Abigail Dodge | Bewitching Kitchen

It’s the season of pumpkin and warm spices, of sweaters and scarves. This pumpkin cake roll would shine in any Halloween party, perhaps with a side of appropriately decorated macarons…

PUMPKIN ROLL WITH HONEY CREAM CHEESE FILLING

Full recipe is available at Bluprint.

My modifications:

I used 1.5 teaspoons of a Speculoos spice mix (awesome stuff!) in place of cinnamon, ginger, and nutmeg.

I omitted the nuts on the topping, and just added colorful sprinkles.

To print the recipe, visit Bluprint.

Comments: This recipe was brilliantly demonstrated by Abby Dodge in her Craftsy class called “Beyond Grandma’s Cake Roll: One Pan, Six New Cakes.” I loved it, and want to make every single concoction she shared, including pretty cool “wrapped cakes.” Clever idea with very adorable results. I know I sound like a broken record, but I am always happy with Craftsy baking classes, every single one has superb, often unexpected gems of wisdom. In this particular case, Abby’s method to roll, unroll, and fill the cake is outstanding, I feel totally confident I can pull it (or maybe I should say roll it) without fear from now on. Of course, I shall regret these very words in the near future (sigh). Baking has this amazing way to throw you some curve balls.

I used speculoos spice mix, something I impulse-bought a while ago and cannot live without, the smell is amazing, it’s just that perfect combination of spices found in my very favorite cookie in the known universe. Yes, I know I could make my own mix, but there’s something sexy about that bottle, ready and waiting for me.

You can roll the cake in two different ways, from the long end you will end up with more slices and less roll. Perfect if you need to feed a crowd. But, if you are going for the most harmonious look when sliced, roll from the short end. Smaller cake, more roll.

The filling, a honey-cream cheese mixture, is absolutely delicious, goes perfectly well with the flavor of the cake. The icing is a white chocolate ganache, but you could serve the cake just with a light coating of powdered sugar, for a more austere look (and considerably less calories). It’s your kitchen, it’s your call… Roll the way you see fit (somebody stop me now).