Pumpkin Roulade

Recipe courtesy of Lindsay Swetsky
Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 8-10 servings
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree (see recipe below)
  • 1 orange, zested & juiced (reserve juice for frosting)
  • 1 cup pecans, lightly toasted & chopped
  • 1/4 cup powdered sugar
  • 1 medium sugar (“Sugar Pie”) pumpkin (2-3 lbs)
  • EVOO
  • Sea salt
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 1 orange, juiced
  • Preheat oven to 400F
  • Cut the pumpkin horizontally in half. Clean out all seeds and strings from inside. Rub olive oil on the cut faces and place flesh-side down on a baking sheet.
  • Bake oiled pumpkin in preheated oven for roughly 1 hour or until skin softens. Once soft, scrape the pumpkin from the skins, discard the skins and beat the pulp with a mixer or puree in a food processor until smooth. 
  • Preheat oven to 375F.
  • Spray a 12×16 sheet pan with non-stick cooking spray (or rub with butter) and line the baking pan with parchment paper.
  • Combine all the dry ingredients in a medium bowl and set aside.
  • With an electric hand mixer or a stand mixer, beat eggs and sugar in a large bowl until thick, approximately 3 minutes. Add pumpkin puree and orange zest to egg and sugar mixture and beat until incorporated, then slowly add the dry ingredients mixture. Mix batter thoroughly then add pecans.
  • Spread the cake batter onto the lined sheet pan, ensuring the batter reaches all corners. Bake cake for approximately 5-7 minutes and rotate pan in the oven so the cake is able to bake evenly on all sides. Bake for another 5-7 minutes and remove when it is a slightly golden color and a toothpick can be inserted and removed cleanly from the cake.
  • While baking, dust a clean kitchen towel with powdered sugar.
  • Once the cake is finished baking, immediately transfer the cake to the powdered sugar towel by inverting the cake and peeling off the parchment paper. Then starting on one side of the cake, slowly roll the cake tightly within the towel so the cake and towel are rolled to create a spiral effect. Set rolled cake aside and allow to cool completely.
  • Unroll the cooled cake, remove the kitchen towel, and spread the frosting over the surface of the cake. Re-roll the cake in the same direction as before and refrigerate for 2 hours or until firm.
  • Frost with cream cheese frosting or dust with extra powdered sugar and serve with whipped cream. Slice into pieces & enjoy!
  • Using an electric hand mixer or a stand mixer, whip all ingredients together until smooth. Set aside until needed.