pumpkin roulade and no indention appears.
I like to remove the cooked pumpkin roulade from the cookie sheet as soon as I can handle touching it. Find a place on the counter and lay it down, do not remove the underneath parchment paper yet.
While the pumpkin roulade is baking layout a kitchen towel. Place a piece of parchment paper in the middle and crimp the edges so the paper lays flat.
Sprinkle powder sugar all over the parchment paper. Cover completely.
Lay the baked pumpkin roulade down on top of the parchment paper with the powder sugar. Parchment paper side up.
Move the pumpkin roulade to the very front edge of the parchment paper.
Then continue and move the parchment paper to the edge of the kitchen towel.
Slowly roll the kitchen towel making sure the first roll is tight. The compact rolling will ensure a nice clean presentation/swirl.
Set it to the side and make the cream cheese crystallized ginger filling while it sets up and cools a bit
Once the filling is complete unroll the pumpkin roulade and add the crystallized ginger buttercream filling. Fill almost all the way to the edges. Try to not overfill or the filling will squeeze out the sides.
For a clean presentation, cut off the edge pieces with a knife. I like using a serrated knife.
KEY to a nice swirl: – When you begin the rolling, make sure to keep it tight with the towel.
Pumpkin Roulade with Crystallized Ginger ButterCream
- Kitchen Aid Mixer ( hand mixer works )
- Parchment Paper
- Standard Cookie Sheet Tray
Dry Ingredient Combination
- 3/4 cup All-Purpose Flour
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 tsp Fresh Ground Nutmeg / If using jar nutmeg reduce to 1/4 tsp
- 1/2 tsp Kosher Salt
- 1 Pinch Cayenne Pepper / OPTIONAL
Wet Ingredient Combination
- 3/4 cup Pumpkin Puree / NOT Pumpkin Pie Filling
- 1 cup White Fine Sugar
- 3 X large Eggs / Room temperature
- 1 extra Egg Yolk
- 12 ounces Cream Cheese / Room temperature
- 1 1/3 Powder Sugar
- 2 T Heavy Cream / Or Eggnog
- 1/2 cup Crystallized Ginger / Place into freezer before using / easy to chop
- 1/2 tsp Kosher Salt
- 2 T EggNog / Replace the Heavy Cream with
- Pass the dry ingredients through a mesh strainer. Remove any lumps
- Using an electric mixer, add in the eggs and sugar then start mixing ( about 2 minutes). Then add in the pumpkin puree, not pumpkin filling.
- Once the ingredients are combined, start adding in the sifted dry ingredients a little at a time. Mix to combine, then stop. Tip: Do not over mix.
- Line a cookie sheet with parchment paper, then spray with non-stick on both sides. The parchment paper will have been oiled/sprayed on both sides to make sure of no sticking.
- Next, spread out the mixed batter over the parchment paper. Smooth out and tap on the counter a few times to remove any air bubbles.
- Bake @ 375 degrees for about 12 minutes or until the pumpkin roulade sets up. Has taken me up to 14 minutes before. Every oven is a little bit different. Begin checking after 10 minutes.
Rolling The Roulade / Holiday Log / Swiss Roll / Jelly Roll WITHOUT Cracks
- Watch video on how to finish the roulade WITHOUT any cracks
- Layout a kitchen towel flat. Then lay a clean piece of parchment paper in the middle of the towel the same size as the parchment paper you cooked the roulade. Fold back the parchment paper edges so it will lay flat. Then sprinkle powder sugar on top of the parchment paper and cover the entire piece. Be generous and cover well.
- Place the cooked pumpkin roulade cake on top of the parchment paper with the powder sugar. Peel away the parchment paper stuck to the cooked cake.
- Line up the cooked cake to the edge of the parchment paper with the powder sugar. Line it up close to perfect. Next, slide the parchment paper up to the very edge of the kitchen towel.
- Begin rolling, with the kitchen towel and parchment paper lined up, roll somewhat tightly to create a nice spiral presentation. The very first part of the roll will determine how nice the spiral
- Once rolled up, allow to rest/cool down for about 5 minutes. Afterward, unroll the log and begin adding the buttercream filling. Try to not add too much filling or when you do the final roll-up for the presentation part of the filling will squeeze out the sides and end. Place in the freezer or refrigerator awhile to set up
- Cut off a piece from both ends for a clean plating appearance then sprinkle as much powder sugar as you want all over the top.
- Suggestion: Use a dark color plate for visual contrast. You can add the powder sugar first then move it to the serving plate with a large pastry knife.